It is a mystery

The cheese buns were pretty good; basic whole wheat bread dough, alas, which doesn't sound applicable in your case (or in mine, now that I know what I can't eat.) Getting the seal to hold took more working the dough than just folding over and figuring out when was enough took quite a lot of practice. (and a lot of scrubbing burnt escape cheese off the baking sheets.)

Thank you for the mix! I might give that a try, I had no idea there was an actual way to get stuff to rise without gluten. (Commercial gluten-free bread has clearly been produced via some unnatural industrial process.)