Gluten Free Hamburger Buns or Hot Dog Buns Recipe

Gluten Free Hamburger Buns or Hot Dog Buns Recipe

Making gluten free hamburger buns or hot dog buns might seem like a Herculean task, but I promise you that it’s easy! I can’t wait for you to try this recipe — you’ll never go back to store-bought or frozen gluten free buns again. There’s just no reason to settle when it’s this simple to make amazing gluten free buns.

I love this gluten free hamburger buns recipe because it’s so easy and reliable. Imagine having fluffy and light gluten free hamburger buns anytime you wanted them! No more hockey puck frozen buns for you, my friend. Promise me you’ll leave those sad days behind!

Gluten Free Hamburger Bun with burger

If I asked you to close your eyes and picture the perfect hamburger or hot dog buns, I bet you’d imagine light and fluffy bread with air pockets throughout, a smell of yeasty goodness filling the kitchen and a little touch of crust on the top. 

If that’s pretty much your perfect hamburger or hot dog bun, then you’re going to love this gluten free recipe!

I use these little English Muffin rings for my buns, but you could use a bun pan made for this purpose, mason jar rings, or just shape rings out of aluminum foil. A hot dog bun pan is also a great investment if your family really loves their dogs!

gluten free hamburger buns baked

Gorgeous gluten free hamburger buns after baking. See recipe card for links to find these handy English Muffin Rings!

*For more information on bun pan options and how to use them to make buns, hop to my blog post all about tricks for making the best gluten free hamburger buns!*

Just look at the rise on these yummy buns! 

gluten free buns in rings baked

Once you have the pans you need, you’ll need the best recipe, right? Well you know I’ve got you covered!

It all starts with my light and smooth award winning gfJules Flour. You can’t make light and fluffy buns with gritty or heavy gluten free flours; this isn’t alchemy — it’s baking! So use my gfJules Flour for the results pictured here, or your bread may wind up dense, dry and crumby, and who wants that?

Some of the other ingredients I’ve suggested for this recipe include naturally gluten free beer (the bubbles are excellent for making airy breads but feel free to just use your favorite milk instead). I really like the hoppy aroma of gluten-free beer in recipes like this, and the color is gorgeous in bread.

If you’re interested in trying gluten-free beer as a baking ingredient for recipes like this one, check my Gluten Free Beer Tasting Notes to find another option or simply use milk, gingerale or just use sparkling water. The flavor of the bread will change depending on the ingredient you use, so have fun experimenting!

gluten free hamburger and hot dog buns in pans

From-scratch gluten free hamburger buns and hot dog buns using gfJules Flour, coconut milk powder and almond milk as the options selected. Tops brushed with egg wash.


Other surprise ingredients include mashed potato flakes or coconut milk powder (or of course you can just use regular milk powder). 

Seriously! They all work really well in this recipe, and if you ever have a hard time finding random ingredients for a gluten free recipe, you’ll appreciate that mashed potato flakes are super easy to find at any grocery store. Just buy the plain ones without extra flavoring (make sure they’re gluten free and dairy free if you need that too). Combined with my soft, grit-free gfJules Flour, you’ll have the best buns on the block!

One other option in the spirit of easy gluten free buns, if you’ve got my gfJules Gluten Free Bread Mix on hand, all you need to add is your choice of liquids — no other dry ingredients necessary! Hop to my recipe for gluten free hamburger buns using my gfJules Bread Mix!

gluten free hamburger buns grilled

Click for this recipe for gluten free hamburger buns using gfJules Gluten Free Bread Mix!


If you need your buns to be egg-free (vegan), that’s totally ok. Check out my article on recommended egg substitutes for more ideas, but I like using flaxseed meal and water in place of eggs in this recipe. 

