Mouthwatering Gluten-Free Sweet Potato Buns Recipe
Welcome to my kitchen! As a nutritionist and food blogger, I’m always in search of creative but healthy recipes that can be enjoyed by everyone, regardless of dietary restrictions. That’s why today, I am excited to share with you my gluten-free sweet potato buns recipe.
These buns are the perfect addition to your dinner table or even as burger buns for any veggie burger recipe. Baking these buns has recently become a regular weekend activity in my household not only because they’re delicious but also because they’re incredibly easy to make.
I strongly believe that eating healthy food shouldn’t mean cutting out on flavors or depriving ourselves of the joy that comes with sharing a meal. These sweet potato buns have all the nutritional benefits of sweet potatoes while satisfying your carb cravings without any guilt. Trust me! Once you’ve tried this recipe, you’ll never go back to store-bought bread again.
So saddle up and let’s head to the kitchen! In no time at all, you’ll be enjoying these gluten-free sweet potato buns that are fluffy, savory, and utterly irresistible.
Why You’ll Love This Recipe
Are you looking for a delicious and healthy bread option that won’t compromise your dietary restrictions? Look no further than these gluten-free sweet potato buns!
These buns are the perfect addition to any meal, whether you use them as burger buns for a veggie burger or simply as dinner rolls. Not only are they gluten-free and dairy-free, but they’re also grain-free, making them an excellent choice for those following a paleo or Whole30 diet.
What makes these sweet potato buns truly stand out is their soft and fluffy texture, making them just as good as traditional wheat-based rolls. This is achieved through the combination of tapioca starch, sorghum flour, and guar gum, which work together to create a light and airy dough.
In addition to their texture and dietary-friendly ingredients, these buns also pack some nutritional punch with the addition of mashed sweet potatoes. Sweet potatoes are high in fiber and vitamins A and C, making them a great addition to any balanced meal.
Lastly, this recipe requires just 2 ingredients – mashed sweet potato and eggs – and can be whipped up in less than an hour. So why not give these sweet potato buns a try? Your taste buds (and waistline) will thank you!
Ingredient List
Before diving into the recipe how-to, let’s take a look at the ingredients needed to make these gluten-free sweet potato buns a reality.
Here’s what you’ll need:
- 2 cups of sweet potato puree (you can roast/bake sweet potato or use canned)
- 3 cups of gluten-free all-purpose flour
- 1/2 cup of tapioca starch
- 1/2 cup of sorghum flour
- 1/4 cup of honey or sugar
- 1 tbsp of active dry yeast
- 2 teaspoons of guar gum
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1 tsp sea salt
- 1 egg or flax egg (vegan option)
- 1/4 cup melted coconut oil or butter
- 3/4 cup warm water
Optional ingredients:
- Purple sweet potato or purple yam for added color and nutrition boost.
Make sure to have all the ingredients ready before you start the baking process. It is important to measure and prepare all the ingredients to ensure perfect results.
The Recipe How-To
Now it’s time to dive into the actual recipe. This gluten-free sweet potato buns recipe is perfect for those who love bread but can’t tolerate gluten. Plus, with the addition of an amazing vegetable like sweet potatoes, you’ll be adding a lot of good nutrition to your diet while enjoying a delicious homemade bun.
Ingredients:
- 1/2 cup mashed sweet potato
- 3/4 cup warm water
- 1 tbsp honey
- 2 tsp active dry yeast
- 1/4 cup coconut oil
- 2 tbsp butter or vegan butter
- 1 egg (or flax egg for a vegan option)
- 2 cups tapioca starch
- 1 cup sorghum or brown rice flour
- 1/2 cup potato starch
- 1 tsp xanthan gum or guar gum
- 1 tsp sea salt
Directions:
Step 1: Prep the Yeast Mixture
In a large mixing bowl, mix together the warm water, honey, and active dry yeast. Let it sit for about five minutes to allow the yeast to activate.
Step 2: Combine the Wet Ingredients
Once the yeast is activated, add in the mashed sweet potato, melted coconut oil, softened butter (or vegan butter), and egg (or flax egg). Mix everything together well.
