Author author unknown (if anyone knows, please let me know!)
Ingredients
1/2cupbrown or white rice flour
2/3cuptapioca flour/starch
1/3cuppotato or corn starch
2tspxanthan gum
2tspbaking powder
1/2tspsalt
1large egg
1/3cupoil
1/2cupunsweetened dairy free milk substitute
1/3cupsparkling water
Instructions
Preheat oven to 400 degrees.
Mix dry ingredients and wet ingredients separately except for the sparkling water. Combine dry and wet in a heavy duty mixer or bowl with a spoon. When batter is well combined, add the sparkling water. Mix until just combined, but very smooth. The texture of the batter should be rather thick.
Divide batter into six round mounds. You can also form your own buns or rolls using a plastic spatula. I also put the batter in a large ziplock bag, cut a corner opening and squeeze out the batter to form hot dog buns or bagels. Make sure not to form the bread too high, because it will rise quite a bit on its own. You may smooth the batter with wet hands at this point. (Angela’s note: you will want to smooth the dough with wet hands so you can have a nice smooth bun. The dough does not smooth out during the baking process.)
Bake for 20-25 minutes until the bread is a golden brown.
Angela’s note: To do egg-free: Replace egg with 1 T ground flax (I used golden flax) and 3 T water cooked together. Wisk over medium heat until thickened and gooey egg-like consistency.