Gluten-Free Bunny Buns

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These four-ingredient gluten-free bunny buns are just the cutest, and easy to make, your family will love them this easter.

A gluten free dinner roll baked into the shape of a bunny face with 2 ears.

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.

The ingredients to make gluten free bunny buns laid out on a bench top with text overlay labels.

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.

I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used their free-from-gluten self-raising flour in this recipe.


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.

A glass mixing bowl of egg and yoghurt mixed together with a fork.

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.

A glass mixing bowl of sticky bread batter.

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)

5 gluten free bunny buns in an oven proof dish ready to go in the oven.

Step five: Brush the bunny buns with a little melted butter

Bake the bunny buns for 20 minutes.

Five bunny buns in a white enamel dish being brushed with melted butter.
Five golden baked bunny buns in a white enamel cast iron dish.

Step six: Optional: Use an edible marker to add eyes and a mouth to your bunny buns!

Bunny buns decorated with edible markers to look like Miffy.

Enjoy your bunny buns warm!

Four dinner rolls in the shape of bunnies on a round wooden board.

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.
Four bunny shaped bread rolls on a round wooden board, one split in half and buttered.

Other Easter Recipes For You

A gluten free dinner roll baked into the shape of a bunny face with 2 ears.

If you made my Gluten Free Bunny Bun Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
A gluten free dinner roll baked into the shape of a bunny face with 2 ears.

Gluten Free Bunny Buns

Gluten-free bunny buns, a fun easter bread, no yeast or special bread-making techniques required, your family will love them.
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: bunny buns, easter bunny buns, easter bunny bread, yogurt dough, gluten free bread
Diet: Gluten free
Servings: 5 buns
Calories: 191kcal

RATE THIS RECIPE

4.27 from 30 votes

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.

Nutrition

Serving: 1bun | Calories: 191kcal | Carbohydrates: 22g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 260mg | Potassium: 94mg | Fiber: 2g | Sugar: 2g | Vitamin A: 50IU | Calcium: 77mg | Iron: 1mg

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