Warm your water to 100℉ and in a small bowl, mix together with the psyllium husk until completely combined. As this sits while you prepare the other ingredients, it will thicken into a gel. The thicker the better!
In the bowl of your stand mixer, whisk together the tapioca starch, brown rice flour, potato starch, sugar, xantham gum, instant yeast, baking powder and salt until well combined.
Warm the milk to 110℉, then add the warmed milk, psyllium husk gel, eggs, avocado oil and apple cider vinegar to the bowl with the dry ingredients and mix for 6 minutes on medium speed using the dough hook attachment. Two times throughout the 6 minutes, stop the mixer to scrape the sides and bottom of the bowl with a spatula.
Once a smooth dough has formed, use your spatula to scrape the dough off the sides of the bowl to somewhat form a ball. Then, cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
Once 30 minutes have passed, generously flour your surface with the gluten free all purpose flour. Scrape your dough onto the floured surface, then sprinkle flour onto the top of the dough as well as all over your hands. The dough is sticky, but after working with it a bit, it will be easier to handle!
Knead the dough multiple times then roll into a ball. Feel free to add more flour to your hands if needed.
Flour the sides of your bench scraper (or knife if you don't have one, just be super careful!), then cut into 6 equal pieces for burger buns or 8 equal pieces for hot dog buns.
Shaping Burger Buns: Knead each piece of dough 4 times keeping a circular shape, then pinch the edges of the circle into the center. Flip over and place each bun onto a large parchment lined baking sheet, pinched side down. Be sure to space the burgers out so they have room to rise and expand.
Shaping Hot Dog Buns: Knead each piece of dough 4 times, then flatten into a rectangular shape. Roll one long side of the dough into a cylinder, pinch and fold in the edges and roll gently to secure the shape. Place each bun onto a large parchment lined baking sheet, seem side down. Leave just a small amount of space between each bun as they will bake together then tear apart easily afterwards.
Cover the buns with a tea towel and place on top of your oven while set to preheat to 300℉. The heat will rise and help the buns to rise as well. Allow to rise for 2 hours. Do not cut the rise time short!
Raise the heat of the oven to 400℉ and once the oven temperature is reached and the buns have risen for 2 hours, brush the tops of the buns with egg wash. If you'd like, top the burger buns with sesame seeds.
Bake the buns for 15 minutes, then, allow to cool to the touch before cutting into them. If slicing burger buns, slice all the way through. If slicing hot dog buns, slice ¾ of the way through.
These buns are great as is or toasted! They can be stored in the fridge and are perfect to reheat. Enjoy with all your favorite fixings!
