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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, and this homemade version is pretty low effort with a consistently flavorful and fluffy result. I’ll never go bun-less again!
Gluten-Free Hamburger Buns Recipe
I love how simple it is to make tasty, ultra-fluffy homemade hamburger buns right at home with this easy gluten-free hamburger buns recipe. These buns can easily be made dairy-free to accommodate a wide variety of dietary needs, too, so everyone can join in on the BBQ fun!
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.
- Granulated Sugar: Feeds the yeast so the buns will rise.
- Instant Yeast: Helps the buns rise.
- Salt: Enhances the flavor of the buns.
- 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. Dairy-free butter can be used as an alternative.
- Egg: Adds richness and moisture to the dough and helps create a shiny crust on the outside.
- Sesame Seeds: Add a bit of nutty crunch. Poppy seeds are a great alternative.
Step by Step 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. (pic 1)
- 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. (pic 2)
- 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. (pic 3)
- Cover the shaped buns and let them rise for another 30-45 minutes until slightly puffed up. (pic 4)
- Preheat your oven to 375°F.
- Before baking, brush the tops of the buns with egg wash and sprinkle with sesame seeds or poppy seeds, if desired. (pic 5)
- Bake the buns for 15-20 minutes until golden brown. Remove the buns from the oven and brush the tops with melted butter. (pic 6)
- Let the buns cool on a wire rack before slicing and serving.
Tips and Suggestions
- Use room temperature ingredients for the best results. Cold ingredients have a tendency to clump up and won’t incorporate evenly. Plus, the yeast needs a warm environment to properly activate.
- Measure the flour using the spoon-and-level method. Scooping flour directly from the bag compacts it in the measuring cup, which can add too much flour to the dough and cause the buns to turn out dry and dense.
- Don’t overwork the dough, or the 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. We’re looking for the dough to double in size.
Can I Use Active Dry Yeast Instead?
Yes, you can use active dry yeast instead of instant yeast. 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?
Yes, you can adjust the size of the hamburger buns to your preference. Smaller or larger portions will require adjustments in baking time, so keep an eye on them to prevent 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, depending on your preference. Adjust the baking time accordingly based on the size and shape of the dough portions.
Storage Instructions
Storage: 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. Reheat before serving to freshen them up.
Freezing: You can freeze the buns 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 Naan Bread
- Gluten-Free Dinner Rolls
- Gluten-Free Focaccia
Gluten-Free Hamburger Buns
Ingredients
Dough
- 3 1/4 cups gluten-free all-purpose flour with xanthan gum recommended for yeast baking (we 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
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 of the buns with egg wash and sprinkle with sesame seeds or poppy seeds, if desired.
- Bake the buns for 15-20 minutes until golden brown. Remove the buns from the oven and brush the tops with melted butter.
- Let the buns cool on a wire rack before slicing and serving.
Notes
- Use room temperature ingredients for the best results. Cold ingredients have a tendency to clump up and won’t incorporate evenly. Plus, the yeast needs a warm environment to properly activate.
- Measure the flour using the spoon-and-level method. Scooping flour directly from the bag compacts it in the measuring cup, which can add too much flour to the dough and cause the buns to turn out dry and dense.
- Don’t overwork the dough, or the 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. We’re looking for the dough to double in size.
- To store: 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. Reheat before serving to freshen them up.
- To freeze: You can freeze the buns 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