Step 3: Add in the Dry Ingredients
In another mixing bowl, sift together the tapioca starch, sorghum or brown rice flour, potato starch, xanthan or guar gum, and sea salt. Gradually add this mixture into the wet ingredients, stirring well to combine everything thoroughly.
Step 4: Let It Rise
Transfer your dough into a greased baking pan or a silicone cake mould. Smooth out the top with a spatula and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free spot for about 60 minutes or until it has doubled in size.
Step 5: Bake
Preheat your oven to 375°F (190°C). Once the dough has risen properly, uncover and place the pan in the preheated oven for roughly 25-30 minutes, or until the rolls are soft and golden brown. Remove from the oven and let cool on a wire rack for a few minutes before serving.
These sweet potato buns go perfectly with veggie burgers, but they’re versatile enough to be enjoyed with all sorts of meals. They also freeze well, so you can make a batch ahead of time and reheat them whenever you want. Enjoy!
Substitutions and Variations
One of the best things about this Gluten-Free Sweet Potato Buns recipe is how versatile it is. Here are some substitutions and variations you can try to make the recipe your own:
– Sweet Potatoes: You can substitute purple sweet potato or yam for regular sweet potato to add a unique touch to your buns. You can also try mashed pumpkin or butternut squash for a different taste.
– Flour: If you’re on a grain-free diet, substitute the tapioca starch and sorghum flour for cassava flour or almond flour. You could also use a gluten-free all-purpose flour blend.
– Eggs: If you’re vegan or allergic to eggs, replace them with a flax egg. Simply mix one tablespoon of ground flaxseed and three tablespoons of water, let sit for five minutes until it thickens, then add it to the recipe.
– Dairy-Free: Swap the butter for coconut oil or vegan butter to make these buns completely dairy-free.
– Yeast: If you don’t have active dry yeast, you can use instant yeast instead. Simply use the same amount and follow the instructions on the package.
– Sugar: If you want to avoid refined sugar, you can use honey, maple syrup, or coconut sugar instead.
– Spices: Add your favorite spices like cinnamon, nutmeg, or cardamom for extra flavor.
Experiment with different variations to find your perfect combination of flavors and textures. Whether you’re making veggie burgers or dinner rolls, these gluten-free sweet potato buns are sure to be a hit.
Serving and Pairing
These gluten-free sweet potato buns are incredibly versatile and can be served with a variety of dishes. They make perfect burger buns, sandwich bread, or dinner rolls. I love to serve them alongside a hearty soup or chili for a comforting meal.
For a mouth-watering vegetarian option, try serving these buns with a veggie burger recipe. It’s the perfect pairing for a meat-free burger that’s bursting with flavor. And if you’re feeling extra adventurous in the kitchen, try switching up the sweet potato puree for a purple yam to add an extra burst of color.
These buns also go perfectly with grilled cheese sandwiches, pulled pork, brisket, or roasted turkey. The soft and slightly sweet flavor of the bun pairs perfectly with savory dishes like these.
You can even use them as a side dish with your favorite roasted vegetables or salad. The slightly sweeter taste and texture of the bun add an interesting twist to any dish.
Overall, these gluten-free sweet potato buns are perfect for any meal of the day, making them a versatile addition to your recipe book. Pair them with your favorite dish and enjoy!
Make-Ahead, Storing and Reheating
These sweet potato buns are a perfect make-ahead recipe for your busy week. They can be made ahead of time, stored in the freezer and reheated whenever you want a fresh-tasting, gluten-free bun. When making these buns ahead of time, make sure to let them cool completely before wrapping them in plastic or storing them in an airtight container. You can freeze these buns for up to 3 months.
When you’re ready to reheat the buns, preheat your oven or toaster oven to 325°F, place the frozen buns on a baking sheet and bake them for 10-12 minutes until they are warmed through. If you prefer a softer texture, wrap the buns in foil before reheating.
These buns can also be stored at room temperature for up to 3 days. If you’re not planning on eating them right away or within 3 days of making them, store them in an airtight container in the refrigerator for up to a week.
For an added boost of flavor, brush the tops of the buns with melted butter and sprinkle some sea salt before reheating them – this will give you that warm-from-the-oven taste and aroma.
