Glutenfree Turkish tea rings

I was born and raised in Rotterdam, one of the biggest city's in The Netherlands. Rotterdam is a melting pot of cultures and straight from that melting pot I moved in with Daniel, and I moved to a tiny village near Rotterdam where the other cultures are scarce, where Sunday is a day of rest. A quiet place, but there are days I miss the city where no neighbour knows your name, but where kids play on the streets while moms sit on their doorstep with food. Dutchies aren't that hospitable in general. We are a closed sort of people, where you make an appointment to visit someone elses home, where you get one cookie with your coffee (two if you are lucky ;-)) and where people don't share everything that happens behind their closed doors. Pretty weird for a bunch of people who are generally open minded, a country where same sex marriage was first legalized and where under very strict rules it is possible to choose to end your own life with the help of a doctor if your life has become too unbearable, too painful to live on. I'm proud of our open mindness, but being hospitable is generally not one of our strong suits. 

I also miss the diversity of food. We have a few restaurants where I live, but Indonesian/Chinese food (adapted to the Dutch taste so sometimes nothing like proper Chinese food) is as exotic as it gets. And in The Netherlands, that isn't so exotic anymore considering our history with Indonesia and the large Indonesian community living here. One of my favorite breads is Turkish bread. It's always so light and delicious. And you need to eat it fresh, when it's a it's best. Needless to say I can't get that here, let alone a glutenfree version. So i made that myself today, with the kids. 
You should eat it as cake, with a cup of tea, we just ate it for lunch. It makes 24 tiny rings, but I made 9 big ones to eat as a bread roll for lunch.

Ingredients: 

• 100 grams (3.5 oz) of butter
• 450 grams (1 lb) of glutenfree flour, I used a breadflour based on rice.
• 20 grams (0.75 oz) of baking powder
• 1 teaspoon of xathan gum
• 1 teaspoon of fiber husk
• half a teaspoon of bakers salt
• 1 eggwhite
• 80 ml (almost 3 fl oz) of olive oil (or sunflower oil)
• 120 grams (4.33 oz) of yoghurt (I used Turkish style yoghurt)
• 3 teaspoons of sugar
• 100 grams (3.5 oz) of sesame seeds
• 100 grams (3.5 oz) of poppy seeds 
• 2 eggyolks

Instructions:

1. Melt the butter and let it cool. Mix the flour, xanthan gum, fiber husk and baking powder in a bowl. Make a dent in the flour and pour in the butter, eggwhite, oil, yoghurt, sugar and bakerssalt. Knead it to a firm dough, wrap it in plasticfoil and let  it rest for 20 minutes. 
2. Preheat the oven to 200 degrees centigrade (400 degrees fahrenheit). Devide the dough in 24 tiny pieces or as i did 9-10 bigger pieces. Make rolls of them and push the ends onto eachother to form rings. as this is glutenfree dough it might take you a while, the rings break easily, glutenfree dough is crumbly. 
3. Line a baking tray with parchment paper. Mix the eggyolks with a tablespoon of water and brush both sides of each ring. Press the rings into the seeds (both sides) and put them on the baking tray. 
4. Put them into the oven for about 20 minutes (you may want to turn them at 15 minutes to make sure top and bottom are golden). Let them cool slightly on a wire rack before serving them.