Gluten-free Hamburger or Hot Dog Buns

Description
You can double the recipe and make a bigger batch, if you use these often. Don't undercook or they will fall when cooling. Take out of muffin rings and let cool completely.

Ingredients

 * ¾ cup rice flour
 * ¼ cup potato starch
 * ½ cup tapioca starch
 * 2 teaspoon baking powder
 * ½ teaspoon xanthan gum
 * ½ teaspoon salt
 * 1 tablespoon sugar
 * 2 eggs
 * ⅓ cup oil
 * ½ cup milk

Directions

 * 1) Preheat oven to 400 °F.
 * 2) Mix the first 7 ingredients.
 * 3) In a separate bowl mix the eggs, oil and milk *mix wet ingredients with dry ingredients.
 * 4) Spray cookie sheet with PAM and then spray inside of muffin rings.
 * 5) Put two very large spoonfuls of batter in each, make sure the rings aren't to close to each other.
 * 6) Sprinkle with sesame seeds.
 * 7) And bake immediately for 13–15 minutes, until buns are nice and golden-brown on top.

Variations

 * Add 1 cup grated cheddar cheese or a cheese bun.
 * For hot dogs: Add ¼ - ½ teaspoon more of the xanthan gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5-inches long; sprinkle with sesame seeds, and bake immediately. Let cool completely, wrap individually in Saran wrap, and place in a freezer bag and freeze. When they are thawed, microwave one for about 15–20 seconds, just long enough to warm them.