If you’re making this recipe dairy-free and without eggs, when you get to the part about brushing the tops before baking, choose a vegan or dairy-free milk or just use oil. If you can use eggs, a mixture of 1 egg and a tablespoon of water makes a lovely golden sheen on top of the buns and helps any toppings stick.

gluten free hamburger buns rising

English Muffin rings on top rack; bun pan on bottom rack. Batter in pans, ready to rise.


Brushing the tops of the buns with egg wash, oil or milk makes a huge difference in the final color of this bread. Golden brown is what you’re going for, but don’t over-bake them waiting for them to brown. A convection setting can also help with color, but either way, these buns only take 8-10 minutes to bake.


gluten free hamburger buns side view

Look how airy these buns are! Light as a feather!

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gluten free hamburger buns in basket

Another fun way to make these buns is to make them as sliders. Check out how cute these little guys can be on an appetizer tray — bite sized burgers are the best!

mini gluten free hamburger buns

I made these with Hilary’s Eat Well* gluten free and vegan veggie bites. They are the perfect size for homemade gluten free hamburger buns when you make them in mini muffin pans.

If you’d like to see how I made buns of every size, check out this video below of me showing how to make them.


Make them big for large burgers or small for sliders – you choose!

Or yes, you can even make them into gluten free hot dog buns!

gluten free hamburger and hot dog buns sliced

However you make them though, these gluten free hamburger or hot dog buns will make every burger (or dog) better!

Gluten Free Hamburger Buns or Hot Dog Buns Recipe

Gluten Free Hamburger Buns or Hot Dog Buns Recipe

Yield: 8+ buns, depending on size
Prep Time: 10 minutes
Additional Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes

These light and airy gluten free hamburger buns or hot dog buns put the yum back in burgers and dogs!


  • 10 oz. milk OR sparkling water OR gluten-free beer OR club soda OR gingerale – room temperature
  • 3 large eggs brought to room temperature (or egg substitute )
  • 3 Tbs. olive oil
  • 1 tsp. apple cider vinegar
  • 2 Tbs. honey or agave nectar
  • 2 3/4 cups (371 gr.) gfJules™ All Purpose Gluten Free Flour
  • 1/4 cup dry milk powder/non-dairy milk powder OR coconut milk powder OR plain potato flakes (16 gr.)
  • 1 tsp. sea salt
  • 1 Tbs. granulated cane sugar
  • 2 1/4 tsp. rapid rise or bread machine yeast
  • extra olive oil or egg wash or milk (dairy or soy, coconut or hemp work well) for brushing on rolls
  • sesame seeds, poppy seeds or other topping of choice (optional)


Prepare English Muffin rings, mason jar lids or bun pans by oiling lightly. Place the rings on a parchment-lined baking sheet and set aside. Or, if you have a hamburger bun pan, oil the pan well and set it aside.

In a large mixing bowl, whisk together the eggs, oil, apple cider vinegar and honey.

In another large bowl, whisk all dry ingredients except yeast (gfJules Flour, salt, milk powder/potato flakes and sugar). With mixer on low speed, slowly pour the dry ingredients into the liquids to combine.

Continue beating while slowly pouring in the milk or sparkling water (or other beverage) to mix. Once incorporated, add the yeast. Beat until the batter is smooth, then increase mixing speed and beat for 3-4 minutes.

Spoon batter into oiled rings or pans, filling no more than half-way up. Smooth the tops with a wet rubber spatula. Don’t make the buns too large at this stage, unless you’re looking for kaiser rolls!

Brush all buns lightly with olive oil, egg wash or milk and sprinkle with sesame seeds, if desired.

Cover with oiled wax paper or parchment and let rise in a warm, moist place for 30 minutes (an oven preheated to 200 F, then turned off, with a bowl of water in the oven to add moisture, is a good option). Do not let the rolls rise more than double their size, or they will rise too much to support themselves and may collapse when cooling.

When the rolls have risen, bake at 375º F (static) or 350º F (convection) for approximately 10-12 minutes (for mini buns, start checking at 7 minutes). The internal temperature of the rolls should be approximately 205 – 210º F and a toothpick inserted into the centers should come out dry with only crumbs attached. The rolls should have risen above the tops of the pans, and will be golden brown with a nice crust.

