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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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.
Can I use sweetener instead of sugar?
Yes, I don’t think that should be a problem, as long as it’s in granulated form.
Best,
Melissa
Has anyone tried this recipe with King Arthur Gluten free measure for measure flour? I have a huge bag of it so don’t want to buy the Cup 4 cup multi-purpose if I don’t have to. But I will if necessary. I cannot eat yet another unless burger on lettuce! 😆
Hey Kristi,
I’m sure this wouldn’t be a problem. I did a search on my comments and didn’t see anything, but I would give it a go!
Best,
Melissa
Thanks! I’ll post how it goes 😅
Easy to make not crumbly soft texture
Thank you for taking the time to leave me a note!
Best,
Melissa
Explains extremely well. Great video!
Love to hear this, Jane! Thank you!
Best,
Melissa
These are still my favorite buns. I love that you can form them by hand and not need separate forms to hold the shape. The texture is excellent. My gluten eating Italian born husband (translation=picky when it comes to anything bread) tried a bite of one just out of the oven and liked it so much he ate the rest of it plain while waiting for our burgers to grill.
I do agree with other comments that the 22grams of psyllium husk powder is a lot. I measured out the two tablespoons and it was around 18 grams.
Also, for the flour, I use GFJules flour for everything so I use her measurement of 1 cup=130 grams and calculate accordingly.
Thanks SO much for the comments about “purple” bread products! This happened to me and I was so embarrassed to produce purple dinner rolls. My daughters insisted they tasted quite good …. But purple? Your info was so helpful and I plan to order the psyllium husk you recommend!
Oh, I’m so glad! I didn’t know until happened to me! I ended up with purple bagels and that is when I started to research it. I have bought so many psyllium husk brands and they’ve all gone in the trash. I’ve found two that work, but the linked one is my fave.
Best,
Melissa
Yum!!! Made these with Cup4cup flour mix and used arrowroot starch instead of potato starch because that’s what we had. 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!
This makes me so happy to hear, BJ! Thanks for taking the time to comment.
Best,
Melissa
I made your breadsticks last week, and tried the buns today. They turned out great! I agree that measuring the flour is the best method. I use Cloud 9 brand (as is, no extra potato starch as it is already in the mix), and if I had measured it, it would have been too dense and hard to mix. Thanks for the great recipe.
Thanks for sharing, Wendy! I appreciate it.
Best,
Melissa
These are great hamburgers buns! We also eat them as rolls. You can’t tell they are gluten free. The aren’t grainy or gritty and they don’t crumble!!
I love reading this. Thank you, Teri! I appreciate you taking the time to comment.
Best,
Melissa
I tried this recipe and I accidentally added the wet ingredients all at once rather than lowly. It came out as a batter than a dough, would it be because I didn’t add the wet ingredients in slowly?
Hi Jessica,
No I don’t think this would be the reason. What GF flour did you use? I think that could have been it. And you are sure you added the correct amount with the psyllium and potato starch? My apologies for the frustrations. It’s never fun to waste time or ingredients.
Best,
Melissa
Hi Melissa!
I used the gluten free flour from bulk barn. I am very new to gluten free baking, so I was not sure if the brand/type of gluten free flour would make a difference.
I triple checked all measurements before I added them.
I am in Canada, Quebec specifically and some of the brands that I see on recipes for gluten free flour I cannot find in store easily, so I opted for the bulk barn version.
Thank you !
Oh, I see. Yes, I think perhaps the recipe wasn’t compatible with your GF flour blend. Unfortunately GF flours are all across the board in terms of the starches they use to make it so they can be very inconsistent (like it’s not hard enough!) It sounds like the blend you used absorbs moisture a lot more readily than the one I use in the U.S. If you want to stick with that blend, I would start with less flour and then add more as needed, across all recipes. Sorry it’s not an easy answer 🙁
Best,
Melissa
Thank you, I will try that !
These buns are the absolute best! Would it be possible to use the dough to make a loaf of sandwich bread?
I don’t think that should be a problem, Sandra. I would suggest a 8X4 inch loaf pan. Let me know how it turns out! Have you tried my sandwich bread recipe? I think you will enjoy it!
Best,
Melissa
When measuring by the spoonful, are you using a rounded spoonful or a leveled teaspoon? Thanks!
Hi Sandra,
A leveled teaspoon. Enjoy!
Best,
Melissa
These were great! I halved the recipe and I was concerned it was going to be too wet to shape but it was easy. I was also concerned by the lack of a first rise. But I was very happy with the result. They taste good and had a good texture. Not quite like real bread, but very good. Better than the GF buns we bought
Thanks for sharing, Angelica! Appreciate it!
Best,
Melissa
Thank you for you quick response. I went ahead and toughed it out and made my buns all at the same time.
I did not know that dough would rise in the fridge!
I just checked my oven temperature for accuracy and it was 25 degrees short of what the oven indicated.
Could this be why my bread if shrinking?
