Gluten-Free Sandwich Buns - cooking recipe

Ingredients

2 cups brown rice flour (stone ground)
2 cups tapioca flour (or potato starch)
4 teaspoons xanthan gum
1/4 cup sugar (white)
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
Topping
1 egg white, beaten (or equivalent substitute)
2 teaspoons poppy seeds or 2 teaspoons sesame seeds

Preparation

Measure flours into a 16 cup bowl, whisk to combine well.
Whisk in xanthan gum, sugar, yeast & salt.
Lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. Whisk to combine.
Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.
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.
Use immediately, or refrigerate for up to 3 days before baking.
Divide dough between 12 greased 4\" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.
For artisan baking, preheat oven to 350\u00b0. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
Brush tops of buns with egg white & sprinkle with seeds.
Pour 2 cups hot water into broiler pan. Place 6 mini pie pans on hot baking stone (you will bake in 2 batches).
Bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190\u00b0 F or 90\u00b0C.
Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.