In standing mixer bowl, combine hot water, yeast, egg whites, whole egg, oil, salt and sugar. Use dough mixer attachment and turn mixer on to lowest speed.
Slowly add in gluten free flour mix, 1/2 cup at a time, until combined. Do not overmix, making sure dough ball has formed but does not begin to get tough.
Separate into 6 portions and roll each dough out using extra bench gluten free flour.
Store dough on parchment paper until needed.
Originally Submitted
1/21/2014
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