If you have been missing big fluffy hamburger buns, you are going to love this easy gluten free hamburger buns recipe. They are easy to make and perfect for any kind of burger, sandwich, or breakfast sandwich! 

Gluten free hamburger buns on a baking sheet.

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!

Why I love this recipe:

  • If you have been craving a good burger, these buns are easy to make with simple ingredients. These buns are gluten-free and dairy-free if you use dairy-free butter.
  • If you use the gluten free flour blend I tested, these are pretty fail-proof. I will discuss the gluten-free flour brands that work with yeast below. It is a tried and true recipe, and you will love them.
  • These burger buns freeze beautifully, so you have homemade hamburger buns on hand any time.
  • These simple gluten free buns are fluffy and soft! Use this recipe to make hamburger buns or hot dog buns!

I made these using Caputo Fioreglut GF Flour. The dough was super wet, but they rose beautifully and baked perfectly. They were soft and airy on the inside. 10/10 recipe!”

Wendy B., blog comment

You can also make incredible Gluten Free Hot Dog Buns!

A vegan burger on a homemade gluten free bun.
These gluten free buns even hold up to veggie burgers!!
Top Pick
Steve's Gluten Free Bread Flour Blend, 3 lbs

This Authentic Foods Steve's Gluten Free Bread Blend is hands down the best gluten-free flour for yeasted bread recipes. With this flour, you can braid, shape, and roll incredible bread, cinnamon rolls, and pizza crust. (Note, it doesn't work in a bread machine.)

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Ingredient Notes:

Photos of the buns ingredients.
  • 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 ¼ 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.
  1. Cookie Sheet – This helps baking with parchment paper.
  2. Pastry Brush – This is the best way to brush the egg wash over the dough.
  3. Serrated Knife – I love this knife for slicing bread easily.

Pro Tips:

  • Do not knead your gluten free dough after a rise.
  • Brushing the egg wash over the buns is optional, but it helps give them a nice golden color.
  • Check the FAQ below for freezing directions if you are not using them by the next day.
  • Store these buns the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.

How To Make Gluten Free Hamburger Buns:

A glass measuring cup with bubbling yeast.

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.

Photos of steps 3 and 4.

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 on 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.

NOTE! If you use Cup4Cup, you will most likely need more flour blend. (Up to ¼ cup or more!) This blend needs more flour than I tested, Authentic Foods Steve’s GF Bread Blend. Add flour until your dough is wet but workable.

HINT: You will only get one good rise, so you need to shape your dough before the dough rises!

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!

Place the shaped rolls onto a parchment paper-lined cookie sheet, or bake them in a muffin pan for sliders if you want them to be the same shape and size.

Photos of the buns rising on a cookie sheet.

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.

Photos of steps 6 and 7.

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.

Gluten free hamburger buns cooling on a wire rack.

If you loved baking these gluten free burger buns, check out all of my easy gluten free bread recipes.

Recipe FAQ:

How do you store gluten free hamburger buns?

Store these buns in the freezer. To freeze these buns, slice the cooled buns in half, then store them in a zipper-style freezer bag.

How long will gluten free hamburger buns keep fresh?

Gluten free bread tends to spoil quickly. They should be used or frozen to preserve freshness.

Why didn’t the gluten free rolls rise?

If your rolls didn’t rise, you need to check the following: 1. Was the water that you placed the yeast in too hot? 2. Was your yeast expired? 3. Did you shape the buns after the rise?

More Gluten Free Bread Recipes:

Gluten free hamburger buns on a baking sheet.

