These big gluten-free hamburger buns turn out fluffy every time . The dough mixes quickly in a stand mixer, rises well with the right gluten-free flour blend, and bakes into soft buns that hold together without crumbling. You can make them any size you like for burgers, sliders, or even hot dog buns using the same dough.
This post may contain affiliate links. Please read our Disclosure Policy.
❤️ Sandi’s Summary
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
I am so excited to share my newest recipe with you. These buns do not taste gluten-free. They are big and fluffy and are perfect for burgers and sliders.
The right-sized hamburger bun is important because typical store-bought buns are tiny! Making them from scratch ensures you can have a big burger! 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!
A Note From My Kitchen
I tested this dough with both Authentic Foods Steve’s GF Bread Blend. Steve’s Blend is the best for shaped gluten-free breads and buns. Cup4Cup and other blends that work in yeast recipes will work, but you will need to adjust the dough’s moisture. The dough should be wetter than traditional dough but still easy to shape with slightly damp hands.
If you use Cup4Cup or another blend, you may need to add up to 1/4 cup of additional flour or start with 1/4 cup less water. Always go by the dough; if it needs more flour or water to shape, add it. If you are having trouble shaping it, my reader, Tina, used my recipe with Caputo flour blend with this silicone hamburger bun mold.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- ** Gluten-Free Flour Blend – I tested this recipe with Authentic Foods Steve’s GF Bread Blend. It has a higher moisture need than standard gluten-free flour blends. It is the best gluten-free flour blend for gluten-free bread and buns. Guys, this gluten free flour is absolute magic in a bag. (I get it on Amazon, but you can also order from the manufacturer’s website.) If you can not find it or are out of stock, use Cup4Cup or another blend that works in yeast recipes. I have not tested Cup4Cup in this exact recipe, but this blend is also suitable for yeast recipes! See the FAQ for more information on what gluten-free flour blends work in yeast recipes and rising tips.
- Xanthan Gum – If your blend doesn’t contain xanthan gum or guar gum, add 1 teaspoon to your flour blend.
- Yeast – I use Fleischman’s Active Dry Yeast. Rapid yeast also works well. Most yeast is gluten-free, but Red Star Platinum is not gluten-free! Be sure to check that your yeast is gluten-free and not expired.
- Butter – Use unsalted butter. If you are dairy-free, you can use avocado or another light oil.
How to Make Gluten-Free Hamburger Buns (Step-By-Step)
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.
NOTE! If you use Cup4Cup, you will need to use more flour or reduce the starting amount of water. (Up to 1/4 cup or more!) This blend needs more flour than I tested, Authentic Foods Steve’s GF Bread Blend. Start with 1/4 cup less water and add water or flour as needed until your dough is wet but workable.
Step 2: Attach a dough hook or paddle attachment to the stand mixer. Preheat your oven to 175ºF 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 combined and the dough is formed. You can also mix the dough by hand in a large
HINT: You will only get one good rise, so shape your dough before it rises!
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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 the perfect size. (Steve’s blend dough will be somewhat firm and easy to shape. If you use another flour blend, the dough will be wetter.)
Allow 2 inches between them so they do not overlap. (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 on a parchment-lined
Step 5: Cover lightly with plastic wrap, then place the baking sheet into the oven to let the dough rise. Remember, after you heat it to 175°F, turn it off and let the dough rise in a warm oven with the door cracked.
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 the oven to 400°F. Remove the plastic wrap. Beat an egg in a small dish and brush the buns with it.
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 turn a nice golden color when 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. The internal temperature of the buns should be 195 to 205°F, which gives the crumb structure without gumminess.
Do not slice the buns before they are fully cooled. These rolls finish setting as they cool.
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.
Why are my gluten-free buns sticky or gummy?
If your gluten-free bread dough is too sticky, it likely means you’ve added too much liquid 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 period. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than with 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.
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.
If your rolls didn’t rise, check the following: 1. Was the water you used to proof the yeast too hot? 2. Was your yeast expired? 3. Did you shape the buns after the rise?
Gluten free bread tends to spoil quickly. They should be used or frozen to preserve freshness.
More Gluten Free Bread Recipes:
If you loved baking these gluten free burger buns, check out all of my easy 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
- 3 cups gluten free flour blend * see note
- ¼ teaspoon sea salt
- 2 ¼ teaspoons active dry yeast * see note
- 2 tablespoons cane 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 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.
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.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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.