Want to see why people can’t stop gushing over these squishy soft gluten-free hamburger buns? Finally you can enjoy juicy burgers again with a fluffy, pillowy burger buns recipe that isn’t dry and crumbly. They taste even better than you remember with a hint of sweet, buttery flavor. I’ll show you how easy it is, step by step, with a dairy-free option included.
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Seriously. The BEST Gluten-Free Burger Buns
No longer does enjoying a gluten-free bun mean sacrificing a soft, pillowy hamburger bun. Not only is this recipe for gluten-free burger buns easy to make, but has the same texture of traditional ones! If you can’t take my word for it, just check out the hundreds of 5-star reviews below.
If you’ve ordered gluten-free hamburgers or purchased buns, chances are you’ve experienced some disappointing stand-ins. Through decades of recipe testing I’ve learned how create elasticity and softness in my collection of homemade gluten-free breads so home bakers can get the best results every time.
Where a lot of gluten-free hamburger bun recipes fall short is simply adding more GF flour to help with shaping. Yes, you may get something easy to shape, but then you are also left with a dense, dry, crumbly bun. No thanks. I’ve endured enough of those.
What’s the better way to go at it? I borrowed a trick from this viral homemade gluten-free bread – less is more. Use less flour, add a little psyllium husk to help absorb moisture, and definitely use a quality gluten-free flour (my fave? Cup4Cup GF flour blend). To also help hold their shape, a little potato starch is added, which also adds softness.
Shaping the burger buns is easy (did you know you can use a measuring cup to scoop and portion?!). They only require one rise, no kneading, and a quick 15 minute bake in the oven. Let’s banish those bunless burgers forever and get these world’s best gluten-free burger buns into your life ASAP.
Yum!!! Made these with Cup4cup flour mix. Oh my!! They are like a CLOUD, especially fresh out of the oven with butter!! I’m not normally gluten free and I loved them just as much as my gluten free daughter did. Thank you for sharing this recipe!
—BJ
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Ingredient Tips and Subs
- Gluten-free flour blend – I recommend Cup4Cup because the added cornstarch gives it that pillowy soft texture. However, a lot of readers have used their own blends. Just check out the comments below to see what else works!
- Potato starch (not flour) – Secret ingredient to make GF buns and homemade gluten-free dinner rolls soft, kind of like potato buns. Instead of relying on additional flour to structure the dough, I substituted another GF starch. Use for best results, but tapioca starch or additional GF flour may be substituted.
- Psyllium Husk Powder – An essential gluten-free binding agent ingredient for any dough that needs shaping. It helps help mimic the elasticity and crumb structure of wheat baked goods. For best results use a lighter colored one, this psyllium is my favorite because it doesn’t turn baked goods dark or even purple. Weird. I know.
- Baking Powder and Yeast – For GF breads 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.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy peasy dough
Start by activating the yeast in warm water and a little sugar. It should be frothy when ready to use. While that’s sitting, combine the dry ingredients in a stand mixer with a paddle attachment. Slowly add in the yeast / water with egg and melted butter.
Mix on low speed to combine, then increase to medium speed and beat for 6 minutes. The dough will be pretty stiff at this point, but still a little sticky.
Scoop and roll
There’s a precise way to go about this and then an easier option. (Guess which one I prefer…) For an average-sized burger bun, you’ll need 3 ½ ounce portions. Use 2 ½ ounces if making slider buns. To be very precise use a food scale. Even easier? Spray a ⅓ measuring cup with cooking spray and scoop out the dough evenly to the top.
Transfer the dough balls to two baking sheets lined with greased parchment. Once all the dough is divided out, roll into smooth balls. If you don’t want the burger buns to bake up with cracks, be sure they are smoothed out as much as possible.
Press and rise
Now it’s time to smush the balls into thick discs, about ¾-inch high. Cover each tray with a large piece of greased plastic wrap and set aside to rise about 20-30 minutes. Meanwhile preheat the oven to 375°F.
