1. Activate the Starter and Psyllium: In a large mixing bowl, combine the warm water, active gluten-free sourdough starter, psyllium husk powder, sugar (or maple syrup), and salt. Whisk well until the psyllium husk powder is fully incorporated and the mixture starts to thicken slightly. Let it sit for 5-10 minutes to allow the psyllium to gel. This step is crucial for the texture of gluten-free dough.

2. Add Wet Ingredients: Stir in the olive oil into the psyllium and starter mixture. Ensure it’s well combined.

3. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend and instant yeast. Make sure there are no lumps.

4. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a sturdy spoon or a stand mixer with a dough hook attachment. Mix until a shaggy dough forms, then continue to mix for another 3-5 minutes until the dough is smooth and cohesive. It will be stickier than traditional wheat dough.

5. First Rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until it has visibly increased in size. The dough should look puffy and feel soft.

6. Shape the Buns: Gently punch down the risen dough to release air. Turn the dough out onto a lightly floured gluten-free surface. Divide the dough into 6-8 equal portions, depending on your desired bun size. Shape each portion into a smooth, round bun.

7. Second Rise and Preheat Oven: Place the shaped buns on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a damp towel and let them rise again for 30-45 minutes, or until slightly puffy. During the last 15 minutes of this rise, preheat your oven to 375 F (190 C).

8. Bake the Buns: If using, brush the tops of the buns with the egg wash and sprinkle with sesame seeds. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom. Let the buns cool completely on a wire rack before slicing and serving. Cooling is important for gluten-free bread to set its structure.