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.

Gluten-Free Potato Buns: A Beginner's Guide to Flavorful, Easy Cooking

Name: Gluten-Free Potato Buns: Soft, Easy & Delicious Homemade Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 85 min
Yield: 8 buns
Cuisine: American
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)

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

Scale

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)

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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

Nutrition

Serving Size: 1 bun
Calories: 240
Sugar: 12
Sodium: 320
Fat: 9
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 36
Fiber: 4
Protein: 6
Cholesterol: 135