Easy Gluten Free Hamburger Buns

Sandi Gaertner
A fluffy soft homemade gluten free hamburger buns recipe.
Love this recipe?Give it a star rating!
5 from 37 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Rise Time 45 minutes
Total Time 1 hour 15 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 8 buns
Calories 226 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 3 cups gluten free flour blend * see note
  • ¼ teaspoon sea salt
  • 2 ¼ teaspoons active dry yeast * see note
  • 2 tablespoons sugar
  • 3 tablespoons unsalted butter melted
  • 2 large eggs
  • 2 tablespoons sesame seeds – optional for the top
  • 1 ½ cups water

Instructions
 

  • Preheat the oven to 200º F then turn the oven off.
  • In a small bowl, add warm water (no hotter than 110º F), yeast, and sugar. Allow the yeast mixture to sit for 5 minutes until it is frothy.
  • Pour the yeast mixture, eggs, and butter into a standing mixer. Mix on low for 30 seconds.
  • Add the dry ingredients (flour, salt) and turn the mixer on low. Gradually increase the speed until you have formed dough.
  • You only get one rise so you need to shape your burger buns before rising the dough.
  • Place a piece of parchment paper on a cookie sheet. Break the dough into 8 pieces.
  • With wet hands, shape each into a ball then press down slightly so they resemble burger bun shapes.
  • Loosely cover the baking sheet with plastic wrap and place the pan into the oven to rise. Rise about 45 minutes, until the buns double in shape.
  • Take the buns out of the oven and preheat the oven to 400º F.
  • Remove the buns from the oven and take off the plastic wrap. If you are doing the egg wash, break a small egg in a bowl and scramble it. Use a pastry brush to brush the egg over each dough ball. If you want to use sesame seeds or poppy seeds, sprinkle some on the top of each bun.
  • Place the baking sheet into the oven and bake the burger buns for 20 minutes. They will get golden if you are using the egg wash. Note the actual baking time can vary depending on the size buns you make.
  • Remove when they are finished baking. Allow them to cool on a wire rack. Slice them in half when they are cooled.

Notes

  1. I highly recommend using Authentic Foods Steve’s GF Bread Blend flour. It is light years ahead of any other gluten free flour blend for making yeast recipes. If you can’t use that, I recommend Cup4Cup, which is also good. Be sure the flour blend you choose works with yeast recipes! Many, like Bob’s 1:1 and King Arthur Measure for Measure, state on their bag not to use their flour in yeast recipes.
  2. If your blend doesn’t contain xanthan or guar gum, add 1 teaspoon.
  3. If you do not use my tested blend, Steve’s GF Bread Blend, you most likely will have to add a lot more flour. If your dough is wet, add more flour.
  4. You can also use this buns recipe to make hoagie rolls and hot dog buns!
  5. Store the buns in an airtight container. If you don’t use them by the next day, you will want to freeze them. Be sure to slice them in half before freezing.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1bunCalories: 226kcalCarbohydrates: 37gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 52mgSodium: 93mgPotassium: 49mgFiber: 5gSugar: 5gVitamin A: 191IUVitamin C: 0.01mgCalcium: 40mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




40 Comments

  1. 5 stars
    This recipe is amazing, I make it regularly. But, I have a question. A friend of mine has to be sugar free for a while. Is there a good alternative to use in the yeast to get the activation needed?

  2. Have you tried your own “Easy Gluten Free All Purpose Flour Blend” for these?

    Just curious…

    1. Hi David, I haven’t in this specific recipe, but I have tested it in my cinnamon rolls, soft pretzels, and bread recipe. It definitely does well in yeast recipes.

      1. Ok, thanks…I don’t have the flour called for, but I will try it with some of the others I have…I will see how they come out…As always, thanks for all the work that you do…

      2. Hi David, before using a flour you have, read the back of the bag and check the brand’s website to ensure they work with yeast. Some don’t work well with yeast so it is good to know before you start the recipe.

  3. 5 stars
    I made these using Caputo Fioreglut GF Flour. The dough was super wet, but they rose beautifully and baked perfectly. They were soft and airy on the inside. 10/10 recipe! I will be trying these with KA M4M just because I’m curious, as well as Pilsbury GF flour. Thank you for the marvelous recipe!

    1. Thank you for testing that flour. I can’t use the Caputo flour because wheat starch makes me sick. I would try the Pillsbury over the KA M4M. KA Measure for Measure doesn’t work with yeast. It will say this on their website…and they won’t rise well.

    2. I want to make these GF buns for our 4th of July BBQ (our son and his family are GF). I have Pilsburn GF flour. Have you tried the recipe with it yet?

