1. Activate Yeast: In a small bowl or measuring cup, combine the warm water, warm milk, and granulated sugar. Stir in the yeast and let it sit for 5–10 minutes until the mixture is frothy and activated.

2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl), whisk together the gluten free flour, baking powder, and salt.

3. Make Dough: Pour the activated yeast mixture and the 1/2 tablespoon of olive oil into the dry ingredients. Mix on low speed until combined, then increase to medium speed and mix for 3 minutes. The dough should be smooth and sticky.

4. First Rise: Lightly oil a medium bowl. Transfer the dough to the oiled bowl, turning it once to coat. Cover with plastic wrap or a warm towel and place in a warm spot to rise for 1 hour, or until doubled in size.

5. Divide & Shape: Gently punch down the dough. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a smooth ball.

6. Form Buns: Roll each ball into an oval shape (about 4 inches long and 1/4 inch thick). Lightly brush the surface with oil (this prevents the bun from sticking to itself). Place a chopstick across the center of the oval and fold the dough over the chopstick. Gently slide the chopstick out.

7. Second Rise: Place the folded buns on small squares of parchment paper. Arrange them in your steamer basket (spacing them apart as they will expand). Cover and let rise for another 20 minutes.

8. Steam: Bring water to a boil in your steamer pot (ensure water level is below the basket). Place the basket over the boiling water, cover with the lid, and steam for 12 minutes. *Do not open the lid during steaming.*

9. Serve: Remove the buns from the steamer carefully. Serve warm, opened up and stuffed with your favorite savory fillings.