Gluten Free Hamburger Buns
These homemade gluten free hamburger buns are classic, soft, fluffy, and delicious! They have the perfect chewy and soft texture. More importantly, these burger buns do not crumble or fall apart. Add your favorite burger patties, toppings, and condiments. They are perfect for summer BBQs, family dinners, and more!
Why You’ll Love This Recipe
- These gluten free hamburger buns are soft and fluffy.
- They hold up to condiments, sauces, and toppings.
- These buns do not crumble or fall apart!
- They are moist and not bland or dry.
- Great for grilled burgers, turkey burgers, grilled chicken, Sloppy Joe’s and more.
- This recipes calls for pantry staple ingredients.
- Great for Fourth of July, Father’s Day, and more.
- It is gluten free and great for those who have Celiac disease or a gluten sensitivity.
- Check out this Paleo Bread for another healthy bread recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for gluten free hamburger buns. Scroll down to the recipe card for full ingredients list and instructions.
Use gluten free flour that contains xantham gum. King Arthur Flour and Bob’s Red Mill are my two favorite gluten free flour options.
A little sugar adds a hint of sweetness.
Use active dry yeast. One packet is equal to 2 ¼ teaspoons. Do not use outdated or expired yeast.
A pinch of sea salt adds flavor.
Warm milk adds moisture. Do not use hot milk.
Olive oil or melted butter adds more moisture. For dairy free, use olive oil or dairy free butter.
Eggs help bind the dough together. Do not use an egg substitute for this recipe. Flax eggs, vegan eggs, and chia eggs will not work.
Sesame seeds add nutrients and a slight crunch on top. They are optional.
Lastly, brush on some melted butter or oil before baking. This allows the buns to become golden brown!
Taste & Texture
These gluten free hamburger buns taste like classic burger buns!
They have a subtle nutty flavor with a hint of sweetness that pairs beautifully with savory burgers.
The texture is what truly sets them apart! They are soft enough to avoid crumbling but sturdy enough to hold your burger and toppings without falling apart.
How to Make
First, combine the gluten free flour, sugar, yeast, and sea salt in a large mixing bowl.
In a separate bowl, whisk together the warm milk, olive oil, and eggs.
Gradually pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with the paddle attachment until a dough forms.
Continue mixing the dough until it becomes smooth and elastic. The dough will be stickier and more delicate than regular wheat dough.
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 hour or until larger in size.
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Once the dough has risen, gently deflate it. Divide it into 6 equal portions. Wet your hands with water or oil to make handling the dough easier.
Shape each portion into a ball. Place it onto the prepared baking sheet. Use wet fingers to smooth the tops of the dough balls.
Optionally, brush the tops of the dough balls with melted butter. Sprinkle with sesame seeds.
Let the dough balls rise again for 20 to 30 minutes.
Bake the buns in the preheated oven for 18 to 22 minutes, until they turn golden brown and sound hollow when tapped on the bottom.
Finally, remove the buns from the oven. Let them cool on a wire rack.
Expert Tips & Tricks
Use a flour blend that contains xantham gum.
Xanthan gum acts as a binder and emulsifier, helping to improve the texture and structure of gluten free bread.
Mix the ingredients thoroughly and allow the dough to rest before shaping the buns. This resting time allows the flour to hydrate fully, leading to a better texture.
Shape the buns to your desired size and thickness. This recipe makes 6 medium sized buns.
Brush the buns with melted butter or oil before baking.
Burger Toppings & Flavors
These gluten-free hamburger buns open up a world of possibilities when it comes to burger toppings and flavors.
Top with classic ketchup, mustard, relish, or BBQ sauce.
Add some lettuce, tomato, and onion on top.
Classic beef or turkey patties are always a hit, but consider exploring beyond the traditional options.
Try a chicken or turkey burger with avocado and chipotle mayo.
Or go for a vegetarian option with a black bean patty, roasted red peppers, and a garlic aioli.
These homemade burger buns are great with any meat and toppings!
