White bread buns **

White bread buns **
White bread buns **

Making gluten-free bread is probably one of the trickiest things to make when you start eating gluten-free. It takes time, and more often than not, you end up with a cement-like loaf. Trust me, it happens 😉 But with time and practice, you can get very nice results like these little buns 🙂

Ingredients: (for 4 buns)

  • 200g of rice flour
  • 100g corn starch
  • 200g buckwheat flour
  • 11g active dried yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tsp xanthan gum
  • 400ml warm water (1/3 boiling 2/3 cold)
  • 20g of extra rice flour

Preparation: 20 minutes

Leavening: 2 x 1h30 (more if your yeast is a bit slower or the room too cold)

Baking: 45 minutes – 200°C


  1. Mix the yeast with the water, the sugar and a little bit of rice flour. Let it foam for about 10 minutes.
  2. Mix the buckwheat flour, the rest of the rice flour and the corn starch with the xanthan gum and the salt.
  3. Add in the yeast mixture and knead for about 10 minutes until the dough is elastic.
  4. Film the dough with a sheet of plastic wrap to keep a crust from forming. Let it leaven for 1h30 until it had doubled.
  5. Flour a sheet of baking paper. Divide the dough in four and roll each bun with a little bit of rice flour. Place on a tray and let the buns leaven for another 1h30.
  6. Preheat your oven to 200°C. Slice the top of the buns with a sharp knife and bake for 45 minutes with a small dish of water at the bottom of the oven.
  7. Serve warm of keep in an airtight container for up to 3 days.

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