Ankersrum USA

Gluten-Free Sandwich Buns

It’s gluten-free baking all month long for Celiac Awareness Month.  Sorghum flour gets a little help from tapioca flour, potato starch and a touch of psyllium husk powder to create a lovely texture for these Gluten-Free Sandwich Buns.

From AnkarsrumUSA recipe developer, Carmi Adams:

Yeast risen gluten-free bread/rolls needs a few tips and tricks to mimic that missing texture you’d get from gluten development.  This dough starts off by being mixed how we normally mix bread dough: wet ingredients with yeast, add in dry ingredients and then salt, mix.  A little baking powder is also added in with the dry ingredients to help with rising.  Instead of kneading, since there is no gluten to develop, the dough gets covered to rest and let the gluten-free flours and starches start to absorb the liquids.

Once mixed, the dough is very wet and goopy. After forty minutes there is a workable texture to the dough.


This recipe uses a special pan called a hamburger bun pan.  Since gluten-free baked goods are often best eaten the day they are baked, freezing any leftovers and then thawing them out as needed is ideal.

For a little extra flavor, use an infused olive oil to brush the pan.


Now we don’t want to add more flour or starch to the dough when shaping it, so a trick for dealing with sticky dough is to plunge your hands in cold water, shake off excess, and then start shaping dough.

Divide dough into 6 equal pieces, roll into a ball and then flatten down in pan.


Let rise just until buns are starting to peak over the top of the pan.

Warm water, yeast and baking powder mean that it doesn’t take this dough that long to be ready.


If desired, sprinkle tops with sesame seeds, poppy seeds, everything bagel seasoning, etc.

Egg wash for a nice golden top, seeds/seasoning optional.


Bake until sides are golden brown.


These can be used warm or room temperature.  As stated above, any leftovers should be frozen and then thawed as needed for optimal texture.

Please let us know if you have any questions or comments about this recipe.  Happy gluten-free baking!


Gluten-Free Sandwich Buns


Prep Time: 15 minutes

Cook Time: 35 minutes

Inactive Time: 1 hour 15 minutes


300 g. (1 1/4 cups) warm water, 105º F

28 g. (2 Tbsp.) olive oil

22 g. (1 Tbsp.) date syrup or honey

2 large eggs, room temperature

9 g. (2 1/4 tsp.) instant dry yeast

174 g. (1 cup plus 1 heaping Tbsp.) potato starch

148 g. (1 cup plus 2 Tbsp.) sorghum flour

82 g. (1/2 cup plus 3 Tbsp.) tapioca flour

15 g. (2 Tbsp.) psyllium husk powder

2 g. (1/2 tsp.) baking powder

5 g. (1 tsp.) kosher salt

olive oil for brushing pan

1 large egg, beaten, for brushing tops of rolls

sesame seeds, poppy seeds or everything bagel seasoning, optional


In the stainless steel bowl with the roller/scraper, combine the water, olive oil, date syrup, eggs and yeast.  Mix together on medium speed (3 o’clock.)

Reduce speed to low (1 o’clock) and slowly add in potato starch, sorghum flour, tapioca flour, psyllium husk powder, baking powder, and then the salt last.  Mix until thoroughly combined.

Cover and let dough sit for 40 minutes.

Grease a 6 bun hamburger pan with olive oil.

Once dough has sat for 40 minutes, plunge hands in cold water, shake off excess and then divide dough into 6 balls.  The cold water will keep the dough from sticking to hands; repeat as needed.  Flatten each ball into the individual buns in the prepared pan.

Let buns rise just until they are beginning to peak over the top of the pan, approximately 30-45 minutes.

Preheat oven to 350º F.

Once risen, brush tops of buns with beaten egg.  If desired, sprinkle with sesame seeds, poppy seeds or everything bagel seasoning.

Bake for 35-40 minutes, until sides are golden brown.

Let cool in pan for 5 minutes and then remove to a cooling rack to finish cooling.

Place any leftovers on a freezer safe pan, freeze and then wrap thoroughly and store in the freezer.  Thaw out buns as needed.


Yield: 6 sandwich buns

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.