Transitioning to a gluten-free lifestyle can feel daunting, especially when it comes to recreating the comfort of classic dishes like potato buns. But with Helen Tois’s expertise as your guide, you’ll discover how simple and satisfying gluten-free cooking can be. These Gluten-Free Potato Buns are soft, flavorful, and perfect for burgers, sandwiches, or sliders. Whether you’re new to gluten-free cooking or an experienced home chef, this recipe ensures success without compromising taste or texture.
In this article, we’ll explore Helen’s personal journey into gluten-free cooking, share tips to simplify your experience, and provide a foolproof recipe for these delicious buns. You’ll also find answers to frequently asked questions about gluten-free options at popular restaurants, helping you navigate dining out confidently. Let’s get started!
Table of Contents
The Story Behind Gluten-Free Potato Buns
Why Potato Buns?
Potato buns have long been cherished for their tender crumb and subtle sweetness. When Helen finally mastered gluten-free potato buns, it became the breakthrough that changed everything in her kitchen. Eight years ago, she embarked on a mission to recreate the comforting flavors of her favorite breads safely, without gluten. After countless experiments—and a few less-than-perfect loaves—she discovered the perfect balance of ingredients that deliver both flavor and texture.
Her dedication to creating approachable recipes comes alive in every tender, flavorful bite of these exceptional buns. They celebrate the joy of gluten-free cooking while honoring the nostalgia of classic American flavors. If homemade bread has always seemed intimidating, this recipe will become your first step toward fearless baking.
Tips for Success
Before diving into the recipe, here are some essential tips to keep in mind:
- Use certified gluten-free flour blends.
- Avoid cross-contamination by using separate utensils and prep surfaces.
With these basics covered, you’re ready to create buns that rival any store-bought option.
Try our Gluten Free Red Velvet Brownies if you’re looking for more sweet treats!
Mastering Ingredients and Substitutions
Key Ingredients for Gluten-Free Potato Buns
Creating gluten-free buns requires a thoughtful selection of ingredients that work together to mimic the texture and structure of traditional bread. Here’s what you’ll need to make these Gluten-Free Potato Buns successfully:
| Ingredient | Quantity | Role in the Recipe |
|---|---|---|
| Gluten-free bread flour blend | 3 cups | Provides structure without gluten; use a high-quality blend with xanthan gum for elasticity |
| Mashed potatoes | 1 cup | Adds moisture, softness, and subtle sweetness |
| Instant yeast | 1 tbsp + ¾ tsp | Helps the dough rise and develop a light texture |
| Psyllium husk | 1 tbsp | Acts as a binder and improves dough elasticity |
| Sugar | ½ cup | Feeds the yeast and enhances flavor |
| Salt | 1 tsp | Balances flavors and strengthens gluten-free structure |
| Butter | 6 tbsp | Adds richness and tenderness to the crumb |
| Milk | 1 cup | Hydrates the dough and contributes to a soft texture |
| Egg + 6 yolks | 1 egg + 6 yolks | Adds structure, moisture, and a golden color |
These ingredients work together to create a soft, pillowy bun that’s perfect for sandwiches, burgers, or even as dinner rolls.
Smart Swaps for Dietary Needs
If you’re adjusting this recipe for dietary restrictions or personal preferences, there are several easy substitutions you can make without compromising quality. For example:
- Dairy-free option: Replace butter with vegan margarine and use plant-based milk instead of dairy.
- Egg-free option: Substitute the egg and yolks with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) mixed and left to rest for 5 minutes.
- Yeast substitute: If you’re using active dry yeast instead of instant, make sure to bloom it in warm milk before adding it to the dough.
By understanding how each ingredient functions, you’ll feel more confident in the kitchen and more empowered to tweak recipes to suit your needs. With the right ingredients in place, you’re ready to move on to the mixing and rising steps.
Looking for more baking inspiration? Check out our Gluten-Free Sopapilla Cheesecake .