Where to Buy Gluten Free Hamburger Buns
There are several brands of gluten-free hamburger buns available in the market today. Here are a few popular options:
- Udi’s Gluten Free Hamburger Buns: Udi’s is a well known brand for gluten free products, and their hamburger buns are widely available in grocery stores. They have a soft texture and a mild flavor that complements a variety of burger toppings.
- Canyon Bakehouse Gluten Free Hamburger Buns: Canyon Bakehouse offers gluten free buns. They are not only free from gluten but also free from dairy, nuts, and soy, making them a great option for individuals with multiple food allergies or sensitivities.
- Schar Gluten Free Hamburger Buns: Schar is a European brand that specializes in gluten free products. Their hamburger buns are known for their taste and texture, and they hold up well with various burger toppings.
- BFree Gluten Free Burger Buns: BFree’s gluten free burger buns are made with a blend of nutritious flours like quinoa and teff. They are also vegan friendly and free from major allergens.
- Rudi’s Gluten Free Hamburger Buns: Rudi’s offers gluten free buns that are also dairy free and nut free. Their buns have a slightly sweet flavor and are a great option for those with multiple dietary restrictions.
How to Serve & Store
To serve, simply slice the buns in half, toast them lightly, and add your burger patty and toppings.
From classic lettuce, tomato, and onion to gourmet options like avocado, and caramelized onions, these buns complement any topping!
For storing, allow the buns to cool completely, and then store them in an airtight container or a resealable bag.
They can stay fresh for up to 3 days at room temperature. Or they can be frozen for longer shelf life.
When reheating, lightly toast or warm the buns in an oven or toaster.
Frequently Asked Questions
There are several brands of gluten free burger buns! My favorite ones are Udi’s and Schar.
Yes, most grocery stores carry gluten free buns.
Instead of buns, feel free to use gluten free English muffins or a lettuce wrap.
Yeast is naturally gluten free, but brewer’s yeast is not gluten free.
Once the buns have puffed up and turned golden, they are done baking.
Store in an airtight container for up to 3 days.
USA Pan 3 Piece Cookie Sheet Set: These are great baking pans for this burger bun recipe.
Pre-Cut Parchment Paper Sheets: I have bought these parchment paper sheets many times! I use them every time I bake.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.
Pyrex Glass Measuring Cups: Use these measuring cups.
Check out all of my kitchen favorites!
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If you make this gluten free hamburger bun recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, see these Lunch and Dinner Recipes.
Get the Recipe: Gluten Free Hamburger Buns
- First, combine the gluten free flour, sugar, yeast, and sea salt in a large mixing bowl.
- In a separate bowl, whisk together the warm milk, olive oil, and eggs.
- Gradually pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with the paddle attachment until a dough forms.
- Continue mixing the dough until it becomes smooth and elastic. The dough will be stickier and more delicate than regular wheat dough.
- Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 hour or until larger in size.
- Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Once the dough has risen, gently deflate it. Divide it into 6 equal portions. Wet your hands with water or oil to make handling the dough easier.
- Shape each portion into a ball. Place it onto the prepared baking sheet. Use wet fingers to smooth the tops of the dough balls.
- Optionally, brush the tops of the dough balls with melted butter. Sprinkle with sesame seeds.
- Let the dough balls rise again for 20 to 30 minutes.
- Bake the buns in the preheated oven for 18 to 22 minutes, until they turn golden brown and sound hollow when tapped on the bottom.
- Finally, remove the buns from the oven. Let them cool on a wire rack.
- Be sure to use gluten free flour that contains xantham gum. I love King Arthur Flour and Bob’s Red Mill for this recipe.
- The dough will be sticky and more fragile than regular dough. This is normal for gluten free bread dough.
- Your dough may not double in size. This is also normal for gluten free breads.
- Brush the dough balls with melted butter or oil before baking. This makes the buns golden brown on top and moist inside.
- Store buns in an airtight container at room temperature for up to 3 days.
- Freeze individual buns for up to 1 month.
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