Yes, perhaps. I’m assuming when they deflate, the crumb compresses as well? If so, it’s probably not baking long enough (because of the reduced oven temp) for the liquids to fully evaporate / absorb into the GF starches and structure the bread. Oven temps are always so finicky. Good call to check!
Best,
Melissa
These buns are the absolute best. Thank you for all your hard work. I have to make a large batch of buns. Can I make the dough ahead of time and then roll the buns out the next day. Do you have any suggestions for making this a two day project.
I also have another question regarding your delicious soft sandwich bread. I have tried this receipt many many times. Every time I take the bread out of the oven, it look so beautiful, but then it collapses. I make my own cup 4 cup gf flour blend; it works great for everything else but the bread. It doesn’t matter what pan I use.
Hi Sandra,
For the buns, I haven’t tried this but you could possibly shape them into buns and let them rise overnight in the fridge. The next day they would have to be set out for a couple hours to come to room temp before baking. If you don’t want to risk that not working, I always make them, let them cool, wrap and freeze. Then you can let them come room temp, place them on a baking sheet, cover with foil and warm slightly in an oven. I would say about 300F for about 7-10 minutes?
For the bread, I would try cutting back on the liquid a tad to give it more structure to hold up. Try cutting back by 1/4 cup. You can also let it cool sideways once it comes out of the oven.
Best,
Melissa
I use my own cup4cup recipe too. It’s all on moisture! I use a 1/4 cup or slightly over less water in the sandwich bread recipe and it turns out perfect. I had the same collapsing issue and used several different cup4cup recipes thinking that was the problem. Nope. I just add 1.5 teaspoons of xantham gum to my sandwich bread recipe instead of my cup4cup flour as well.
Thanks for taking the time to share, Alissa. This will be so helpful for others!
Best,
Melissa
I have never left a review on a recipe before in my life but these were so good I felt compelled to. I substituted tapioca for potato and canola oil for butter and they were absolutely perfect. If I didn’t make them myself I would have worried there was gluten in them. Highly reccomend!!
So amazing to hear! Thank you so much for sharing with me. It’s appreciated!
Best,
Melissa
These turned out great!! I’ve-wasted so much flour trying different recipes. This one is easy to make too!!!
Yes, Kathy! So glad to hear! Thanks for taking the time to write.
Best,
Melissa
help i feel i followed recipe dough was not a tight ball flatten out like a pancake very disappointed as i needed a soft recipe i lost all my teeth because of CPAP and am having problems chewing with dentures was hoping to be able to make a sandwich will see what happens with baking
Hi Beverly,
I’m so sorry to hear this! No, it should not be like a pancake, it should be shapeable. What brand of GF flour did you use? Also, are you certain you added the correct amounts of dry and wet ingredients? If you look at the recipe post you can see the consistency of the dough. My apologies for a frustrating experience. 🙁
Best,
Melissa
i also used is for soft pretzels in i worked really well
Glad to hear! Thanks for taking the time to let me know!
Best,
Melissa
I halved this recipe so, perhaps I ran into an issue with my measurements. They taste fine despite being a little dense. I’m laughing at myself though, I cannot for the life of me figure out how they turned gray?!?! The only thing I can think of is the psyllium husk or maybe my sugar? Delicious just not pretty. Haha
Yes, Leslie. It was the psyllium! There are only 2 brands I have found that don’t turn baked goods purplish. If it is a darker color it will turn baked goods purplish. If you use the link in my ingredients that is a brand I use and trust.
Best,
Melissa
Question from a newbie of GF baking.
How much difference would it make if the sugar was omitted, or maybe halved?
Hi Derinda,
I would half it and it shouldn’t affect anything but the overall taste. Let me know if you have any other questions!
Best,
Melissa
I made these as written and they turned out great. I will try the vegan version next time so everyone in the family can eat them.
Thank you, Tricia! I appreciate you taking the time to let me know!
Best,
Melissa
I had high hopes for this recipe. While labor intensive (and ingredients that are not readily available), it was going to be worth it if they came anywhere close to regular buns. While they were not crumbly, they were essentially hockey pucks. Extremely dense (same size regular bun weighs about 25% of the weight of these things). We cut them in half and toasted them with some butter, and a few bites were okay, but couldn’t even eat a half of one.
Still on the lookout for a decent gluten free bun recipe…
I’m so sorry to hear this, James. I wish I could know what exactly went wrong. What brand of GF flour did you use? Also, if it was not Cup4Cup, was the flour weighed or measured by volume? I know how expensive GF ingredients are, so I sincerely apologize that this was a frustrating experience for you.
Best,
Melissa
I used the exact ingredients that you listed (cup 4 cup, etc). I followed it to a T, including the temperature on the water.
I did measure by volume, not weight. Maybe that was the problem.
