Whisk psyllium husk into the warm pineapple juice and let sit for a few minutes for a gel to form.

In a separate bowl, mix together the other dry ingredients – starch of choice, brown rice or millet flour, sorghum flour, yeast, sugar (if using), baking powder and salt.

Into the psyllium husk gel, whisk the starter, eggs, maple syrup (if using) and oil.

Pour the gel mixture into the dry ingredients and mix with an electric mixer on medium to high speed for approximately 5 minutes until a very smooth dough has formed.

Using a spatula, scrape down the edges of the bowl and form dough into a ball/pile in the bowl.

Turn dough out of the bowl onto a well floured surface. Generously flour your hands and the dough so you can gently form it into a ball.

Divide dough into 16 even parts.

Gently form each dough ball and place in a greased 9x9" baking pan.

Lightly cover pan with greased plastic wrap or a towel.

Let buns rise for 1-2 hours, or until doubled in size.

Preheat oven to 350°F.

Just before baking, lightly egg wash each bun.

Remove from oven and let cool. Serve slightly warm.

Store on the counter for 2-3 days or slice and freeze.