By Wendy Stoltz, Florina Dobre / Last Modified On August 28, 2023

We created the best gluten-free hamburger buns. What makes them so special? Well, these gluten-free burger buns hold their shape perfectly and don’t crumble. That's why they make such a perfect companion for backyard grilling! No more dense and dry rolls!

And don't forget, they're gluten-free.

After you've experienced this gluten-free hamburger buns recipe, why not try these gluten-free rolls, gluten-free pretzels, or this gluten-free bread. If you're a fan of ground beef, give comforting gluten-free meatloaf and gluten-free sloppy joes a try.

If you are new to a gluten-free diet, try these amazing Udemy gluten-free courses. They will get you up to speed!

Gluten-free Hamburger Buns Recipe

You've probably tried some store-bought gluten-free hamburger buns before and were totally put off.

Lettuce burgers are great to a point, but you do start yearning for something to sink your teeth into with a bit of crunch and chew. I must admit, with gluten-free diets becoming more prevalent, you do get better-tasting buns now! But don't let some of those store-bought buns put you off trying this recipe; it doesn't disappoint!

It will also help with getting you through the barbecue season.

Why You’re Going To Love These Gluten-free Hamburger Buns

Easy to make burger buns - With only 15 minutes of active time, the rest of the time the dough is proofing or baking. So, make these gluten-free burger buns in the morning and you can have burgers for lunch. 

Great texture burger buns - You don't need to forego your favorite burger bun on a gluten-free diet. These gluten-free burger buns hold their shape and don't crumble. It tastes so good and isn't dense. 

No fancy equipment - You don't need a bread maker to make these burger buns. You just need everyday kitchen items you most probably have already. 

INGREDIENTS IN GLUTEN-FREE HAMBURGER BUNS

Gluten-Free All-Purpose Flour Blend - You can use one of our gluten-free flour blends, or your favorite all-purpose 1:1 style gluten-free flour. Check that your flour has xanthan gum in it, or else add it to this hamburger bun recipe. 

Milk - Use whole milk for this recipe. I don't suggest using reduced-fat or skim milk.

Yeast - For this recipe, I recommend using instant yeast as active dry yeast will take longer. 

Sugar and Salt - Use granulated sugar. Also called white sugar or “regular” sugar. I don't recommend brown sugar. You can use your standard table salt.

Baking powder - This acts as a leavening agent for baking and adds volume to your burger bun recipe.

Eggs and butter - Quality eggs and butter make a recipe go from good to great. 

Apple cider vinegar - This is used to enhance the burger buns crumb structure, so definitely not an ingredient to leave out!

If you have any questions about making Gluten-Free Hamburger buns, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE HAMBURGER BUNS

1. Add the milk into a small saucepan and heat up over medium heat until it reaches 104ºF (40ºC) or skin temperature (if you dip your finger, you can’t feel the heat). Use a food thermometer for the best results. Transfer the milk to a glass measuring cup or bowl. Stir the sugar into the warm milk until dissolved, then add the yeast and stir again. Leave the mixture in a warm spot for 10 minutes for the yeast to activate. It’s ready when it forms a froth on top. TIP: Stick to the milk temperature or else the yeast won't activate. 
2. Add the gluten-free flour mixture, baking powder, and salt to a large bowl and stir to combine.
3. Add the eggs, vinegar, melted butter, and yeast mixture to the flour mixture.
4. Using a wooden spoon, beat the mixture together vigorously to combine into a thick, sticky dough. TIP: Gluten-free dough is going to be much wetter than gluten-filled dough.
5. Using a scoop, divide the dough into 6 equal pieces and arrange them evenly on a parchment paper-lined and oiled baking sheet. Make sure they have enough space between them as they will expand when baked. TIP: You can dip your fingers into cold water and use them to shape the pieces of dough into smooth round shapes gently.
6. Leave the buns in a warm spot to proof. This will take 60-90 minutes. The buns are ready to be baked when they are almost doubled in size. Preheat the oven to 350ºF (177ºC) and brush the tops of the buns with the beaten egg.
7. Sprinkle with sesame seeds and bake in the preheated oven for 25-30 minutes until the tops of the buns are golden brown. TIP: Bake the buns on the middle rack in your oven.
8. Remove the burger buns from the oven and brush them with some melted butter. This step is optional, but it will help them stay soft and nice. Let the rolls rest on a cooling rack for 20-30 minutes before serving. They are best enjoyed warm and fresh, but you can also let them cool completely and freeze for later.

The numbered photos above are for illustration purposes. For the full list of ingredients and instructions for making Gluten-Free Hamburger buns, please see the recipe below.

Tips For Making The Best Gluten-Free Hamburger Buns

Activate your yeast correctly - Follow the directions in the recipe card for best results in activating your yeast.

Make sure ingredients are at room temperature - All ingredients need to be at room temperature. 

The dough is wet - This is how it is meant to be. The ratio of wet to dry ingredients is key. Don't be tempted to add more flour. The yeast will not rise if you do. Extreme heat can make your yeast not work as well as if your dough is too dry or you didn't leave it for long enough.

Add flour - Use additional flour when shaping, but don't mix it in the center. The yeast will then not rise.

Frequently Asked Questions

Are these gluten-free hamburger buns Keto-friendly?

