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 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!
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.
WAIT! Don’t lose this post! Save this image on Pinterest
Making this recipe? Please leave a star rating! I love hearing from my readers and your reviews help more people find gluten-free recipes that actually taste good.
Connect with me on Instagram, Pinterest, and Facebook
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
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)
- 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
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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
Cyd
Monday 23rd of October 2023
Could you add onion to make onion buns or would they not hold together as well?
thereislifeafterwheat@gmail.com
Monday 23rd of October 2023
You could add dried minced onion, great idea!
Diane E Romano
Friday 16th of June 2023
These look good but what do you mean "not fresh" when listing parmesan cheese?
thereislifeafterwheat@gmail.com
Friday 16th of June 2023
The kind that comes in a cannister as opposed to the block that needs to be freshly grated.
Shannen
Monday 24th of October 2022
Can I use active fry yeast instead of instant yeast?
thereislifeafterwheat@gmail.com
Thursday 27th of October 2022
Absolutely, just plan for a longer rise time.
Peg
Wednesday 15th of December 2021
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
Saturday 18th of December 2021
Yay! So glad you enjoyed them. What store brand flour did you use?
Kenny
Thursday 29th of July 2021
I made these for dinner today and they were totally delicious! All nice and soft and fluffy. Definitely going to make these again!