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Buns - Gluten Free (two versions)

I have been working on a bun recipe for while and am offering two versions.
I have made these buns  substituting flours and they  have always turned out.  This seems to be one of those rare recipes that refuses to fail!
The favour and texture of the buns are great, and they are  a good keeper -- on the counter for a few days or in the freezer.
While I personally prefer the flaxseed version , the onion/cheese version is my granddaughter's favourite.     So try them both and see which you like best.   (photos- top baked bun is the onion/cheese one, the bottom baked ones are the flaxseed ones) 
If you want to substitute one of  your own  flours for one of mine make sure you substitute flour for flour and starch for starch.
Because the dough consistency for gf yeast baking has to be still very sticky,  they need a form to keep them in shape !   I make (reusable) parchment paper rings which can be made any size -- mine are 3" diameter. (triple fold  parchment paper strips to  1 - 1 1/2 " high and staple into a circle)

Note :  While in my area I have found this recipe to be very successful  changes in humidity can make a huge difference. I don't know how to tell you to judge where you live but if you are having trouble with gf yeast recipes, then withhold some of the liquid --  in this recipe, for example, proof the yeast in 1/2 cup instead of the 3/4 and then withhold some of the milk as well , until you have added the flour mixture and can test the consistency which should be like a thick coffee cake batter.  Always adjust with more or less liquid, never more or less flour.   

Onion/cheese Buns
  • 3/4 cup warm water 
  • 1 tsp sugar 
  • 1 tsp unflavored gelatin 
  • 2 tbsp. reg. yeast 
  • 3/4 cup warm milk 
  • 1 egg 
  • 1 tbsp oil 
  • 1/2 cup white corn flour 
  • 1/3 cup white bean flour 
  • 1/4 cup potato flour 
  • 1/2 cup millet flour 
  • 1/3 cup potato starch 
  • 1/2 tsp. salt 
  • 1 tsp. fresh onion juice (scrape an onion with a knife) 
  • 3/4 cup shredded cheddar cheese (I use old or sharp) 
  1. Blend sugar with gelatin, add warm water , then sprinkle yeast over top and whisk ... let proof.  
  2. Pour into mixer bowl warm milk with egg and oil and onion juice. 
  3. Add proofed yeast and mix 
  4. Add all at once the blended flours/salt 
  5. Blend then beat on high for 4 minutes.  
  6. Add the shredded cheese and mix until blended.  
  7. Grease well a large cookie sheet and place 'rings' on sheet --   this recipe is enough for 12 - 3" forms or 9 if you want higher buns.   
  8. Divide dough between the forms --   scooping dough with tablespoon.  
  9. Let rise in a warm place.   
  10. Bake in 350 degree oven for about 30 minutes.   
  11. Let cool on rack then remove parchment rings.    
Flaxseed Buns 

Follow recipe above with the following changes......... 
  • leave out onion juice and cheese 
  • add 1 tsp molasses 
  • add 1/4 cup flaxseed   OR 2 tbsp ground flaxseed 


  1. Have you tried using muffin tins? I wonder how they would work--those forms look like a lot of trouble

    1. Muffin tins work but then you have 'muffin' looking buns and they are small. The forms are quick and easy to make and are reusable -- I have used mine many times and they are as good as new ! and stay surprisingly clean !

  2. Wonderful recipe, Julie! Those buns look great. ;) And I'd make the flax ones too, although the others might be nice for a burger.

  3. Tuna cans or English muffin rings!

  4. Oh my gosh ... love the idea of the parchment rings! I have been making mini buns in my muffin tins for my 4 yr old. Going to try this with the next batch!

  5. Where do you live? I really think you should open a gluten free bakery so we can order from really... :)

    1. You are so sweet !! smile.. That's what my granddaughters say .. that I should open a gf bakery. I live in Chilliwack, BC.

  6. Great idea for making the bun rings!

  7. Hi. I'm making these buns right now and I'm having a big problem. For some reason the batter is like soup. I've checked the flours/starches three times and didn't miss anything. Could the measurements for the liquids be off? Thanks.

    1. If you are judging the consistency of the batter when you first start mixing the flour in , then that is how it should look. Beat it on high for 4 minutes and the consistency should change to that of a thick cake batter or muffin mix. The liquid amounts given in the recipe are correct ... I hope you continued the recipe and found it to work out well in the end.

  8. About how many buns does this make?

  9. See step 7 of the method -- 9 or 12 ... Nine higher buns or 12 not so high.

  10. Nice recipe you have posted and it looks like I have all of the ingredients except the white corn flour. I am assuming that maseca wouldn't quite be the same thing and that I had better not try that right? I live an hour from any gluten free flour supplier so am always trying to figure out substitutes. I have a totally different question for you. Do you have a gluten free recipe for the big, soft and pillowy sour cream cookies that come in the older cookbooks. They are a Mennonite specialty that I really miss. How do you convert a regular cookie recipe to gluten free? If I could learn that trick I would be laughing!!

  11. I just tried the flax bread recipe and it was going well until I took them out of the warm oven after rising. They started to fall, even though I was handling the pan gently. They did not rise more after I put them in the hot oven. They were quite sticky in the centre after the 30 minutes baking time, so I put them back in for another 10 minutes. They tasted quite good, but I would like to try then again if I could get them to rise properly. Did I let them rise too long? I used a large muffin pan and let them rise till they were level with the top of the pan. The only substitution I used was 1/2 cup rice flour for the millet flour.

    1. That is really strange that they would fall after rising... usually if gluten-free bread is going to fall it is after it is baked. Maybe you did let them rise too long...maybe the 'oven' was too warm for rising. Double the original amount of dough is usually a good measure to know if it has risen enough. I hope next time it works better for you !