Step-by-Step Instructions for Perfect Buns
Mixing the Dough
Start by adding the gluten-free flour blend, sugar, baking powder, salt, instant yeast, and psyllium husks to the bowl of a stand mixer. Whisk them together to evenly distribute the dry ingredients. Next, add the mashed potatoes, egg, egg yolks, softened butter, and milk. Attach the dough hook and begin mixing on low speed until the ingredients form a cohesive mass. Switch to medium speed and continue kneading for approximately 5 minutes to develop the dough. The mixture will be soft and slightly sticky—that’s exactly what you want.
When the dough reaches proper consistency, drape a clean kitchen towel or plastic wrap over the mixing bowl and allow it to rise at room temperature for 1 to 2 hours. The dough should expand to twice its original volume during this period. Afterward, refrigerate it for at least 6 hours, or ideally overnight. This chilling step helps develop flavor and improves the texture of the buns.
Shaping and Baking
When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes. On a well-floured surface (use extra gluten-free flour or potato starch to prevent sticking), gently knead the dough a few times until it becomes smooth and pliable. Divide the dough into 8 equal portions, each weighing about 3 ounces or 85 grams.
To shape each bun, fold the edges of the dough piece up and into the center, pinch the seams together, flip it over, and roll it gently using a cupped hand on a non-floured surface until smooth and round. Place the shaped buns on a parchment-lined baking sheet, leaving about an inch between them. If you prefer a pull-apart style, place them slightly closer together.
Lightly cover the formed buns with plastic wrap and set them in a cozy, draft-free location to rise for 25–30 minutes until almost doubled in size. Use this time to preheat your oven to 375°F (190°C).
Before baking, dust the tops of the buns lightly with potato starch for a floured finish, or leave them as is for a smoother crust. Bake for 15 minutes, or until the buns achieve a golden-brown color and feel noticeably light when gently lifted. For a richer finish, brush the warm buns with melted butter immediately after baking.
Give your buns time to cool completely before slicing or serving for optimal results. They store well in an airtight container for up to 3 days, or you can freeze them for longer storage.
Another reason this recipe stands out is its make-ahead convenience. By letting the dough rest overnight in the fridge, you’re giving the flours time to fully absorb the liquid, which results in a more consistent crumb and better rise. This also means you can do the prep work one day and bake fresh buns the next—perfect for busy schedules or weekend meal prep.
If you enjoy this recipe, you might also love our Summer Gluten-Free Sourdough .
Baking with Confidence and Joy
Why This Recipe Works for Beginners
One of the biggest challenges in gluten-free baking is achieving the right texture—soft, springy, and not crumbly. What makes these Gluten-Free Potato Buns so reliable is the combination of mashed potatoes and psyllium husk. The potatoes add natural moisture and tenderness, while the psyllium acts as a binder that mimics gluten’s elasticity. Together, they create a dough that’s easy to handle and rises beautifully, even for first-time bakers.
If you’ve ever felt intimidated by yeast-based recipes, this is a great one to build your confidence. The steps are clear, the ingredients are forgiving, and the results speak for themselves. Plus, once you master this base recipe, you can easily adapt it into burger buns, sandwich rolls, or even mini slider buns for parties.
Serving Ideas and Storage Tips
These soft, golden buns are incredibly versatile. Use them for juicy beef burgers, grilled chicken sandwiches, or even lobster rolls—they hold up well without getting soggy. For a breakfast twist, slice one open, toast it lightly, and fill it with eggs, bacon, and avocado. Their subtle sweetness pairs perfectly with both savory and slightly spicy flavors.
To store, place cooled buns in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them individually in zip-top bags for up to 3 months. When ready to eat, thaw at room temperature or warm them in a toaster or oven for a freshly baked taste.
Looking for more easy gluten-free recipes? Try our Gluten Free Cinnamon Coffee Cake
FAQs About Gluten-Free Potato Buns
Is McDonald’s potato bun gluten-free?
Despite their name, McDonald’s potato buns include wheat flour and are not gluten-free. While McDonald’s offers some gluten-free menu items, their buns—including the potato variety—are not safe for people with celiac disease or gluten sensitivity. Always check with your local restaurant for updated allergen information.
Are Pepperidge Farm potato buns gluten-free?
No, Pepperidge Farm potato buns are not gluten-free. They contain wheat flour and other gluten-containing ingredients. However, Pepperidge Farm does offer a gluten-free bread line, which may be a suitable alternative if stored separately to avoid cross-contact.
