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Easy Gluten-Free Hamburger Buns

Published: May 6, 2019 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 25 Minutes
Serves Serves 6
Easy Gluten-Free Hamburger Buns
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Easiest Gluten-Free Hamburger Buns recipe! With the temperatures soaring it is time to fire up the barbecue, and this means burgers and healthy salads especially potato salads. When it comes to burgers, there are many options, beef, steak, fish, chicken, turkey or vegan burger. 🍔 This means gluten-free hamburger buns! I wanted to create gluten-free buns that are soft and easy enough for anyone to make.

Barbecues are all about casual dining, so the last thing you want to be doing is spending unnecessary time in the kitchen. This gluten-free bun recipe is easy, and the buns are outstanding. All you do is mix dry ingredients, add wet ingredients and using a mixer mix for one minute. Then shape into balls and let rise. That’s it, easy recipe, and the buns are perfect! Enjoy!

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Ingredients

  • 1 3/4 cup all-purpose gluten-free flour blend (I used cup4cup)
  • 1 cup almond flour
  • 2 1/2 tsp. (I packet) quick rise instant yeast (must be quick rise instant) NOT ALL YEAST IS GLUTEN-FREE!
  • 1 Tbsp. GF aluminum-free baking powder
  • 1 1/2 tsp. Xanthan gum (if your blend does not include Xanthan gum use 2 1/2 tsp.)
  • 1 tsp. Himalayan salt
  • 2 large eggs, at room temperature
  • 1/4 cup extra virgin olive oil, plus some for brushing
  • 2 Tbsp. Pure maple syrup
  • 2 tsp. Apple cider vinegar
  • 1 1/4 cup warm water (105 F - 110 F)
  • 2 Tbsp. Sesame seeds (optional)

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    Instructions

  • In a large bowl whisk together flours, quick rise instant yeast, Xanthan gum and salt
  • In a medium bowl whisk together eggs, olive oil, maple syrup and apple cider vinegar. Add warm water
  • Using an electric mixer at medium speed, slowly add the wet mixture into dry ingredients until a dough forms. Scraping sides as needed. About a minute, the dough will be sticky
  • Lightly oil your hands with olive oil and shape 6 equal balls. Pace them 1 -inch apart on a 9 x 13-inch baking pan lined with parchment paper, lightly brush with olive oil and sprinkle with sesame seeds if using. Cover with a dry cloth and place in an oven to let the dough rise for 1 hour (I use the oven for rising to avoid drafts)
  • Remove the pan from oven and preheat to 375 F
  • Bake for 25 minutes until the tops are golden brown. Transfer the buns onto a cooling rack to cool completely

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