Gluten-Free Buns

Peel, chop, and cook a big potato until tender, drain, mash, and let cool; you need 1/2 cup of mashed potatoes. 2. Dissolve the dry yeast with the sugar in the lukewarm milk and let it proof for 10 minutes until frothy. 3. Whisk all flours with the psyllium husk powder and salt in a bowl. 4. Pour in the yeast mixture, add the mashed potatoes, mix, and knead the dough for a few minutes; adjust with water or tapioca flour as needed. 5. Divide the dough into 6 equal parts and roll each into a ball. 6. Place the buns on a lined baking pan, score a cross on top, cover with a wet kitchen towel, and let rise in a warm place for about 60 minutes. 7. After 45 minutes, preheat oven to 360 degrees F (180 degrees C) and place a heat-resistant container of water in the oven for steam. 8. Bake the buns for about 25 minutes and enjoy warm.