Gluten-Free Feather-Light Potato Buttermilk Buns

Name: Gluten-Free Feather-Light Potato Buttermilk Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Special equipment: parchment paper
2
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
3
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.
4
With the machine running, stream in the buttermilk and mix until the dough is combined and pulls away from the sides of the bowl.
5
Line your countertop with a large piece of parchment paper and sprinkle lightly with some of the gluten-free flour blend.
6
Grease an 8- by 8-inch baking dish.
7
Roll the dough out gently to about 3 inches thick.
8
Cut the dough into 8 equal pieces and place in the prepared baking dish, evenly spaced from one another.
9
Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
10
Preheat the oven to 350 degrees F. Bake the buns until golden and fluffy, about 24 minutes; remove from oven and brush with butter.
11
Serve warm or cooled.

1011

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Feather-Light Potato Buttermilk Buns falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!