Who doesn’t love a shiny bun? 😳
Once they are risen, it’s time to brush on the egg wash, which is an egg beaten with 1 tablespoon water until frothy. Generously brush it on, then sprinkle with any toppings you’d like, sesame seeds, poppy seeds, or even flaky sea salt.
Bake for 15-17 minutes, or until the bottoms are golden brown, rotating the pans about halfway through. Try to save this goodness for hamburgers, but they are amazing to eat as is!
Pro Tip For A Quick, Lofty Rise
To help gluten-free bread dough rise higher, do this easy trick. Before beginning the recipe preheat the oven to 200°F, turn it off, then start making the dough. When the buns are ready to rise, place the baking sheets in the still warm oven for 10-15 minutes. Pull them out to room temperature (better yet, place them on the stove while the oven preheats) to finish rising for 20 minutes.
Some of you may be wondering if you need a stand mixer to make this recipe. Although the dough is slightly sticky, it’s still firm enough to not be able to use a hand mixer on. If you don’t have a stand mixer, then a bread machine using the dough mixing cycle works well too. But, if you make a lot of homemade GF bread recipes, I highly recommend in investing in one!
Can I Use This Dough For…?
For hot dog buns, shaping and baking is a little different, so I created this easy gluten-free hot dog bun recipe as a step-by-step tutorial.
To make slider buns, you can make smaller portion balls, or check out this recipe for soft, squishy gluten-free Hawaiian buns for slightly sweet taste.
Many readers fall in love these recipe so much, they turn it into many more GF bread ideas. Take a look at the comments below and don’t forget to add your own!
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Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Softest Gluten-Free Hamburger Buns (Not Crumbly)
Ingredients
- 1 ½ cup (360 g) warm water (110°F)
- 1 packet (7 g) (2 ¼ tsp) active dry yeast
- 2 large eggs, room temperature
- ¼ cup (57 g) melted butter, cooled slightly (see recipe notes for dairy-free)
- 3 ¼ cup (473 g) gluten free all purpose flour, I recommend Cup4Cup brand
- ⅓ cup (80 g) + 1 tsp granulated sugar, divided
- ½ cup (80 g) potato starch
- 2 tablespoons (22 g) psyllium husk powder, what is psyllium husk?
- 2 teaspoons baking powder
- 1 teaspoon salt
- egg wash: 1 egg mixed with 1 tbsp water
- (optional) sesame seeds, poppy seeds, or flaky sea salt, for topping
Instructions
- Before you begin mixing the dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line two baking sheets 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 (no need to stir together).1 ½ cup warm water (110°F), 1 packet (2 ¼ tsp) active dry yeast, 2 large eggs, ¼ cup melted butter
- 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.3 ¼ cup gluten free all purpose flour, ⅓ cup + 1 tsp granulated sugar, ½ cup potato starch, 2 tablespoons psyllium husk powder, 2 teaspoons baking powder, 1 teaspoon salt
- 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 ½ ounce portions. To do this easily, place greased plastic wrap on top of a food scale. to measure precisely. Alternatively, spray a ⅓ measuring cup with cooking spray and scoop out evenly to the top.
- 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 2-3 inches apart. Repeat with remaining dough.
- Flatten the dough balls to about ¾-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 20-30 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.egg wash: 1 egg mixed with 1 tbsp water, (optional) sesame seeds, poppy seeds, or flaky sea salt
Notes
Dairy-Free Modifications
Replace the melted butter with vegan, plant-based butter sticks and reduce the salt to ¾ teaspoon.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 freezer 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. They can be warmed for a few seconds in the microwave to make sure all the “chill” is off.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Thanks so much for the time you put into this recipe and for sharing it with us! I ended up measuring in grams and the batter was sticky so I added more flour. Were you able to wing it as far as measuring with measuring cups?
