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!
These are foolproof-
I can say that will all honesty becuz I’m not a great baker. I used up all my open gf flour- 1 c gf KA bread flour, 1 c BRM 1:1 bread flour and 1 c BRM 1:1 flour- and I did add extra during the mixing as it was too wet. Then to top it off, I accidentally set my proofing temp to 310 degrees and not sure how long before I caught it but plastic hadn’t melted- they had doubled quickly so I set them on counter covered with a towel for 45 min. Eggwashed and baked and they are beautiful- they smell delicious and are dense in a good way, like a non gf challah. I’m not GF (husband is) but I would eat these! No more TJ too-dry hamburger rolls!
I am so glad you love my hamburger buns reciipe. I am sure your comment will help give confidence to other new gf bakers. Thank you!!
I can’t wait to try your GF Challah. The first one I made from another recipe was a like a gray brick and these rolls resembled challah.thx!
Hi Sara, I hope you enjoy the recipe. Please read my post, I share a lot of tips. Also, it is really important to use a flour blend that works in yeast recipes.
I have done these twice. First time free form and second in a 4” silicone bun mold. Both worked great. I use Caputo Fioreglut ( contains wheat starch). They rose beautifully and made a nice soft bun that didn’t require toasting. I did add 1 tsp of psyllium husk powder to the batter. I have baked several bun recipes that I’ve liked but I think this is my new “ go to”. The egg and butter make it a little like a brioche dough without needing as much butter. 👍🏻
Thank you so much for coming back to share Caupto works in this recipe, and also for sharing the tip about the silicone bun mold. I want to pick one of those up and try it.
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.