FINALLY, soft and bendable gluten free hamburger buns that are every bit as good as a regular wheat bun and won't fall apart. These are SO easy to make, you're gonna love them!
Tired of eating crumbly hamburger buns or just using a lettuce wrap?
I have good news: you don't have to! Making your own soft, fluffy, and delicious gluten free hamburger buns are much easier than you might think. Let me show you how.
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 buns that are soft, fluffy, and won't fall apart. It's also incredibly easy to make and I'll walk you through every step with pictures.
Serve your gluten free hamburgers with a side of roasted sweet potatoes or cranberry kale salad!
WHAT ARE GLUTEN FREE HAMBURGER BUNS MADE OF?
- high quality gluten free flour (I highly recommend using gf Jules for this recipe)
- parmesan cheese (sub almond flour or omit if you're dairy free)
- sugar
- onion salt
- yeast
- egg
- neutral tasting oil such as avocado or canola
- water
WHICH GLUTEN FREE FLOUR WORKS WELL FOR BUNS?
The best gluten free flour to use for hamburger and hot dog buns is gfJules. This flour blend consistently made the fluffiest and softest buns when I tested this recipe.
You can find gf Jules on Amazon or via their website.
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 gluten free flour blends in the pantry so that our baked goods taste the very best they can.
HOW TO MAKE GLUTEN FREE HAMBURGER BUNS
Making gluten free hamburger buns is so easy! Add dry ingredients to a bowl, then add wet ingredients and mix.
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 ½-3/4" 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!
You do not need to knead the dough and it only needs one rise.
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.
Serving homemade gluten-free hamburger buns is an excellent way to level up your BBQ! To top it off, serve lots of fun condiments like different sauces, several different types of cheese, and creative veggies like this quick and easy pickled cabbage.
This easy Slow Cooker BBQ Chicken + my gluten free hamburger buns makes for a super easy, incredibly delicious dinner the whole family will love!
Can I make this recipe dairy free?
Yes! Simply swap almond flour for the parmesan or just leave it out.
Will an egg substitute work?
I haven't tried using an egg substitute in this recipe, but I have had good success using Bob's Red Mill egg replacer in other yeast bread recipes so I think that would work.
I don't have any of the flours you mention, can I just use the one I have in my pantry?
Because gluten free flour blends all behave so differently, I cannot guarantee your results if you choose to use a flour blend other than the one I mention.
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YOU MIGHT LIKE THESE OTHER RECIPES:
Gluten Free Hamburger Buns
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 😉
Ingredients
- 3 cups high quality gluten free flour (I used gf Jules, see notes)
- ½ cup parmesan cheese (not fresh)
- 1 tablespoon gluten free yeast
- 1 Tablespoon sugar
- 1 teaspoon onion salt
- 1 large egg, room temp
- ¼ cup neutral tasting oil such as avocado or canola
- 1 ¼ cup water, slightly warmer than room temp
Instructions
- 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.
- Mix on medium speed for 3 minutes.
- The dough should be very sticky.
- Coat your working surface and hands with oil or water and divide the dough into 6 equal pieces.
- 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.
- Place shaped dough in a hamburger bun pan, or on a parchment-lined baking sheet 2-3 inches apart.
- 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.
- 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.
- Preheat oven to 350°, then bake for 20-25 minutes until they are beginning to brown.
- Allow to cool completely on a cooling rack before slicing.
- 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.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 425Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 38mgSodium: 467mgCarbohydrates: 55gFiber: 4gSugar: 3gProtein: 11g
Stacie says
You said to make these dairy free use coconut instead of milk but this recipe doesn’t call for milk only parm cheese. What can but substituted for cheese? Thanks!
thereislifeafterwheat@gmail.com says
So sorry, I had a technical user haha) error that had the wrong set of Q&A, it is updated now to say that you can substitute almond flour for the parmesan cheese.
MLB says
Is there a way to make this recipe dairy free?
Absolutely! Simply omit the powdered milk (or use powdered coconut milk) and use a dairy free butter substitute.
I don’t see either of these ingredients in this recipe. Can you omit the Parmesan?
thereislifeafterwheat@gmail.com says
So sorry, I had a technical user haha) error that had the wrong set of Q&A, it is updated now to say that you can substitute almond flour for the parmesan cheese.
Katie says
What is the diameter of the individual buns in the baking pan? Thanks!
thereislifeafterwheat@gmail.com says
They're about 4"
Kellie says
Can I omit or replace onion salt with something else? Thanks!
thereislifeafterwheat@gmail.com says
You can sub garlic salt, or just leave it out.
