Gluten-Free Sandwich Buns

READY IN: 2hrs 50mins
YIELD: 12 buns


  • 2
    cups brown rice flour (stone ground)
  • 2
    cups tapioca flour (or potato starch)
  • 4
    teaspoons xanthan gum
  • 14
    cup sugar (white)
  • 2
    tablespoons instant yeast (or bread machine yeast)
  • 2
    teaspoons salt (fine table, or kosher)
  • 3
    eggs (or equivalent substitute)
  • 1 12
    cups lukewarm milk (about 100 F) or 1 1/2 cups soy milk (about 100 F)
  • 12
    cup lukewarm water (mix 1/4 c hot tap water with 1/4 c cold tap water to get lukewarm about 100 F temperature)
  • 14
    cup vegetable oil
  • 1
    teaspoon cider vinegar
  • Topping
  • 1
    egg white, beaten (or equivalent substitute)
  • 2
    teaspoons poppy seeds or 2 teaspoons sesame seeds


  • 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°. 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° F or 90°C.
  • Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack.