Gluten-Free Hamburger Buns
Updated
With grilling season ramping up, I love having a reliable gluten-free hamburger bun recipe in my arsenal. Store-bought never quite do it for me (not to mention they can be pricey!), and this homemade version is pretty low effort with a consistently flavorful and fluffy result. They stay soft for ages and are easily made dairy-free, too. I’ll never go bun-less again!
Gluten-Free Hamburger Buns Recipe
I love how simple it is to make tasty, ultra-fluffy homemade bread rolls right at home with this easy gluten-free hamburger buns recipe. And because some of my family also can’t have dairy, I developed this recipe so it can easily be made dairy-free, too! This means everyone can join in on the BBQ fun at my house.
I honestly wouldn’t be without a batch of these soft rolls in my freezer for last-minute sandwiches, sliders, and, of course, burgers. Double this recipe, and you can also have a stash on hand for whenever the mood strikes!
Gluten-Free Hamburger Buns Recipe
Ingredients
Dough
- 3¼ cups gluten-free all-purpose flour with xanthan gum recommended for yeast baking , I recommend Pillsbury or Better Batter Brand
- 2 tbsp granulated sugar
- 1 tbsp instant yeast
- 1¼ tsp salt
- 1¼ cups water, lukewarm
- 3 tbsp unsalted butter, melted
- 2 large eggs, room temperature
Topping (Optional)
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 tbsp sesame seeds or poppy seeds
- 1 tbsp unsalted butter, melted
Instructions
- In a large mixing bowl, combine the gluten-free flour, sugar, instant yeast, and salt.
- Add the water, melted butter, and eggs to the dry ingredients. Mix until a sticky dough forms, about 2-3 minutes.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour until doubled in size.
- After the dough rises, deflate it gently and divide it into 6 equal portions. Shape each portion into a ball and place them on a parchment-lined baking sheet.
- Cover the shaped buns and let them rise for another 30-45 minutes until slightly puffed up.
- Preheat your oven to 375°F.
- Before baking, brush the tops with egg wash. Then, sprinkle with sesame seeds or poppy seeds, if desired.
- Bake for 15-20 minutes until golden brown. Remove the buns from the oven and brush the tops with melted butter.
- Let them cool on a wire rack before slicing and serving.
Notes
- The total rise time will depend on how warm or cold your kitchen is. We’re looking for the dough to double in size.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Hamburger Buns Step-by-Step
Gather your ingredients.
In a large mixing bowl, combine 3¼ cups gluten-free flour, 2 tablespoons sugar, 1 tablespoon instant yeast, and 1¼ teaspoons salt.
Add water: Add 1¼ cups lukewarm water (water should feel warm to the touch, around 100°F to 110°F, which helps activate the yeast without killing it.), 3 tablespoons melted butter, and 2 large eggs to the dry ingredients. Mix until a sticky dough forms, about 2-3 minutes.
Let dough rise: Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour until doubled in size.
Shape dough: After the dough rises, deflate it gently and divide it into 6 equal portions. Shape each portion into a ball and place them on a parchment-lined baking sheet.
Cover the shaped buns and let them rise for another 30-45 minutes until slightly puffed up. Preheat your oven to 375°F.
Before baking, brush the tops with egg wash made from 1 large egg and 1 tablespoon water.
Then, sprinkle with 1 tablespoon sesame seeds or poppy seeds, if desired.
Bake buns: Bake for 15-20 minutes until golden brown. Remove the buns from the oven and brush the tops with 1 tablespoon melted butter. Let them cool on a wire rack before slicing and serving.
Gluten-Free Baking Tips
- Use room temperature eggs. Cold eggs won’t incorporate with the flour properly, which can cause clumps. The water should also be lukewarm to activate the yeast properly.
- Measure your flour using the spoon-and-level method. This is how I always measure my flour. Scooping it directly from the bag compacts the flour in the measuring cup, which can add too much flour to the dough and cause the rolls to turn out super dry—not what we’re going for here!
- Don’t overwork the dough, or your homemade buns will turn out dense.
- Adjust the rise time according to the temperature of your kitchen. If it’s warm, you’ll need a shorter rise. If it’s cold, you’ll need a longer rise. I know my dough has risen enough when it’s doubled in size, so this is what you should look out for, too.
Recipe Variations
- Shape the dough into various shapes. Shape into gluten-free hot dog buns, or dinner rolls. Adjust the baking time. You’ll know they’re ready once the tops become a beautiful golden brown color.
- Adjust the size. Just note that smaller or larger portions will require adjustments in baking time, so keep an eye on them to avoid over or under-baking.
- Use dry active yeast. I’ve also tested this recipe with dry active yeast. Activate the yeast in lukewarm water with a pinch of sugar before adding it to the dry ingredients. Let it sit for 5-10 minutes until frothy before proceeding with the recipe.
Storage Instructions
These homemade gluten-free hamburger buns are best enjoyed fresh on the day they’re made. However, they can be stored in an airtight container at room temperature for up to 2-3 days. I always reheat them in the microwave for a few seconds to freshen them up before serving.
You can also freeze this recipe, once baked, for up to 3 months. Allow them to cool completely, then place them in a freezer-safe bag or container. Thaw at room temperature and reheat before serving.
Serving Suggestions
Serve these with your favorite burger for a delicious, well-rounded meal. We especially love adding them to our black bean burger—they add the perfect pop of flavor and texture. Pair it all with a side of creamy Italian pasta for a satisfying combo that’s full of bold flavors and comfort food vibes.
I followed the directions and used Pillbsbury Gluten Free Flour that I use in making the Mana Knows Gluten Free Biscuits. The buns were dense, hard and terrible. The biscuits turn out perfect every time but these buns are not worth the time or money spent.
Hi, we recommend checking your yeast. It sounds like it may have been dead.
These turned out great. I used Divided Sunset GF flour and regular yeast (dissolved in water & sugar amount from recipe). I also halved the recipe. Thx for sharing
I used robin hood gluten free flour……followed directions….it doubled in size…gently pushed down
but batter was so sticky it stuck to my hands and could not form a ball….so just spooned it onto baking sheet in six piles……them while baking it all spread into one piece……what did I do wrong?
Hi Rhonda, we recommend Pillsbury or Better Batter Brand for the best results. We have not tested this recipe with Robin Hood, and we suspect that is what is causing the issues you describe.
Perfect in every way.