Hamburger Buns-Gluten Free!

My family has been craving good ol' fashioned burgers WITH a bun.  Most often, the gluten free, store bought buns end up in the trash.  The burgers eaten in salad form.  I was forever searching for gluten free bun recipes, but none were too appealing.  The nicest lookings ones were made with a special pan.  After deciding against the very expensive, restaurant pans,   I bought a muffin top pan that is the perfect size for making hamburger buns.

Mix together:
3/4 cup warm water (105-110 degrees)
2 TBS sugar
1 packet of yeast

Let yeast proof a few minutes while getting the rest together.  Spray burger bun pan or muffin top pan with non-stick spray/olive oil.  Preheat oven to 200 degrees, then shut the oven off.
In a large bowl or container with a lid, mix dry ingredients together:
2 cups millet flour
1 cup quinoa flour
1 cup tapioca flour
1 cup corn starch
1 cup potato starch
3 TBS powdered milk
1 1/2 TBS. xanthan gum
1 TBS plain gelatin
1 1/2 tsp. salt

Shake or stir to thoroughly mix all ingredients.  Store in an airtight container.

Lightly beat these into the yeast mixture:
2 eggs (room temperature, if you forget, set in warm water for a couple of minutes)
1/4 cup vegetable oil

Pour wet ingredients into the dry and beat with mixer for a couple of minutes, until well mixed.

Mix 2 cups of the flour mixture into the wet ingredients with an electric mixer until smooth-about 3 minutes.

Spoon dough into prepared pans, making 6-10 buns, depending on how thick you want them.  With oiled hands, smooth and flatten the tops of the rolls.  Spray a piece of plastic wrap with non stick spray and cover the buns.  Let rise in warm oven for 30-40 minutes, until about double in size.  Do not let over rise or they will fall.

Preheat oven to 375°.   Bake 15-20 minutes until lightly brown on top.  Cool on wire racks.