I use the same recipe for the hamburger buns and the hot dog buns - it's from Bette Hagman's The Gluten-free Gourmet Bakes Bread. I use large round cookie cutters as rings to bake the hamburger buns in and a french bread loaf pan to make long loaves that get cut for hot dog buns.
The jam-filled muffins are a recipe that I've converted. They turned out not-too-sweet, but yummy nonetheless. I wish the filling would have photographed well, but I used my homemade jam, which is low sugar and doesn't hold the bright red color like commercial jams.
converted from Better Homes and Gardens New Junior Cook Book
makes 12 muffins
1 3/4 c. Featherlight Flour Mix
1/4 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. xanthan gum
3/4 c. milk substitute
1/3 c. canola oil
Jam or jelly
Preheat oven to 400 degrees. Grease 12 muffin pans.
Combine dry ingredients in a medium mixing bowl. Add egg , milk substitute and oil. Mix well.
Spoon half the bather into muffin pans until each is about 1/3 full. Put a teaspoon of jelly or jam onto the batter, then cover with the remaining dough.
Bake for 20-25, until done. Remove from oven and cool on a wire rack.