gluten free buns or rolls –

gluten free buns from also rice and egg free and can be dairy free as well. These gluten free buns are salty and crispy on the outside with a soft, sweet, doughy centre, and they have none of that bitter gf flour flavour. They’re also rice and egg free and can be made without dairy. And because you knead the dough with an electric mixer, they’re also pretty easy to throw together. Unlike many gluten free bread doughs that tend to resemble cake batter, this recipe results in a dough that can be worked with and shaped, making it quite versatile.  Try using it to make gf bread sticks!

Scroll down for the recipe.

Looking for gluten free bread recipes? You might also like these:

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gluten free sandwich breadKim’s gf and df bread recipe for bread makers (not our recipe, the best recipe we’ve found for automatic breadmakers)

gluten free potato flour tortillapotato flour tortillas (one of our most popular posts)

gluten & rice free rolls

  • Servings: 9
  • Difficulty: moderate
  • Print

What you’ll need:

2 and 1/8 tsp instant rise yeast

1 cup and 1 Tablespoon warm water

1/2 cup tapioca flour

1/2 cup oat flour

1/2 cup potato flour

1/2 cup garbanzo flour

3/4 cup almond flour

2 teaspoons xanthan gum

1/4 cup + 2 teaspoons sugar

1 teaspoon salt

1/4 cup oil OR melted butter or margarine

1 teaspoon cider vinegar

OPTIONAL: 1/4 cup whey powder. The whey powder is for lift and browning but can be left out. The buns will taste the same but may not be as fluffy.

What you’ll do:

Lightly grease a cookie sheet.

In small bowl, mix together warm water, 2 teaspoons sugar, and yeast. Set aside.

Put flours and xanthan gum in mixer bowl and combine well. Add the whey powder if using, the rest of the sugar, and the salt. Mix until combined well.

Pour in the water/yeast mixture, the oil or melted butter, and the cider vinegar. Mix on low speed to combine and then beat on high for 3 minutes.

Remove dough from bowl and knead on a floured or parchment covered counter top until it comes together nicely. Shape into a disc and slice into 9 equal portions.

Take each portion and shape into a ball. Unlike many gf doughs that are a bit like cake batter, this dough is firm and easy to work with.

Place the balls of dough on your baking pan. With a sharp knife, slice each top about 1/4 inch deep to make room for expansion while rising.

Cover with plastic wrap or a damp tea towel and set in a warm place to rise for 45 minutes.

When you are ready to bake the buns, preheat the oven to 350 degrees. Bake for 20 – 25 minutes or until the tops are nicely browned.

Remove from oven.

TIP: If you want to be decadent, brush them with a bit of melted butter and sprinkle with salt when they are hot from the oven.

Let cool and enjoy.

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photo credit:

Gluten free recipes from Red Deer, Alberta, Canada

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