1/3 cup milk (at room temperature)
3 tablespoons warm water
2 tablespoons melted butter
1 teaspoon granulated sugar
1/2 teaspoon dry active yeast
1/4 teaspoon salt
1 large egg
1/4 cup rice flour (white)
2 tablespoon millet flour
2 tablespoons quinoa flour
2 tablespoons potato starch
2 tablespoons tapioca flour
1 1/2 teaspoons xanthan gum
Fit a stand mixer with the paddle attachment.
Place the milk, water, melted butter, sugar, salt, egg and yeast in the bowl of the stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients and mix for 5 minutes on low speed (2 on my stand mixer), scraping down the sides after about 2 minutes. (This should have the consistency of a thick muffin batter.)
Coat 2 mini cake pans or 6” pie pans with butter, spoon in the batter into the pans using a sturdy spatula and place in a warm draft free place and allow rising for 1 hour.
Place the bread in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 minutes, until buns are a nice golden brown.
Allow to cool and remove from pan.
Sliced to show inside of bun