Ingredients:

  • 180ml warm water (105°F)
  • 1 tbsp granulated sugar
  • 7g active dry yeast
  • 150g fine white rice flour
  • 100g tapioca starch
  • 50g cornstarch
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tbsp psyllium husk powder
  • 1 tbsp neutral oil
  • 1 tsp xanthan gum

Instructions:

  1. Hydrate the yeast. Combine 180ml warm water, 1 tbsp sugar, and 7g yeast in a small bowl. Note: Wait 5-10 minutes until a foamy cap forms on top.
  2. Whisk dry ingredients. Sift 150g rice flour, 100g tapioca starch, 50g cornstarch, 1 tsp baking powder, 0.5 tsp salt, 2 tbsp psyllium, and 1 tsp xanthan gum.
  3. Form the dough. Pour the yeast mixture and 1 tbsp neutral oil into the dry bowl.
  4. Knead the mass. Work the dough for 5 minutes until smooth and slightly tacky.
  5. Divide and shape. Cut the dough into 10 equal pieces (about 50g each) and roll into smooth balls.
  6. Flatten and fold. Roll each ball into an oval, brush lightly with oil, and fold over a piece of parchment.
  7. Proof the buns. Let the shaped buns rest in a warm spot for 30 minutes until noticeably puffy.
  8. Set the steamer. Bring water to a boil, then reduce to a medium simmer.
  9. Steam the batch. Arrange buns in the steamer and cook for 15 minutes until they bounce back when touched.
  10. Avoid the shock. Turn off the heat but keep the lid closed for 5 minutes. Note: This prevents the buns from collapsing due to sudden temp changes.