This idea was inspired by the Bread Slabs in Cooking for Isaiah. Nardone used her basic pizza recipe to make thin bread slabs for sandwiches. I used my basic pizza recipe and shaped the dough into rough circles, so my kids can use them in place of hamburger buns.
1 1/4 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoon dry active yeast
2 tablespoons olive oil
1 egg, room temperature*
3/4 cup water ~120 degrees
sesame seeds (optional)
Combine the flours, salt, sugar, and yeast in a large bowl; mix well. Add, oil, egg, and water. Stir until thoroughly mixed.
Divide the dough into 8 balls and flatten on a greased baking sheet. Use damp hands to press the dough into circle shapes: Sprinkle half of the dough circles with sesame seeds, if you wish. Cover with towel or loosely cover with plastic. Let the dough sit for 30 minutes at room temperature. After the dough has sat for 20 minutes, preheat your oven to 450 degrees.
Bake for about 12 minutes or until the bottom is crisp and the top is lightly browned. Let the buns cool slightly on a wire rack before serving.
For more delicious recipes, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.