These gluten free buns are made with milk kefir to give the perfect rise and softness without added yeast. They are delicious served with butter for afternoon tea. The recipe I’ve shared can be adapted according to your desires. I’ve shared variations to my lemon and spice buns to make gluten free slider buns (for burgers or sandwiches) or even Hot Cross Buns.
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The story behind the recipe
“My chest hurts and I feel poorly” says Pickle as he emerges from his room half an hour later than normal, hair askew with dark rings around his eyes…
So I am resigned to yet another day in front of tedious children’s television, while I try to get on with the jobs that I have set myself for the day.
In addition to that, I am not bursting with energy having once again given up sugar and carbohydrates. I’m attempting to get to the bottom of my ongoing bloating, tiredness, sugar cravings and eczema that I’ve put down to candida. The only way to get rid of that is to starve the yeast that cause the problems, which means no carbohydrates or sugar.
For me, that is like a form of torture since I love sugar so much. But as they say, if you love something and desire it that much, it probably isn’t doing you much good.
So yesterday I said goodbye to fruit, all carbohydrates and all forms of sugar and set about once again to eliminate the problem.
How does it make me feel right now?
Pretty darn miserable!
However, even after one day off said substances my tummy is way less bloated!
What is milk kefir?
I had been hoping that it could be the answer to my problems. And would also cost considerably less than buying good quality probiotics such as Biokult, my current ones of choice.
However, rather than make me feel better it instantly re-ignited my worst symptoms so I have taken a reluctant step back from using it. If you find you have an excess of milk kefir then check out my milk kefir recipes. It’s a great way to use up milk kefir if you’re only able to drink a small amount.
Many people find that kefir is very helpful in their diet, particularly if they suffer from IBS (irritable bowel syndrome) and even if they are lactose intolerant. This is because most, if not all of the lactose, is used by the beneficial bacteria in the process of creating the kefir.
Making gluten free buns
Because milk kefir contains yeast it is perfect to use in place of yeast for baking.
These gluten free buns are lightly sweetened with honey, rather than refined sugars which can compromise the immune system. They also contain very few ingredients.
You could, of course, add dried fruits and mixed peel and make hot cross buns for Easter. Equally these make the basis to any manner of gluten free buns that take your fancy, sweet or savoury.
Variations to the basic recipe
The great thing about this recipe is it’s versatility. Here are some options for you:
- Remove the honey, mixed spice, vanilla and lemon to make a savoury gluten free roll that’s perfect for sandwiches or burgers. Your very own gluten free slider bun recipe
- Add cheese to make gluten free cheese bread
- Add mixed dried fruit for Hot Cross buns
- Bake in a bread tin for a gluten free fruit loaf
- Add chocolate chips for a sweet brioche type bun for breakfast
Whatever you do the results are light and delicious.
If you want to develop the flavour of these gluten free buns you’ll need a bit of patience. The milk kefir works like a sourdough starter so the longer you leave the first stage, the more sourdough-like the flavour.
Having said that, it isn’t entirely necessary to prove these buns for 24 hours. If you can’t wait then skip that step and just do the usual 1 hour prove.
If you’d like to know more about kefir and how to make it then head over to my article – Milk Kefir Recipes And How To Make Milk Kefir.
Gluten Free Cheese Bread Rolls
- 300 g plain Free From Fairy gluten-free flour you may need a little more depending on what milk kefir you use and how big your egg is
- 2 tsp psyllium husk powder or xanthan gum
- 240 ml milk kefir
- 30 g coconut oil melted (30 - 60 seconds on high in a microwave will do)
- 2 tsp baking powder
- 2 medium eggs beaten
- 100 g cheddar cheese (mature) grated
Place the flour and psyllium in a bowl and add the milk kefir. Stir well until a sticky dough forms. I use my Sage stand mixer for this.
Optional step to develop flavour & create a 'sourdough' - cover the bowl with a clean T-towel and leave on the kitchen side for between 20-24 hours by which time the dough should have risen very slightly.
Mix the baking powder into the beaten egg and mix well.
Add the egg mixture to the dough along with coconut oil (cooled slightly if very hot) and cheese.
Combine the dough with a wooden spoon (better still in a stand mixer) and beat well.
Remove a large tablespoon of the very sticky dough and place it on a greased or lined baking tray. With floured fingers shape into a rough bun shape. Repeat with the remaining mixture to make 10 medium sized rolls.
Place a damp clean T-towel over the baking tray and place somewhere warm. If you don't have a warm place put a cup of boiling water in your cold oven along with the tray of buns and close the door.
- Leave to prove for an hour.
- Bake the buns at 220 degrees, 200 degree for a fan oven, gas mark 8, for 10 minutes then reduce the temperature to 200 degrees, 180 degree for a fan oven, gas mark 6 and cook for a further 10 minutes or so until they sound hollow when you tap the bottom.
Serve immediately. Freeze any that are left over at the end of the day or warm through in the microwave to 'refresh' them to full softness.
Nutrition data for information only