FINALLY a gluten free hamburger bun that is soft, bendable, and every bit as good as a regular wheat bun! In fact, we think you just might like it more 😉

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Are you underwhelmed by your options for gluten free hamburger buns? So was I. Don’t get me wrong, I am SO grateful that there are options in stores, and some of them do work OK, but I have been longing for a bun that is soft, bendable, and doesn’t leave me wishing I had a gluten bun.

Are you with me? Why is it OK for gluten free foods to not taste good?? My friends, you do not have to go without! I am nearly giddy with excitement to share this recipe with you because I have been working on it sooooo long and finally cracked the code.

Yep, if you scroll down you’ll find a recipe for a gluten free hamburger bun that is soft, fluffy, and won’t fall apart. It’s also incredibly easy to make and I’ll walk you through every step with pictures.

WHAT INGREDIENTS DO I NEED?

• high quality gluten free flour (I highly recommend using gf Jules for this recipe)
• parmesan cheese
• sugar
• onion salt
• yeast
• egg
• neutral tasting oil such as avocado or canola
• water

WHICH FLOURS WORK WELL FOR THIS RECIPE?

Not all gluten free flours are created equal. We have many favorites (see our list here) and those favorites depend on what we’re baking! We know a lot of you are searching for one inexpensive flour blend that will work perfectly with every recipe, but we have yet to find that special blend 😉

To me and my family, it is worth it to keep a few gltuen free flour blends in the pantry so that our baked goods taste the very best they can.

There is one key to success that will impact this recipe, and that is the flour you use. I know you want to use what you have on hand and realize you might not have the one I recommend, but I have tried this recipe with multiple flours and, from thousands of episodes of recipe testing I know which ones will work.

These hamburger buns turned out soooooo much better when I made the recipe with gf Jules gluten free all-purpose flour. No, this post isn’t sponsored. But this is a flour that I highly recommend for any type of yeast recipes and it does wonders for these buns!

So grab a bag of gf Jules flour and thank me later 🙂 You can find gf Jules on Amazon or via their website.

HOW TO MAKE GLUTEN FREE HAMBURGER BUNS

I included the photos above to show the step-by-step process you’ll follow to make gluten free hamburger buns. Notice the texture of the dough, it should be too sticky to work with your hands which is why you’ll use water or oil to coat your work surface when shaping.

I recently invested in a hamburger bun pan which has worked so well! I love that it gives the buns a perfect rise and makes them exactly the right shape and size. If you don’t want to get a pan, feel free to just shape them and bake on a parchment-lined baking sheet.

This recipe is so easy, because you’ll add your dry ingredients, then wet ingredients to the bowl and only mix once.

Then, you’ll coat your working surface and hands in oil or water (keep extra on hand in case you need it) and divide the dough into 6 equal portions.

Shape each dough portion into a ball and then press lightly to flatten into a disc that is 1/2-3/4″ tall and place in your hamburger pan or on a parchment-lined baking sheet.

Cover it loosely with plastic wrap and let it rise in a warm place for 30-60 minutes until double in size, then bake!

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MAKING THIS RECIPE???

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Yield: 6 large buns

Gluten Free Hamburger Buns

Print

FINALLY a gluten free hamburger bun that is soft, bendable, and every bit as good as a regular wheat bun! In fact, we think you just might like it more 😉

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 45 minutes

Total Time 1 hour 30 minutes

Ingredients

• 3 cups high quality gluten free flour (I used gf Jules, see notes)
• 1/2 cup parmesan cheese (not fresh)
• 1 tablespoon gluten free yeast
• 1 Tablespoon sugar
• 1 teaspoon onion salt
• 1 large egg, room temp
• 1/4 cup neutral tasting oil such as avocado or canola
• 1 1/4 cup water, slightly warmer than room temp

Instructions

1. In bowl of stand mixer (you can use a hand mixer if you don't have one), measure all ingredients in order. Whenever measuring gluten free flour, always stir the flour, scoop into a measuring cup, and level off with the flat side of a knife.
2. Mix on medium speed for 3 minutes.
3. The dough should be very sticky.
4. Coat your working surface and hands with oil or water and divide the dough into 6 equal pieces.
5. Roll each piece into a ball and flatten into a hamburger bun shape, using additional water or oil if needed to keep the dough from sticking to your hands.
6. Place shaped dough in a hamburger bun pan, or on a parchment-lined baking sheet 2-3 inches apart.
7. Cover loosely with plastic wrap and allow to rise in a warm place for 30-60 minutes until about double in size. I use the rapid proof option on my oven.
8. When buns have risen, brush buns with melted butter or an egg wash and sprinkle with everything bagel seasoning or sesame seeds, if you want.
9. Preheat oven to 350°, then bake for 20-25 minutes until they are beginning to brown.
10. Allow to cool completely on a cooling rack before slicing.
11. These are best served immediately, but can be stored up to 2 days at room temp, or frozen for later. If they start to get crumbly after a couple days, or when thawing from the freezer, just pop in the microwave for a bit.

Notes

I tested this recipe with Better Batter and gf Jules flour and highly recommend using gf Jules. Cup4Cup also might work but I haven't tried it so for best results, stick with gf Jules.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Hamburger Bun Pan
• 
  Saf Instant Yeast
• 
  REDMOND REAL SALT Organic Onion Salt
• 
  gfJules Gluten Free Flour - Voted #1 by GF Consumers

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 425Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 38mgSodium: 467mgCarbohydrates: 55gFiber: 4gSugar: 3gProtein: 11g