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5 from 4 votes

Quick and Easy Gluten-Free Buns

Gluten-free buns that are easy to make and perfect for sandwiches or burgers!
Course Main Course
Cuisine American
Keyword gluten-free buns
Prep Time 30 minutes
Cook Time 25 minutes
Cooling time 1 hour
Total Time 55 minutes
Servings 8 buns
Calories 230kcal
Author Lisa from A Day in the Kitchen


Dry Ingredients (volume measurements in the Recipe Notes below):

  • 220 g sorghum flour
  • 135 g tapioca starch (flour)
  • 5 tsp baking powder
  • 1 1/2 tsp xanthan gum
  • 1 tsp salt

Wet Ingredients:

  • 2 cups full-fat Greek yogurt
  • 1 1/2 tbs honey

Egg Wash:

  • Egg white
  • Splash of water


  • 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.


  • Volume Measurements:
    • 2 cups + 1/2 tsp sorghum flour
    • 1 1/3 cup + 1 tsp 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!


Calories: 230kcal