Step 1

Proof the yeast, add warm milk to a bowl, add the yeast, sugar, and stir. Allow the yeast to foam for 5 minutes.

Step 2

Meanwhile, combine applesauce, oil, and vanilla in another bowl, set aside.

Step 3

In a large bowl or if using an electric mixer, add to the mixing bowl brown rice flour, millet flour, tapioca starch, potato starch, sugar, baking powder, xanthan gum, cinnamon, allspice, nutmeg, salt, and mix to combine.

Step 4

Add the yeast mixture, applesauce mixture, raisins, and mix to form a dough ball.

Step 5

Don’t worry if the batter looks sticky. You want a soft dough in order for you to get a soft and fluffy gluten-free bun; otherwise, it will be too dry.

Step 6

Brush oil in a large bowl, add oil to your hands, and form dough into a ball. Place the dough in the bowl, cover with a towel, plastic wrap, or foil, and place in a warm, dry place for 1 hour.

Step 7

Preheat the oven to 375 degrees F.

Step 8

Prepare a Silicone Mold pan or 9x4 inch rectangular baking pan with oil. Divide dough into 6-8 equal pieces, form them into balls, and place them in the prepared pan side by side.

Step 9

Cover the baking pan and allow the dough to rise for about 30 minutes

Step 10

Bake for 30-35 minutes until rolls spring back when touched and are golden brown.

Step 11

Mix the sugar and pineapple juice in a bowl and drizzle over the raisin buns.

Step 12

Serve and enjoy!