Get the Recipe: Gluten Free Hamburger Buns
These gluten free hamburger buns are soft, fluffy, and perfect for burgers! This recipe is classic, nostalgic, and tastes ilke regular burger buns. They are just squishy enough without becoming crumbly!
Ingredients
- 2 ½ cups gluten free 1 to 1 flour
- 2 tbsp granulated sugar
- 1 packet active dry yeast, or 2 ¼ teaspoons
- 1 tsp sea salt
- 1 cup warm milk
- ¼ cup olive oil, or melted butter
- 2 eggs, room temperature
- sesame seeds, optional for topping
- melted butter or oil, optional for brushing
Instructions
- 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.
Notes
- 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.
Calories: 299kcal, Carbohydrates: 58g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 463mg, Potassium: 82mg, Fiber: 2g, Sugar: 4g, Vitamin A: 79IU, Vitamin C: 0.003mg, Calcium: 66mg, Iron: 1mg