Gluten Free Buns
In a large bowl whisk together to blend
1 cup brown rice flour
1/4 cup each ground flax seed, arrowroot flour, sweet rice flour and white rice flour
1 1/2 teaspoons yeast
1/2 teaspoons salt
2 teaspoons sugar
In a small bowl mix together and let sit for 5 minutes
1 1/2 teaspoons powdered gelatin
2 tablespoons of hot (potato) water (see below)
Add gelatin water to flour mixture. Add the egg, olive oil and enough water to make the dough into a pancake like consistency.
2 Tablespoons first cold pressed olive oil
1 cup + warm water or potato water (the leftover water used when boiling potatoes)
Cover with a towel and let the dough rise in a warm place for 1 hour. Preheat your oven to 400 F with cast iron mini cake pans inside. After dough has risen to about double the flour will have absorbed a lot of the water. Add more water until the dough is once again like a pancake batter.
When the oven is hot, take the pans out and grease with olive oil or bacon grease so the crusts won't stick. Pour about 1/4-1/3 cup of batter into each cup and bake 6-7 minutes until firm, cool on a wire rack while you are getting your toppings ready, or for a more crispy crust flip and bake another 6-7 minutes on the other side. Cool.