Gluten-Free Bunny Buns
These four-ingredient gluten-free bunny buns are just the cutest, and easy to make, your family will love them this easter.
Why This Recipe Works
- 4 ingredient recipe
- No yeast or tricky bread-making techniques required
- The cutest little bunny bus!
Ingredients you will need
To make my bunny buns the two main ingredients you will need are:
- Plain yoghurt
- Gluten-free self-raising flour
- ground almonds
- egg
A little salt to season and butter to grease your baking dish and glaze your bunny buns.
Ingredient Notes and Substitutes
- Gluten-Free Self-Raising Flour: This can be substituted for 1 cup of plain gluten-free and 1 teaspoon baking powder.
- The gluten-free flour I use is a mix of Maize, Tapioca, and Rice flours and also contains xantham gum. If your gluten-free flour does not contain xantham gum I would recommend adding ¼ teaspoon per cup of GF flour, so this recipe would call for ¼ a teaspoon of xantham gum.
- Egg and Ground Almond: This recipe will work without the egg and ground almond, although I find the final texture is better when they are used. If you remove the ground almond you will need to increase the self-raising gluten-free flour used to 1 and a half cups.
Step by step instructions
Below are illustrated step-by-step instructions to make my Gluten Free Easter Bunny Bread Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 180 degrees Celsius, 360 degrees Fahrenheit.
Step one: Place yogurt, and egg in a bowl, whisk together.
Step two: Add the gluten-free self-raising flour, ground almonds and salt in a bowl. Combine well until the dough comes together. I use a wooden spoon for this stage.
The dough will be quite soft and a little sticky.
If your dough is a little too wet to work with add an extra tablespoon of gluten-free-flour.
Step three: Grease a large ovenproof dish with butter (be generous)
On a dry floured surface. Divide the dough into 5 golfball-sized pieces, and 10 teaspoon-sized pieces.
Place the 5 larger balls evenly around the oven dish. These will be the bunny bun faces.
Roll the smaller balls into short stubby sausages, place them in pairs so that they touch the larger balls (these are the bunny ears)
Step five: Brush the bunny buns with a little melted butter
Bake the bunny buns for 20 minutes.
Step six: Optional: Use an edible marker to add eyes and a mouth to your bunny buns!
Enjoy your bunny buns warm!
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Top Tips
Here is how you can make these yogurt dough bunny buns perfectly every time!
- The dough is very easy to make, and as far as shaping goes you only need to know how to roll balls and sausages.
- These bunny breads are best eaten fresh warm
- They are best eaten fresh, but you can quickly zap them in the microwave for 10 seconds to warm the next day.
- Edible markers: These are available from cake decorating places including spotlight.
Other Easter Recipes For You
- Mini egg cookies
- Yogurt Dough Bunny Buns - non-gluten-free recipe
- Bunny footprints
- Fresh Fruit Healthy Easter Eggs
- Easter Fruit Pizza
- Easter bunny cupcakes
- Easter popcorn
- Easter bunny cookies
Gluten Free Bunny Buns
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Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 1 cup plain yoghurt 270g
- 1 egg
- 1 cup self-raising flour 160g
- ½ cup ground almond
- ½ teaspoon salt
- butter for greasing
Instructions
- Preheat your oven to 180 degrees Celsius, 360 degrees Fahrenehit.
- Place yogurt, and egg in a bowl, and whisk together.
- Add the gluten-free self-raising flour, ground almonds and salt in a bowl. Combine well until the dough comes together. I use a wooden spoon for this stage. The dough will be quite soft and a little sticky.If your dough is a little too wet to work with add an extra tablespoon of gluten-free-flour.
- Grease a large ovenproof dish with butter (be generous)On a dry floured surface. Divide the dough into 5 golfball-sized pieces, and 10 teaspoon-sized pieces. Place the 5 larger balls evenly around the oven dish. These will be the bunny bun faces.Roll the smaller balls into short stubby sausages, place them in pairs so that they touch the larger balls (these are the bunny ears)
- Brush the bunny buns with a little melted butter
- Bake the bunny buns for 20 minutes.
- Enjoy your bunny buns warm!Optional: Use an edible marker to add eyes and a mouth to your bunny buns!
Notes
-
- Gluten-Free Self-Raising Flour: This can be substituted for 1 cup of plain gluten-free and 1 teaspoon baking powder.
-
- The gluten-free flour I use is a mix of Maize, Tapioca, and Rice flours and also contains xantham gum. If your gluten-free flour does not contain xantham gum I would recommend adding ¼ teaspoon per cup of GF flour, so this recipe would call for ¼ a teaspoon of xantham gum.
-
- Egg and Ground Almond: This recipe will work without the egg and ground almond, although I find the final texture is better when they are used. If you remove the ground almond you will need to increase the self-raising gluten-free flour used to 1 and a half cups.
-
- The dough is very easy to make, and as far as shaping goes you only need to know how to roll balls and sausages.
- These bunny breads are best eaten fresh warm
- They are best eaten fresh, but you can quickly zap them in the microwave for 10 seconds to warm the next day.
- Edible markers: These are available from cake decorating places including spotlight.
Quick Start Guide To BLW
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