Ever since I stumbled upon the magic of Greek yogurt in bagels, I've been inspired to come up with all sorts of different bread-like recipes that make use of that same magic!
And here is my latest creation, Quick and Easy Gluten-Free Buns!
I've already come up with recipes for gluten-free bread loaves, as well as gluten-free bagels, and even a fabulous gluten-free pizza crust!
Now I'm adding a simple gluten-free bun to the mix for those times when you want a gluten-free option for your sandwich or hamburger!
Sometimes if you see a gluten-free sandwich or hamburger option, the fillings actually come wrapped in lettuce. I'm a fan of those, and they're great if you're in the mood for a lettuce wrap sandwich.
But sometimes you want a sandwich or a hamburger with an actual bun...and that's where these gluten-free buns come in!
And speaking of burgers, these buns are the perfect companion to my Homemade Hamburger Patties! Homemade patties and buns are the best and easier than you think!
So for your upcoming summer cookout, whip up a batch of these buns for those burgers or sandwiches! If you're gluten-free, you don't have to miss out!
~ Lisa.
Quick and Easy Gluten-Free Buns
Ingredients
Dry Ingredients (volume measurements in the Recipe Notes below):
- 220 g sorghum flour
- 135 g tapioca starch (flour)
- 5 teaspoon baking powder
- 1 ½ teaspoon xanthan gum
- 1 teaspoon salt
Wet Ingredients:
- 2 cups full-fat Greek yogurt
- 1 ½ tbs honey
Egg Wash:
- Egg white
- Splash of water
Instructions
- Preheat oven 375 deg F (190 C).
- Combine all dry ingredients in a large bowl.
- Combine all the dry ingredients well using a whisk.
- Combine the yogurt and honey and mix well with a whisk or fork.
- Add the yogurt mixture to the dry ingredients.
- Combine the yogurt and dry ingredients using a fork.
- Blend well until a cohesive dough forms.
- Transfer dough to a work surface dusted well with tapioca starch.
- Making sure your hands are dusted well with tapioca starch, work the dough until a ball forms.
- Shape into a flattened disk.
- Cut the dough into 8 equal pieces.
- Shape each piece of dough into a flattened disk and place on a parchment lined baking sheet.
- Using a fork, blend together the egg white and water.
- If desired, gently score the top of the buns with a sharp knife, being careful not to insert the knife too far.
- Brush each bun with the egg wash, making sure to coat the edges.
- Top with sesame seeds or other toppings, if desired.
- Bake on an upper rack for 25 minutes.
- Transfer buns to a cooling rack and let cool completely before slicing.
Notes
- Volume Measurements:
- 2 cups + ½ teaspoon sorghum flour
- 1 ⅓ cup + 1 teaspoon tapioca starch
- Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
- These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
- The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
- These buns keep for 2 days in a sealed bag. Use a toaster or microwave to warm them and they will soften right up.
- Top them with sesame seeds, grated Parmesan, poppy seeds, etc.
- Great for school lunch sandwiches, too!
Nutrition
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
You might also like:
-
- Easy Oh-So-Good Gluten-Free Bagels
-
- Gluten-Free Garlic Herb Cheese Rolls
-
- Soft Gluten-Free Sandwich Bread
This recipe was updated on March 6th, 2019 with volume measurements for the flours and additional recipe notes.
DebS
I am definitely going to try these. Nice to have a quick and easy recipe on hand. Do you think these would make good hot dog buns? Any thoughts on any modifications or best way to shape? Looks like the dough is sturdy enough no special pans are required, which makes it a bonus!!!
Hi Debs! I would simply handle and shape the dough with my hands so it's hot dog bun shaped, and you're right...no special pan required! The rolls might not be as soft as you might expect with regular hot dog buns, but it would definitely be worth trying out! Thanks for the comments, and please check back in after you make them!
Jenn
Can I use different gf flours?
Hi Jenn! If you want to try using an all-purpose gluten-free flour blend, that might work okay. If the flour blend already contains xanthan gum, I would omit it from my recipe. If you want to substitute with separate gluten-free flours, I would substitute the sorghum with similar flours like brown rice, millet, amaranth, oat. To substitute the tapioca starch, I would keep with similar types of starches like potato starch or corn starch. All that being said, I'm not exactly sure how the buns will turn out with the substitutions, but I would follow the suggestions I've made above as a place to start. Thanks for the question!
melissa
looks great! wondering if this would be great to freeze? and if i can replace sorghum with buckwheat flour? thanks!
I have never tried freezing them as they usually taste best fresh, so I am not sure how they would do. And yes, you can replace the sorghum with buckwheat flour, or even oat flour. Thanks for the questions, Melissa!
Lizzy
These look amazing. I am down with any gluten free recipe that looks this good! Thanks for sharing!
Thanks, Lizzy!
Annie
I'm wondering if you think one could add yeast and a dash of sugar to get them to rise a little?
HI Annie! The thing with yeast is you usually mix it with a warm liquid to facilitate the production of gas so it will rise, not to mention that you also have to allow the buns proofing time before you can bake. You could certainly try using yeast, but I would completely omit the baking powder in that case. They serve the same function, but the baking powder allows you to bake the buns right away without need for proofing. Also, because of the absence of a warm liquid in the recipe, if the yeast works, it may take a longer time for the buns to rise before you can bake them. I am also not sure how much they may spread during proofing. All that being said, I think it's worth the experiment if you're willing to try it, and if you do, please let me know how it turns out!
Cathy
This looks like a beautiful bun! That yogurt is a great trick! I think the flavours will be lovely as sorghum and tapioca are such nice flours to use.
Thanks, Cathy! I was amazed at how well it came together and it was a big hit in my house!
Marisa
They turned out beautifully! I have gluten intolerant family members so I definitely want to try these...so yummy looking!
Thanks, Marisa! Let me know if they pass the test with your family!
Kristen
I'm not gluten-free, but do try and incorporate some gluten-free into my diet here and there. But the bread....I can never find good gluten-free bread. I'm totally down to try this recipe, as it looks relatively straight forward. Can't wait to see the results.
I can't wait to see your results, too, Kristen! They are totally straight-forward and I know what you mean about not being able to find good gluten-free bread. Let me know how they turn out!
Corinna | Friendly Pantry
What an interesting idea using Greek yogurt; I think it would add a great flavour! Thank you!
Thanks Corinna! It actually does add the teeniest bit of sour to the bun...almost making it like a sourdough, but just in flavor...not the process!
Maria
I'm always looking for gluten free options... this one caught my attention because of the Greek yogurt. They look amazing!!! Can`t wait to try. Thanks for sharing ♥
Thanks, Maria! Let me know how they turn out!