For the initial gel:
410g Cold water
20g EVO oil
15g Fresh baker's yeast
20g Psyllium powder

Dry ingredients:
250g Potato starch
150g Rice flour
50g Tapioca starch
15g Dextrose
20g ANGEL MIX 3.0
9g Salt

To finish:
Beaten whole egg, sesame seeds, soft butter (optional)

Make the gel: Pour the water over the psyllium and crumbled yeast, add the extra virgin olive oil, and whisk vigorously until you obtain a smooth, lump-free batter. Let it rest for 10-15 minutes, until it forms a thick, compact gel.

Meanwhile, combine the powders in a bowl and mix slowly with a whisk. Sifting is not necessary.

Combine all the ingredients in the bowl of a stand mixer and begin kneading using the dough hook (or paddle attachment) on medium speed. Occasionally, with the mixer stopped, scrape the sides of the bowl with a spatula, bringing the dough back to the center. It's important to knead the dough thoroughly to obtain a smooth, homogeneous mixture, naturally free of lumps.

Transfer the dough to a table, knead it briefly with your hands, and shape it into a loaf, dusting it with rice starch. Divide the loaf into 9 pieces and roll each piece with the palms of your hands until it forms a smooth, crack-free ball.

Place the rolls on a baking tray lined with baking paper and cover them with cling film or plastic lightly greased with oil or release spray, to make them easier to remove once they have finished rising.

Let it rise as directed, then carefully remove the plastic wrap to avoid tearing the surface. Brush with beaten egg and garnish with sesame seeds. Bake as directed in the recipe, adjusting the time and temperature if you chose different shapes or sizes.

Remove the rolls from the oven and, if desired (but not necessary), brush them with softened butter: it will melt immediately when exposed to heat. Then let them cool.

You can freeze the product for up to 30 days from the production date, or consume it within 3 days, storing it in a tightly closed airtight container at room temperature.

Fresh baker's yeast can be replaced with 1/3 of the weight in dried yeast, i.e. for 15g you will use 5g.

When preparing the gel, immediately whisk the ingredients together to avoid lumps forming!

If you prefer larger buns, divide the dough into six pieces instead of nine, remembering to extend the cooking time by a minute or two.

You can decorate the surface of the bun with other types of seeds as you like or with a mix of seeds.

Create steam in the oven by spraying the sides of the oven with a little water using a spray bottle. Alternatively, place a shallow bowl on the bottom of the oven and pour boiling water into it just before baking.

If you prefer a lighter, less "dense" result, use only 18 grams of psyllium instead of 20 grams.