Milk bun pull apart

Perfect for all your gluten-free breakfast, lunch and dinner needs.

  • 45 mins cooking
  • Serves 12
  • Print
Good for breakfast toasted with smashed avocado and fetta, for lunch boxes with your favourite sandwich filling or dinner as the soft moreish burger bun for the perfect hamburger.
Looking for more gluten-free baking?


Milk bun pull apart
  • 8 eggs
  • 3 cups (300g) milk powder
  • 4 teaspoons gluten-free baking powder
  • 1 teaspoon fine sea salt
  • ¼ cup (35g) gluten-free plain (all-purpose) flour


Milk bun pull apart
  • 1
    Preheat oven to 170°C/340°F. Line a 20cm x 30cm (8in x 12in) slice pan with baking paper.
  • 2
    Place eggs in a medium bowl, beat lightly with a fork. Add remaining ingredients. Using a spoon, stir until the mixture forms a smooth, very wet dough. Leave dough for 10 minutes to firm.
  • 3
    Form ¹⁄³ cupfuls of the mixture into balls, using wet hands. Arrange balls in tin, in rows of three across and four down.
  • 4
    Bake buns for 22 minutes, rotating the pan in the oven halfway through cooking time. Serve warm.


Buns are best eaten on day they are baked or freeze for up to 1 month.

More From Women's Weekly Food