Preheat oven to 100 degrees. Line 2 large baking sheets with parchment paper
In a medium mixing bowl whisk together almond flour, vital wheat gluten, and salt until combined. Add yeast and whisk until fully combined and no lumps in the flour
In a large mixer bowl combine Warm water, oil, honey, and egg. Carefully add dry ingredient to wet ingredients. Beat on low 15 seconds or until just combined
Change paddle attachment to dough hook attachment on your standing mixer (optional) Beat on high 3 minutes or until a smooth stretchy dough is formed.
Spray or dampen hands and scoop out 1/4 cup of the dough. Roll the dough into a tight ball and place onto the prepared baking sheets. Repeat until all the dough is formed. Make sure to space the dough balls at least 2 inches apart. (about 4 buns on each baking sheet )
Cover the dough balls with lightly sprayed plastic wrap. Place the baking sheets into the 100 degree preheated oven or place them into a WARM draft free area. Let the buns rise for about 20 minutes or until they have doubled in size.
Remove baking sheets from oven and preheat the oven to 400 degrees. Keep the baking sheets covered while the oven is preheating. Bake at 400 degrees for 10 minutes or until lightly golden on top
Once baked let the buns cool on the pan for 5 minutes then transfer to a wire rack to cool completely. Let cool completely before using