Hi Jolene,
I’m glad it worked out for you! If the batter was sticky, it might have been the type of flour you used? Unfortunately they all absorb moisture differently, but that was a good call to add a little more flour. Next time, I would slightly reduce the liquid instead of adding more flour.
Best,
Melissa
Hi Melissa! Thank you for your message. I followed the Cup4Cup recipe exactly (made that first) as well as your recipe, but I will add less liquid next time. You really nailed this recipe! Texture, flavor, everything. Was just wondering if you think ad-lib measuring by eye (versus grams) works for you?
Hi Jolene,
By “measuring by eye” do mean using measuring cups versus weighing grams? There’s I reason why I don’t use grams in my baking recipes. A cup of all purpose flour weighs 120 g. A cup of Cup4Cup GF flour weighs 140g. A cup of Bob’s Red Mill weighs 148g. A cup of KA measure-for-measure weighs 120g. And so on with all the different GF brands. Also different flours absorb moisture differently. So you may need a little more of a weight of one flour, versus another. There is only so much I can do as far as anticipating for all these variances. Using cups, and pointing out I used Cup4Cup GF flour, is what I settled on for my best “universal” approach. When I can, I will test the recipe with another flour and point out any adjustments that had to be made. I hope this helps and answers your question?
Best,
Melissa
Hi Melissa,
Thank you!
I think so! So it’s ok to use a measuring cup and do your best to measure the flour by eye?
Yes, that will work fine!
There were fantastic! I made them for burgers and then I ate one on its own afterwards 😀
Thank you so much! Love it!
Best,
Melissa
Made these tonight for hamburgers. They turned out great. My husband was just recently diagnosed with Celiac’s so I am trying to find good recipes and this one is a keeper!! Can’t wait to try more of your gluten free recipes!!
Thank you so much, Brandy! I’m so glad you and your husband enjoyed them and I do hope you find many more recipes here. Let me know if you have any questions! I know adjusting to GF cooking can be quite frustrating, but I hope to make it a little easier.
Best,
Melissa
Can you use a bread maker to make the dough? Thanks.
Hi Maree,
If you just want to mix it up in the bread maker, I don’t think that should be a problem. It’s a little sticky so it might be a little taxing getting it out, but if you don’t have a stand mixer that’s a good second option.
Best,
Melissa
Thank you for this recipe! This is the first hamburger bun recipe that has really worked well for us, and now the gluten-free family member can enjoy burgers again!
So happy to hear, Pauline! This makes me so happy. Thanks for sharing!
Best,
Melissa
Mine came out like hockey pucs. We couldn’t eat them as a sandwich so I will my croutons out of them. I might try it again with a different brand of cup 4 cup flour. Not sure what happened.
Hi Nancy,
I am truly sorry to hear this! What brand of GF flour did you use? My only guess is the brand you used contains starches that absorbed the water more readily. That is really frustrating when you spend the time and ingredients making something and it doesn’t turn out. Unfortunately GF baked goods can be a little unpredictable with all the variance of GF flours out there.
Best,
Melissa
I don’t have a stand mixer, will the dough work if I just use my hand mixer?
Hi Bonny,
It may depend on what type of GF flour you use. Cup4Cup has cornstarch in it, which makes the dough thicker when mixing. I’m afraid it would be too thick for whisk beaters to get through. Other GF flours aren’t as gelatinous when mixing. So, technically you can, but it’s a lot easier to do with a stand mixer and paddle attachment.
Melissa
I use an electric hand mixer and it worked. It would have been much easier with a paddle attachment in a stand mixer, but I was able to power through. I used Namaste flour
Which doesn’t have corn starch, but rather arrowroot and tapioca starch. They turned out amazing!
Gosh, I appreciate this, Justin! Thanks for letting us know. I think with Cup4Cup it would be slightly higher because of the cornstarch, but glad to know it’s doable.
Best,
Melissa
Hi,
Has anyone tried making these without egg? I am GF, dairy-free and egg-free. Any recommendations would be greatly appreciated!
