You can use freshly milled grains to make these truly whole grain, or you can buy your grains already in a flour.

Start by putting 1 ¾ cups of warm water in the bowl of your stand mixer. Add in yeast and honey and turn your mixer on for about 10 seconds just to mix. Let it sit to proof.

Using a digital kitchen scale, weigh out all your flours in a large bowl. Add the salt and baking powder to your flours.

Once your yeast is proofed, add in 4 TBSP of psyllium husk to your stand mixer. Whisk it for a second or two and let it sit for 3-5 minutes until it gels up.

Add your dry ingredients to the bowl of the stand mixer.

Add the eggs, apple cider vinegar, and melted butter to your stand mixer.

Turn your mixer on and let it run for 3 minutes. Add in splashes of water as needed to get the right consistency.

You want your dough to come together into a ball but be slightly sticky. The consistency for this gluten free bread recipe is different then a regular bread. You will have to read your dough.

Lightly dust your work surface with brown rice flour. Dump out dough onto the floured surface and sprinkle the top with a little more brown rice flour. Let the dough rest on the counter for a minute or two.

Take out a baking sheet and set aside.

Shape your dough into a log log and using a sharp knife or a pastry cutter, cut dough into 8-10 equal pieces. Since these are best on the first day, I usually make 4 buns (one for each of us for the one meal) and shape the remaining dough into a smaller bread loaf. Now I have buns and bread made with only doing the work for one!

Take each piece for the buns and roll them into a ball. Slightly mash them down in between your hands and place on the baking sheet.

Let rise 10-20 minutes.

Preheat your oven to 425 degrees.

After your buns have rose, place in the oven and bake for 20-25 minutes or until nicely golden brown.

Immediately remove from the baking sheet and let cool completely on a wire rack.

For best results, eat the same day you bake them. If you need to store them for a later time store in an airtight container on the counter for 3-5 days or in the freezer for up to 6 months.