Description
These soft, fluffy homemade gluten free buns are perfect for sandwiches, burgers, or breakfast rolls. Made with a simple blend of gluten free flour, yeast, and pantry staples, they deliver a delicious, bakery-style result without any gluten.
Ingredients
Scale
- 2 ½ cups gluten free all-purpose flour (with xanthan gum)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (or dairy-free alternative)
- 2 large eggs (room temperature)
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- Sesame seeds (optional, for topping)
Instructions
- Warm the milk until just lukewarm, then stir in sugar and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, whisk together flour and salt.
- Beat the eggs and add to the flour mixture along with the olive oil and activated yeast mixture.
- Mix with a wooden spoon or stand mixer until a sticky dough forms.
- Lightly oil your hands and shape the dough into 6 to 8 even-sized balls. Place on a parchment-lined baking sheet.
- Cover loosely with a towel and let rise in a warm place for 30 to 40 minutes, or until puffy.
- Preheat oven to 375°F (190°C). Optionally brush buns with a beaten egg and sprinkle sesame seeds.
- Bake for 18 to 20 minutes until golden brown. Let cool before slicing.
Notes
- For extra soft buns, use a mix of oat flour and tapioca starch with your all-purpose blend.
- You can freeze baked buns for up to 2 months. Slice before freezing for easy thaw-and-toast.
- Make it dairy-free by using almond or oat milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 220
- Sugar: 2g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg