Gluten-Free Hamburger Buns

4 from 2 votes
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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!

overhead view of gluten-free hamburger buns on parchment.

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.
ingredients for gluten free hamburger buns

Step by Step Instructions

  1. In a large mixing bowl, combine the gluten-free flour, sugar, instant yeast, and salt.
  2. Add the water, melted butter, and eggs to the dry ingredients. Mix until a sticky dough forms, about 2-3 minutes. (pic 1)
  3. 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)
  4. 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)
  5. Cover the shaped buns and let them rise for another 30-45 minutes until slightly puffed up. (pic 4)
  6. Preheat your oven to 375°F.
  7. Before baking, brush the tops of the buns with egg wash and sprinkle with sesame seeds or poppy seeds, if desired. (pic 5)
  8. 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)
  9. Let the buns cool on a wire rack before slicing and serving.
how to make gluten free hamburger buns

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.

overhead view of a halved gluten-free hamburger bun.

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.

close-up view of gluten-free hamburger buns.

More Gluten-Free Bread Recipes to Try!

4 from 2 votes

Gluten-Free Hamburger Buns

Servings: 6 buns
Prep: 1 hour 15 minutes
Cook: 15 minutes
Total: 1 hour 30 minutes
overhead view of gluten-free hamburger buns on parchment.
These homemade gluten-free hamburger buns are low effort with a consistently flavorful and fluffy result. I'll never go bun-less again!

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

Serving: 1bunCalories: 344kcalCarbohydrates: 52gProtein: 10gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 113mgSodium: 524mgPotassium: 50mgFiber: 7gSugar: 6gVitamin A: 368IUVitamin C: 0.002mgCalcium: 75mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Sabine Venier

Originally from Austria and currently residing in the UK, Sabine Venier infuses her passion for homemade gluten-free cooking into Mama Knows Gluten Free. As the former proprietor of a successful food blog, her culinary expertise spans a broad spectrum. Sabine’s culinary journey was rooted in the cherished family recipes taught by her mother, nurturing a profound appreciation for fresh, homemade ingredients. Sabine has gained recognition as a recipe developer and food photographer, with her work featured in various magazines and online platforms. Her innovative recipes have appeared in prestigious publications such as Forbes, Parade, and Rachael Ray Everyday. As a published cookbook author (The Chocolate Addict’s Baking Book), she is excited to share her practical and easy-to-follow recipes with the Mama Knows Gluten Free community.

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3 Comments

  1. 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?

    1. 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.