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!
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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 these gluten free hamburger buns are the best:
- 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!
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.
Tips For Success
1. Do not knead your gluten free dough after a rise.
2. Brushing the egg wash over the buns is optional, but it helps give them a nice golden color.
3. Check the FAQ below for freezing directions if you are not using them by the next day.
4. Store these buns the right way! Learn How to Store Gluten Free Bread so you can keep it fresh.
Step-By-Step Photos and Directions:
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
NOTE! If you use Cup4Cup, you will most likely need more flour blend. (Up to 1/4 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!
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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
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.
If you loved baking these gluten free burger buns, check out all of my easy gluten free bread recipes.
Yeast Recipe Troubleshooting:
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:
- Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.)
- What temperature was the water in which you proofed the yeast? It should be no hotter than 110º F.
- 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.
For more bread troubleshooting, read my Gluten-Free Bread Troubleshooting Guide for more information and tips. Also, be sure to store your bread properly. Read How to Store Gluten-Free Bread to see how I store my gluten-free bread to keep it fresh the longest.
Frequently Asked Questions:
Store these buns in the freezer. To freeze them, slice the cooled buns in half and store them in a zipper-style freezer bag.
Gluten free bread tends to spoil quickly. They should be used or frozen to preserve freshness.
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:
- The Best Gluten Free Pizza Crust
- Easy Gluten Free Challah that you can braid!
- This Gluten Free Bread Machine Bread recipe gets rave reviews.
- Fluffy Gluten Free Garlic Knots are another popular recipe on the blog.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Hamburger Buns
Ingredients
Method
- Preheat the oven to 200º F then turn the oven off.
- In a small bowl, add warm 1 ½ cups water (no hotter than 110º F), 2 ¼ teaspoons active dry yeast, and 2 tablespoons cane sugar Allow the yeast mixture to sit for 5 minutes until it is frothy.
- Pour the yeast mixture, 2 large eggs, and softened 3 tablespoons unsalted butter into a standing mixer. Mix on low for 30 seconds.
- Add 3 cups gluten free flour blend and ¼ teaspoon sea salt and turn the mixer on low. Gradually increase the speed until you have formed the 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.
Nutrition
Notes
- 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.
- If your blend doesn’t contain xanthan or guar gum, add 1 teaspoon.
- 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.
- You can also use this buns recipe to make hoagie rolls and hot dog buns!
- 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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
This was my first time making hamburger buns because I’m sick of paying the extra cost for store brought ones. I will never go back to the store brought ones because this recipe was amazing. I almost cried eating it because of how good it was. Thank you so much for creating this! I seriously love you right now!
You made my day, Tracy. I am so happy you loved these burger buns. Thank you!
Just tried this recipe for the first time, and I haven’t had any type of bread in two months, so this was delicious. I did not use the recommended flour brand- I used Great Value gluten free flour (which has a mix of xanthan and tapioca and is fine to use with yeast recipes). However, I feel like the butter in the mix caused the buns to turn out more biscuit-like rather than bun. They were buttery and cracked during their rise. Again- still delicious, but how can I avoid the cracking and biscuit texture next time?
Hi Laurel, I haven’t tried that flour in a yeast recipe before. How did the burger buns rise? Was the butter melted and mixed into the wet ingredients? You could use the same amount of a light oil if you prefer.
They rose well in terms of size, but they did crack. The melted butter was mixed in well. I am going to try the recipe again with oil and make sure that the oven isn’t too hot when they rise- I have heard that that can cause cracking.
Hi Laurel, which gluten free flour blend did you use? I have not heard of this happening with the melted butter. Did you swap any ingredients? How firm was the dough?
Why do use active dry yeast in this recipe when the instructions call for instant dry yeast? Per the instructions on Steve’s bread mix. Just wondering
Hi Shelley, You can use either. If you use instant dry yeast, sprinkle it in the dry ingredients. If you use active dry yeast, activate the yeast first with the warm liquid.
So far so good. Used king Arthur 1 for1 and I added a half teaspoon of baking powder. Also, subbed everything seasoning for the sesame seeds. put a tablespoon in mix. Topped with the last tablespoon and melted butter (no egg wash). They rise was ok, new instant yeast. I will report on final product as they are baking now.
Thank you so much for your note. Typically, King Arthur 1:1 doesn’t work well in yeast recipes, so I am curious to hear how they turn out.
Hi Sandi,
I want to make this recipe and purchased the Authentic Foods flour listed but it doesn’t appear to have the xanthan or guar gum you suggest adding. If I use that flour is it correct to assume I need to also purchase xanthan or guar gum and incorporate that as well?
Hi Liza, This blend has another binder, so you do not want to add xanthan or guar gum.
I have many allergies including corn and millet. Will this work with Bob’s Red Mill 1-To-1 Flour?
Hi Rachel, That is a good question. I do not see millet or corn in the ingredients, but sometimes xanthan gum is made with corn. I advise you reach out to the brand to double check and ensure it is safe for you.
