Gluten Free Hamburger Buns

This recipe for gluten free buns is for everyone who has ever eaten a burger on a lettuce wrap and pretended it was “fine.” I love lettuce as much as the next person, but it's not a hamburger bun.

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Why you'll love these burger buns

This gluten free bun recipe is very simple, and accommodates other dietary restrictions quite easily. The dough can be made up to 3 days ahead of time, and the baked rolls freeze really well.

And when I say that these are the best gluten free hamburger buns, I mean it! But not just for hamburgers. Depending on how you shape the dough, you can make smaller sliders, fatter rolls, or flatter sandwich buns.

When it comes to taste and texture, this isn't a fragile, crumbly roll that's going to fall apart when you bite into a big, juicy gluten free hamburger or pile it high with lunch meat, lettuce, and all the fixings.

These rolls are so soft and squishy, they're everything you've ever wanted in a hamburger bun, gluten free or not.

Ingredient notes

• All purpose gluten free flour blend – I recommend Better Batter's original blend here, which you can also combine an all purpose blend + Expandex (see recipe notes for more info). You can also use King Arthur Flour's gluten free bread flour blend, but add an additional 2 tablespoons water since that blend absorbs a ton of moisture.
• Buttermilk blend powder – Adds tenderness and flavor without additional unwanted moisture.
• Instant yeast – Also called breadmaker or rapid-rise yeast, it doesn't need to be proofed first and gives these buns their rise
• Apple cider vinegar – Tenderizes the bread dough, aids the rise, and adds subtle flavor
• Cream of tartar and baking soda – Neutralize the acidic ingredients and aid in rise.
• Light brown sugar – Feeds the yeast and adds some depth of flavor
• Salt – Salt adds flavor to your bread
• Butter – Adds flavor and tenderness.
• Eggs – An egg white helps bind the bread; a whole egg is used to make an egg wash that helps the outside of the bread brown in the oven.
• Warm water – Brings the dough together and adds moisture.
• Sesame seeds – For adding some texture and flavor on top.

Expert tips

Similar to our gluten free bread recipe for sandwiches , the dough for these buns is made mostly by dumping all of the ingredients (first dry, then wet) in a large bowl, and then mixing until fluffy.

Here are some keys to the success of this recipe:

Bring your ingredients to room temp

Keeping your ingredients at room temperature makes them combine properly with one another, and helps the dough rise.

Begin with a wet dough

If you want any yeasted dough to rise, you must have enough moisture or the yeast are not able to reproduce. That's why a stiff or hard dough won't rise, which can happen if you don't measure your ingredients properly, use a flour blend that absorbs too much moisture, or use too much flour in shaping.

Shape with a light touch

Handle the dough with a light touch, and even a bit of extra flour won't incorporate into the center of the dough where it will stifle the yeast.

Be patient but don't let it rise too much

If your dough hasn't risen enough after shaping, your kitchen might be rather dry or a bit on the chilly side. As long as your ingredients are in the right proportions, the dough will rise, sometimes just more slowly.

Ingredient substitutions

Dairy free

In place of nonfat dry milk or buttermilk powder, you can use powdered coconut milk by weight (about 40 grams). In place of butter, Melt or Miyoko's Kitchen vegan butter should work great.

Egg free

Try replacing the egg white with aquafaba (the brine from a can of chickpeas). The egg wash on top of the rolls can be replaced with melted butter or even some olive oil.

Vegan

You can make this easy gluten free hamburger bun recipe vegan by following my suggestions above for replacing the dairy and eggs. Just be sure your brown sugar is made without bone char.

Apple cider vinegar & cream of tartar

Both apple cider vinegar and cream of tartar help add lightness and lift to these rolls. If you'd like to try eliminating one or both, you can try lemon juice in their place.

Instant yeast

There's no substitute for yeast, but you can use active dry yeast instead of instant yeast, but you'll need to use 25% more yeast, by weight (here, that would mean just over 11 grams active dry yeast). Be sure to dissolve the active dry yeast in some of the water in the recipe first.

Gluten Free Hamburger Buns Recipe

5 from 219 votes

By Nicole Hunn

Prep Time: 20 minutes mins

Cook Time: 18 minutes mins

Rising time: 2 hours hrs 30 minutes mins

Yield: 8 buns

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These gluten free hamburger buns are tender and squishy, and hold their shape perfectly. Enjoy a hamburger like you used to!

