<<Disclaimer: Verify this information before applying it to your situation.>>

I have been experimenting with GF bread baking for 2 years and thought I
would share these tips.

>> How do you do your hamburger buns in what kind of pan?

I use English muffin rings.  They look like a tuna can with both ends
removed.  You can get them from ENER-G  foods (four to a box) or by making
a special order from kitchen specialty stores.  12 of them fit perfectly on
a large cookie sheet.  Bette Hagman's (More from the GF Gourmet) Rapid Rise
French Bread recipe -I decrease the water a little - makes great buns that
stay moist, even after freezing, and they travel well.  It makes about 14
english muffin sized buns perfect for hamburgers.  ENER-G foods -
1-800-331-5222

>The one problem I am having is getting my hotdog buns to stop from
>spreading.  I will use some of the suggestions to cut the amount of liquid,
>but has anyone run across a hotdog bun pan?  My three year old likes hotdogs
>but my buns always seem to turn out more like sub buns than hotdog buns.

Here again, I use the English muffin rings but I squish them so they are
narrow ovals, hot dog bun shaped, before I put them on the cookie sheet.
Fill them less than half full.  They rise quickly and bake in 20 minutes.

A tip - Since gluten free dough tends to be somewhat sticky (an
understatement?)  I have learned to spread out the dough with a spoon that
I keep dipping into water.  The dough does not stick to water like it will
to grease or GF flours.

Hope these tips are helpful.  Kathy in St,Cloud

"Very funny, Scotty.  Now, beam down my clothes!"