Cooking and Serving: 38 minutes | 8 buns
Ingredients
Light brown sugar – Feeds the yeast and adds some depth of flavor | Salt – Salt adds flavor to your bread | Butter – Adds flavor and tenderness.
Description
Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 38 minutes | Servings: 8 buns
Ingredients
Light brown sugar – Feeds the yeast and adds some depth of flavor
Salt – Salt adds flavor to your bread
Butter – Adds flavor and tenderness.
Eggs – An egg white helps bind the bread; a whole egg is used to make an egg
Warm water – Brings the dough together and adds moisture.
Sesame seeds – For adding some texture and flavor on top.
3 ¼ cups (455 g) all purpose gluten free flour blend
1 ½ teaspoons xanthan gum, omit if your brand already contains it
½ cup (43 g) cultured buttermilk blend powder, (or 1/2 cup + 2 tablespoons
1 tablespoon (9 g) instant yeast, (or 1 1/4 tablespoons active dry yeast)
¼ teaspoon cream of tartar
¼ teaspoon baking soda
1 tablespoon (13 g) packed light brown sugar
1 teaspoon (6 g) kosher salt
1 teaspoon apple cider vinegar
2 tablespoons (28 g) unsalted butter, at room temperature
1 (25 g) egg white, at room temperature
1 ½ cups (12 fluid ounces) warm water, (about 95°F) (See Recipe Notes)
Egg wash:, 1 egg of any size at room temperature, beaten with 1 tablespoon
Sesame seeds for sprinkling, optional
Instructions
the baked rolls freeze really well.
And when I say that these are the best gluten free hamburger buns, I mean it!
smaller sliders, fatter rolls, or flatter sandwich buns.
pile it high with lunch meat, lettuce, and all the fixings.
hamburger bun, gluten free or not.
Notes
* Ingredient substitutions
* Gluten Free Hamburger Buns Recipe
* Storage instructions
WHY YOU’LL LOVE THESE BURGER BUNS
This gluten free bun recipe is very simple, and accommodates other dietary
restrictions quite easily. The dough can be made up to 3 days ahead of time, and
the baked rolls freeze really well.
And when I say that these are the best gluten free hamburger buns, I mean it!
But not just for hamburgers. Depending on how you shape the dough, you can make
smaller sliders, fatter rolls, or flatter sandwich buns.
When it comes to taste and texture, this isn’t a fragile, crumbly roll that’s
going to fall apart when you bite into a big, juicy gluten free hamburger or
pile it high with lunch meat, lettuce, and all the fixings.
These rolls are so soft and squishy, they’re everything you’ve ever wanted in a
hamburger bun, gluten free or not.
Round hamburger buns with sesame seeds on top in a pile in a dark gray cloth
hamburger buns with sesame seeds on top in a pile in a dark gray cloth
* All purpose gluten free flour blend – I recommend Better Batter’s original
blend here, which you can also combine an all purpose blend + Expandex (see
bread flour blend, but add an additional 2 tablespoons water since that blend
absorbs a ton of moisture.
* Buttermilk blend powder – Adds tenderness and flavor without additional
* Instant yeast – Also called breadmaker or rapid-rise yeast, it doesn’t need
to be proofed first and gives these buns their rise
* Apple cider vinegar – Tenderizes the bread dough, aids the rise, and adds
* Cream of tartar and baking soda – Neutralize the acidic ingredients and aid
* Light brown sugar – Feeds the yeast and adds some depth of flavor
* Salt – Salt adds flavor to your bread
* Butter – Adds flavor and tenderness.
* Eggs – An egg white helps bind the bread; a whole egg is used to make an egg
wash that helps the outside of the bread brown in the oven.
* Warm water – Brings the dough together and adds moisture.
* Sesame seeds – For adding some texture and flavor on top.
Similar to our gluten free bread recipe for sandwiches
these buns is made mostly wet) in a large bowl, and then mixing until fluffy.
Here are some keys to the success of this recipe:
BRING YOUR INGREDIENTS TO ROOM TEMP
Keeping your ingredients at room temperature makes them combine properly with
one another, and helps the dough rise.
BEGIN WITH A WET DOUGH
If you want any yeasted dough to rise, you must have enough moisture or the
yeast are not able to reproduce. That’s why a stiff or hard dough won’t rise,
which can happen if you don’t measure your ingredients properly, use a flour
blend that absorbs too much moisture, or use too much flour in shaping.
