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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!
Ingredients
- Gluten-Free All-Purpose Flour with Xanthan Gum recommended for yeast baking: Not all gluten-free flour blends are recommended for yeast baking. You may experience different baking results depending on the gluten-free flour blend you choose. I recommend Pillsbury or Better Batter. Please make sure the GF flour you use is recommended for yeast baking (not all are).
- Granulated Sugar: Feeds the yeast so the buns will rise.
- Instant Yeast: Helps the bread rolls to rise. I almost always use instant yeast in my baking because it’s just so easy!
- Salt: Enhances the overall flavor.
- Water: Water should feel warm to the touch, around 100°F to 110°F, which helps activate the yeast without killing it.
- Unsalted Butter: Helps enrich the dough. I use dairy-free butter when I’m making this recipe without dairy.
- Egg: Adds richness and moisture to the dough and helps create a shiny crust on the outside.
- Sesame Seeds: I love the nutty crunch these add, and they make me feel like I’m eating a “real” hamburger bun! I’ve also made them with poppy seeds in the past, which are a great alternative if you can’t have sesame.
Tips and Suggestions
- I recommend using room-temperature eggs for the best results. Cold eggs won’t incorporate with the flour properly, which can cause clumps. The water should also be lukewarm to activate the yeast properly.
- Please measure your GF 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.
Can I Use Active Dry Yeast Instead?
Yes, you can! While I much prefer the ease of instant yeast, I’ve tested this recipe with dry active yeast, and it works just fine. However, you’ll need to 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.
Can I Make Differently Sized Buns?
I divide my dough into 6 equal portions, which creates rolls that are the perfect size for hamburgers. They’re also very similar in size to the ones you can buy at the store. That said, you can absolutely adjust the size of your gluten-free hamburger rolls to your preference! 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.
Can I Shape The Dough Into Other Shapes, Such As Hot Dog Buns or Dinner Rolls?
Yes, you can shape the dough into various shapes, such as hot dog buns or dinner rolls. Adjust the baking time accordingly based on the size and shape of the dough portions. You’ll know they’re ready once the tops become a beautiful golden brown color, as shown in my photos here.
We also have a recipe for gluten-free hot dog buns that I think you’d love if you want to make a different type of bun!
Storage Instructions
Storage: In my opinion, 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.
Freezing: 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.
More Gluten-Free Bread Recipes to Try!
- Gluten-Free Bread
- Gluten-Free Bread Machine Bread
- Gluten-Free Sourdough Bread
- Gluten-Free Dinner Rolls
- Gluten-Free Focaccia
Gluten-Free Hamburger Buns Recipe
Ingredients
Dough
- 3 1/4 cups gluten-free all-purpose flour with xanthan gum recommended for yeast baking , I recommend Pillsbury or Better Batter Brand
- 2 tablespoons granulated sugar
- 1 tablespoon instant yeast
- 1 1/4 teaspoons salt
- 1 1/4 cups water, lukewarm
- 3 tablespoons unsalted butter, melted
- 2 large eggs, room temperature
Topping (Optional)
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 tablespoon sesame seeds or poppy seeds
- 1 tablespoon 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
- I recommend measuring your flour using the spoon-and-level method. Using a spoon, scoop the flour into a measuring cup and level off the top with a knife before mixing with the other ingredients.
- The total rise time will depend on how warm or cold your kitchen is. We’re looking for the dough to double in size.
- To Store: These rolls are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days. Reheat before serving to freshen them up.
- To Freeze: Once cooled, place them in a freezer-safe bag or container and freeze for up to 3 months. Let them thaw at room temperature. Reheat before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Hamburger Buns Step-by-Step
In a large mixing bowl, combine 3 1/4 cups gluten-free flour, 2 tablespoons sugar, 1 tablespoon instant yeast, and 1 1/4 teaspoons salt.
Add 1 1/4 cups lukewarm water, 3 tablespoons melted butter, and 2 large 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 made from 1 large egg and 1 tablespoon water.
Then, sprinkle with 1 tablespoon 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 1 tablespoon melted butter. Let them cool on a wire rack before slicing and serving.
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.