Ingredients:

  • 150g super fine white rice flour
  • 100g tapioca starch
  • 50g cornstarch
  • 1 tsp xanthan gum
  • 1 tsp double acting baking powder
  • 160ml warm water (105°F–110°F)
  • 1 tsp active dry yeast
  • 20g honey
  • 1 tbsp neutral oil
  • 0.5 tsp apple cider vinegar

Instructions:

  1. Whisk the 160ml warm water, 20g honey, and 1 tsp yeast in a small bowl. Let it sit for about 5-10 minutes until a thick, foamy head forms on top. If it doesn't foam, your yeast is dead — stop here and get fresh yeast!
  2. In a large bowl, sift together the rice flour, tapioca starch, cornstarch, xanthan gum, and baking powder. Sifting is vital here because cornstarch loves to form tiny, stubborn lumps that will ruin your smooth bun surface.
  3. Pour the yeast mixture, 1 tbsp oil, and 0.5 tsp vinegar into the dry ingredients. Stir with a spatula until a shaggy dough forms, then knead by hand for 3-5 minutes until the dough feels like soft play dough and doesn't stick to your fingers.
  4. Divide the dough into 9 equal pieces (about 55g each). Roll each into a smooth ball, then flatten into an oval about 1/4 inch thick. Brush the top lightly with oil, then fold in half over a piece of parchment paper.
  5. Place the folded buns on their parchment squares and let them rest in a warm, draft free spot for 45 minutes until they look slightly puffy and feel light. They won't double in size like wheat dough, and that’s okay.
  6. Boil water in your steamer base. Place the buns in the basket, leaving 2 inches of space between them. Steam for 12 minutes until the surface is matte and firm to the touch. Turn off the heat but leave the lid on for 3 minutes to prevent collapsing.