Connie Martin says
https://skinnyms.com/how-to-make-dairy-free-parmesan-cheese/
This is a good substitute for Parmesan cheese; dairy free!
SUE says
WHAT is “rapid proof option”in the oven?
thereislifeafterwheat@gmail.com says
I have an oven that has a proof setting, either standard (slower) or rapid (quicker). If your oven doesn't have a proof setting, you can just heat your oven to 120 degrees, turn it off, then put the dough in to rise.
Lesslie says
Deliciousssss. So good. Tastes like I got it at a restaurant.I have made this recipe more times than I can count and it is perfect every time Love it, thanks for the recipe!
thereislifeafterwheat@gmail.com says
So happy to hear you're enjoying the hamburger buns Lesslie, thank you so much for sharing! XO Celeste
Kristin says
This is a good substitute for Parmesan cheese; dairy free!
Lisa says
Have you tried freezing them for later use? I am just starting my journey without fructan, so I am also just starting to experiment with gluten free breads. Just curious. Thanks.
thereislifeafterwheat@gmail.com says
I often freeze them, just cool completely and pop them into a freezer bag. When you're ready to eat them, thaw and either toast or warm slightly in the microwave.
Angelica says
My entire family has not been this excited for dinner in a long time. Your buns are perfect!! 🙂
thereislifeafterwheat@gmail.com says
I'm so happy to hear that, thank you for sharing!
Dandre says
Wow!! These are AMAZING! Totally delicious by itself and with a burger. You’re not playing! Your recipes are top notch and never fail me. I’m a true fan.
thereislifeafterwheat@gmail.com says
Thank you so much Dandre!
Mariya says
Is it possible to omit the parmesan cheese without using almond flour? What effect will this have on the buns? Can I use coconut flour instead?
thereislifeafterwheat@gmail.com says
You should be able to just omit the parmesan, coconut flour will soak up all your moisture and leave you with dry and crumbly hamburger buns 🙂
Carrie says
What happens if you use fresh grated Parmesan?
thereislifeafterwheat@gmail.com says
That works great too!
Chris says
Can I just omit the cheese without any substitute?
thereislifeafterwheat@gmail.com says
Yes, the taste and texutre will be a bit different though.
Zigrid says
Thank you for sharing your expertise with this recipe! These will be my go to hamburger buns from now on! I have made these twice already this week using Cup For Cup G- free flour, used my oversized muffin tins, and followed the recipe carefully. Perhaps the xanthan gum in the flour was the reason they tasted good but were dense. All was ok as I sliced them and they were great as toast. The second time, using the same flour, I added an extra egg, an additional 2 tsp. of yeast, and reduced the water by 1/4 cup. They were amazing! rose higher, were perfect in texture, and had a soft golden color from the extra egg! A keeper for sure!
Valerie A Young says
I made these, followed the recipe to a T and double and triple checked. My dough is a BATTER. It's as runny as pancake batter.... is there anyway the water on the recipe is only supposed to be 1/4 cup instead of 1 AND 1/4?? Type-o maybe?
Abby says
This calls for Jules flour mix, can I use you homemade flour mix?
thereislifeafterwheat@gmail.com says
Yes. My works well in this recipe, although gfJules performs the very best in my opinion. You can find my recipe here: https://thereislifeafterwheat.com/2014/10/gluten-free-flour-mix/
Jackie says
I used gfJules flour. I proofed in my air fryer it has a proof setting of 90 F which I don't think was warm enough. Mine came out rock hard on top and heavy and very dense.
Will try again, using a new jar of yeast, will proof in a warmer spot.
Kenny says
I made these for dinner today and they were totally delicious! All nice and soft and fluffy. Definitely going to make these again!
Peg says
I just took these out of the oven and split one open to top with butter. Delish! To be honest, I was surprised because I just used the GF flour that my local grocery store carries - their own brand. I topped them with EVOO and Everything But the Bagel seasoning before baking and they are perfect. Looking forward to enjoying sloppy joes tomorrow for dinner!
thereislifeafterwheat@gmail.com says
Yay! So glad you enjoyed them. What store brand flour did you use?
Shannen says
Can I use active fry yeast instead of instant yeast?
thereislifeafterwheat@gmail.com says
Absolutely, just plan for a longer rise time.
Diane E Romano says
These look good but what do you mean "not fresh" when listing parmesan cheese?
thereislifeafterwheat@gmail.com says
The kind that comes in a cannister as opposed to the block that needs to be freshly grated.
Cyd says
Could you add onion to make onion buns or would they not hold together as well?
thereislifeafterwheat@gmail.com says
You could add dried minced onion, great idea!