Friends, I am going to be honest, I cannot believe how good these gluten-free Sandwich Buns are! I was SHOCKED when I baked my very first batch!
Soft, fluffy, melt in your mouth gluten-free buns – that are actually incredibly simple to make! I was REALLY wanting a sandwich one night, so I decided it was finally time to test the gluten-free bun recipe I’d been mulling in my head. WOW! It did NOT DISAPPOINT! These are seriously the BEST gluten-free buns I have ever tasted. Yes, I’m saying that about my own recipe because they are THAT GOOD.
What are other’s saying about these gluten-free buns?
“This is the fluffiest gluten-free bread I’ve ever had!”
“I’m in tears my friend!! I wish I could hug you!”
“They’re perfect!”
“You’re a JEWEL to this community!”
Ingredients
- 3 cups Pamela’s 1:1 gluten-free flour (this is the only flour blend I have found that works for this recipe)
- 3 Tbsp maple syrup or sugar
- 2 tsp instant yeast
- 1 + 1/4 tsp salt
- 1 cup milk, warm
- 4 Tbsp butter, softened
- 3 eggs + 1 for egg wash
Directions
Mix all the dry ingredients together. Add the maple syrup if not using sugar. Then mix in the milk, then the butter, then the eggs. Beat on high for 3 min. Cover in bowl & let rise for 1 hour. Grease a 9×13 pan (I use glass). Butter your hands. Taking a small handful of dough, roll into a ball and place in the pan. Evenly space 12 dough balls. The dough will be a thick batter consistency. Cover with greased plastic wrap & let rise 45-60 min. Just before baking, beat the egg for the egg wash and gently apply to the top of the buns. Bake at 350°F for approximately 25 min or until golden brown. Butter the top of the buns.
Notes
These sandwich buns are best enjoyed fresh. To keep, I recommend slicing & freezing.