I haven’t baked them yet but my dough was very fluffy and did not make balls. More like lumps. They are currently rising in the oven and it looks like they will just all blend together.. do you think I mixed it too much? I also used another flour that I had on hand so I knew it wouldn’t be the exact same. I also doubled the recipe. Any help for next time the dough seems very fluffy?
Hi Celina, I am happy to advise. Please let me know what flour blend you used, so I can troubleshoot.
Can you do some vegan ones please ? I know this is difficult thats why I need a recipe worked out by someone who knows what they are doing !
Hi Aaron, I have been traveling a bit more than usual but I will try a few ideas I have when I get back. Do you have access to either Authentic Foods Steve’s GF Bread Flour Blend? I typically love this and I think it could work well with an egg replacer. I will keep you posted.
quick question, in your recipe it says to freeze them if they’re not going to be eaten the next day, how many days do you think they can sit out (in like, a Ziploc bag)? would they last for a couple days, so I can use them for meals say 3days in a row?
thanks!
Gluten free tends to spoil and lose softness…it is better to freeze them and microwave them to thaw.
I just made these buns and they are great! The flour definitely makes a difference. thank you for this recipe!
I am so glad you loved the recipe. The Steve’s flour is magic to me…it is amazing. Thank you!
Sandi, I just made my first batch of these and I can already tell you it will not be my last! They are delicious! I have not baked bread in way too long. we try to stay low carb, so these are dangerous. I really couldn’t believe how easy the recipe was. Before going gluten-free, I did bake bread and this is much easier with fantastic results! Gluten-free dough just does not need the work that wheat dough does. Now that the buns are baked, I’m making turkey burgers for lunch. My husband is drooling. I think what I will also do with the recipe is make them into more like a baguette shape and use them for garlic toast. By the way, I am used to baking by weighing my ingredients and I used 420 g of the Steve’s flour. Thanks for a great recipe.
I am so glad you enjoyed the rolls. I swear that flour blend is magic. I know you avoid sweets, but it is incredible for cinnamon rolls as well.
I may be the only one reading this who feels sad when seeing such beautiful hamburger buns, but that’s because I wouldn’t be able to use the suggested flour due to the cornstarch and millet, and someone mentioned Fiorglut which has wheat starch so that one’s out as well. Hoping for that one day.
Hi Sara, I am so happy to help you find a flour blend to use in this recipe. Which blends do you have that you an tolerate?
I bit the bullet and shelled out the big bucks for the Steve’s gluten free bread flour and these buns were the best I have ever made! So thank you for that!
But… is there any way you might be able to come up with a copycat recipe for this flour blend for future use? Eating/baking gluten free is so expensive, I am always thankful any time I can save money and still get great results.
Hi Ella, I didn’t think of a copycat, but that is an interesting idea because, you are right, their flour is pretty expensive. Let me think about it and see what I can come up with.
My husband is a total celiac and Fiorglut is gluten free. He has no trouble with it. When they take out the starch, through the washing process, the starch, itself is gluten free.
Thank you for your feedback. I am glad he is okay with Fiorglut. I can’t eat the wheat starch flour blends.
We love this recipe! so easy and delicious! even the gluten eaters love these buns!
I am so glad you enjoyed these. I love when non-gf eaters love my recipes too!!
Question – can the sugar in these buns be replaced with honey?
Hi Melissa, yes you can easily swap and use honey.
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?
I am so glad you loved this hamburger buns recipe. Can your friend have honey or agave? Either should help activate yeast.
I don’t have a stand mixer. How hard do you think this would be to hand mix?
You can definitely mix the dough by hand.
Have you tried your own “Easy Gluten Free All Purpose Flour Blend” for these?
Just curious…
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.
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…
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.
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!
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.
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?
Hi Susan, I haven’t tested that flour in my recipe.
My turned out huge, I will make them smaller in the future. If I freeze them, how long do they take to thaw?
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.
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!
I am so glad you and the kids loved the burger buns! Thank you so much for coming back to let me know :-).
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.
I am really glad you enjoyed this recipe. It is good to know that flour blend worked well. Can I ask if you had to add extra flour? Thank you.
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
I am so glad you loved the recipe. I am curious which flour blend you used that you had wet dough.
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.
Thank you, I clarified this in the recipe.
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
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.
Are any of your bread recipes Vegan and gluten free?
Hi Maggie, Unfortunately, I am not a vegan baker, so I have not tested my bread recipes with any egg replacer. My gf sourdough bread (and starter) are vegan if you want to try baking sourdough. https://www.fearlessdining.com/chef-recipe-bread-srslys-gluten-free-sourdough-bread/
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.
I am so glad you loved these buns. They make great burger and hot dog buns.
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!
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?
I use my faux pas bread recipes to make either bread crumbs (seasoned and non seasoned) as well as drying the bread in cubes for either stuffing or my new favourite, stove top stuffing mix.
This is a great idea! Thank you!
Haiii..this bun can be using a bread maker for Gluten free ?
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.
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.
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.
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.
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.