Who has the best gluten-free buns?
Many home cooks agree that homemade gluten-free buns often taste better than store-bought versions. That said, top-rated brands like Udi’s, Canyon Bakehouse, and Schar are widely available and praised for their texture and flavor. Still, nothing beats the freshness and customization of baking your own, like this recipe proves.
Is Sonic potato bun gluten-free?
Sonic’s regular potato bun is not gluten-free. Sonic has not yet introduced certified gluten-free buns as part of their standard offerings.
If you’re dining out, always ask about preparation practices to avoid cross-contamination, especially in fast-food environments.
Conclusion
These Gluten-Free Potato Buns stand as delicious evidence that you can embrace gluten-free living without compromising on comfort, flavor, or excellence. With simple ingredients, a few smart techniques, and a little patience, you can bake buns that are soft, satisfying, and perfect for any meal. Whether you’re new to gluten-free cooking or looking for a reliable go-to recipe, this one delivers every time.
Thanks to Helen Tois’s years of kitchen testing and passion for accessible cooking, you now have a trusted method to bring joy back to your table—one delicious bun at a time..
For more Gluten-Free recipes, follow me on Facebook and Pinterest.
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Gluten-Free Potato Buns: A Beginner’s Guide to Flavorful, Easy Cooking
- Total Time: 85
- Yield: 8 buns
- Diet: Gluten Free
Description
Soft, fluffy gluten-free potato buns made with mashed potatoes and psyllium husk for perfect texture. Ideal for burgers, sandwiches, or dinner rolls.
Ingredients
3 cups (420 g) gluten-free bread flour blend
2 medium potatoes (200 g), peeled, cooked, mashed, cooled
½ cup (100 g) granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 tbsp + ¾ tsp (12 g) instant yeast
1 tablespoon whole psyllium husks (or 1½ tsp powder)
6 tbsp (85 g) very soft butter
1 cup (240 ml) whole milk
1 large egg, room temperature
6 large egg yolks, room temperature
1 tablespoon potato starch OR 2 tablespoons melted butter (for finish)
Instructions
1. In the bowl of a stand mixer, add the gluten-free bread flour, sugar, baking powder, salt, instant yeast, and psyllium husks. Whisk together until well combined.
2. Add the mashed potatoes, egg, egg yolks, softened butter, and warm milk. Mix on low speed with the dough hook attachment until the mixture starts to come together.
3. Increase the speed to medium and knead for 5 minutes until the dough is smooth, soft, and slightly sticky.
4. Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature for 1–2 hours, or until doubled in size.
5. After rising, transfer the dough to the refrigerator and chill for at least 6 hours, preferably overnight.
6. When ready to bake, remove the dough from the fridge and let it rest for 30 minutes at room temperature.
7. On a well-floured surface, knead the dough briefly until smooth. Divide into 8 equal portions (about 85 g each).
8. Shape each portion into a round bun by folding the edges into the center, pinching the seam, flipping it over, and rolling gently with a cupped hand until smooth.
9. Place the shaped buns on a parchment-lined baking sheet about 1 inch apart. Cover loosely with plastic wrap and let rise in a warm area for 25–30 minutes, or until puffy and nearly doubled.
10. Preheat your oven to 375°F (190°C). Just before baking, lightly dust the tops with potato starch if desired.
11. Bake for 15 minutes, or until the buns are golden brown and feel very light when lifted.
12. Immediately after baking, brush the tops with melted butter for a soft, rich finish (optional).
13. Let the buns cool to warm or room temperature before slicing or serving.
Notes
For a dairy-free version: substitute plant-based milk and vegan butter. Ensure all other ingredients are certified gluten-free.
For an egg-free option: replace the egg and 6 yolks with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, rested for 5 minutes).
Storage: Keep cooled buns in an airtight container at room temperature for up to 3 days.
Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature or toast directly from frozen.
Tip: For pull-apart style buns, place them closer together on the baking sheet before the final rise.
- Prep Time: 20
- Cook Time: 15
- Category: Bread
- Method: Baking
- Cuisine: American