Hi Deanna,
I have not, but you could try it with an egg replacer, like Neat Egg. If you decide to give it a go, let me know how it goes!
Best,
Melissa
My celiac husband loves them. Mine don’t come out looking like this. They’re a bit flatter and have a Lavender hue. Not sure why. Have tried with cup 4 cup and King As rthurs 1:1 flour with the same coloring.
Hi Jennifer,
I’m glad your husband enjoys them. The lavender hue is coming from the psyllium husk powder. If you use a darker color one, it gives them this tint. I try to use the lightest color one I can find. The one linked to in the recipe post is my favorite, but unfortunately, last I checked, it was out of stock. I’ve been trying to find just as good as a replacement.
Best,
Melissa
will ground flaxseed do the same as psyllium husk powder? i’ve heard of “flax eggs” before so I assume it can do binding too?
Hi Mikayla,
Yes, I’ve heard from other readers of subbing ground flaxseed for psyllium in other GF bread recipes. However, I haven’t tried it with this recipe and I wonder if it would have the same binding “power” since these have to be shaped. I’d love to hear if you try it though!
Best,
Melissa
Mine were not soft. Think will try again and cut time down a little. I know ingredients were fresh. Don’t know what else it could be.
Any ideas I would like to hear. Trying to give my son some burger rolls. I live to cook just having a harder time with gluten free food.
Hi Sue,
Sorry for the delay. We were out of town. I’m curious what GF flour you used? This can have a huge affect on their softness. I highly recommend Cup4Cup (does contain milk powder, so not advisable if your son has a dairy allergy).
Best,
Melissa
I made these with great value gluten free flour and cornstarch because I was really hoping they would turn out with these ingredients. They are delicious, but because of my ingredient substitutions they turned out more like delicious biscuits. Wanted to post a review so people would know that substituting with these will change your outcome, but they are still super yummy. I might try again a different time with the right ingredients!
Hi Katie,
I really appreciate you taking the time to let us know. Using different GF flours does make such a difference. If you can’t get / use Cup4Cup, my next best suggestion would be King Arthur substituting a few tablespoons with cornstarch. Let me know how your next batch turns out!
Best,
Melissa
Would you substitute a few tablespoons per cup (i.e. ((a few tablespoons) x 3) per loaf) or just a few tablespoons per loaf?
Sorry, I meant per recipe.
For this recipe I would take out 4 T GF flour and replace that with cornstarch.
Best,
Melissa
I just made these after having horrible luck finding a good recipe (and even worse luck finding a pre-made gluten free bun!) These are phenomenal! They remind me of auntie Anne’s pretzels somehow! Best buns I’ve ever had (even better than regular gluten bread!) Best part is, I won’t get sick 🙂 thank you so much for sharing your recipe! I’ll be trying more of your recipes soon!
Thank you so much, Lucy! This means a lot and nothing makes me happier than when others find a GF recipe they can enjoy again with gusto!
Best,
Melissa
I followed the recipe as listed, however after baking they didn’t rise that much and were fairly flat even though they did rise during proofing. Also they were quite hard and dense and had a similar taste to scones than bread. Not sure what went wrong?
Hi Jaz,
I’m sorry to hear that! A couple questions for you…How did they rise the second time? Were they risen after they were shaped? Also, what type of GF flour did you use? And there was definitely baking powder mixed in too?
Best,
Melissa
Absolutely delicious! I made these for the first time tonight and it was super easy and the non gluten free husband even thought they were really good! I used expandex instead of psyllium, as I had it on hand and it doesn’t turn the dough purple. These taste better than anything I have purchased in the store and require very little effort to make! Yay for burger night!!! Will be freezing the rest!
This makes me so happy, Carrie! You are not the first person that has told me about expandex. I’m going to order some and give it a try!
Best,
Melissa
Hi Carrie, do I use the same measurement for espandex that I would use for the husk?
Hi Billy,
I haven’t tried it, but I believe it would be a one-to-one substitution.
Best,
Melissa
Thank you for the response Melissa, the psyllium husk powder you posted is no longer available, do you have another one that won’t turn bread purple??
Oh Billy, I couldn’t be more bummed about this. I know! I’ve ordered 3 more (none of which I can return) and none of those worked. I did find a couple other options, not on Amazon, that are labeled blonde psyllium. It will be here in the next couple days. If it works I will immediately change the link. But if you want to see for yourself there’s blonde psyllium on iherb.com and nuts.com. Since I recommend this so much, I’m on it!
Best,
Melissa
Hi, does Carrie see this comment? I’m wondering how much expandex she used? I don’t wanna use too much or too little….
Do you remember how much expandex you used? Im nervous on the availability of psyllium in my area, and want to make sure i have more to rely(lack of better word) on (if that makes sense)
I believe it would be a 1:1 conversion, so you would use the same amount called for psyllium.
Best,
Melissa
I love this recipe. The buns are delicious! Can you tell me which brand of psyllium husk you use? The bag I have turns purple in everything I bake 😊. It still tastes great, but the appearance is a little off. Thanks!
So glad to hear, Pam! Man have I struggled with finding a good brand of psyllium! I’ve bought so many brands because my old favorite changed something and now it’s so dark. But, good news! I found an awesome blonde one and it’s linked in the recipe card under the ingredients!
Best,
Melissa
Wonderful buns! I made them with only the sugar for the yeast, omitting the 1/3 cup. They turned out perfectly. Thank you so much
Thanks for sharing, Dee! I’m so glad you enjoyed them!
Best,
Melissa
I’ve made this recipe many times now and have reviewed it before, too. A recipe this good is worth repeat comments. I’ve been gluten free since 2005 so I think it’s safe to say I’ve tried every GF bun since then, store bought as well as homemade. In my humble opinion this is seriously the best recipe out there! I use tapioca starch instead of the potato starch only because it’s what I always have on hand. We love Brazilian cheese bites so tapioca starch is a permanent resident in our pantry.
The gf flour I use is GFJules because that, too, is always in my pantry.
I freeze mine individually wrapped in plastic wrap then put all inside a big freezer bag. Anytime I want one, I let it come to room temp then pop it into a 350 oven for a couple of minutes. Those couple of moments brings back that freshly made aroma with no drying out.
I’m literally going in to make another batch after I hit “enter” on this comment. Burgers on the grill for lunch here!
I’ll always be grateful I found this blog! Thanks for all the fantastic recipes,
This really made my day, Deb! Thanks so much! Nothing brings me more happiness than creating a bread recipe that doesn’t make you feel like you are missing out. I love my job and being able to share that with all of you! Thanks for the tips and appreciation!
Best,
Melissa
Youve been gluten free my entire life lol and im very new to this, do you have any tips on navigating the gluten free journey? Its kind of scary not knowing whats safe and unsafe to stuff my face with, and ive had troubles finding experienced ppls with my same struggles.
Much thanks in advance!!
Hi Ash,
I know this is the most frustrating time! I promise it gets easier and once you know which brands are “safe” grocery shopping gets a whole lot easier and less time consuming. The good thing is there are A LOT more GF shortcuts that weren’t around 10-15 years ago, one big one being GF all purpose flour mixes! The other things that are helpful are a couple apps. I like “Find Me Gluten-Free” for finding restaurants and knowing what to order. The Gluten-Free Scanner is good for deciphering ingredient labels when you aren’t sure of the ingredients. There’s also a lot of good Facebook groups. I particularly like this one and this one because it’s people asking and answering questions instead of just dropping recipes.
