Gluten free buns/biscuits or naan!

I'm not sure what to call these, they are sort of a cross between a yeast bun and a biscuit and began life as a failed attempt at gluten free pasta, but you can also make a nice little naan type flatbread if you thin out the batter.  I made oat flour pasta once, heavy as a brick but still pasta (the two year old loved it).  And as I'd like to eat real lasagna again, I thought I'd try it with my millet/tapioca flours...I left out the xanthan gum and the mixture wouldn't stick together in the boiling water; it was quite a mess, good thing I tested a small batch first!  But not wanting to waste so much gluten free flour, I thought I'd try making a bread batter out of it, and strangely it worked!  I miss naan along with all my gluten containing real breads, so I wondered what would happen with gluten free batter/dough if you baked it in the same style?  When the batter is thick like soggy cookie dough, it will make something reminiscent of a cross between a dinner roll and a biscuit and when it is thin like thick pancake batter, it will spread and make a naan type flatbread, solid enough to cut a pocket in or slice in half and use for a sandwich/grilled cheese.  Much easier than baking a loaf (that never seems to finish cooking) and then slicing it and freezing individual slices.  You could probably make a loaf with this batter as well, making it thick like the biscuit version, if you prefer.

For the batter/dough:

3 eggs
1/3 cup sugar
1 1/2 tsp xantham gum
1 tsp baking powder
1 tsp bread machine or instant yeast
1 tsp salt
3.5 cups gluten free flour/starch mix (I used 40% millet flour and 60% tapioca starch)
1/4 cup powdered coffee creamer
3 tablespoons butter, melted
1 tsp garlic powder (optional!)
1 tsp vinegar
*warm water

Mix everything well, add enough water to make desired batter/dough consistency (around a cup or more for the naan, 1/2 or so for the buns, add a little at a time and mix it in and eyeball it).  Check it again in a few minutes to see if you need to add more as the starch absorbs the liquid.  Let it rise in a warm place, covered for an hour or so.  Preheat the oven to 450 degrees F, place a baking stone or cast iron pan in the cold oven and preheat with the oven, grease if it isn't well seasoned.  Place 1/3 cup of the dough/batter on the hot stone and replace in the hot oven, when the top appears puffy and dry, flip with a pancake turner and bake until cooked through (only a minute or two, depending on thickness!).  Enjoy!