Equipment

• Stand mixer with paddle attachment

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Ingredients 

1x2x3x

• ▢ 3 ¼ cups (455 g) all purpose gluten free flour blend, plus more for sprinkling (See Recipe Notes)
• ▢ 1 ½ teaspoons xanthan gum, omit if your brand already contains it
• ▢ ½ cup (43 g) cultured buttermilk blend powder, (or 1/2 cup + 2 tablespoons (40 g) milk powder)
• ▢ 1 tablespoon (9 g) instant yeast, (or 1 1/4 tablespoons active dry yeast) (See Recipe Notes)
• ▢ ¼ teaspoon cream of tartar
• ▢ ¼ teaspoon baking soda
• ▢ 1 tablespoon (13 g) packed light brown sugar
• ▢ 1 teaspoon (6 g) kosher salt
• ▢ 1 teaspoon apple cider vinegar
• ▢ 2 tablespoons (28 g) unsalted butter, at room temperature
• ▢ 1 (25 g) egg white, at room temperature
• ▢ 1 ½ cups (12 fluid ounces) warm water, (about 95°F) (See Recipe Notes)
• ▢ Egg wash:, 1 egg of any size at room temperature, beaten with 1 tablespoon milk or water
• ▢ Sesame seeds for sprinkling, optional

Instructions 

Make the bread dough.

• In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda, and brown sugar and whisk to combine well with a separate, handheld whisk. Add the salt, and whisk again.
• Add the cider vinegar, butter, egg white, and warm water, and mix on medium speed in your stand mixer until the dough begins to come together.
• Turn the mixer to high speed and beat until the dough is no longer a ball but has begun to appear whipped.
• Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl, spray lightly with cooking oil spray, and cover tightly.
• Place in a warm, draft-free area to rise until it’s about 150% of its original volume (about an hour), or refrigerate the dough for up to 3 days.

Shape the buns.

• When you’re ready to make the rolls, line rimmed baking sheets with unbleached parchment paper.
• If you’ve refrigerated the dough, work with it straight from the refrigerator. If you haven’t, place the tightly sealed dough in the refrigerator to chill for at least 15 minutes before working with it, as the dough is easiest to handle when it’s chilled.
• Turn the dough out onto a flat, lightly floured surface, and sprinkle the top with additional flour. Work the dough, squeezing and kneading it, turning it over frequently, until it has begun to appear smoother.
• Using a bench scraper or large knife, divide the dough in two parts and set one half aside (cover to prevent its drying out). Working with the second half of dough, divide it again into 4 equal portions.
• Working with one piece of dough at a time, sprinkle it with more flour, form it into a ball by pinching the ends underneath, then rolling it with the side of your palm pressed against the surface and guiding it with your fingertips into a round.
• Sprinkle the dough with more flour and press it into a disk about 3/4-inch thick with your fingers and palm. Place the disk on one of the prepared baking sheets.
• Repeat with the remaining pieces of dough, and then eventually the other half. You’ll have 8 disks of dough.

Let the shaped buns rise.

• Cover the baking sheets with oiled plastic wrap and place in a warm, draft-free location until each piece of shaped dough is at least 150% of its original volume (about an hour).
• After about 45 minutes, preheat your oven to 400°F. Don’t allow the dough to rise any longer once the tops of the dough begin to take on a pock-marked appearance.

Bake the buns.

• Brush the tops and sides of the risen buns generously with the egg wash, and sprinkle with the optional sesame seeds.
• Place in the center of the preheated oven and bake until the rolls are puffed and the tops are very pale golden brown (about 18 minutes). The center of each roll should be about 190°F when tested with an instant-read thermometer.
• Remove the rolls from the oven and allow to cool on the baking sheet until no longer hot to the touch before slicing and serving.
• Any leftover rolls can be sliced, cooled completely, then wrapped tightly in a freezer-safe bag (remove as much air from the bag as possible).
• Freeze for up to 2 months. Defrost in a toaster set to light toasting.

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Notes

Flour blends
For best results, use a high-quality all purpose gluten free flour like:
• Better Batter (original blend)
• Nicole’s Best multipurpose (with 3 1/4 teaspoons xanthan gum)
• King Arthur Gluten Free Bread Flour (try adding 2 tablespoons more water)
• Caputo Fioreglut (add liquids to the bowl first to avoid sticking)

Avoid:
• King Arthur Measure for Measure
• Cup4Cup
• Bob’s Red Mill 1-to-1 (may work with 1½ tsp added xanthan gum)

For DIY blends, see the All Purpose Gluten Free Flour Blends page.

Always measure by weight, not volume, for accuracy.

Optional gf flour and water variation:

Instead of 3 1/4 cups (455 g) all purpose gluten free flour, use 3 cups (420 g) all purpose gluten free flour and add 1/4 cup (36 g) Expandex modified tapioca starch and increase the water by 2 tablespoons (1 ounce) to 13 ounces (1 1/2 cups + 2 tablespoons) water.

About using active dry yeast.

If you use active dry yeast in place of instant yeast, you will need to soak it in some liquid from the recipe to activate it. Then, add it with the remaining liquid ingredients and proceed with the recipe otherwise as written.

Nutrition

Serving: 1bun | Calories: 66kcal | Carbohydrates: 51g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 420mg | Potassium: 151mg | Fiber: 3g | Sugar: 5g | Vitamin A: 101IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 0.1mg

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

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Storage instructions

They will stay fresh in an airtight container at room temperature on the kitchen counter for about three days.

For longer storage, wrap each cooled bun individually, and then store in a zip-top bag. They will keep in the freezer this way for about 2 months. To defrost, microwave briefly, sprinkle lightly with water, and toast.

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