Remove to cool in the pans for 5 minutes, then gently remove from the pans and serve with your favorite burger!

You’ll never go back to store-bought or frozen gluten free buns again!

Pin for later so you won’t miss great gluten free bread ever again!

Homemade Gluten Free Hamburger Buns & Hot Dog Buns gfJules

gluten free Hamburger and hot dog buns by gfJules

*As with any of my posts, some links may lead to affiliate sites or codes. Purchasing anything through those links will not cost you any more, but some meager percentage of the sale may come back to help fund this site. You can read my full disclosure policy here. *I’ve also partnered with Hilary’s Eat Well to use their products. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!

Gluten Free Hamburger Buns

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64 thoughts on “Gluten Free Hamburger Buns or Hot Dog Buns Recipe

    • Hi Melissa,
      When baking gluten free breads, there’s not generally a need to proof the yeast, just as there’s not generally a need to use regular yeast. Quick rise/Rapid rise yeast works just as well and it speeds up the process. Feel free to prove the yeast if you’re more comfortable doing so — there’s no harm in doing that! Check out my article on baking gluten free breads for more information on why we can skip some steps and move more quickly when baking gluten free breads.

  1. Pingback: Gluten Free Sweet Potato Black Bean Burger Recipe - Gluten free recipes - gfJules - with the REAL Jules

  2. Hi …this is amazing. I didn’t have milk powder so I used unflavored whey protein powder. They took almost 40 min to bake. Golden brown and moist.

    • What a great idea for a substitution, Ruth! So happy they turned out with that ingredient instead – thanks for letting me know!

    • Hi Peggy, you can use milk if you’d rather. I just like the airiness that comes with using bubbly liquid in my breads — they rise higher and are even lighter made this way.

  3. I tried to sign up for email. When I went to choose send all, the screen kept jumping back so I could never select. Also, as I was trying to read your recipes and info on your products, I kept getting ads from grocery stores, making it really hard to read.

    • Hi Maggie – I’m sorry you had troubles signing up. Who knows what ever goes on with technology?! 🙂 You can send an email to [email protected] and they can probably sign you up from there. Sometimes browsers act funny and it can be frustrating. Thanks for letting me know!

  4. Hi Jules, I absolutely love your flower. I’ve tried others and it just doesn’t work right. That being said, My husband has celiac disease and I work full-time so I try to do all my baking on the weekends. Have you ever tried to double this recipe?

    • I forgot to say that my husband loves these buns. So I try to make a batch every weekend. Doubling this recipe would make it so much easier.
      Thank you so much for creating such a wonderful flower for those who can no longer eat regular Baked goods.

    • Hi Christina – I’m so happy to hear that you love my flour and that you both love this recipe! Have you ever baked a double batch and frozen some? I always have some of these buns in the freezer and I pull one out when I want one to heat or toast. I put wax paper between the buns so they don’t stick. 🙂 You can certainly double the recipe if your mixer can handle the volume. Happy baking!

  5. Hello, I can t wait to try your hot dog buns!My daughter has celiac disease and I want to make them without beer, I ll try soda water. But I read in your other post that you can substitute soda water for yoghurt?If so, how much should I use for this recipe? Will they turn out as good? Also, I don t have a hot dog pan yet, how can I form the dough with or without aluminum foil? From what I know, it s not very healthy to use it directly on food. Sorry for the length of this, but these hot dog buns would make my daughter very happy!

    • Hi Anna, I’m so glad you’re eager to try this recipe! You can use the same amount of yogurt in place of the sparkling water but the dough will be more dense. It will also stay moist longer, but won’t rise as much. As for shaping them, you could use aluminum foil lined with parchment paper if you don’t have pans. I hope that helps! Let me know what you decide to try and how it goes!