Gluten Free Slider Buns & Better-Than-Secret-Sauce

These buns are “better than gluten hamburger buns!” as one veteran gluten-free dieter described them, and she made them dairy-free using ingredients from the substitutes page. Add your favorite burger and the better-than-secret-sauce, and you’re ready to rock-n-roll.

Whether you are searching for a gluten free slider buns recipe or dinner rolls, the recipe will please everyone. They look like biscuits but have the texture of rolls with eggs (like those gluten ones you used to purchase). If you freeze them and then reheat in the microwave on “reheat” or medium, they will texture up closer to bread, just perfect!

Gluten Free Slider Buns & Sauce


Prep Time: 20 minutes

Cook Time: 13 minutes

Total Time: 1 hour, 33 minutes

Yield: Makes 12 buns

Gluten Free Slider Buns & Sauce

A delicious gluten free slider buns recipe with dairy-free options. This recipe also makes wonderful dinner rolls.


    For the Buns:
  • 1/2 cup water, heated to 110 - 115°F
  • 1 tablespoon honey or sugar
  • 2 teaspoons instant yeast
  • 1 cup white rice flour
  • 3/4 cup potato starch
  • 1/2 cup millet flour
  • 2 teaspoons xanthan gum
  • 3/4 teaspoon salt
  • 1/2 teaspoon gluten-free baking powder
  • 2 large eggs, at room temperature, beaten
  • 1/2 cup buttermilk*
  • 1/4 cup extra-virgin oil, plus more for pan
  • For the Burger Dressing:
  • 1/3 cup gluten-free Dijon mustard
  • 1/3 cup gluten-free ketchup
  • 1/3 cup gluten-free mayonnaise
  • A few dashes of gluten-free chipotle or hot sauce, to taste
  • 1/4 cup dill relish or finely chopped dill pickles (or sweet relish)


    To Make the Buns:
  1. Oil a non-stick 12-cavity dessert bar pan. Set it aside.
  2. Add honey or sugar and yeast to the warm water and stir. Allow the mixture to rest for 5 minutes or until about 1/2-inch of foam forms on the top.
  3. In the bowl of your electric mixer, add white rice flour, potato starch, millet flour, xanthan gum, baking powder, and salt; whisk thoroughly.
  4. In a separate bowl, whisk together beaten eggs, buttermilk, oil, and yeast mixture. Pour wet mixture into the dry mixture, and beat on medium speed until smooth. Gather dough into one mound. Cover and set aside to rise for about 45 minutes.
  5. Distribute the dough evenly among the cavities in the pan, filling each about half full.
  6. Sprinkle the tops with water and smooth out using a rubber or silicone spatula. Set in a warm (80°F) environment to rise for about 15 minutes.
  7. Preheat the oven to 475°F while the buns continue to rise.
  8. Baste the tops with oil or spray with gluten-free oil spray. (If using spray, wipe away the oil from the top of the pan with paper towels to prevent smoking.)
  9. Bake on the center rack of the oven for about 12 minutes and until golden brown.
  10. Remove the pan from the oven and allow buns to cool in pan for 3 minutes.
  11. Serve warm or transfer to a wire rack to cool. You can also baste the inside of sliced buns with butter and toast them on the grill or in the same skillet you used to fry the burgers.
  12. To store, once completely cool, freeze leftovers in a single layer in a gallon-size freezer bags. Defrost buns in the microwave on low heat or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toast.


*Homemade or Dairy-Free Buttermilk: 1-1/2 teaspoons apple cider vinegar + enough milk of choice to make 1/4 cup, (rice milk for dairy-free/vegan)

2 Replies to “Gluten Free Slider Buns & Better-Than-Secret-Sauce”

  1. Thanks for the recipe. Should I use the egg replacer + baking powder + water + honey (extra honey on top of what is actually in the recipe?) instead of egg?

    1. Sorry for the delay in response, Meg. I must have missed this question. You can absolutely try your suggestion for an egg replacer. You have all the bases coverd. The additional honey is a good sub for the moisture the egg yolk adds. I usually repalce it with 1 tablespoon of neutral-flavored oil or butter. Then the baking powder and egg replacer will address the leavening. Good luck!

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