Fluffy Gluten Free Hamburger Buns

I am so excited to share my newest recipe with you. These buns don’t taste gluten free. They are big and fluffy and the perfect vessel for any burger!

The right-sized hamburger bun is important because typical store-bought buns are tiny! Making them from scratch ensures you can have a nice big burger! Use these gluten free hamburger buns in my Grilled Chicken Filet Burgers and my Gluten Free Meatloaf Burgers recipes!

If this is your first time making fluffy buns, keep reading, and I will walk you through all the steps to make the perfect gluten free hamburger buns!

Allergen Information:

These hamburger buns are gluten-free, soy-free, nut-free, and oat-free. Make them dairy-free by using plant-based butter.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Flour Blend – Authentic Foods Steve’s GF Bread Blend is the best gluten-free flour blend for gluten-free bread and buns. Guys, this gluten free flour is absolute magic. I get it on Amazon, but you can also order from the manufacturer’s website. If you can’t get it or are out of stock, use Cup4Cup. I haven’t tested Cup4Cup in this recipe, but it is suitable for yeast recipes! See the FAQ for more information on what gluten free flour blends work in yeast recipes and rising tips. *If you use Cup4Cup or another blend, you may need to add up to 1/4 cup of additional flour. Always go by the dough if you need more to be able to shape the dough.
• Xanthan Gum – If your blend doesn’t contain xanthan gum or guar gum, you will need to add 1 teaspoon to your flour blend.
• Yeast – I use Fleischman’s Active Dry Yeast. Most yeast is gluten free, but Red Star Platinum is NOT gluten free! Be sure to check to be sure your yeast is gluten free and that it is not expired.
• Sugar – This recipe calls for just a little cane sugar so the yeast can activate with it. You can also use honey.
• Salt – I used sea salt, but kosher salt will also work.
• Butter – Use unsalted butter. If you are dairy-free, you can use avocado or another light oil.

Step 1: In a small bowl, add one tablespoon of sugar, warm water (no hotter than 110º F), and the active dry yeast. Let it sit for 5-10 minutes until it is frothy.

Step 2: Attach a dough hook or paddle attachment to the stand mixer. Preheat your oven to 200º F so your buns have a warm place to rise. It will heat quickly, then turn off the oven.

Step 3: Add the wet mixture, including the yeast mixture, eggs, melted butter, and the flour blend, to a standing mixer bowl.

Mix the ingredients at low speed, gradually increasing to medium speed until the wet and dry ingredients are mixed and your hamburger bun dough is formed. You can also mix the dough by hand in a large mixing bowl.

Step 4: Move your dough to a silicone mat or parchment paper. Use wet hands to shape the dough into hamburger buns. Make them any size you like. They will be a perfect size.

Allow 2 inches between each, so they do not rise into each other. (If you are using the Authentic Foods Steve’s GF Bread Blend, you will love how easy it is to work the dough into shaped rolls!

Step 5: Cover lightly with plastic wrap, then place the baking sheet into the warm oven to let the dough rise. Remember, after you heat it to 200º F, you need to turn it off.

Allow the dough to rise for 45 minutes or until the hamburger buns have doubled in size.

Step 6: Remove the buns from the oven and preheat your oven to 400º F. Remove the plastic wrap. Mix an egg in a small dish and brush your buns with the egg.

Step 7: Optional – Sprinkle the top of the buns with sesame seeds, poppy seeds, or everything bagel seasoning. Place the baking pan of hamburger buns into the oven. Bake for 20-25 minutes, depending on the size.

The buns will get a nice golden color when they are finished baking. Remove the gluten free hamburger buns from the oven and place them on a wire cooling rack. Slice them in half when they are cooled.

Why are my gluten-free buns sticky or gummy?

If you notice your gluten-free bread dough is too sticky, it usually means you have too much liquid in the dough or didn’t bake it long enough. The best way to fix sticky dough is to add more gluten-free flour or bake it for a longer time period. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than other blends.

Why didn’t my gluten-free bread rise?

There are many potential reasons why your gluten-free bread didn’t rise. Here are the three most common issues I have found in my experience with making gluten-free bread:

1. Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.)
2. What temperature was the water in which you proofed the yeast? It should be no hotter than 110º F.
3. Did you use purified water? Chlorine and other chemicals in tap water can kill yeast.

Why did my gluten-free bread fall apart?

If your gluten-free bread is falling apart, chances are that you didn’t use a binder in the flour blend. Gluten in wheat is the “glue” that holds regular baking together. Gluten-free flour doesn’t have the same “glue,” so you have to add it. Here is a good article on gluten-free binders and how they work.

Ensure the gluten-free flour blend contains either xanthan gum, guar gum, or psyllium husk. Note: One of the blends I often recommend in yeast recipes, Authentic Foods Steve’s Gluten Free Bread Blend, uses vegetable fiber, which includes psyllium husk. If your blend doesn’t have one of these, you must add it to your ingredients.