Gluten Free Batter Buns
Soft, golden, and irresistibly fluffy, these Gluten-Free Batter Buns are a delightful addition to your baking repertoire. Made with a blend of gluten-free all-purpose flour and psyllium husk powder for the perfect texture, these easy buns rise effortlessly with the help of instant yeast. The batter comes together quickly, requiring no kneading, and is spooned into muffin tins for a fuss-free, portion-perfect bake. A touch of apple cider vinegar enriches the flavor, while a sprinkle of sesame or poppy seeds adds a deliciously nutty crunch, if desired. Whether served warm with butter, as a side for soup, or to accompany your favorite spreads, these versatile gluten-free buns are a must-try for anyone seeking a simple yet satisfying bread alternative. Ready in under an hour, they’re perfect for busy weeknights or weekend baking projects!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Psyllium husk powder
- 1 tablespoon Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 1 cup Milk (dairy or non-dairy, warmed)
- 2 tablespoons Unsalted butter (melted, or a dairy-free alternative)
- 2 pieces Large eggs
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Olive oil (for greasing)
- 2 tablespoons Optional: Sesame seeds or poppy seeds
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, psyllium husk powder, instant yeast, sugar, and salt.
Warm the milk until it's lukewarm (about 100-110°F or 37-43°C) and add it to the dry ingredients. Stir gently to combine.
Add the melted butter, eggs, and apple cider vinegar to the bowl. Mix until a smooth batter forms. The dough should be thick but slightly sticky, more like a muffin batter than a traditional bread dough.
Grease an 8-cup muffin tin or individual ramekins with the olive oil.
Spoon the batter evenly into the prepared muffin cups. Fill each cup about 3/4 full to allow room for the batter to rise.
Cover the muffin tin loosely with plastic wrap or a clean kitchen towel and let the buns rise in a warm place for 30 minutes, or until the batter has expanded and is slightly puffy.
Preheat your oven to 375°F (190°C).
Optional: Sprinkle the tops of the buns with sesame or poppy seeds for added flavor and texture.
Bake the buns in the preheated oven for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove the buns from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These buns are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 37.2 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 490 mg | 38% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 735 mg | 16% | |
*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.
