- 2 cups rice flour
- 1 cup tapioca starch
- 2 cup potato starch
- OR 5 cups 1-1 Gluten Free flour
- 1 1/2 tsp salt
- 1/4 cup sugar
- 3 1/2 tsp xanthun gum (unless using prepared gluten-free flour)
- 1 1/2 Tblsp clear get
- 2/3 cup dry milk powder (for lactose intolerance use soy baby formula)
- 3 large eggs
- 1/2 cup warm water (110-115°)
- 2 tsp. sugar and 2 packs of rapid rise dry yeast
- 1/2 stick butter or margarine
- 1 1/4 cup water
- 1 tsp. vinegar
Combine flours, sugar, xanthun gum, clear gel, milk powder, and salt in a large bowl of heavy duty mixer.
In a large measuring cup, cover eggs with warm water and allow to stand to warm to room temperature.
Warm butter in vinegar and 1 1/4 cups water to about 110°F.
In a measuring cup, stir together the 1/2 cup warm water, 2 tsp sugar and yeast. Let stand until yeast foams slightly.
At low speed, blend the dry ingredients. Pour in the shortening mixture, blend, then add the eggs, Blend then add the dissolved yeast. Beat at high speed 2-3 minutes. This dough is very sticky.
Using muffin top baking pans, spray with cooking spray. Using slightly wet hands, pat the dough gently until you reach the edges of the circle.
Allow the dough to rise in a warm place. When doubled, bake at 350°degrees for 20-25 minutes.
Pizza shells take about 8 minutes at 400° degrees. Brush lightly with olive oil to seal surface.
Cool the buns (or shells) on a rack. Slice the buns when cool and seal in plastic bags and freeze.
For variety, add one of the following, minced onion, fennel seeds, caraway seeds, sesame seeds or dill. Brush tops with egg yolk and sprinkle seeds before baking.