Who hasn’t had a gluten-free bun baking disaster in their time? I know I have. But this recipe is a sure winner in making delicious, gluten free “chock full of goodness” buns that are perfect for your next healthy burger night or to pack for the kids lunches as a treat.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
The secret to the best gluten free buns is to use a base of cashew nut meal instead of almond meal (which is the most typical gluten free baking staple). Due to the starch factor in cashews the produce a lighter and creamier tasting end product, much closer to your traditional bread rolls.
You can use either olive oil or coconut oil in this recipe - both work well, and top them with whatever you like - sesame seeds, pepitas, sunflower seeds, or leave just leave them plain if your little cherubs are a little on the fussy side. Recipe makes 6 small dinner rolls
Ingredients
• ¾ cup cashew meal (fine)
• ½ cup arrowroot flour
• 3 tbsp coconut flour
• 3 eggs
• 1 tsp baking soda
• ¼ tsp salt
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• For decoration
• 1 egg, beaten
• 1 tbsp pumpkin seeds
• 1 tbsp sunflower seeds
Directions
Preheat oven to 180 degrees c. Blitz 3/4 cup cashews in a food processor to make a fine meal consistency.
In a bowl place the cashew meal, arrowroot flour, coconut flour, salt and baking powder. Mix to combine.
Add 3 eggs, apple cider vinegar and olive oil and mix until soft, sticky dough is formed. Add a little more coconut flour if it is too runny.
Line a baking sheet with parchment paper.
Divide the dough into 6 balls and place on the prepared baking sheet.
Flatten slightly to about ½-inch thick (as they will rise slightly during cooking), brush with beaten egg and sprinkle with pumpkin and sunflower seeds.
Bake for 15 minutes in the middle of the oven - or until nicely browned on top. Cool slightly and serve.