This truly is a phenomenal recipe, and I'm a fuss pot when it comes to gluten free recipes. I made these for my boyfriend tonight and he loves them! They are amazingly flaky on the outside, tender on the inside - not something that is easy to achieve with gluten free recipes unless fancy steps and ingredients are involved. My buns turned out exactly as your pictures show, both on the outside and inside. I followed your directions carefully. Thank you for them. They helped a lot. Note: I used the tapioca starch from Thailand that comes in a little white bag. It seems to require less liquid. So I omitted the water and used half of the milk in the recipe. Actually, I used half and half, and just lightly simmered the butter/half and half before proceeding because I was dealing with less liquid overall and didn't want to risk burning anything. I also omitted the garlic because my boyfriend doesn't care for garlic. This recipe also works really well as a pizza crust. Spread it in the pan and bake it, then put on your toppings and bake just long enough to heat everything up. My boyfriend also enjoyed putting a bit of olive oil on the buns, but he said that they taste so good on their own. That is the mark of a truly great bread, isn't it? No need for anything else! Love the idea of making this as a pizza crust - thanks for sharing your success here, Lillea. PJH

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