These gluten free buns are proof that great flavor and texture can be had if you plan ahead a bit. Like some other favorite breads, the dough gets mixed the day before baking, then refrigerated. An overnight stay in the fridge maximizes the flavor and enhances the texture of bread substantially. The payoff – buns that are so good plain, you may forget to fill them. Really.
Making homemade buns is easier than what you might think. These buns are soft, but sturdy, and vaguely reminiscent of a brioche roll. And they freeze well. Store cooled buns frozen to defrost as needed.
Here's an easy recipe for homemade gluten free buns. Plan ahead, though - mix dough the day before you plan on baking. This is the best way to enhance the texture and flavor of any gluten free bread. For the best looking buns, brush tops with egg wash and sprinkle with sesame seeds before baking.
- 1.5 cups water, room temperature
- 1/4 cup olive oil
- 3 eggs
- 3 1/4 cups sorghum flour bread blend (about 1 lb)
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 3 scant teaspoons xanthan gum or 3.5 teaspoons guar gum (see notes)
- 1 teaspoon salt
- Next day
- 1/4 teaspoon instant yeast
- Egg wash (1 egg whisked with 3 tablespoons water)
- Sesame seeds, optional
In the bowl of a stand mixer combine: water, oil, and eggs. Mix well.
In a separate bowl (or ziploc bag) combine: gluten free flour, sugar, yeast, xanthan gum, and salt. It's important to blend dry ingredients thoroughly before adding to liquid ingredients.
Add (blended) dry ingredients to liquids in bowl. Mix on low speed, scrape bowl down, and blend more on medium speed until smooth and cohesive. Dough will have the consistency of a thick brownie batter and will be stickier than its gluten counterpart.
After mixing thoroughly, cover dough and refrigerate overnight. It will rise in the fridge, so allow room for that. The next day, remove dough from fridge and let sit at room temp for 20-30 minutes. Dissolve 1/4 teaspoon instant yeast into a tablespoon of water and stir into dough.
Preheat oven to 350° and grease 12 - 4" round mini cake pans. Scoop dough using a #10 disher. Spread dough to edges and smooth top of buns gently with a dampened spatula. Brush with egg wash and sprinkle with sesame seeds. A few minutes (10-15) in a warm room is all that's needed before baking. Bake buns for 22-24 minutes.
Let buns cool for a few minutes, then remove from pans and transfer to a cooling rack. This is important, because condensation will form on bottom.
Brushing tops of buns with melted butter makes them irresistible, so I'll leave that to your discretion.
Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal
If you can't tolerate xanthan, psyllium husk works well as a binder. For this recipe, use 2 tablespoons of psyllium husk powder in place of xanthan or guar gum. Read the label to make sure no gluten-containing ingredients have been added to psyllium.
Grease pans well, even non-stick.
Cooled buns can be stored frozen to defrost as needed.
No time to bake buns from scratch? I used a mix for this bread hack.