In bowl of stand mixer (you can use a hand mixer if you don't have one), measure all ingredients in order. Whenever measuring gluten free flour, always stir the flour, scoop into a measuring cup, and level off with the flat side of a knife.

Mix on medium speed for 3 minutes.

The dough should be very sticky.

Coat your working surface and hands with oil or water and divide the dough into 6 equal pieces.

Roll each piece into a ball and flatten into a hamburger bun shape, using additional water or oil if needed to keep the dough from sticking to your hands.

Place shaped dough in a hamburger bun pan, or on a parchment-lined baking sheet 2-3 inches apart.

Cover loosely with plastic wrap and allow to rise in a warm place for 30-60 minutes until about double in size. I use the rapid proof option on my oven.

When buns have risen, brush buns with melted butter or an egg wash and sprinkle with everything bagel seasoning or sesame seeds, if you want.

Preheat oven to 350°, then bake for 20-25 minutes until they are beginning to brown.

Allow to cool completely on a cooling rack before slicing.

These are best served immediately, but can be stored up to 2 days at room temp, or frozen for later. If they start to get crumbly after a couple days, or when thawing from the freezer, just pop in the microwave for a bit.