  4. 5 stars
    My turned out huge, I will make them smaller in the future. If I freeze them, how long do they take to thaw?

    1. Hi Karrigan, It is hard to guesstimate without knowing the size. I usually heat my frozen burger buns in the microwave for 30-40 seconds, depending on the size.

  5. 5 stars
    Oh my goodness, these were fantastic! My kids and I (ages 11, 5 and 38) made these for a celebration dinner for my husband. They fit the bill and came out beautifully! GF breads are stupid expensive and these are such a great way to work with my loved ones to make something yummy and save money. Five stars! Thank you!

      1. 5 stars
        Really amazing buns. Neither too soft or crumbly. I used Bobs Red Mill all purpose GF flour in the red package with the addition of a teaspoon of Xanthan Gum and am very favorably impressed. Thank you for this easy, practical and delicious recipe.

  6. 5 stars
    Ok I don’t bake but took a chance on these in desperation for a worthy bun. They weren’t pretty but OMG!!!!! Totally doing again! The dough was super wet …. I know what to expect next time! 5 stars

  7. I suggest you change your directions to read taking the risen buns out of the oven before preheating it to 400, in case you have some rookies who want to give it a try . Granted that seems obvious, but it would be a disaster with melted plastic wrap on the dough.

  8. If I use Bob’s Red Mill GF 1 to 1, how would these turn out? It’s the only flour I have, and I’m ok if they don’t rise a ton

    1. Hi Mallory, I haven’t tested Bob’s in this recipe because it doesn’t work well with yeast. That being said, I do have some of my readers write that they have made other yeast recipes with it and said it was okay.

  9. 5 stars
    These turned out very good! They weren’t dense like what we buy at the store, and even after we froze and then thawed them, they were still really good! Tastes like a bun should taste and holds together well.

  10. Mine came out nothing like yours LOL! I used a different GF flour blend and it must make all the difference. I had to add more than an extra 1/2 cup of flour (closer to a cup extra) and they didn’t rise much in 45 mins, then were very dense like a heavy biscuit when cooked. I’ll have to try again but unfortunately had to throw these away!

    1. Hi Brittany, it is very hard to troubleshoot if I don’t know what gluten free flour you used. Please let me know 1. What flour blend, 2. Yeast expiration date, 3. Where you rose the dough (and did you rise it after shaping the buns?) 4. If you didn’t rise at 200º F in an oven, where did you rise the dough buns?

    1. Hi Hanis, it depends on a couple of things. What flour blend do you plan to use? The Authentic Foods blend I use is not good in a bread machine…if you are using Cup4Cup or Better Batter blend, you can use a bread machine to mix up the dough. Gluten Free you only get one good rise, so you want to shape the buns and then rise the batter.

  11. I halved the recipe to test the recipe for 4 buns. My dough was extremely wet and hard to work with and did not resemble your pictures at all. I used Cup4Cup flour and added a little extra flour, but it was still very wet. What could I have done wrong?
    I went ahead and baked them and they seem to have baked fine, but have not tried them yet.

    1. Hi Kathy, I can see that happening with the Cup4Cup. It has milk powder in the mix and I find that I need more compared to my recommended flour, Authentic Foods Steve’s Blend. This blend absorbs liquid very differently. I am glad adding some extra flour was helpful.

      1. The buns tasted great and it was nice to have a good hamburger bun! Next time I will add more flour if I am using Cup4Cup. Maybe an extra 1/2 cup? Should the dough be pliable? I could not even pull the dough apart but had to cut it and have very wet hands to shape it.

      2. Hi Kathy, I haven’t tested Cup4Cup, but it does seem like that blend you need more of the flour blend. I would add 1/4 cup of additional flour and see how wet the dough is…then add another 1/4 if you still need it. Cup4Cup is very different from the Authentic Foods Steve’s GF Bread Blend. Cup4Cup is not as quite as easily workable. I am glad the buns tasted great. I added a note in the post so folks know to add a little more flour using Cup4Cup.