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In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using a stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps — that is OK. It’s normal for the mixture to resemble cake batter at this stage.
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Cover the mixture and set it aside for 20 minutes. It will firm up slightly during this time and begin to look more like dough than batter.
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On a greased or (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you (use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother, and easier to handle, 5 to 6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking. The dough may still be sticky to the touch but should have some bounce and body by the end of this kneading.
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Return the dough to the mixing bowl. Cover and allow it to rise for 40 minutes, or until slightly puffy.
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On a greased or floured surface, gently deflate the dough and knead it 5 to 6 more times.
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Using additional gluten-free flour or grease on your hands and work surface as needed, divide the dough into 8 equal pieces (about 115g each).
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Loosely shape the dough into rounds: Working with one piece at a time, pull the edges in toward the center and then turn it over and roll it into a smooth ball using your cupped hand.
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Place the shaped dough balls onto a parchment-lined baking sheet and gently press each bun until it has flattened to about 3" in diameter.
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Let the buns rise for 20 to 30 minutes, covered, or until slightly puffy.
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While the dough is rising, preheat the oven to 350°F.
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Once risen, use a pastry brush to gently coat each bun with egg wash, then sprinkle with seeds if using.
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Bake the buns for 30 to 35 minutes, or until they’re light golden brown and a digital thermometer inserted into the center of a bun registers at least 190°F.
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While the buns are still warm, gently brush them with the melted butter, then set aside to cool.
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Storage information: Gluten-free burger buns are best enjoyed the day they're baked, but you can store leftover buns, well-wrapped, at room temperature for up to 2 days. Freeze for longer storage.
