Hi. I'm looking forward to making these buns, even though I do not have to be gluten free. I recently did a month-long trial on being gluten free - discovered no differences in my body or energy. I used Bob's Red Mill gluten free flours (rice flour and an all-purpose flour). I found that the amount of xanthan gum needed varied, even though I used Bob's guide. Cookies spread a lot more; pie dough did okay; cakes did well - I usually added one more serving of the gum (e.g., if 1/2 tsp per cup of flour was recommended, I added one more for the cook.) Thanks for the feedback, Kathy - both about how you've tweaked xanthan gum amounts, and your month of GF eating... PJH

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