In a medium bowl, gently stir together warm water, warm milk, sugar, and yeast. Set aside in a warm area for 10 minutes until foamy.

In a large bowl, whisk together gluten-free flour, xanthan gum, baking powder, and salt.

Add the activated yeast mixture to the dry ingredients. Mix with dough hooks on low for 2-3 minutes until cohesive.

Form the dough into a ball, cover with plastic wrap and let rise in a warm area for 30-60 minutes until doubled.

Cut eight 4-inch squares of parchment paper and place them on a baking sheet.

Remove the dough, roll it out to ½ inch thick on a floured surface.

Using a 3 ½-inch cookie cutter, cut out 8 circles from the dough and place them on parchment squares.

Brush the tops with olive oil and fold into half-circle shapes.

Cover the baking sheet and let the buns rise in a warm area for another 30 minutes.

Prepare a bamboo steamer over ½ inch of boiling water.

Steam buns for 12 minutes, adding water as needed to the pan.

Remove buns and repeat steaming for any remaining dough.

Allow the buns to cool completely before storing in a sealed container.