Gluten-free Sandwich Buns

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs 30 mins Cook Time: 20 mins

Ingredients

• 2 cups brown rice flour (stone ground)
• 2 cups tapioca flour (or potato starch)
• 4 teaspoons xanthan gum
• 1/4 cup sugar ()
• 2 tablespoons instant yeast (or bread machine yeast)
• 2 teaspoons salt (fine table, or kosher)
• 3 eggs (or equivalent substitute)
• 1 1/2 cups lukewarm milk (about 100 f) or 1 1/2 cups soy milk (about 100 f)
• 1/2 cup lukewarm water (mix 1/4 c hot tap water with 1/4 c cold tap water to get lukewarm about 100 f temperature)
• 1/4 cup vegetable oil
• 1 teaspoon cider vinegar
• 1 egg , beaten (or equivalent substitute)
• 2 teaspoons poppy seeds or 2 teaspoons sesame seeds

Recipe

• 1 measure flours into a 16 cup bowl, whisk to combine well.
• 2 whisk in xanthan gum, sugar, yeast & salt.
• 3 lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. whisk to combine.
• 4 add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
• 5 cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, mashed potato-like appearance.
• 6 use immediately, or refrigerate for up to 3 days before baking.
• 7 divide dough between 12 greased 4" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.
• 8 for artisan baking, preheat oven to 350°. heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• 9 brush tops of buns with egg & sprinkle with seeds.
• 10 pour 2 cups hot water into broiler pan. place 6 mini pie pans on hot baking stone (you will bake in 2 batches).
• 11 bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190° f or 90°c.
• 12 cool in pans on wire rack for 10 minutes. remove from pans & let cool on rack.