Homemade Gluten-Free Hamburger Buns

Light with a soft crumb Homemade Gluten-Free Hamburger Buns. With each bite, you will enjoy the softest, tastiest burger bun, after all, grilled burgers are only as good as their buns. The temperatures are slowly rising, so why not dust off the barbecue.

This means burgers and healthy salads, especially potato salads. But let’s face it, hamburgers are always a must at any cookout! So why not add a reliable, no-fail gluten-free burger bun recipe to your repertoire.

This gluten-free hamburger bun recipe is super easy to whip up. Why buy stale, dry gluten-free buns when you can make these tasty fresh buns in minutes. Yes, the hands-on time is just 10 minutes.

And the best part, the burger buns are soft with a perfect crumb!

Barbecues are all about casual dining, so the last thing you want to do is spend unnecessary time in the kitchen. This gluten-free recipe is easy, and the burger buns are outstanding.

Some of our favourite gluten-free burger patty recipes are turkey,  vegan, or try our amazing salmon fish burger with water chestnuts patty. They will make a great combo with the buns…YUM!

About the gluten-free dough!

This is a yeast-leavened dough, so you need to allow about an hour for the buns to rise and 25 minutes of baking time. Otherwise, there is nothing to this gluten-free burger bun recipe.

Key ingredients you will need for the dough that you may already have in your gluten-free pantry.

1. all-purpose gluten-free flour blend
2. almond flour (keeps the buns moist)
3. rapid rise instant yeast
4. xanthan gum 
5. eggs
6. olive oil
7. apple cider vinegar

Which gluten-free flour blend is best for burger buns?

Gluten-free baked goods such as bread, buns, rolls, hot dog buns, and pie crust have a better texture when using high-protein flour. I MAKE MY OWN when I need specialty flour like a gluten-free, high protein blend. 

Here is the recipe for my gluten-free, high protein bread flour blend (makes 4 1/4 cups)

• 1 1/4 cups of almond, oat, quinoa, teff, millet, sorghum or amaranth flour (I do not use bean flours, they are hard to digest. And buckwheat flour is very dense and should be used sparingly)
• 1 cup white or brown rice flour
• 1 cup arrowroot flour/starch or potato starch (not flour)
• 1 cup tapioca flour/starch
•  1 3/4 tsp. xanthan gum

This high protein blend is excellent for making bread or buns because it allows for elasticity in baked goods.

How to make gluten-free hamburger bun dough?

The dough is a straightforward recipe. First, whisk the dry ingredients, then add the wet and mix until a dough forms. I used a stand mixer with a dough hook, and it took me only 3 minutes to make the dough.

If you don’t have a mixer with a dough hook, you can use a rubber spatula to mix the dough. It will take a little extra muscle and time, but it will work.

How to shape the dough into buns?

The dough is fairly sticky, so to avoid it sticking to your hands, use olive oil. Lightly oil your hands before shaping the balls.

• Start using a dough scraper, and divide the dough into 6 equal pieces. 
• Stretch the top of each piece to create a smooth top
• Pinch together at the bottom
• Place on a baking tray lined with parchment paper with the pinched part side down, or use a burger bun pan.

Should I weigh the dough?

If you are looking for the same size of each burger bun, I recommend weighing the dough. To do this:

1. Weigh the dough before dividing it into balls.
2. Divide the total weight by 6 to calculate the dough weight of each roll.
3. Weigh each ball separately.

I never weigh the dough for burger buns, I eye it, and they are pretty close in size. But if you are looking for six identical burger buns, you may want to weigh the dough.

Should I use a burger bun pan?

I highly recommend getting one. The burger pan gives the buns a perfect shape. And the pan is excellent for making gluten-free cinnamon buns or gluten-free mini lemon cakes. 

Of course, a hotdog pan is also handy. Check out our very best Gluten-Free Hot Dog Bun Recipe.

How to make seeded gluten-free buns?

Once you shape the dough, brush it with olive oil on all sides. Then, sprinkle with seeds of choice. I like to use white or black sesame seeds or poppy seeds. The seeds elevate the burger buns to another level.

Which brush to use, bristle pastry brush or silicone brush?

I used a bristle pastry brush for years. However, there was no turning back since I tried the silicone brush. The silicone brush washes easier, does not shed, or stiffen, and is gentle on the risen dough.

Toppings for best burgers!

Ok, so we talked about a burger that is only as good as the burger bun, and it’s true. However, I would like to share some exciting topping options that you may enjoy to make that out-of-this-world burger!

• bacon
• cheese (cheddar, mozzarella, smoked gouda, brie, cream cheese)
• tomatoes
• lettuce
• arugula
• avocado
• pickles
• kimchi
• homemade guacamole
• our authentic salsa
• jalapeno chilli
• caramelized onions
• coleslaw (this is a must, omg!)
• sauerkraut
• condiments (ketchup, dijon mustard, mayonnaise)
• poached egg
• sauteed mushrooms
• onion rings

Storing and freezing gluten-free burger buns.

As with all gluten-free baked goods, they are always best on the day they are baked. However, you can store them in an airtight container at room temperature for up to 3 days.

To freeze the gluten-free hamburger buns, first, place them on a baking sheet and freeze. Then, individually wrap them in plastic wrap and put them in a freezer bag. The buns will keep up to 2 months in the freezer.

To defrost the buns, remove them from wrapping and defrost them at room temperature. Then, you can pop them in the oven for a few minutes to freshen them up or place them on a barbecue grill.

Are you looking to complete your cookout with sides and dessert? Then, check out these one-stop recipe collections: Summer Salads and Gluten-Free Fruit Desserts.