Gluten Free Bunny Buns

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

4.27 from 30 votes

Gluten-free bunny buns, a fun easter bread, no yeast or special bread-making techniques required, your family will love them.

Prep Time10

Cook Time20

Total Time30

Course: Baking

Cuisine: New Zealand

Keyword: bunny buns, easter bunny buns, easter bunny bread, yogurt dough, gluten free bread

Diet: Gluten free

Servings: buns

Calories: 191kcal

Author: Stacey

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

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