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 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.

A vegan burger on a homemade gluten free bun.
These gluten free buns even hold up to veggie burgers!!
Photos of the buns ingredients.

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-By-Step Photos and Directions:

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 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.

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!

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.

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:

  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.

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:

How do you store gluten free hamburger buns?

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

How long will gluten-free hamburger buns stay 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:

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!

Gluten free hamburger buns on a baking sheet.

Easy Gluten Free Hamburger Buns

Sandi Gaertner
A fluffy soft homemade gluten free hamburger buns recipe.
5 from 43 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


  • 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


  • 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.


  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.


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.


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
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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.

5 from 43 votes (31 ratings without comment)

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Recipe Rating


  1. 5 stars
    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?

  2. 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 !

    1. 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.

  3. 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?

  4. 5 stars
    I just made these buns and they are great! The flour definitely makes a difference. thank you for this recipe!

  5. 5 stars
    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.

  6. 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.

  7. 5 stars
    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.

    1. 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.

    2. 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.