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Delicious Gluten And Dairy Free Buns

As you consider cooking a special dinner, are you craving those delicious crusty buns you used to be able to eat? This recipe is simple and delicious! Our family has been gluten-free for over 25 years and I have not had great success baking bread or buns that taste really good and aren’t rock hard or crumbly. The recipe below is the one I just tried from Bette Hagman’s cookbook The Gluten Free Gourmet Bakes Bread. I made up a large quantity of the mix and then baked the larger quantity that called for 3 1/2 cups of mix. It made 16 buns when I baked them in my muffin tins. Perhaps your family will enjoy it as much as mine either for a special occasion or for an everyday meal. It can also be used to make delicious, homemade pizza crusts. The recipe is for French bread so the crust is nice and crunchy without being too hard.

(makes 12 cups of mix)

  • White Rice Flour 7 cups
  • Tapioca flour 5 cups
  • xanthan gum 1/4 cup
  • unflavoured gelatin 4 – 7 gram packets
  • powdered egg replacer 1/4 cup
  • white sugar 1/3 cup

Mix together well and store in your pantry for later use.


  1. Grease muffin tins, 13 by 9 pan, a cookie sheet, or pizza pan
  2. Preheat oven to 100 degrees if possible to rise the bread
  3. Combine dry ingredients in the bowl of your mixer and stir on low until combined
  4. 3 1/2 cups french bread mix
  5. 1 tbsp dry yeast granules
  6. 6 tbsp any type of dry milk powder (I used Dari-Free powdered potato milk) or use finely ground almond meal (other ground nuts will also work)
  7. 1 tsp salt
  8. 1 tsp baking powder
  9. In a separate bowl, whisk together the wet ingredients then add to dry mixture in your heavy duty mixer
  10. 4 egg whites
  11. 2 tsp vinegar
  12. 3 tbsp vegetable oil
  13. 1 1/3 cups warm water (add 1 cup first and mix then add additional liquid if needed – I used all the water)
  14. Mix dry and wet ingredients until mixed. The texture should be like very sticky and thick bread dough that sticks to a spoon. Beat on high for 2 1/2 minutes.
  15. Spoon dough into muffin tins to about 3/4 full, form into small french roll shape or pat into a pizza pan.
  16. Allow dough to rise until it is about double in size. Place in a slightly warm oven to rise if your oven has this setting. It will take about 30 minutes if you used rapid rising yeast and about 60 minutes if using regular yeast.
  17. Remove risen buns from the oven and preheat the oven to 425 degrees. Cook buns for approximately 20 minutes (be sure you keep checking them) until the tops are brown and they easily lift from the pans.

Spread with your favourite topping or enjoy warm from the oven. They are delicious so make a lot as they will disappear!

Evans Food Sensitivity
Assessment for Children

by Margaret Evans, RN, BScN, CPCC

This assessment allows you to determine if your child’s health or behavioural conditions are being caused by food sensitivities, how to determine what their trigger food is, and includes sensible guidance on implementing dietary changes.

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