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Gluten Free Oat Buns

soft gluten free oat buns

After ordering gluten free oats from GF Harvest last week, I couldn’t wait to make some type of oat bread. One thing I like about making buns – the oven is only on for 24 minutes. Yes, it’s been warm here. I’d say that grilling season is right around the corner, but that actually started two weeks ago.

I used quick cooking oats in the dough and finished the buns with a sprinkling of rolled oats. Double the fun. The aroma as these buns baked, heavenly. They’re soft but hearty with a slightly nutty flavor. For a list of companies that offer safe gluten free oats, please visit Gluten Free Watchdog.

You might want to read all the instructions before you dive into this recipe. Otherwise, you might do something silly, like preheat the oven. For best results, cover dough and refrigerate for a while. An overnight stay in the fridge enhances the texture and flavor of the buns by allowing the yeast time to do its thing.

You know your buns deserve it.

Gluten Free Oat Buns

12 oat buns

Soft, slightly chewy gluten free buns - delicious plain, but great for sandwiches. About the psyllium, check the label to make sure no gluten-containing ingredients have been added. See notes after recipe for more.


  • 3 cups gluten free bread flour blend
  • 1 cup gluten free quick cooking or rolled oats
  • 3 tablespoons sugar
  • 2 tablespoons psyllium husk powder
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1-1/2 cups water, room temp
  • 1/3 cup olive oil
  • 2 eggs, lightly beaten
  • Additional gf oats for sprinkling on top of buns, optional
  • 1/4 teaspoon yeast for baking day


In a large bowl, combine gf bread flour blend, oats, sugar, psyllium husk, yeast, salt, and baking powder.

In a large cup, combine water, olive oil, and eggs. Stir liquid ingredients into dry ingredients and blend thoroughly. Cover dough and refrigerate overnight.

The next day, remove dough from fridge and let sit at room temp for 15 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. Dust with gf flour or oats if you like. Scoop dough into pans with a #10 disher. Spread dough to edges of pan and smooth top of buns gently with a dampened spatula. Brush with egg wash and sprinkle with additional oats. 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.



Make a gluten free bread flour blend by combining: 2 parts rice or sorghum flour, 2 parts tapioca flour, 1 part potato starch, and 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Read about gluten free flour blends here. Find more gluten free bread recipes on my favorites page.

I used quick cooking oats from GF Harvest. In case you haven’t seen it, Gluten Free Watchdog has a list of companies that produce safe oats under a gluten-free purity protocol.

Immediately after mixing, the dough will look like a very thick cake batter. Then after an overnight stay in the fridge, the dough will look more doughy – puffy and expanded.

Refrigerate dough up to three days if you like. Don’t forget to stir in that extra bit of leavening before you bake.

Store extra buns frozen to defrost as needed.


  1. Has anyone let you know if your bread recipes work with an egg replacer?

  2. Cathy B. says:

    I am allergic to ascorbic acid so I can’t use instant yeast. I am sure I can substitute active dry yeast for the instant yeast in the main recipe. But what about the 1/4 teaspoon used as extra leavening just before baking? Would active dry yeast work for that purpose? Would it be better to use nothing? Some other substitute?