Buns - Gluten Free (two versions)

I have been working on a bun recipe for while and am offering two versions.
I have made these buns  substituting flours and they  have always turned out.  This seems to be one of those rare recipes that refuses to fail!
The favour and texture of the buns are great, and they are  a good keeper -- on the counter for a few days or in the freezer.
While I personally prefer the flaxseed version , the onion/cheese version is my granddaughter's favourite.     So try them both and see which you like best.   (photos- top baked bun is the onion/cheese one, the bottom baked ones are the flaxseed ones) 
If you want to substitute one of  your own  flours for one of mine make sure you substitute flour for flour and starch for starch.
Because the dough consistency for gf yeast baking has to be still very sticky,  they need a form to keep them in shape !   I make (reusable) parchment paper rings which can be made any size -- mine are 3" diameter. (triple fold  parchment paper strips to  1 - 1 1/2 " high and staple into a circle)

Note :  While in my area I have found this recipe to be very successful  changes in humidity can make a huge difference. I don't know how to tell you to judge where you live but if you are having trouble with gf yeast recipes, then withhold some of the liquid --  in this recipe, for example, proof the yeast in 1/2 cup instead of the 3/4 and then withhold some of the milk as well , until you have added the flour mixture and can test the consistency which should be like a thick coffee cake batter.  Always adjust with more or less liquid, never more or less flour.   

Onion/cheese Buns

• 3/4 cup warm water 
• 1 tsp sugar 
• 1 tsp unflavored gelatin 
• 2 tbsp. reg. yeast 
• 3/4 cup warm milk 
• 1 egg 
• 1 tbsp oil 
• 1/2 cup white corn flour 
• 1/3 cup white bean flour 
• 1/4 cup potato flour 
• 1/2 cup millet flour 
• 1/3 cup potato starch 
• 1/2 tsp. salt 
• 1 tsp. fresh onion juice (scrape an onion with a knife) 
• 3/4 cup shredded cheddar cheese (I use old or sharp) 

1. Blend sugar with gelatin, add warm water , then sprinkle yeast over top and whisk ... let proof.  
2. Pour into mixer bowl warm milk with egg and oil and onion juice. 
3. Add proofed yeast and mix 
4. Add all at once the blended flours/salt 
5. Blend then beat on high for 4 minutes.  
6. Add the shredded cheese and mix until blended.  
7. Grease well a large cookie sheet and place 'rings' on sheet --   this recipe is enough for 12 - 3" forms or 9 if you want higher buns.   
8. Divide dough between the forms --   scooping dough with tablespoon.  
9. Let rise in a warm place.   
10. Bake in 350 degree oven for about 30 minutes.   
11. Let cool on rack then remove parchment rings.    

Flaxseed Buns 

Follow recipe above with the following changes......... 

• leave out onion juice and cheese 
• add 1 tsp molasses 
• add 1/4 cup flaxseed   OR 2 tbsp ground flaxseed 

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