Step 1: Prepare the Dough

1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, tapioca starch, baking powder, salt, and sugar.
2. In a separate bowl, mix the eggs, warm dairy-free milk, olive oil, and apple cider vinegar until well combined.

Step 2: Combine Ingredients

1. Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until a dough forms.
2. Knead lightly in the bowl for 2–3 minutes until the dough is smooth and slightly sticky.

Step 3: Shape and Proof

1. Divide the dough into 8 equal portions and roll each into a ball.
2. Place the dough balls on a parchment-lined baking sheet, leaving space between them. Cover with a clean kitchen towel and let proof in a warm area for 45 minutes, or until slightly risen.

Step 4: Bake

1. Preheat the oven to 375°F (190°C).
2. Brush the tops of the buns with an egg wash (or dairy-free milk for a vegan option) and sprinkle with sesame or poppy seeds, if desired.
3. Bake for 18–20 minutes, or until golden brown and firm to the touch.

Step 5: Cool and Serve

1. Allow the buns to cool on a wire rack for at least 10 minutes before slicing.