Need some buns that double as dinner rolls? These gluten free buns are all that you need. With a hint of citrusy orange zest, they bring a refreshing twist to your usual bread.
Looking for dairy free and gluten free burger buns? This gluten free bun recipe is simply perfect for your favorite burger patties.
However, you should make them bigger since this recipe calls for medium-sized buns.
Why You’ll Love These Dairy and Gluten Free Buns
Breakfast Delight: These buns are perfect for a morning treat. Pair them with your favorite jam or a pat of dairy-free butter.
Fill As You Like: Whether you crave something sweet like a fruit compote or savory like avocado and scrambled eggs, these buns go well with everything even with burger patties.
Dinner Rolls: They make excellent dinner rolls. The slight hint of orange complements well with the salad starters.
What You’ll Need For These Gluten Free Buns
Here’s what you’ll need to make these amazing dairy and gluten free buns:
- GF Flour Blend: The backbone of this gluten free bun recipe, which ensures good texture, is the blend of sorghum, rice, and chickpea flour, plus tapioca starch and xanthan gum.
- Instant Yeast: For that essential rise and fluffiness.
- Baking powder: It helps make gluten free bread lighter and increase its volume.
- Oat Milk: A dairy-free option that keeps the buns soft and moist.
- Eggs: These are for emulsifying and helping the dough structure.
- Orange Zest: The added flavor that brings a refreshing citrus twist to a regular bun. If you prefer not to include the orange zest, this recipe can be made without it.
- Apple Cider Vinegar: It provides the necessary acidity for yeast activation and helps the dough structure.
Substitution Table
Ingredients | Substitute With |
---|---|
GF Flour Blend* | Other GF Bread Flour Brands |
Extra Virgin Olive Oil | Sunflower Oil or Avocado Oil |
Oat Milk (GF) | Rice or Soy milk (GF) |
Apple Cider Vinegar | White vinegar |
Step By Step Instructions
Mixing the Dough
- Mix the GF Flour Blend by whisking together the starch and flour. If you’re using a stand mixer, mix all the ingredients with the paddle attachment for 3 minutes.
- Combine and stir oat milk (300 g) and psyllium husk to soak for 2-3 minutes.
- Dissolve the instant yeast with oat milk (80 g) and 1/4 of the sugar.
- In a large bowl, combine gluten free flour blend, baking powder, sugar, and salt. Mix well.
- Combine the liquids – oat milk, beaten eggs, olive oil, and dissolved yeast. Mix the dough partially, then add the orange zest and apple cider vinegar.
- Mix the dough with your hands until the dough is well mixed and forms a ball. Likewise, knead for 4-5 minutes using a stand mixer fitted with a hook attachment. Use the rubber spatula to scrape the sides and bottom of the bowl occasionally to prevent any unmixed flour.
- Cover the dough with a damp cloth or plastic wrap, and let it rise in the fridge for 45-60 minutes.
Kneading, Dividing & Shaping
- Deflate the cold dough and transfer it to a floured work surface. Lightly knead for 2-3 minutes until smooth, adding more flour if the dough is still sticky.
- Divide the dough into 15 equal pieces, each weighing approximately 70 grams, or make ten large buns, each weighing about 110 grams.
- Shape the dough by forming your hand into a “claw” and moving it in a circular motion against the surface. Pull the corners of the dough and bring them towards the middle to shape each piece into a ball. The hand-to-surface circular movement will help shape the dough into a ball.
Proofing & Baking
- Arrange the shaped dough on an oven tray lined with parchment paper. Cover with a damp, clean cheesecloth or kitchen towel. Proof in a warm place for 60-90 minutes or until they have doubled in size.
- Preheat the oven to 180°C (350°F). In a small bowl, beat an egg mixed with a spoonful of oat milk, then brush the buns with the egg wash. The egg wash helps achieve the golden crust.
- Place the egg-washed buns in the oven and bake for 20-22 minutes or until golden brown.
- Let the buns cool slightly before serving. Serve warm with your favorite spreads or fillings.
Amazingly Delicious Gluten Free Buns With Orange Zest
By Rommel@BakefreeEquipment
- Digital scale
- Stand mixer optional
Ingredients
GF Flour Blend Ingredients (Yields – 556 g)
- 98 g sorghum flour
- 98 g white fine rice flour
- 72 g chickpea flour
- 275 g tapioca starch
- 13 g xanthan gum
Dough Ingredients
- 540 g GF Flour Blend use the remaining (16 g) for dusting & kneading
- 7 g baking powder
- 4 g salt
- 50 g sugar
- 10 g instant yeast Saf instant, preferred
- 380 g oat milk room temperature
- 12 g psyllium husk
- 80 g eggs beaten
- 40 g olive oil
- 10 g apple cider vinegar
- Zest of 1 large orange
Instructions
Mixing the Dough
- Mix the GF Flour Blend by whisking together the starch and flour. If you're using a stand mixer, mix all the ingredients with the paddle attachment for 3 minutes.
- Combine and stir oat milk (300 g) and psyllium husk to soak for 2-3 minutes.
- Dissolve the instant yeast with oat milk (80 g) and 1/4 of the sugar.
- In a large bowl, combine gluten free flour blend, baking powder, sugar, and salt. Mix well.
- Combine the liquids – oat milk, beaten eggs, olive oil, and dissolved yeast. Mix the dough partially, then add the orange zest and apple cider vinegar.
- Mix the dough with your hands until the dough is well mixed and forms a ball. Likewise, knead for 4-5 minutes using a stand mixer fitted with a hook attachment. Use the rubber spatula to scrape the sides and bottom of the bowl occasionally to prevent any unmixed flour.
- Cover the dough with a damp cloth or plastic wrap, and let it rise in the fridge for 45-60 minutes.
Kneading, Dividing & Shaping
- Deflate the cold dough and transfer it to a floured work surface. Lightly knead for 2-3 minutes until smooth, adding more flour if the dough is still sticky.
- Divide the dough into 15 equal pieces, each weighing approximately 70 grams, or make ten large buns, each weighing about 110 grams.
- Shape the dough by forming your hand into a "claw" and moving it in a circular motion against the surface. Pull the corners of the dough and bring them towards the middle to shape each piece into a ball. The hand-to-surface circular movement will help shape the dough into a ball.
Proofing & Baking
- Arrange the shaped dough on an oven tray lined with parchment paper. Cover with a damp or cling film. Proof in a warm place for 60-90 minutes or until they have doubled in size.
- Preheat the oven to 180°C (350°F). In a small bowl, beat an egg mixed with a spoonful of oat milk, then brush the buns with the egg wash. The egg wash helps achieve the golden crust.
- Place the egg-washed buns in the oven and bake for 20-22 minutes or until golden brown.
- Let the buns cool slightly before serving. Serve warm with your favorite spreads or fillings.
Notes
- Always check the best before label of the yeast. Expired yeast will not make the dough rise.
- This bun recipe is perfect for – Gluten Free Cream Buns With Pistachios