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I have been making sandwich buns using the recipe posted from the Denver
Celiac Group recipe book.  It can be found in the archives-November 1998,
week 2 (#87).

It is a good recipe with an english muffin taste, slight stickiness to center
due to the ratio of tapioca flour. I found that you need to fill the rings
only half full otherwise they rise so much and overflow. I have extra dough
after filling 9 rings and 3 bent oblong to make hot dog buns.  I spread out
the extra on sprayed foil next to the cookie sheet and plan to use it for
pizza crust. I don't want to have to do 2 rising and baking times with the
one recipe.

 My friend has also done this recipe and likes the sandwich buns better than
making a bread in the bread machine.  I find these are multipurpose and don't
crumble for travel.  I never use the bread I make in the machine for travel
as it is too crumbly if I can't heat it. These serve nicely as english
muffins, pizza crusts, sandwichs and hamburg buns!

My question is if anyone has used both rings and muffin top pans and which
they prefer?   I am wonderng how the muffin top pans work but more important,
I want to know how someone does the whole baking procedure so that they are
only doing one baking time.  The dough has to be placed where it is going to
rise and has to be undisturbed before baking.  So now I am able to make 12
buns with pizza crust all at the same time and using up all the dough. My
friend wants to know if the muffin top pans would be easier but also keeping
to one baking time.  She already tried to cut the recipe in half but it was
difficult.

Just to mention, I have altered the recipe by reducing the amount of Tapioca
flour to see if it might be less sticky.  It was slightly less sticky and the
taste was slightly different. I am also wondering about reducing the amount
of yeast in the recipe as it calls for much more than a usual bread recipe.

Hope there are a lot of bun bakers out there.  Diane