2 cups rice flour
¾ cup oat flour
6 tbsp tapioca flour (also sold as tapioca starch)
1 ½ tsp salt
½ tsp baking soda
1 ¼ tsp baking powder
2 tbsp maple syrup (optional)
1 ½ cups water
4 tbsp psyllium husk powder
¾ cups of water (for dough)
Sesame seeds for the top

1). Preheat the oven to 350 degrees and allow it to come up to temp.

2). In a small bowl add the psyllium husk powder and whisk in the 1 ½ cups water.  The mixture will gel together and this will help keep your bread together. Allow this mixture to sit for 15-20 minutes.

3). In a  mixing bowl add the rest of the dry ingredients and mix well. Then add the psyllium husk gel and turn the mixer on. If you have dough hook attachment then use that otherwise you can use a spatula as well. 

4). Mix the flour, maple syrup if using, and psyllium husk gel, mixing it  as much as you can then slowly start adding the ¾ cup of water mixing as you go. Once the dough can be mashed together then you are ready to form the buns.

5). Place the dough onto a parchment lined baking sheet and form 4 individual bun patties.  The dough will feel a little gelish and not like traditional bread that contains gluten.  The buns will rise in the oven, you may garnish the top with sesame seeds before baking, however they will brown, you can add them after for garnish if you prefer.  

6). Place in the oven and bake for 55 minutes. When done, allow them to cool before serving.  They store well in the freezer.