Adapted from recipe on Bob's Red Mill GF Pizza Crust Mix
makes 8 - 10 buns
1 package Bob's Red Mill Gluten Free Pizza Crust Mix
1 1/2 cups warm water (not too hot)
Yeast packet (enclosed in pizza crust mix package)
1/4 tsp sugar or honey
1 tbsp flaxmeal
3 tbsp water
2 tbsp canola oil
Pour the pizza crust mix into a bowl and set aside, removing the yeast packet so that you can use the yeast in the next step.
Warm the water in the microwave (about 10 seconds). Remove from micro, add yeast and sugar. Cover with saran wrap and let sit until foamy.
Combine 1 tbsp flaxmeal and 3 tbsp water in a blender on high. This works really well in a blender but you can mix it in a small bowl as well. (If you don't have the flaxmeal and instead you're starting with flaxseeds, take 1 tbsp flax seeds and grind in blender. Then measure out the 1 tbsp of grounded flaxmeal before you mix it with the 3 tbsp water.)
To this mixture in the blender, add the water/yeast/sugar mixture (after it's gotten foamy). Add 2 tbsp canola oil. Blend until combined - about 10 seconds.
NOTE: The recipe on the package calls for 2 eggs. I don't eat eggs so I use the flaxmeal/water substitution.
Pour the blender mixture into the dry pizza crust mixture which you set aside in the first step. Blend with either a hand mixer or a wooden spoon (I used wooden spoon) until combined.
Divide the entire dough mixture into 8 (or 10) equal portions. The size you make your biscuits will depend on the size you want your biscuit to be! I made 8 biscuits from this mixture, but the next time I will make them a little smaller so I might get 10 biscuits instead.
Roll and pat them into the shape of a biscuit. (If the dough is too sticky to work with, rub some gluten free cornstarch on the palm of your hands before forming the biscuits.) Put on a large cookie tray, cover with a towel, and leave on the counter to rise. The package directions say to let the dough rise for 20 minutes, but we were going to the movies so I let it rise for three hours. I have a funny feeling that it helped the biscuits taste as good as they did, so I will do the same thing next time and let them rise for three hours.
Make sure to preheat your oven at 425 degrees for about 15 minutes before baking the biscuits. Bake for 30 minutes.
NOTE: These biscuits were MUCH better the next day so whenever possible, try to make them in advance. Right out of the oven, the inside of the biscuit was kind of gummy. But by the next day, they weren't gummy at all. However, having said that, GF bread rarely tastes good by the second or third day if left on the counter, so you might want to slice and freeze the biscuits.