Gluten-Free Hawaiian Buns
Soft, sweet, and perfectly golden, these Gluten-Free Hawaiian Buns are the ultimate answer to allergy-friendly baking without sacrificing flavor or texture. Infused with the tropical sweetness of warm pineapple juice and a touch of honey, these buns are tender and fluffy, thanks to the combination of gluten-free all-purpose flour and tapioca starch. Psyllium husk powder ensures the perfect rise, while butter and vanilla extract add rich warmth to every bite. Whether you’re serving them as sandwich rolls, pairing them with savory dishes, or enjoying them fresh out of the oven, this recipe is a crowd-pleaser that’s surprisingly easy to make. With just 90 minutes of prep time and a short 25-minute bake, these buns are on their way from the oven to your table in no time! Perfect for gluten-free bread lovers searching for a bit of island-inspired magic.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 0.5 cup Tapioca starch
- 2 tablespoons Psyllium husk powder
- 2.25 teaspoons Active dry yeast
- 0.75 cup Warm pineapple juice
- 0.5 cup Warm milk or almond milk
- 1 large Egg
- 0.25 cup Unsalted butter
- 0.25 cup Honey
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
In a small bowl, mix together the warm pineapple juice and warm milk, ensuring both are between 100°F to 110°F. Stir in the active dry yeast and let it sit for about 5-10 minutes until the mixture becomes foamy.
In a stand mixer fitted with the paddle attachment, combine gluten-free all-purpose flour, tapioca starch, psyllium husk powder, and salt.
In a separate small bowl, beat the egg. Melt the butter gently in the microwave or on the stovetop and allow to cool slightly.
Add the proofed yeast mixture, beaten egg, melted butter, honey, and vanilla extract to the dry ingredients in the stand mixer bowl.
Mix on low speed until the ingredients are well combined, then increase the speed to medium and mix for 5 minutes. The dough will be sticky but smooth.
Scrape down the sides of the bowl, cover with a clean kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free location for about 45 to 60 minutes until it's doubled in size.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Once the dough has risen, gently deflate it and divide into 12 equal portions. With slightly wet or oiled hands, shape each portion into a smooth ball.
Arrange the dough balls on the prepared baking sheet, leaving space between them because they will expand during baking.
Cover with a lightly greased plastic wrap and let rise for another 15-20 minutes.
Bake the rolls in the preheated oven for 20-25 minutes or until golden brown on top and firm to the touch.
Remove from the oven and allow to cool slightly on a wire rack before serving. Enjoy as is or use them for delicious sandwiches.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 476.6 g | 173% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 79.3 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 304 mg | 23% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