Best,
Melissa
I made these, and not only are they DELICIOUS, super soft, and are PERFECTLY presentable (mine came out prettier than the pictures!), they can be whipped up in LESS THAN AN HOUR. I doubled the recipe, because I have a big family. All but one was eaten, but I saw my brother was eyeing it after he ate his fair share. I started making them at 3:30, expecting them to take three hours like most rolls and breads, because we eat dinner at 6:30, and we ended up eating dinner at 6! (It would’ve been earlier, but I hadn’t gotten the sloppy joes together because I was missing an ingredient that took a while to find in my pantry) Not only does it take an hour, start to finish, it is largly unattended (only half an hour of actual work!)! I have never been more pleased with a gluten-free bread recipe! HUGE success! Will be ONLY using this recipe from now on, and might use the same dough to make dinner rolls because I love the feeling of the dough and taste of the final product. Thank you SO MUCH! You are exactly what gluten-free bakers need in today’s world full of allergies!
Oh Agnes, I appreciate this so much! Have you checked out my gluten-free dinner rolls recipe? I think you will be just as pleasantly surprised by it, and has a very authentic taste and texture. My non-GF family absolutely loves them!
Best,
Melissa
Miraculous! Thanks for this great recipe! I had to sub in corn starch for potato starch, so we may not have even experienced the full greatness, but these were awesome! A gluten free dough that doesn’t coat your hands– no way! The buns were so soft and fluffy, but super super strong. No crumbling, even reheated the next day! Adding this to our regular rotation! Thanks again.
I really appreciate this Kalene, and I’m glad to hear the cornstarch worked as well! I considered it, but Cup4Cup flour already contains a fair amount of cornstarch so I was wondering if it would affect it adversely. What GF flour did you use?
Best,
Melissa
I used King Arthur’s Measure for Measure 🙂
Yes! I used corn starch and King Arthur as well. That is funny.
That is funny, I used corn starch and King Arthur flour as well!
Glad to hear it works!
Best,
Melissa
These buns look great, were fairly quick & painless to make, have a nice brown & round top, they rise very well in the oven, have a wonderfully slightly sweet & buttery flavor as described and have an excellent soft texture shortly after taking them out of the oven. Sadly, they were quite dry the next day despite wrapping them in plastic wrap as soon as they cooled, placing them in a Ziplock bag and leaving on the counter overnight. I’ll try freezing them immediately next time, and perhaps use a different flour as well (instead of Better Batter). This was the stiffest/easiest to work with gf bread dough I’ve made so I’m determined to make it work! Thanks for the recipe!!
Hello,
I’m glad you enjoyed the recipe! Unfortunately I never let any GF bread hang around at room temp very long. If I’m not eating it that day, I always freeze it because it has such a short life and I don’t want my time or ingredients to go to waste! Yes, I would suggest freezing leftovers and defrosting in the microwave. Make sure the buns are the slightest bit warm after defrosting for best texture. Glad you enjoyed them!
Best,
Melissa
Hi, Tas,
I’ve found that freezing them is best and when I want to use one I bring it to room temp and put it in a 350 degree oven for a couple of minutes. For me it gives it that fresh out of the oven taste without any drying out.
Enjoy!
Deb F.
Outstanding! the best gf buns ever! I made 6 and used my own flour blend
3 c. white rice flour (500g)
1 c. potato starch (150 g)
1/2 c. sweet rice flour (73 g)
1/2 c. tapioca starch/flour (63 g)
Family thought they were regular burger buns! Ha!
THANK YOU SO MUCH!!!!!!
Thinking these were regular buns is the best compliment ever! Thanks so much for taking the time to let me know!
Best,
Melissa
Thank you for sharing your gf flour mix Dee. Ive been poking around trying to find one that seems legit and cant wait to try the bub recipe using it.
Bonnie
These were really good. I also made them dairy free by using vegan butter. I used your instructions for the whole psyllium husks posted in the reviews. Thanks so much!
Thanks Debi! I appreciate you taking the time to let me know!
