Gluten-Free Feather-Light Potato Buttermilk Buns

Total Time:
2 hr
5 min
1 hr 30 min
25 min

8 buns

  • Gluten-free Flour Blend:
  • 3 cups (435 grams) white rice flour
  • 1 1/2 cups (187 grams) tapioca flour
  • 3/4 cup (123 grams) potato starch
  • 1 tablespoon (8 grams) xanthan gum
  • 1 1/2 teaspoons (5 grams) salt
  • Buns:
  • 3 tablespoons instant potato flakes
  • 2 tablespoons nonfat dry milk
  • 1 tablespoon sugar
  • 1 packet gluten-free active dry yeast
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, at room temperature, plus more for greasing and brushing
  • 1 cup buttermilk, at room temperature
  • Special equipment: parchment paper

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

  • For the buns: In the bowl of a stand mixer fitted with the paddle attachment, mix together the potato flakes, dry milk, sugar, yeast, salt, 2 tablespoons butter and 1 3/4 cups plus 2 tablespoons gluten-free flour blend on medium-low speed. With the machine running, stream in the buttermilk and mix until the dough is combined and pulls away from the sides of the bowl.

  • Line your countertop with a large piece of parchment paper and sprinkle lightly with some of the gluten-free flour blend. Grease an 8- by 8-inch baking dish. Roll the dough out gently to about 3 inches thick. Cut the dough into 8 equal pieces and place in the prepared baking dish, evenly spaced from one another. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

  • Preheat the oven to 350 degrees F. Bake the buns until golden and fluffy, about 24 minutes; remove from oven and brush with butter. Serve warm or cooled.

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    This recipe is featured in:

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