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["Measure flours into a 16 cup bowl, whisk to combine well.", "Whisk in xanthan gum, sugar, yeast & salt.", "Lightly beat eggs in a separate bowl, add milk, water, oil & vinegar to the eggs. Whisk to combine.", "Add wet ingredients to flour mixture, and whisk until a smooth, very loose, batter-like dough forms.", "Cover bowl with plastic wrap (or a shower cap) & let rise at room temperature for 2 hours or until the dough has nearly risen to the top of the bowl & has a thick, mashed potato-like appearance.", "Use immediately, or refrigerate for up to 3 days before baking.", "Divide dough between 12 greased 4"" mini pie pans, cover with a teatowel & let rest at room temp for 40 minutes.", "For artisan baking, preheat oven to 350u00b0. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.", "Brush tops of buns with egg white & sprinkle with seeds.", "Pour 2 cups hot water into broiler pan. Place 6 mini pie pans on hot baking stone (you will bake in 2 batches).", "Bake for 15 to 20 minutes, instant read thermometer shuodl resister at least 190u00b0 F or 90u00b0C.", "Cool in pans on wire rack for 10 minutes. Remove from pans & let cool on rack."]
