Step 1

In a small bowl, combine the water, 1 tablespoon syrup and the yeast. Stir to combine and set aside to bubble, about 5 minutes.

Step 2

In a medium bowl, combine the flour, ground oats, salt and vital wheat gluten. Stir to combine.

Step 3

Add the remaining tablespoon maple syrup and the olive oil to the yeast mixture. Add to the dry ingredients and mix together. Add an additional tablespoon or two of water or flour if needed to make a workable dough.

Step 4

Knead on a lightly floured work surface for about 10 minutes or until a smooth dough is formed. Form dough into a ball.

Step 5

Lightly oil a large bowl and transfer dough ball to the bowl, smooth side down. Turn over so the oiled side is up. Cover with a towel and let rise in a warm place until doubled, about 1 to 1½ hours.

Step 6

Lightly oil a baking sheet.

Step 7

Transfer risen dough to a lightly floured surface and deflate with your hands.

Step 8

Cut into 6 equal portions. Shape each portion into a ball, then flatten slightly to form a bun.

Step 9

Transfer to baking sheet. Cover with a towel and let rise until nearly doubled, about ½ hour.

Step 10

Preheat oven to 375ºF.

Step 11

Bake 15 to 17 minutes, or until nicely golden. The buns are done when they sound hollow when tapped on the bottom with your knuckles.

Step 12

Transfer to a cooling rack, and let cool before cutting.