GF Burger Buns, so I don’t cry

GF Burger Buns, so I don’t cry

Easy Gluten Free Hamburger Buns

I have a soapbox. I stand on it. I make pronouncements.

I think people, like my husband, who have heard these pronouncements many a time, may secretly roll their eyes when I make them. There’s a good chance he thinks, “Again? You’re doing this again?”

Yes. I’m doing this again. So sue me. And if you do, I’ll meet you in court, and I’ll win. ‘Cause I’m a lawyer and stuff. Don’t be distracted by the details, one of which is that I don’t practice law any more. I don’t need to practice. I made perfect. And I’ll bury you in court, the court of public opinion. Or something. But we have a movement. At the heart of the movement is this, our mission statement:

To level the playing field. To give gluten-free a seat at the table. To drive it, kicking and screaming if may be, into the mainstream.

You say we’re weird, because we may have no gluten? What’s that? You say we should just be satisfied with a burger-hold-the-bun? Happy with expensive packaged buns that disintegrate upon being pressed into service as a burger delivery system?

Hell no! We are not happy as second class citizens! This Fourth of July, do me a solid, and make yourself a bun. This recipe is a yeast-free version of the brioche bread that is in The Cookbook, and after some trial and error, I was able to make it into easy, ready-in-a-flash buns. They’re light and tasty, and remind me of kaiser rolls, but with much, much less work up front. They’re super sturdy, so they can be used for everything from an egg sandwich to a hamburger {here at my house, we’ve done both of those and everything in between, with swinging success}.

Like this recipe?

Prep time: Cook time: Yield: 10 to 12 buns


2 1/2 cups (350 g) All Purpose Gluten Free Flour

1 3/4 teaspoons xanthan gum (omit if your blend already contains it)

1/2 cup (58 g) confectioner’s sugar

2 teaspoons baking powder

5 tablespoons whey powder

1/4 teaspoon cream of tartar

1/2 teaspoon kosher salt

Finely grated zest of 1 medium-sized lemon (optional)

3/4 teaspoon apple cider vinegar

5  eggs (300 g, out of shell) at room temperature, beaten

1/2 cup (4 fluid ounces) milk, at room temperature

12 tablespoons (168g) unsalted butter, melted and cooled


  • Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, place the flour, xanthan gum, sugar, baking powder, whey powder, cream of tartar, and salt and whisk to combine (with a separate, handheld whisk). Add the lemon zest and whisk to combine with the dry ingredients. Add the cider vinegar, eggs, milk, and unsalted butter, mixing well on low speed after each ingredient. Once the last ingredient is added, turn the mixer up to high speed for about 5 minutes or until the mixture is pale yellow in color and thickened. The batter will be smooth and thick, but not super thick — not pourable, but not dense.

  • Divide the dough into 10 to 12 parts with a spoon. With very, very wet hands, shape each portion of dough into a round and then flatten until about 3/4-inch to 1-inch thick. Place on prepared baking sheets, about 2 inches apart.Place in the center of the preheated oven and bake at 375°F for 15 minutes. Lower the temperature to 325°F, and bake for another 25 to 35 minutes or more, depending upon how brown you would like the outside. Rotate the baking sheet once during baking, and, when rotating, with a sharp knife or kitchen shears, cut a small slit in the top of each bun to allow some steam to escape.

  • They will puff during baking, but we don’t want them to puff up really high like popovers because they will just fall and be mushy inside. Baking them again after cutting a slit in the top of each bun will help them keep their shape after baking. Allow the buns to cool for at least 10 minutes, preferably longer, before slicing them in the center and serving.

  • Notes: For best results, do not replace the eggs in this recipe. Nondairy butter can be replaced with vegetable shortening with good – but not perfect – results. The buns come out of the oven a little puffier than they will end up, but it shouldn’t be too much unless you have attempted to pile the dough too thick before baking.



P.S. If you haven’t yet, please pick up a copy of My Cookbooks! I can’t keep the blog going without you!

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