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.