Gluten-Free Slider Buns

Cut open gluten-free slider bun on a kitchen towel with other sliders on the sides.

5 from 2 votes

These delicious plushy soft gluten-free slider buns are easy to make and are so rich you won't know they are gluten-free!

Prep Time20

Cook Time30

Rising Time1

Total Time1 50

Course: Bread

Cuisine: American

Diet: Gluten Free

Keyword: gluten-free slider buns, gluten-free sliders

Servings: buns

Calories: 130kcal

Author: Natasha Levai

Cost: 5$

Ingredients

Psyllium Gel

20 grams whole psyllium husks whole psyllium husks
260 grams water warm or room temperature

Dry Ingredients

130 grams tapioca starch or arrowroot starch
100 grams potato starch or cornstarch
170 grams sorghum flour or brown rice flour
15 grams sugar add more for sweeter buns
7 grams instant yeast if using active dry yeast, activate it with some of the water or milk from the recipe
7 grams xanthan gum or guar gum
8 grams baking powder don't use baking soda
12 grams sea salt

Wet Ingredients

100 grams milk use plant-based for dairy-free
2 medium-large eggs or use flax eggs
30 grams any neutral oil I used sunflower oil

Metric - US Customary

Instructions

Add water and psyllium husk to a medium-sized bowl and whisk well to incorporate.
Set the bowl aside to let the psyllium gel form (about 2 min).
20 grams whole psyllium husks, 260 grams water
In a large mixing bowl, combine all of the dry ingredients, including sugar, and whisk thoroughly to incorporate.
130 grams tapioca starch, 100 grams potato starch, 170 grams sorghum flour, 15 grams sugar, 7 grams instant yeast, 7 grams xanthan gum, 8 grams baking powder, 12 grams sea salt
Add the wet and dry ingredients together and mix using an electric mixer fitted with dough hooks. Mix on medium-high speed for at least 5 minutes to ensure a smoother, more cohesive dough. About halfway through, scrape down the sides and bottom of the bowl with a silicone spatula to make sure all flour is incorporated.
100 grams milk, 2 medium-large eggs, 30 grams any neutral oil
You can mix using a sturdy wooden spoon or even your hands if necessary, though this may result in less smooth tops.
Note: The dough will be fairly sticky - that’s normal! Resist the urge to add extra flour to the dough.
Dust the working surface with gluten-free flour and turn the dough onto it. Shape the dough into a ball, dusting it as you go to prevent sticking.
Divide the dough ball into 16 parts using a bench scraper as you would for scones (see picture). You can use a scale or simply eyeball the parts for this step.
Slightly wet or oil your hands before shaping the buns to prevent sticking. Shape each dough part into a small, tight ball and place them onto a baking sheet lined with parchment paper or a baking mat.
Cover the buns and let them proof at room temperature for about 1-1.5 hours. The buns will puff up but won't double in size. To speed up the process, place the buns uncovered into the oven at 120°F/50°C (not higher).
Once the buns are done rising, take them out of the oven (if that's where they were) and start preheating it to 350°F/175°C. In the meantime, prepare the egg wash by whisking an egg in a small bowl.
Gently brush the buns with an egg wash and top with sesame seeds. For the vegan version, use oil instead of the egg.
Once the oven is ready, bake the buns for 30 minutes, then carefully remove them from the oven and let them sit on the baking sheet for 10 minutes, then you can transfer them to a cooling rack. Enjoy!

Notes

Expert Tips:

Don't open the oven during baking to prevent the buns from collapsing.
Make sure the buns are spaced out and aren't touching to ensure a thorough bake-through, like you would with these gluten-free sourdough hot cross buns.
Mix the dough for 5-10 minutes for extra smooth tops like in these gluten-free sourdough dinner rolls.
Keep the buns at room temperature for up to 3 days or freeze for up to 3 months. Defrost in the microwave, oven, or thaw at room temperature.

Nutrition