Ingredients

• 2 tablespoons white sugar
• 1 tablespoon active dry yeast
• 2 cups warm water
• 1.5 cups rice flour
• 1.5 cups gluten-free oat flour
• 0.75 cups tapioca starch
• 0.75 cups cornstarch
• 1 tablespoon xanthan gum
• 1 teaspoon salt
• 5 eggs
• 0.5 cups canola oil
• 1 tablespoon sesame seeds , Optional

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Combine rice flour, oat flour, tapioca starch, cornstarch, xanthan gum, and salt in a mixing bowl; mix to combine. Add yeast mixture, eggs, and oil; mix using an electric mixer on high speed for 3 minutes.
4. 4 Distribute batter evenly between between eighteen 5-inch pie tins. Place onto 2 large cookie sheets. Sprinkle buns with sesame seeds.
5. 5 Allow to rise in the preheated warm oven, 30 to 40 minutes.
6. 6 Set the oven temperature to 400 degrees F (200 degrees C) without removing the buns.
7. 7 Bake in the hot oven for 15 minutes. Switch baking sheets on oven racks and continue to bake until golden, 12 to 15 minutes more.

Nutrition per serving