Generously coat a 9 inch pie pan with oil of choice (we used olive oil)

In a large mixing bowl, add 2 3/4 cups gluten free flour, rapid rise yeast, baking powder, salt and sugar, and mix to combine.

In a medium saucepan over low heat, add water, milk and melted butter. Heat until 110 degrees F with a kitchen thermometer. Remove from heat.

Add apple cider vinegar to warmed water/ milk mix and stir to combine.

Add warmed wet ingredient and egg to the flour mix. Using a paddle attachment, mix to combine, about 30-60 seconds.

Switch to a bread or hook attachment and on medium speed mix the dough for 6 minutes (set your timer!). NOTE: At 4 minutes, while dough is still mixing, add extra 1 tablespoon of flour. Dough will be sticky but pliable.

Using a cookie scoop or spoon, scoop batter into 9 balls and place each ball into the well oiled pie pan with one in the center and 8 around the edges, forming balls with your hands. Pro tip: put a little oil on your hands to keep dough from sticking to you while forming shape, and lightly spread oil on each ball of dough.

Cover dough with well oiled plastic wrap, then cover with a clean towel and place in a cupboard for 30 minutes to rise.

Near end of the 30 minutes, preheat oven to 350 degrees F.

After 30 minutes, dough should rise and double, filling the pie pan. Remove towel and plastic wrap and bake for 25-30 minutes or until golden on top (center will be about 200 degrees if you want to check with your kitchen thermometer).

Remove from oven and brush lightly with melted butter.

Let cool a few minutes and enjoy!

Can be reheated the next day in the microwave for a few seconds for that just out of the oven feel. Or can be frozen after baking, then dethawed and reheated in microwave.