Gluten Free Potato Buns are Kosher For Passover, perfect for grab & go sandwiches, and make fabulous brisket sandwiches using leftover Overnight Brisket or awesome Ranch Almond Chicken Sandwiches! Thank you Garnier-Theibaut for the gorgeous Bombacio Foresti Mutticolored Napkin I used in this photo.
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.
Gluten Free Potato Buns are perfect for any meal. You can add extra dried onions or your favorite toppings to make them even more special!
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.
That’s all.
Short and sweet.
Here’s the recipe
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Gluten Free Potato Buns – Kosher for Passover
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Gluten Free Potato Rolls are Kosher For Passover, perfect for grab & go sandwiches, and make fabulous brisket sandwiches using leftover Overnight Brisket or awesome Ranch Almond Chicken Sandwiches!
Ingredients
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
To Finish
- 1 large egg
- 1 teaspoon water
- dried onion or garlic, optional
Instructions
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.
To Finish
- 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.
Equipment
Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat – Pack of 2
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Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
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Heaven & Earth Organic Coconut Flour, 16oz (4 Pack)
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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.
Nutrition
- 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
Dear Daughter in Law and Son are loving the Gluten Free Potato Bun Brisket Sandwich!!!
MORE PASSOVER RECIPES
Please let me know what your favorite Passover foods are. I’d love to hear from you!
I’m sure you’re looking for Passover recipes…
Here are a ton! Click on the image!
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.
You can order it here:
Here’s the Passover Under Pressure – The Shabbos Under Pressure Passover Guide:
MAKE SURE TO CHECK OUT MY “I CAN’T BELIEVE THEY’RE PASSOVER BAGELS”!!
I can’t believe they’re Passover Bagels!!!
PASSOVER IDEA LIST ON AMAZON
I also put a Passover Idea List on Amazon.
Click here for my Passover Idea List!
PASSOVER COUPON CODES
Here are coupon codes for companies that I love!
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Luxe Party – Use code KOSHER15 for 15% off.
LYNN & LIANA – USE CODE LLKOSHER FOR 15% OFF
Check out these serving trays! You can even customize the gorgeous resin cutting boards. I’m using my round tray for matzoh this year. Use code LLKOSHER for 15% off.
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Potato rolls sound delicious. I only have almond flour at home. Can I substitute it for the coconut flour?
Great question Ronna! You can substitute the almond flour for coconut flour, however it will change the texture of the buns. Please let me know how yours turn out. All the best, Sharon
Made tonight, substituted potato starch for the coconut flour, which we don’t have. They were yummy, if a little soft and mushy in the centre. I might bake longer next time. I’m not sure how much it’s worth the work, since there are potato buns widely available here in Israel, but they WERE yummy and quite amazingly easy to make. Thanks for the recipe!!!
So glad you liked them Tzivia! All the best, Sharon
There must be a mistake with the quantity of baking powder listed. I followed the listed ingredients and the result tasted so overwhelmingly of baking powder that we had to discard :/
So sorry you had this problem. It may have been a problem with your baking powder or how it was mixed. Thanks for your comment, if anyone else had this problem please let me know. All the best, Sharon