Gluten Free Hamburger Buns

Gluten Free Hamburger Buns

Soft and fluffy Gluten Free Hamburger Buns you can pile high with toppings and really sink your teeth down into. You won't believe these are gluten-free!

There’s something super special about a homemade gluten-free hamburger bun that’s soft and fluffy. One that you can pile high with a gluten-free burger, pulled pork, or shredded beef and a myriad of other toppings. A gluten-free bun so fresh you can really sink your teeth down into it.



  • 1 cup warm water (between 110 - 115 degrees F)
  • 3 tablespoons honey
  • 2 1/2 tsp dry active yeast (NOT instant yeast!)


  • 1 cup brown rice flour
  • 1 cup tapioca starch
  • 1/2 cup arrowroot starch
  • 1/2 cup millet flour
  • 1/2 cup sorghum flour
  • 1 tablespoon xanthan gum
  • 1/2 tsp sea salt


  • 3 large eggs, at room temperature
  • 1/3 cup water
  • 1/4 cup olive oil
  • 1 teaspoon apple cider vinegar
  • Sesame seeds for sprinkling


  1. Line two large sheet pans with parchment paper or silicone liners.
  2. To proof the yeast, combine the honey and warm water in a small mixing bowl and stir until the honey is mostly dissolved. Sprinkle in the yeast and give it a quick stir. Allow to the yeast to proof for 7 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
  3. Using a heavy duty mixer, combine the dry ingredients.
  4. In a separate mixing bowl, whisk together the eggs, oil, water, and vinegar.
  5. When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixers low speed setting, mix for about 30 seconds. Scrape down the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
  6. Drop 1/2 cup of dough on the baking sheet, and use an offset spatula to spread the dough out into a 4.5-inch round. Repeat with the remaining dough, placing 4 rounds of dough on each baking sheet. Sprinkle each hamburger bun with sesame seeds.
  7. Allow to the buns to rise for about an hour.
  8. Bake in a preheated 375 degrees (F) oven for about 18 - 20 minutes, until the tops are a light golden brown.
  9. Allow to cool on wire racks.

These make large hamburger buns. If you would like smaller ones, use 1/3 cup of dough to form a 3.5-4 inch round per bun. Decrease the baking time to 15-18 minutes.

I made these for dinner today and they were totally delicious! All nice and soft and fluffy. Definitely going to make these again! 🙂

- Miami Food Network -


  • If you’ve never made wheat-free bread before, it’s important to remember your gluten-free dough is going to be much wetter than a gluten-filled dough. Don’t second guess the recipe and add additional flour, otherwise you’ll end up with a denser bun.
  • Make sure all ingredients are at room temperature (including the flour, eggs, yeast, etc). I let my “cold” ingredients sit out on the counter for 20 – 30 minutes before I start baking.
  • Use the mixers paddle attachment (flat beater) when mixing gluten-free bread dough, not the whisk attachment or break hook. Gluten-free bread requires no kneading (for the most part – there are a handful of recipes out there that do), so no bread hook is required.
  • The gluten-free buns will rise a little bit more during the baking process and will appear golden brown when done.
  • To double check that a yeast loaf or yeast rolls are finished baking, use an instant read thermometer to check the internal temperature. A perfectly baked yeast loaf will reach an internal temperature of 202 degrees (F).
  • Always bake on the middle rack in your oven!


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