Best,
Melissa
Can you use whole psyllium husk verses the powder and what would the measurements be? I’ve read you need to add water to the whole husk.. so confusing
Thank you Leah
Hi Leah,
I’d be happy to figure this out with you. So I would use 2 1/2 tablespoons whole psyllium husk mixed with about 1/2 cup water. It should be resemble a gelatinous liquid. Since you are adding more water to the recipe, cut the amount of water mixed with yeast to 1 cup + 2 tablespoons. Once you have the gel, add it with the egg, melted butter, and water. Hope this helps!
Best,
Melissa
I made these today after trying two other bun recipes. These were by far the best! I used King Arthur GF measure for measure flour, due to the Cup4Cup having milk in it. I made 6 burger buns and 4 large hoagie buns.These turned out soft and delicious! This will be my go to recipe for buns. What is the best way to let them cool and prepare to freeze? What is the best way to thaw them out? Looking forward to trying some of your other recipes. Would the King Arthur flour work for the dinner rolls?
Hi Tracie,
I’m so glad! To freeze, I cool them completely and wrap each one individually in plastic wrap and then put them in a gallon ziplock freezer bag. When eating them from frozen, make sure they are slightly warmer than room temperature. If they are still cold, they will be crumbly. And yes, the KA will work for the dinner rolls as well!
Best,
Melissa
I am trying this recipe for the first time.
The buns rose nicely….which for me, is a great indicator that they will be so amazing! The recipe was easy to follow! I didn’t have the psyllium husk powder on hand…..I researched and it was recommended that I use ground Flax or Chia seed. I used the flax as a substitute and sprinkled “everything but the bagel” after the egg wash application.
Timer is going off! Cannot wait!
PS** Just sampled one! They are wonderful!!!!
So glad to hear, Claudine (beautiful name!). I’m glad to hear the ground flax worked well!
Best,
Melissa
I have recently gone GF, my wife has been for a while. I was looking at your hamburger bun recipe and I noticed that it has psyllium husk powder in it, I have notice other recipes, including some store bought gf items. My wife has problems with psyllium, can it be left out of the recipe, or is there something else that can be used. Not sure what the purpose of it is.
Hi Norman,
Psyllium helps bind the dough together, mimicking gluten. Since it helps with binding, less flour has to be used to make a workable dough, making the breads softer and adding moisture. That being said, I have made them without the psyllium. You may have to add a touch more flour and the texture will be a bit more dry. I add the psyllium to the recipes because it yields better results, but if you can’t have it, you can leave it out. Unfortunately there really isn’t a good substitute for it.
Best,
Melissa
I’ve read through the comments and a number of people have had good luck substituting the psyllium husk with ground flax seed.
Hi Melissa…
I haven’t made these yet , but I plan on it because they look perfect!!
One question, can you use mashed potato flakes instead of the potato starch ?
I can get the starch if necessary, but the potato flakes are more accessible.
Thank you for a great recipe !!!
Hi Kristin,
Hmmm, that’s a good question! Unfortunately I don’t know exactly. Potato starch is very fine, though. Kind of the consistency of cornstarch. So I’m guessing from the difference of the two products, they wouldn’t quite work interchangeably. I’m sorry I couldn’t be more of a help! If you decide to give it a shot, I’d love to hear back about the results, though!
Best,
Melissa
Do you bake on the middle oven rack?
Yes, middle oven rack. 🙂
Wow, wow, wow!!! I just made these and they are fantastic. This will be my go to recipe for buns from now on. I took pics but can’t see how to include them so I’ll head to your FB page to post them. I substituted the potato starch with tapioca flour because it’s what I had on hand. Even my gluten eating husband tried it and loved it.
Thanks so much, Deb! Glad even your husband enjoyed them!
Best,
Melissa
I’ve made several recipes over the past few months and these are hands down the best buns ever! Followed the recipe exactly and they turned out perfectly!
Yay! So happy to hear, Tina! Thank you for taking the time to let me know!
Best,
Melissa