Gluten-Free Pretzel Buns


I have been working on HARD to bring you this recipe.

I work at this local joint called Fifi’s Lunchbox. I absolutely adore it. I am the baker (yep the one and only) and catering assistant. I get to bake fresh baked goods to fill a beautiful case. I also make all of the pretzel buns we use on our burgers, fresh everyday. As a creative soul, this job is kind of a dream. Add that I also have amazing bosses, who give me quite a bit of creative freedom. Plus I get to art and paint on the windows too.  Do I need to explain my adoration anymore?

So I feel like that last paragraph should have got some wheels turning as to today’s post. I make hundreds of pretzel buns a week. Naturally I wanted a gluten-free adaption.

My first trial bred the picture above. It was actually pretty freaking delicious and I was so stunned and pumped that it actually tasted like a pretzel. I can’t tell you the last time I had a pretzel (maybe high school if not longer). However, I used all tapioca flour. That made my baking soda bath a fragile moment. I wasn’t sure if they were going to make it out alive. They were slightly flat. And the tapioca made for a slightly stretchy bun. For although I loved them and didn’t mind this texture, I knew I needed to make some adjustments.

And so here is round number 2. Much better consistency. Don’t they look legit? Plus I even got fancy and sprinkled a little salt on the top.

With this basic bun you can fill with your wildest burger fantasies.

IMG_20151122_215741Gluten-Free Pretzel Buns

  • 2 cups almond meal
  • 3/12 cups tapioca flour
  • 1  cup warm water (not exceeding 110 degrees)
  • 1/2 cup warm coconut milk
  • 1 1/4 tsp yeast
  • 2 tsp salt
  • 2 tbsp melted ghee
  • 2 tbsp honey


  • Pot of water
  • 1/2 cup baking soda
  • 1 egg

Let’s Make it Happen:

Begin by letting your water, coconut milk and yeast hang out for a bit. Maybe like 5 minutes. Let them get a little bit bubbly.

Put in a mixer with a hook attachment.

Add the remainder of your ingredients. Add that flour a little slowly though, like maybe a half cup at a time.

Let the dough knead for a 7 minutes or so.

Place in a glass bowl. Cover with a damp cloth. Allow to sit for at least an hour.

Take it out. Knead it some more. Separate and shape into 8 buns. Place them on a greased baking sheet. Cover with a damp cloth again.

Boil water in a pot. Add baking soda. Turn the heat down.

Beat an egg.

Gently set bun-by-bun into the water (face down). Give it a minute. Flip over. Give it another minute. Scoop them back onto the baking sheet. Brush with egg.

Bake at 425 for about 15 minutes. Turn half-way through. Make sure they are a lovely brown, pretzely color.

Slice in half. Insert burger and toppings. Enjoy!!!

2 thoughts on “Gluten-Free Pretzel Buns

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