These gluten-free hamburger rolls are not keto-friendly as they contain granulated sugar, which will take you out of your state of ketosis.

How Do You Store Gluten-free Burger Buns?

Store these GF hamburger buns on your kitchen counter for up to 3 days at room temperature. You can also freeze them for up to 2-3 weeks, just make sure to use an airtight container or Ziplock bags.

The dough is too sticky for these gluten-free hamburger buns; what must I do?

Don't worry. Gluten-free dough is going to be much wetter than gluten-filled dough. So, it's perfectly normal. 

What Substitutions / Replacements Can I Make in These Easy Gluten-Free Burger Buns?

Egg-free - I have not tried this with an egg substitute yet. Let us know if you do.

Vegan - For vegans, you will need to replace the following ingredients - egg, butter, and milk. I have not tested this. Some suggestions are vegan butter, aquafaba for the egg and powdered coconut milk.

Are gluten-free buns low-carb?

No, they're not low-carb in comparison to wheat-free bread. It's about the same. 

Are gluten-free buns wheat free?

It depends on the flour you use. It's important to understand the difference. Gluten is a protein that can be found in wheat, barley, and rye. It also can sometimes be found in oats. If you have celiac disease, then you can't have any grains with gluten. If you have a wheat allergy, you need to remove grains containing wheat from your diet. So, when selecting the flour you use in this recipe, it will determine if it is wheat free. 

Can I use a bread maker for this gluten-free sandwich rolls recipe?

You don't need a bread maker for this recipe, but you can use it if you have one. 

How do you know when gluten-free slider buns are done baking?

The tops of the buns should be golden brown. Another check is to touch them gently, and if they spring back, they're done. 

Continue to Content

Yield: 6 servings

Gluten-Free Hamburger Buns

Print

If you’re tired of lettuce wrapped burgers, we’ve created the best gluten-free hamburger buns for you. They hold their shape and don’t crumble.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 15 minutes

Ingredients

• 1 cup whole milk
• 2 tbsp granulated sugar
• 2 tsp instant yeast
• 3.5 cups gluten-free flour
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs, beaten
• 1 tbsp apple cider vinegar
• ⅓ cup butter, melted

Optional toppings:

• Egg wash (it gives the buns a nice golden hue)
• Sesame seeds
• Melted butter, for brushing the tops

Instructions

1. Add the milk into a small saucepan and heat up over medium heat until it reaches 104ºF (40ºC) or skin temperature (if you dip your finger, you can’t feel the heat). Use a food thermometer for the best results. Transfer the milk to a glass measuring cup or bowl.
   
2. Stir the sugar into the warm milk until dissolved, then add the yeast and stir again. Leave the mixture in a warm spot for 10 minutes for the yeast to activate. It’s ready when it forms a froth on top.
   
3. Add the gluten-free flour mixture, baking powder, and salt to a large bowl and stir to combine.
   
4. Add the eggs, vinegar, melted butter, and yeast mixture to the flour mixture. Using a wooden spoon beat the mixture together vigorously to combine into a thick, sticky dough.
5. Using a scoop divide the dough into 6 equal pieces and arrange them evenly on a parchment paper-lined and oiled baking sheet. Make sure they have enough space between them as they will expand when baked. You can dip your fingers into cold water and use them to shape the pieces of dough into smooth round shapes gently.
6. Leave the buns in a warm spot to proof. This will take approximately 60-90 minutes. The buns are ready to be baked when they are almost doubled in size.
7. Preheat the oven to 350ºF (177ºC) and brush the tops of the buns with the beaten egg. Sprinkle with sesame seeds and bake in the preheated oven for 25-30 minutes until the tops of the buns are golden brown.
8. Remove the buns from the oven and brush them with some melted butter. This step is optional, but it will help them stay soft and nice.
   
9. Let the rolls rest on a cooling rack for 20-30 minutes before serving. They are best enjoyed warm and fresh, but you can also let them cool completely and freeze for later.

Notes

• Freeze the hamburger buns in an airtight container for 2-3 weeks.
• The dough should be thick and sticky but not runny. If the dough appears too wet, add additional gluten-free flour one tablespoon at a time, mixing well after each addition until the desired consistency is reached.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  OXO Good Grips 3-Piece Wooden Spoon Set,Brown
• 
  Bob's Red Mill, Xanthan Gum Powder, 8 oz
• 
  Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 64-ounce
• 
  One in a Mill Instant Dry Yeast | Fast Acting Self Rising Yeast for Baking Bread, Cake, Pizza Dough Crust | Kosher | Quick Rapid Rise Leavening Agent for Pastries (1.10 Pound (Pack of 2))
• 
  Saebye Cookie Scoop Set, Ice Cream Scoop Set, Multiple Size Large-Medium-Small Size Disher, Professional 18/8 Stainless Steel Cupcake Scoop
• 
  Digital Kitchen Thermometer for Bread, Candy, Yogurt, Liquids, Baking, BBQ Meat - Instant Read, Waterproof Magnetic Body and Wireless Large Probe with a Bottle Opener and Backlit Dial

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 405Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 129mgSodium: 620mgCarbohydrates: 48gFiber: 2gSugar: 6gProtein: 11g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.