Whether you’re using these sweet potato buns for burgers, sandwiches or dinner rolls, you’ll love how versatile and easy they are to make. With their soft and fluffy texture and delicious sweet potato flavor, everyone at the dinner table will be asking for more!
Tips for Perfect Results
When it comes to preparing gluten-free buns, I have faced some challenges in the past. However, after many trials and errors, I have found a number of tips that will help you achieve amazing results with this recipe.
Firstly, be sure to use high-quality ingredients. When preparing gluten-free recipes, the quality of the flours and other ingredients is even more important than usual. If possible, try to source organic and non-GMO ingredients.
Secondly, ensure that all your ingredients are at room temperature before mixing them together. This will make it easier for your dough to come together smoothly.
When it comes to mixing your dough, remember not to overwork it. Unlike regular wheat-based dough, gluten-free dough is more delicate and can easily become tough and chewy. So mix gently and only until everything is combined.
One of the biggest concerns when preparing any type of bread is getting the texture right. Gluten-free bread can often have a dry, crumbly texture which is far from ideal for burgers buns! To achieve a moisture-rich and fluffy bun texture, add tapioca starch or guar gum into the mixture as they act as natural binders that help to add elasticity without wheat gluten.
Another thing you can do is ensure that your mashed sweet potatoes are not too watery. Avoid adding too much water when boiling your sweet potatoes and let them cool long enough before mashing. A wetter mashed sweet potato can weigh down the dough too much and cause it to fall apart during baking.
Finally, make sure you let the buns rest properly after shaping them into dough balls – allow them to rise in a warm environment so they’ll become soft and fluffy. This will also help reduce any cracks on the surface of your buns when they bake.
With these tips in mind, you’ll be able to make perfect batches of gluten-free sweet potato buns every time!
Bottom Line
In conclusion, these gluten-free sweet potato buns are not only delicious, but also a healthy alternative to regular bread. By using ingredients like tapioca starch, sorghum flour and sweet potatoes, this recipe offers a grain-free and dairy-free option for those with dietary restrictions.
Whether you’re serving them as dinner rolls or using them for burgers, these buns will not disappoint. The addition of browned butter and honey gives them a lovely sweetness that complements savory dishes perfectly.
Not only are these buns easy to make, but they can also be stored and reheated without losing their soft texture. And with a variety of substitutions and variations suggested in the recipe, you can always mix up the flavor based on your taste preference.
So why not give this recipe a try? Whether you’re looking for a gluten-free alternative or simply wanting to switch up your bread game, these gluten-free sweet potato buns are sure to impress your taste buds.
Gluten Free Sweet Potato Buns Recipe
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2/3 cup water (110-120 degrees)
- 2 small boiled or steamed sweet potatoes (about a cup)
- 3 tablespoons honey
- 3 tablespoons butter or 3 tablespoons coconut oil, room temperature
- 2 eggs, room temperature
- 1 cup gluten-free oats, ground or 1 cup sweet sorghum
- 1 cup brown rice flour
- 1 cup tapioca starch
- 1/2 cup almonds, ground
- 1 ounce chia seeds, ground (two tablespoons)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon guar gum
- 1 teaspoon sea salt
Instructions
- In a measuring cup dissolve sugar in warm water, sprinkle on yeast, cover with saran wrap and set aside.
- In a small bowl mix together brown rice flour, tapioca starch, baking powder, baking soda, guar gum and salt.
- Grind oats, almonds and chia in a clean coffee grinder or blender until they are very fine and mix in well with dry ingredients until there are no lumps.
- In bowl of electric mixer add cooked sweet potato, honey, butter or coconut oil, and eggs. Mix well then add proofed yeast mixture. Add dry ingredients 1 cup at a time until mixed well.
- Push all ingredients down sides of bowl to be sure there's no dry spots then beat on medium-high for 3 minutes. Mixture should be very creamy and thready looking. Add water 1 tablespoon at a time until proper texture is reached.
- With a cookie scoop, place mixture into 2 muffin top pans, flatten with the back of a spoon warmed in water.
- Sprinkle with sesame seeds if you like them.
- Bake at 375 for 20-25 minutes until the outside is very golden.
- Let sit for ten minutes before removing from pans to complete cooling on racks.