Bread?? What do you think of this

So I found this recipe online, please tell me what you think. Will it work as gluten free?

3 1/4 cups gluten free flour

Baking powder - 5 teaspoons

Sea salt - 1/2 teaspoon

Water - 2 cups

Olive oil - 1/4 cup

Seeds: poppy and sesame seeds (optional)

Mix together the dry ingredients (flour, baking powder and salt)

Add water

Add seeds

Knead until a smooth dough but don't knead too much... The bread dough should just not be too sticky. On a humid day, more flour may be required

Form into about 8 small buns and place on greased pan for baking. You don't need to let it raise before baking, because this dough doesn't contain yeast but baking powder

Put in the oven and bake at 400 degrees Fahrenheit for about 45 minutes or until bread is light brown

Plant your knife in one of them to be sure it is well baked

So is it safe to try?? I am in the process of going gluten free. I'm writing a diary of everything I eat and drink and when the symptoms hit. Then I am looking for common triggers. I just found last night pizza dough from Papa Murphy's is a no no. Then I realized white bread causes the same reaction. I found this recipe, and I thought it would be fun tro try. What do you think? Is it gluten free?

Trust me, you are right Kazbern. I am just starting going gluten free. So I am trying to learn. My doctor is going to test me for Celiac and Chron's, but wants me on Gluten Free Diet first.

I am afraid your buns will turn out being overdone if you bake them for 45 minutes. 12 - 15 minutes for buns and 30 minutes for a bread is ok.

I am always baking buns myself and I would suggest that you add psyllium husk powder (a table spoon) for your recipe. You could also add oat to make the bread more healthy and tasty. And replace the baking soda with yeast, if you don't want to avoid yeast for some specific reason.

Finally a tip: always start with the luke warm water, then add psyllium husk powder, let it rest for 15 minutes, and add the rest. If the dough is getting too dry / hard, add more water and mix the dough, you are not supposed to work the dough as we do with gluten doughs, because there's no gluten to activate by thorougfully working. The psyllium husk powder is making the dough stick together and not fall apart. So psyllium husk powder is of great importance in a gluten free dough. /read lables, the mix could already content this powder.

Sugar, salt, nuts is making the buns yummie.
Here's a good link that explains what I am talking about:
http://www.bigsiteofamazingfacts.com/is-it-possible-to-overwork-gluten-free-dough

Good luck!