Enjoy the best, juicy burgers again with this easy gluten-free hamburger buns recipe! Soft, squishy burger buns taste even better than you remember with a hint of sweet, buttery flavor. Dairy-free option included.
Best gluten-free burger buns
No longer does enjoying a gluten-free bun mean sacrificing a soft, pillowy bun. Not only is this recipe for gluten-free hamburger buns easy to make, but has the same texture of traditional burger buns!
If you’ve ordered gluten-free hamburgers or purchased buns, chances are you’ve experienced some disappointing stand-ins. Since gluten-free breads lack elasticity, a lot of recipes make up for this by adding additional flour, making the end product crumbly, dense and dry.
When researching my gluten-free cookbook and creating the best gluten-free bread recipe, I’ve created ways to shape and structure bread dough without drying it out. Fortunately, as in the case for these gluten-free hamburger buns, not only does it make an easier recipe, but yields incredible results!
Learn my favorite tips and tricks below, including the best flour to use, additional secret ingredients, and how to shape the dough.
Using quality ingredients is an essential place to start for the best gluten-free hamburger buns. Through a lot of testing, I’ve found Cup4Cup to be a superior gluten-free flour and I use it for all my gluten-free baking recipes.
- Gluten-free flour blend – I recommend Cup4Cup, which contains xanthan gum. For alternative recommended flours, refer to my best gluten-free flour guide.
- Potato starch (not flour) – Secret ingredient to make gluten-free buns soft like potato buns. Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch. Use for best results, but tapioca starch or additional GF flour may be substituted.
- Psyllium Husk Powder – An essential ingredient for any dough that needs shaping, such as gluten-free bagels or garlic knots. It helps help mimic the elasticity and crumb structure of wheat baked goods.
- Baking Powder and Yeast – For gluten-free recipes I rely on this two-fold method for a good rise. The yeast activates when the dough is mixed and briefly rests, but the baking powder assists as it bakes.
- Eggs – Use room temperature eggs. If you forget to set them out, place whole eggs in a bowl of hot water for 5 minutes before using.
- Sugar – Adds a sweetness to the dough, like challah or brioche, and helps feed the yeast.
- Butter – Adds rich flavor and coats the starches in fat to eliminate grittiness. See dairy-free modifications for a gluten-free dairy-free burger buns recipe.
how to make gluten-free hamburger buns
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Line a baking sheet with greased parchment paper.
- Add the yeast and sugar to warm water. I found it helpful to use an instant read thermometer to get an accurate water temperature reading. Stir to combine and let sit for 5 minutes. Add in the melted butter and egg.
- While the yeast sits, use a stand mixer with a paddle attachment to combine the dry ingredients – flour, potato starch, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
- Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough will be pretty stiff at this point.
shaping and baking tips
- For an average sized burger bun, portion the dough into about 3 ounce portions. Use 2 ounces if making slider buns. To do this easily, I sprayed a ⅓ measuring cup with cooking spray and a food scale with a greased piece of plastic wrap on top.
- Use additional cooking spray on your hands to roll the dough into a tight ball. While most recipes use flour to avoid stickiness, I find it dries the dough out more. Nonstick cooking spray works even better!
- Place on the greased baking sheet and press down to flatten. Repeat with the remaining dough.
- Loosely cover the baking sheet with plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 375°F.
- Brush the top and sides with and egg wash and sprinkle on sesame seeds. Bake for 15-17 minutes, or until the bottoms are golden brown.
Replace the melted butter with vegan, plant-based butter sticks and reduce the salt to ¾ teaspoon.
making gluten-free hot dog buns with this recipe
This dough makes equally delicious gluten-free hot dog buns as well! You will still need 3 ounce portions of dough and cooking spray to shape the dough. Roll the dough into thick 5-inch ropes and bake as directed.
ways to use this recipe
If you are looking for sides to serve with burgers, click the link to find over 30 side dishes, including potatoes, salads, veggies, and more!
storing and freezing
Gluten-free baked goods lose moisture quickly, so I recommend serving the day they are made. To make ahead of time, cool the buns completely then wrap in plastic wrap and transfer to a ziplock bag. Freeze up to 2 months.
When ready to serve, make sure they are at room temperature and not chilled. If the buns are cold they will not be soft and have a more crumbly texture.
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Gluten-Free Hamburger Buns
- 1 ½ cup warm water (110°F)
- 1 packet (2 ½ tsp) instant dry yeast
- 2 large eggs, room temperature
- ¼ cup melted butter, cooled slightly
- 3 ¼ cup gluten free all purpose flour, I recommend Cup4Cup brand
- ⅓ cup + 1 tsp granulated sugar, divided
- ½ cup potato starch
- 2 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- egg wash: 1 egg mixed with 1 tbsp water
- (optional) sesame seeds, for topping
- Before you begin mixing the dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line a baking sheet with greased parchment paper.
- Stir the yeast and 1 teaspoon sugar into the warm water. Let sit for 5 minutes. Add the eggs and butter to the yeast mixture.
- While the yeast sits, use a stand mixer with a paddle attachment to combine the dry ingredients – flour, remaining sugar, potato starch, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
- Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough will be pretty stiff but still sticky. You may want to stop the mixer and scrape down the bowl once or twice.
- For an average sized burger bun, portion the dough into about 3 ounce portions. To do this easily, spray a ⅓ measuring cup with cooking spray and scoop out a little less. Place greased plastic wrap on top of a food scale. to measure precisely or use the scant ⅓ cup.
- Use additional cooking spray on your hands to roll the dough into a tight ball. The smoother the ball is the better, so the dough doesn't crack during baking, which doesn't affect taste, just appearance. Place on the prepared baking sheet, about 2 inches apart. Repeat with remaining dough.
- Flatten the dough balls to about 1 inch high. Cover loosely with a piece of plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 375°F.
- Brush the top and sides with and egg wash and sprinkle on sesame seeds. Bake for 15-17 minutes, or until the bottoms are golden brown. Cool completely before storing in an airtight container or freezing.
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