Gluten Free Potato Buns

While visiting family in British Columbia’s lower mainland our sons, wives and children were able to to sample some potato buns at a café in the area. They enjoyed them so much that my daughter-in-law Michelle said I should try and make something similar. This recipe makes 8- 10 good sized buns. I bake them in a muffin top pan – haven’t tried on a baking sheet. The dough is very soft and needs to be handled lightly.

freshly baked potato buns

Caroline’s Gluten Free Potato Buns


1/2 cup (112ml) warm water
1 tablespoon yeast (15 ml)
1 teaspoon sugar (5ml)

1 cup (140 grams) fine asian style rice flour
1 cup (179 grams) potato starch (texture and consistency like cornstarch. Do not use potato flour)
1/2 cup( 70 grams) cornstarch
1/2 cup (70 grams) tapioca starch
2 tablespoons (30ml) pysillium husk (not the powder)
1 teaspoon salt

1/2 cup (118 ml) milk
2 teaspoons xanthan gum
2 eggs – large
1/3 cup (75 grams) butter or margarine – room temperature
1/3 cup (66 grams) granulated sugar
1 teaspoon vinegar

1 cup (120 grams) potato – mashed (see notes) do not pack down in 1 cup measurer. It is loosely filled.

Method: In a small bowl place the warm water, yeast and sugar. Let sit until foamy about 10 – 15 minutes.
Mix the flour, starches, pysillium husk together – set aside.
Using a wisk, or immersion blender with wisk attachment whip the xanthan gum and milk together until foamy and thickened. set aside.
In mixer bowl place the eggs, sugar, butter and vinegar. Mix well.
Add the flour, starches, pysillium husk and salt into mixing bowl.
Add the mashed up potato and the xanthan gum milk mixture.
Mix well. The potato will still be in small chunks. The dough is really a very thick batter. It will be very sticky.
Cover and let rise for one hour.
Lightly oil/spray baking pan, or baking mold such as muffin top pan, or even large cavity muffin pans. I haven’t tried on a baking sheet yet – if you have let me know in the comments below how it worked for you.
To form: oil your hands well. Have a small dish of rice flour on counter.
Scoop a generous 1/2 cup of the dough/batter into the rice flour and using a spoon lightly coat with flour. Using your hands gently roll it into a nice ball and place on greased baking pan. Make 8- 10.
I cover the baking tray with a plastic tub turned upside down to let rise. Let rise 60 minutes. If your room is very warm it may be less.
Preheat oven to 400* F. When buns are ready to be baked place in hot oven and reduce temperature to 375* F and bake for 20-25 minutes until golden. Place on cooling rack and brush with melted butter.
This recipe makes a very nice, very light bun. If they firm up the next day just warm in microwave. We also freeze them and just microwave to soften.

Notes: Cook 1 large potato in water until done. Drain water – you may use for the recipe for the water or even to replace the milk. Mash the drained potato with a fork or potato masher into small chunks the size of peas. Do not puree or whip with beaters as you want the little pieces. Let cool .

Suggestions: if you want the dough a little drier add equal amounts of the rice flour, potato starch, tapioca starch and cornstarch. 1/8 cup each at most. It needs to remain soft to expand when rising and baking. You could also add a little more xanthan gum (1/4 tsp – 1/2 tsp. or pysillium husk 2 teaspoons) Let me know in the comments what you did and how it worked out.

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