From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Hamburger Buns, Gluten-Free
-makes 6 buns
Ingredients
1 1/2 C (220g) Jeanne's Gluten-Free All-Purpose Flour Mix
1/2 tsp xanthan gum (in addition to the xanthan gum in the flour mix)
2 tsp aluminum-free, double-acting baking powder
1/2 tsp salt
2 TBL sugar
1 TBL active dry yeast (I use Red Star)
(You can also use 1 TBL Instant/Bread Machine Yeast instead. No proofing needed--just add yeast and sugar to the dry ingredient and the water to the wet ingredients)
1 C (235ml) warm water
1 tsp vinegar (I use apple cider vinegar)
1 egg
2 TBL neutral-tasting oil (I use Rice Bran oil)
extra oil and tapioca flour for pan/rings
Grease and flour your bun pan (or place your bun rings on a parchment paper-lined cookie sheet) with oil and dust with tapioca flour
In a medium bowl whisk together flour mix, xanthan gum, baking powder, and salt. In a small bowl, dissolve sugar in warm water, then dissolved yeast in the mixture. Set aside to proof (foam up)
In a bowl of a mixer fitted with the paddle attachment, briefly beat together vinegar, eggs, and oil. Add foamy yeast mixture, mix briefly. Add flour mixture--beat for 3 mins (until smooth). Spoon the batter into the prepared pan or rings. Let rise in a warm place for about 45 mins (until about double in bulk). I usually let them rise on top of the stove while it's preheating.
While the buns are rising, preheat the oven to 375 degrees.
When buns are roughly double in bulk, place in oven. Bake for 20 minutes--until tops are golden brown.
Carefully remove from oven and let cool in pan/rings for 10 mins. before removing from pan/rings. Cool on wire rack.
They will be light and fluffy--just like "regular" buns. These also smell heavenly--just like a bun should!
Enjoy!