I’ve made these a couple times and they turned out AMAZING the first time and terrible the second time and I think it’s because I went by table spoon measurement for the psyllium husk the first time and gram measurement the second and they are no equal! The tablespoon measurement comes out to 8g, but her gram measurement was 22g! I think that was what happened! Love your website, but if you could double check that, that would be great! ❤️
Ok that’s encouraging to hear. I’ll try it again weighing instead of measuring to see what happens
Appreciate this, Rachel! Thanks so much for giving the heads up! I will make check and make the correction now!
Best,
Melissa
So, I double checked and I’d be interested from hearing from others. When I make this I use 2 tablespoons of psyllium, which is 22 g. Were you using 2 teaspons, which would be 8 grams? I’m wondering if the type of GF flour used requires less psyllium because otherwise, yes, it would absorb too much water and make them dry.
Best,
Melissa
When I use 2 tablespoons it’s always 8 grams! Maybe I have different type of psyllium husk! I use the Organic India brand- whole husk fiber! I made them with 8 grams of psyllium husk last night and they were great!! I also think they have to be proofed really well in order to be fluffy!
Thanks for the follow up! The difference would be using whole husk fiber, but I’m going to experiment with using less next time!
Best,
Melissa
Does psyllium husk weigh differently than sugar? I looked up the conversion and it showed that 2 T is 25gm. I’m confused as to why this recipe says 22?
Hi Laura,
Yes, psyllium will weigh differently than sugar. This is based on my calculations with my brand of psyllium husk powder (not whole husk, which also weighs differently than the powder). If you add 3 extra grams it won’t make much of a difference in the recipe, so you should be all right!
Best,
Melissa
These hamburger buns were as outstanding as they were easy to make. For a long time, we have avoided burgers due to poor options for gluten-free buns. Now the whole family can enjoy a family favorite without making anyone stand out.
Thank you so much, Adam! Nothing makes me happier than hearing this 🙂
Best,
Melissa
These taste great and could even be a dinner roll.
Thank you and I completely agree!
Best,
Melissa
This is my go to recipe for delicious hamburger buns. They don’t fall apart like so many others. I freeze the extras but also make croutons with extras then freeze . The croutons are addicting.
Yeah, Deb! This reminds me I need to make a batch for upcoming summer grilling season. Finally!!!
Best,
Melissa
I cannot have cornstarch, so i had to use bobs 1 to 1 and used potato starch in its stand alone replacement. The first time I made this, they werent soft, more dense. And they were purple.
I purchased some lactic acid to assist with the coloring issue from the psyllium husk powder.
This time using the recipe I had very very sticky dough which I ended up adding more flour after first rise. They are baking now and I’m praying they out ok. Unfortunately ontop of gluten I can’t have dairy soy wheat or corn so trying the best to substitute what I can. Used soy free “vegetable spread” in place of butter. Potato starch vs corn. And bob mills 1 to 1. I have an aluminum free baking soda as well as it does make a difference in breads. Just can’t seem to find the “right” recipe for my issues.
So, they are defiantly more soft. Still has a slight color difference. I may need to add more lactic acid next time. But with the more wet dough I guess I couldn’t get them packed tight enough because every single one cracked alot on top. I guess I need to keep trying.
Hi Jen,
I’m so sorry. Baking with allergen restrictions must be a very frustrating experience! You’re right the purple color would be from using a darker psyllium. I haven’t heard of the lactic acid trick. Does this work? If they discontinue my favorite psyllium husk brand (linked in recipe card), I may have to find a workaround! Have you tried using Earth Balance butter sticks and melting them for the dairy-free butter? You might have better luck with that. Especially if the vegetable spread is added in “solid” form. The cracking on top would be normal just because there is no gluten in the recipe, which gives dough elasticity. We use things like psyllium, xanthan, and various starches to replicate gluten, but there’s going to be some drawbacks. How was the inside baked texture?
Best,
Melissa
Hi! Yes I used the earth balance sticks. I want to use goat butter next time. As far as the color it is still slightly purple but not near as bad. These are still more dense than I prefer but it’s the closest I’ve gotten. And even warming before use they are still a tad crumbly. Once I work through these maybe I’ll purchase the husk you recommend. I have to be careful with xanthan however, as most often it can be derived from wheat or corn. The xanthan in bob mills 1 to 1 I can tolerate. Thank you for replying 😊
Followed instructions exactly. turned out like hockey pucks :(. Don’t know where things went wrong.
Hmm, I’m not sure either Daniel. I have never gotten this result, so perhaps it was a mishap with the amount of flour or liquid added. In any case, I know this is frustrating and I’m sorry this happened!
Best,
Melissa
Really wish there were measurements in grams. It is so hard to get a recipe right when measuring in “cups” and these ingredients are not cheap to waste. Please update if you have the grams! Thank you!
Hi Amy!
This is my project I’m currently working on! I promise it will be here in the next week or two. I’m adding it to all my baking recipes!
Best,
Melissa
Taste and texture is really good. Can even use these as dinner rolls.
Yes, you definitely can! I do have a dinner rolls recipe as well that is based on this. I hope you take a look!
Best,
Melissa