Portuguese Gluten Free Buns

1. In a small bowl, combine the warm water and sugar. Stir to dissolve the sugar, then sprinkle the yeast over the water. Let it sit for about 5-10 minutes, or until it becomes frothy.
2. In a large mixing bowl, combine the gluten-free flour, xanthan gum (if needed), and salt.
3. Make a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil. Mix the ingredients together until a dough forms.
4. Knead the dough on a lightly floured surface (using more gluten-free flour) until it becomes smooth and elastic.
5. Divide the dough into small portions and shape each portion into a round ball, similar to the size of traditional papo secos.
6. Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them.
7. Allow the rolls to rise in a warm place for about 30-45 minutes, or until they have doubled in size.
8. Preheat your oven to 375°F (190°C).
9. Bake in the preheated oven for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
10. Let the buns (papo secos) cool on a wire rack before serving.

Keep in mind that gluten-free baking can be a bit challenging, and you may need to experiment with different flour blends to achieve the texture and taste you desire. 

Photo: wetravelportugal.com