Gluten-Free Salt-Free Bagel Buns
Gluten-free, dairy-free, and salt-free bagel buns inspired by traditional bagels, with a chewy crumb and shiny crust.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups gluten-free all-purpose flour (not containing guar gum unless your blend requires it)
- ½ tablespoon cornstarch
- 1 teaspoons active dry yeast
- ½ cup warm water (110°F/43°C)
- ½ tablespoon olive oil
- ½ teaspoon sugar
- ½ teaspoon apple cider vinegar
- ½ Optional: sesame seeds or poppy seeds for topping (omit if strictly salt-free)
Instructions
- In a small bowl, whisk warm water, sugar, and yeast; set aside 5 minutes until foamy.
- In a large bowl, combine gluten-free flour and cornstarch; stir to aerate.
- Pour yeast mixture, olive oil, and vinegar into flour; mix until a soft dough forms.
- Knead gently 2-3 minutes until cohesive; cover and rest 10 minutes.
- Divide dough into 4 equal pieces; roll into buns and poke a shallow hole in center to create a ring.
- Place on baking sheet lined with parchment; let rise 15 minutes at room temp.
- Bake in a preheated 425°F (220°C) oven 18-22 minutes until golden and set; cool briefly before serving.
Chef’s Pro Tips
- Use a gluten-free blend with xanthan gum if your flour lacks it.
- For a chewier texture, steam the buns for 2 minutes after shaping, then bake.
- If dough feels dry, add a tablespoon more water gradually.
- Store leftovers airtight up to 2 days; reheat to regain softness.
Nutritional Estimates
Per serving · 2 servings total
| calories | 210 |
|---|---|
| protein | 5 g |
| carbohydrates | 38 g |
| fat | 5 g |
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