Pastry brush painting egg wash on raw round buns with sesame seeds on brown
brush painting egg wash on raw round buns with sesame seeds on brown paper on
SHAPE WITH A LIGHT TOUCH
Handle the dough with a light touch, and even a bit of extra flour won’t
incorporate into the center of the dough where it will stifle the yeast.
BE PATIENT BUT DON’T LET IT RISE TOO MUCH
If your dough hasn’t risen enough after shaping, your kitchen might be rather
dry or a bit on the chilly side. As long as your ingredients are in the right
proportions, the dough will rise, sometimes just more slowly.
Baked round light brown bread buns on brown paper on baking sheet
round light brown bread buns on brown paper on baking sheet
INGREDIENT SUBSTITUTIONS
In place of nonfat dry milk or buttermilk powder, you can use powdered coconut
milk vegan butter should work great.
Try replacing the egg white with aquafaba (the brine from a can of chickpeas).
The egg wash on top of the rolls can be replaced with melted butter or even some
You can make this easy gluten free hamburger bun recipe vegan suggestions above for replacing the dairy and eggs. Just be sure your brown
sugar is made without bone char.
APPLE CIDER VINEGAR & CREAM OF TARTAR
Both apple cider vinegar and cream of tartar help add lightness and lift to
these rolls. If you’d like to try eliminating one or both, you can try lemon
juice in their place.
There’s no substitute for yeast, but you can use active dry yeast instead of
instant yeast, but you’ll need to use 25% more yeast, would mean just over 11 grams active dry yeast). Be sure to dissolve the active
dry yeast in some of the water in the recipe first.
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GLUTEN FREE HAMBURGER BUNS RECIPE
Prep Time: 20 minutes mins
Cook Time: 18 minutes mins
Rising time: 1 hour hr 30 minutes mins
gluten free buns with a hamburger and tomato on small plate
free buns with a hamburger and tomato on small plate
These gluten free hamburger buns are tender and squishy, and hold their shape
perfectly. Enjoy a hamburger like you used to!
* Stand mixer with paddle attachment
* 3 ¼ cups (455 g) all purpose gluten free flour blend
* 1 ½ teaspoons xanthan gum, omit if your brand already contains it
* ½ cup (43 g) cultured buttermilk blend powder, (or 1/2 cup + 2 tablespoons
* 1 tablespoon (9 g) instant yeast, (or 1 1/4 tablespoons active dry yeast)
* ¼ teaspoon cream of tartar
* ¼ teaspoon baking soda
* 1 tablespoon (13 g) packed light brown sugar
* 1 teaspoon (6 g) kosher salt
* 1 teaspoon apple cider vinegar
* 2 tablespoons (28 g) unsalted butter, at room temperature
* 1 (25 g) egg white, at room temperature
* Egg wash:, 1 egg of any size at room temperature, beaten with 1 tablespoon
* Sesame seeds for sprinkling, optional
MAKE THE BREAD DOUGH.
* In the bowl of your stand mixer fitted with the paddle attachment, place the
flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda,
and brown sugar and whisk to combine well with a separate, handheld whisk.
Add the salt, and whisk again.
* Add the cider vinegar, butter, egg white, and warm water, and mix on medium
speed in your stand mixer until the dough begins to come together.
* Turn the mixer to high speed and beat until the dough is no longer a ball but
has begun to appear whipped.
* Transfer the dough to an oiled container with a tight-fitting lid or a
greased bowl, spray lightly with cooking oil spray, and cover tightly.
* Place in a warm, draft-free area to rise until it’s about 150% of its
original volume (about an hour), or refrigerate the dough for up to 3 days.
* When you’re ready to make the rolls, line rimmed baking sheets with
unbleached parchment paper.
* If you’ve refrigerated the dough, work with it straight from the
refrigerator. If you haven’t, place the tightly sealed dough in the
refrigerator to chill for at least 15 minutes before working with it, as the
dough is easiest to handle when it’s chilled.
* Turn the dough out onto a flat, lightly floured surface, and sprinkle the top
with additional flour. Work the dough, squeezing and kneading it, turning it
over frequently, until it has begun to appear smoother.
* Using a bench scraper or large knife, divide the dough in two parts and set
one half aside (cover to prevent its drying out). Working with the second
half of dough, divide it again into 4 equal portions.
* Working with one piece of dough at a time, sprinkle it with more flour, form
it into a ball of your palm pressed against the surface and guiding it with your fingertips
* Sprinkle the dough with more flour and press it into a disk about 3/4-inch
thick with your fingers and palm. Place the disk on one of the prepared
* Repeat with the remaining pieces of dough, and then eventually the other
half. You’ll have 8 disks of dough.
