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Gluten Free Buns

Gluten Free Buns

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Discover the secrets to making perfect soft & fluffy gluten free buns. Our easy recipe uses pro tips and trusted techniques for bakery-quality results every time.

Ingredients

Scale
  • 2 cups (280g) gluten free all-purpose flour blend (with xanthan gum)
  • 1 tbsp rapid-rise instant yeast
  • 1 tbsp granulated sugar
  • 1 tsp fine sea salt
  • 1 cup warm whole milk (about 110°F)
  • 1 large egg, at room temperature
  • 2 tbsp unsalted butter, melted and slightly cooled
  • 1 egg yolk
  • 1 tbsp water
  • Sesame seeds or oats for topping (optional)

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment, whisk together the gluten free flour, instant yeast, sugar, and salt.
  • Pour in the warm milk, whole egg, and melted butter. Mix on low speed until a sticky dough comes together.
  • Increase the speed to medium and beat for 3-4 minutes. The dough will be thick and sticky, like a very thick brownie batter. This is normal!
  • Lightly oil your hands and a work surface. Scrape the dough out and divide it into 6 equal pieces. Gently roll each piece into a smooth ball.
  • Place the dough balls on a parchment-lined baking sheet, spacing them a few inches apart. Gently flatten each ball slightly with the palm of your hand.
  • Loosely cover the baking sheet with plastic wrap and let the buns rise in a warm, draft-free place for 45-60 minutes, or until they have nearly doubled in size.
  • Preheat your oven to 375°F (190°C). Whisk the egg yolk with a tablespoon of water to make an egg wash. Brush it gently over the tops of the risen buns and sprinkle with sesame seeds or oats, if using.
  • Bake for 18-22 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
  • Transfer to a wire rack to cool completely before slicing and serving.

Notes

A simple recipe for incredibly soft and fluffy gluten free buns. Perfect for burgers, sandwiches, and more. They are sturdy, easy to make, and freeze beautifully.

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