Since moving to the US, I’ve been searching for gluten-free buns that don’t have the long list of ingredients I try to avoid daily. As a European girl, bread is non-negotiable. But let’s face it, you can’t eat the same bread every day. This recipe is the perfect solution—fluffy, soft texture and versatile. These buns are great for burgers, sandwiches, or even as a tasty snack.
I love to cut them in halves, freeze them with parchment paper in between, and then toast them in the morning with butter, nut butter, or my favorite - avocado, tomato slices +grilled zucchini and some fresh herbs and olive oil! Yes, grilled zucchini adds a savory kick that pairs so beautifully with these buns. It’s a game-changer!
What You'll Need (Makes 8 Buns):
1 cup almond flour
2 cups brown rice flour
3/4 cup potato starch
8g dry yeast
1.5 tbsp maple sugar (or any sugar you prefer)
1.5 tbsp psyllium husk (powdered)
2 cups dairy-free milk (I use a mix of GF oat and almond milk)
8 tbsp melted butter (or any preferred fat)
1 tsp sea salt
2 tbsp apple cider vinegar
Seeds of your choice (I used sesame, but flax, poppy, or sunflower are great, too!)
Directions:
Activate the Yeast:
Heat the dairy-free milk to 110–115°F (warm but not too hot, use a digital thermometer to not mess it up. Yeast is tricky sometimes :). Add in the maple sugar and yeast, stirring to combine. Let it sit for about 10 minutes until it becomes frothy. Once frothy, stir in the psyllium husk and let it sit for another 10 minutes. It will thicken up during this time, which is exactly what we want!
Prep Your Tray:
Line a baking tray with parchment paper.
Mix the Dry Ingredients:
In a medium mixing bowl, combine the brown rice flour, almond flour, potato starch, and salt. Use a fork to mix everything together evenly.
Combine the Wet and Dry Ingredients:
Once the yeast mixture has thickened, pour it into the dry ingredients. Add the melted butter and apple cider vinegar. Stir everything together with a large spoon until well combined. The dough will be sticky, but don’t worry, that’s normal!
Shape the Buns:
Transfer the dough onto a clean, dry surface and divide it into 8 equal pieces. Wet your hands to help form smooth balls. Place each ball onto the parchment paper-lined tray, spacing them out. Sprinkle with your chosen seeds for a bit of crunch and decoration.
Let the Dough Rise:
Cover the tray with a clean kitchen towel and let the buns rise in a warm spot for 25 minutes. If you’re in a hurry, feel free to skip this step. I’ve made these without the rise time, and they still turn out great!
Preheat your oven to 350°F (175°C).
Bake the Buns:
Bake for 20-25 minutes, depending on the size of your buns. They should be golden and firm to the touch. Allow them to cool on a rack.
Enjoy!
These buns make a great alternative to store-bought gluten-free bread. Whether you’re making a burger or simply enjoying them with grilled zucchini, they’ll quickly become a household favorite. Toast them for breakfast, serve them for lunch, or enjoy as a snack. Happy baking and grilling!
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