Ham and Cheese Gluten-Free Buns Recipe {Clean Eating}

Gluten-Free Buns Recipe

This gluten-free buns recipe turns out so good! These are crispy on the outside and soft on the inside and full of flavor from the ham and cheese. Eat a few for a snack or brunch or eat a few more and you have a satisfying, hearty lunch or dinner.





  1. Preheat the oven to 400 F / 200 C and grease and line two large cookie sheets with parchment paper or a Silpat.
  2. In a medium bowl, whisk together the tapioca flour, coconut flour, garlic, and salt.
  3. In a small saucepan over medium heat, combine the butter, coconut milk, and water.
  4. Once the butter has melted, continue to heat the mixture until a few bubbles break the surface, but don’t let it boil.
  5. Remove from the heat then pour the dry mixture into the wet mixture. Stir immediately, stirring slowly at first to incorporate the flour, then vigorously until the mixture forms a soft blob of dough.
  6. Transfer the dough to a stand mixer fitted with a paddle attachment. Stir on low speed for about a minute to cool it down. Meanwhile, beat one of the eggs in a small bowl and set aside.
  7. Turn the mixer up to medium speed and add one egg at a time to the dough, beating each egg before adding it. Allow each egg to be completely combined before adding the next, as the dough will break or separate with each addition.
  8. After adding the first three eggs, increase the mixer speed and beat for about a minute or until it is smooth. Add more beaten egg a little at a time until the dough is creamy looking. Test the consistency of the dough by taking a little bit dough between your index finger and thumb. It should be like chewing gum.
  9. Using a medium-sized mechanical scoop (or 1/4 cup), scoop out approximately 8 level mounds of the dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
  10. Prepare an egg wash by whisking 1 large egg and 1 tablespoon of water. Using a pastry brush, coat gently the dough with a thin layer of egg wash.
  11. Bake for 15 minutes, then turn the heat down to350 F / 175 C and bake for 20 to 25 minutes longer, until the breads are puffed, golden and firm to the touch.
  12. Remove from the oven and transfer to a wire rack to cool. Do not turn the oven off.
  13. Slice the buns shells in half lengthwise. Remove the tops and begin to layer the cheese followed by a slice of Serrano ham, then another layer the cheese. Place the mini buns on a baking tray and bake until cheese is melted. Enjoy!


The quality of tapioca starch/flour you use matters a lot. I can only recommend tapioca starch/flour from, Authentic Foods and Bob’s Red Mill tapioca starch/flour is of very inconsistent quality and I recommend against it.

Keywords: Gluten-Free, Gluten-Free Buns, Buns, Sliders, Ham and Cheese Sliders

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