LET THE SHAPED BUNS RISE.
* Cover the baking sheets with oiled plastic wrap and place in a warm,
draft-free location until each piece of shaped dough is at least 150% of its
original volume (about an hour).
* After about 45 minutes, preheat your oven to 400°F. Don’t allow the dough to
rise any longer once the tops of the dough begin to take on a pock-marked
* Brush the tops and sides of the risen buns generously with the egg wash, and
sprinkle with the optional sesame seeds.
* Place in the center of the preheated oven and bake until the rolls are puffed
and the tops are very pale golden brown (about 18 minutes). The center of
each roll should be about 190°F when tested with an instant-read thermometer.
* Remove the rolls from the oven and allow to cool on the baking sheet until no
longer hot to the touch before slicing and serving.
* Any leftover rolls can be sliced, cooled completely, then wrapped tightly in
a freezer-safe bag (remove as much air from the bag as possible).
* Freeze for up to 2 months. Defrost in a toaster set to light toasting.
For best results, use a high-quality all purpose gluten free flour like:
• Better Batter (original blend)
• Nicole’s Best multipurpose (with 3 1/4 teaspoons xanthan gum)
• King Arthur Gluten Free Bread Flour (try adding 2 tablespoons more water)
• Caputo Fioreglut (add liquids to the bowl first to avoid sticking)
• King Arthur Measure for Measure
• Bob’s Red Mill 1-to-1 (may work with 1½ tsp added xanthan gum)
For DIY blends, see the All Purpose Gluten Free Flour Blends page
Optional gf flour and water variation:
Instead of 3 1/4 cups (455 g) all purpose gluten free flour, use 3 cups (420 g)
all purpose gluten free flour and add 1/4 cup (36 g) Expandex modified tapioca
starch and increase the water cups + 2 tablespoons) water.
About using active dry yeast.
If you use active dry yeast in place of instant yeast, you will need to soak it
in some liquid from the recipe to activate it. Then, add it with the remaining
liquid ingredients and proceed with the recipe otherwise as written.
Fat: 0.1g | Cholesterol: 13mg | Sodium: 420mg | Potassium: 151mg | Fiber: 3g |
Sugar: 5g | Vitamin A: 101IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an
This recipe for gluten free buns is for everyone who has ever eaten a burger on
a lettuce wrap and pretended it was “fine.” I love lettuce as much as the next
person, but it’s not a hamburger bun. #glutenfree #gf #bread
recipe for gluten free buns is for everyone who has ever eaten a burger on a
lettuce wrap and pretended it was “fine.” I love lettuce as much as the next
person, but it’s not a hamburger bun. #glutenfree #gf #bread
They will stay fresh in an airtight container at room temperature on the kitchen
counter for about three days.
For longer storage, wrap each cooled bun individually, and then store in a
zip-top bag. They will keep in the freezer this way for about 2 months. To
defrost, microwave briefly, sprinkle lightly with water, and toast.
Are gluten free buns also wheat free?
If you buy gf burger buns at the store, they may or may not be wheat free. For
example, gluten free bread made with Caputo Fioreglut gluten free flour
free, since that flour uses wheat starch as an ingredient.
Alternately, make your own wheat free bread when you follow my homemade gluten
free hamburger buns recipe. Better Batter gluten free flour, the classic blend
all purpose gluten free flour I recommend, is free of the top 8 allergens,
Can I use any gf free flour to make these buns?
No, this gluten free burger bun recipe won’t work if you just grab a random
gluten free flour from your pantry.
Making these buns with almond flour or coconut flour, for example, just won’t
produce the right taste or consistency — unless you’re a fan of dense, crumbly,
and oddly flavored hamburger buns?
Why didn’t my buns rise?
When yeast bread dough doesn’t rise, there are many possible causes. Did you use
one of my recommended gluten free flour blends
Did you measure flour which will make the dough dry. Dry dough won’t rise. Did you incorporate
too much flour into the buns during shaping? That will also dry out the dough.
Can I use this dough to make hot dog buns?
You could shape this recipe’s dough into a hot dog bun, but I’ve got a better
recipe you can try instead. My gluten free hot dog buns recipe
pliable dough that’s better for the unique shape of hot dogs and sausages.
How do you shape these buns?
Shaping a homemade gluten free hamburger bun a piece of dough in your hand until it’s round, and then flatten it into a disk
If you want to make gluten free sandwich buns, just flatten the disk a little
more so that the dough is flatter. For gluten free slider buns, use less dough
to make bite-sized buns.