How Did I Come up with the Concept of Gluten Free Potato Buns?
After the wild viral success of “I Can’t Believe They’re Passover Bagels” I knew I wanted to make something similar that would be a more bunlike roll. Given that I also want the roll to be gluten-free/non-gebroks/Kosher for Passover, the ingredient list is somewhat limited. And so…the concept of Gluten Free Potato Buns was born.
Making the Potato Buns
This is a fairly easy recipe. You cook potatoes, mash them, add other ingredients, form them into rolls, then bake them.
In fact, these are so simple I’m not going to say much more about them. They speak for themselves!
Ok, we’re all super busy and no one wants to read a ton (read: I’m super busy).
The potatoes matter
I will add one thing though. The type of potatoes you use do matter. I used Yukon Gold in this recipe to give the rolls a naturally sweetish, buttery taste.
Use good quality potatoes.
You can use Idaho russet potatoes or Yukon Gold. Whichever you choose will impact the flavor of the rolls.
Short and sweet.
Here’s the recipePrint
For the buns
- 2 large potatoes, peeled, cooked, mashed (around 2 cups)
- 1 1/2 cups almond flour
- 1/2 cup tapioca starch/flour
- 6 tablespoons coconut flour
- 2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup extra virgin olive oil
- 2 large eggs
- 1 large egg
- 1 teaspoon water
- dried onion or garlic, optional
For the buns
- Preheat oven to 375°F. Line a baking sheet with a silicone mat or parchment paper. Set aside.
- In a large bowl fold together the mashed potatoes, almond flour, tapioca, coconut flour, baking powder, salt, olive oil and eggs, until the mixture just comes together
- Knead the dough for an additional 3-4 minutes until it’s smooth and turns into a ball.
- Divide the dough into 8 pieces.
- Roll a piece of dough in your hands until smooth. Flatten slightly then place on the prepared baking sheet.
- Repeat with the remaining dough.
- In a small bowl or measuring cup, whisk together the egg and water. Brush the rolls with the egg wash until completely coated.
- Sprinkle with dried onion or garlic if desired.
- Bake for 25 minutes until golden brown. Serve immediately.
- Store an leftover buns in the refrigerator or freezer and warm/toast before serving.
Vinyl disposable gloves are great to use when making these rolls. The dough doesn’t stick to them when forming and kneading the dough.
You can use Yukon Gold or Idaho Russet potatoes for this recipe.
This recipe can be doubled.
- Serving Size: 1 Roll
- Calories: 492
- Sugar: 4.9 g
- Sodium: 120.7 mg
- Fat: 23.9 g
- Saturated Fat: 3.2 g
- Carbohydrates: 31 g
- Fiber: 7.5 g
- Protein: 11.4 g
- Cholesterol: 46.5 mg
Keywords: Potato Roll, Passover, Pesach, Passover Recipe, Gluten Free, Dairy Free, Non-Gebroks
MORE PASSOVER RECIPES
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SHABBOS UNDER PRESSURE MEANS PRESSURE FREE PASSOVER!
FYI: I’m here to help make it way easier for you and reduce your pressure with my book “Shabbos Under Pressure“. I’ve found that using my electric pressure cooker to prepare for Passover, makes the cooking way easier and more efficient. For example, instead of cooking a huge pot of chicken soup on the stove for three hours, taking up valuable space on my stovetop, I can make even better soup in just an hour/hour and a half in my Instant Pot. I’ve even put together a Shabbos Under Pressure Passover Recipe Guide to help you convert the recipes in the book to Passover friendly recipes. If you don’t already have “Shabbos Under Pressure” now would be a great time to order it to ensure that you receive it with enough time to plan and cook your Passover meals.
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