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 becomes frothy and bubbly.

2. Mix Dry Ingredients: In the bowl of a stand mixer, combine the gluten free flour, baking powder, and salt. Whisk briefly to combine.

3. Make Dough: Add the activated yeast mixture and the 1/2 tablespoon of olive oil to the dry ingredients. Using the dough hook attachment, mix on low speed until the dough comes together. Increase speed slightly and mix for 2–3 minutes until the dough is smooth and no longer sticking to the sides of the bowl.

4. First Rise: Lightly oil a large bowl. Form the dough into a ball and place it in the bowl, turning it once to coat with oil. Cover with plastic wrap or a warm, damp towel. Place in a warm, draft-free spot and let rise for about 1 hour, or until doubled in size.

5. Shape Buns: Punch down the dough gently. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a ball.

6. Form Buns: Roll each ball into an oval shape (approx. 4 inches long). Lightly brush the surface with oil. Place a chopstick horizontally across the center of the oval and fold the dough over the chopstick to create the bun shape. Gently slide the chopstick out.

7. Second Rise: Place each folded bun on a small square of parchment paper. Arrange them in your steamer basket (leave space between them as they will expand). Cover and let rise for another 20–30 minutes.

8. Steam: Prepare your steamer pot with water (ensure the water level is below the steamer basket). Bring water to a boil, then reduce heat to medium-low. Place the steamer basket over the pot and steam the buns for 12 minutes. *Do not lift the lid while steaming.*

9. Serve: Remove from the steamer and serve warm, filled with your favorite meats or vegetables.