1. What makes gluten-free hamburger buns different from regular buns?

Gluten-free hamburger buns are made with flour blends that do not contain wheat, rye, or barley. Instead, they use a mix of gluten-free flours such as rice, potato, and tapioca, along with binders like xanthan gum or psyllium husk. These ingredients create a soft, chewy texture without gluten and make the buns safe for those with celiac disease or gluten sensitivity.

2. How do I keep gluten-free hamburger buns from being dry or crumbly?

Moisture is key for gluten-free baking. Use enough liquid, add ingredients like eggs or oil, and include binders (such as xanthan gum or psyllium husk) in your flour blend. Letting the dough rise properly and not overbaking also helps buns stay soft and tender.

3. Can I make gluten-free hamburger buns without eggs or dairy?

Absolutely! For egg-free buns, use a flax or chia egg as a binder. For dairy-free, substitute unsweetened non-dairy milk (like almond or oat) and use olive oil or vegan butter. The result is still delicious and holds together well.

4. Can I freeze homemade gluten-free hamburger buns?

Yes, these buns freeze beautifully. Slice each cooled bun, wrap tightly, and freeze in a zip-top bag for up to two months. To serve, thaw and warm in the oven or toaster for a fresh-baked texture.

Gluten-Free Hamburger Buns: 6 Must-Know Tips for Success

Description

Soft, sturdy, and flavorful gluten-free hamburger buns—perfect for holding all your favorite burger toppings. These buns are a family favorite, bringing everyone together around the table, gluten-free or not.

Ingredients

Scale

3 1/2 cups 1:1 gluten-free flour blend (with xanthan gum or psyllium husk)
1 cup warm milk (dairy or unsweetened non-dairy)
2 1/4 tsp instant yeast
3 tbsp sugar or honey
2 large eggs (or flax/chia egg for egg-free)
1/4 cup olive oil
1 1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

In the bowl of a stand mixer (or with a sturdy spoon), combine the warm milk and sugar or honey. Sprinkle the instant yeast over the top and let sit until foamy, about 5 minutes.
Add eggs, olive oil, and salt. Mix until combined.
Gradually add the gluten-free flour blend, mixing on medium speed. The dough will be wetter and stickier than wheat dough—this is normal!
Cover the bowl and let the dough rise in a warm place until doubled, 45–60 minutes.
Line a baking sheet with parchment. With lightly oiled hands, divide the dough into 6–8 portions. Shape each portion into a ball and place on the prepared sheet.
Cover loosely and let rise again until puffy, about 30–45 minutes.
Preheat oven to 375°F (190°C). Brush tops with milk or beaten egg for a shiny finish.
For extra soft buns, add a shallow pan of hot water to the bottom of your oven. Bake 20–25 minutes, until golden and hollow-sounding when tapped.
Cool completely on a wire rack before slicing and serving.

Notes

For dairy-free, use unsweetened non-dairy milk. For egg-free, substitute each egg with 1 tbsp ground flaxseed or chia seed mixed with 2.5 tbsp water. Buns freeze beautifully—slice, wrap well, and store up to two months. Reheat from frozen in oven or toaster. For variations, try swapping in a bit of almond flour, sprinkling with sesame seeds, or adding herbs or cheese to the dough.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bun
Calories: 230
Sugar: 4g
Sodium: 320mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 5g
Cholesterol: 32mg