If you think great-tasting, easy-to-make, gluten free hamburger buns are impossible, prepare to be surprised! You can make them any size or shape you want, really. From Kaiser Roll size to sliders — when you make ‘em yourself, you can make ‘em just the way you want! Gluten free … and delicious.
Start with my gfJules Gluten Free Bread Mix, and all you have to add is some liquid ingredients. No guessing or measuring flour or gathering other ingredients. You can rely on my award-winning gluten free Bread Mix to deliver great results as sandwich bread or as buns!
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. This hot dog bun pan is also a great investment if your family really loves their dogs!
*For more information on bun pan options and how to use them to make buns, hop to my blog post all about it!*
This recipe also makes an amazing Gluten Free Beer Bread. Use gluten free beer, of course, (consult my tasting notes to find one!) and enjoy this favorite twist on traditional sandwich bread. The effervescence of the beer helps give this bread beautiful lift, and creates a light, airy structure that is truly wonderful.
If you are making buns instead, I have two options: one recipe from scratch using my gfJules Flour — a light and airy bun; the other from my gfJules Bread Mix — a more whole grain, moist and hearty bun outlined below. Choose whichever suits your fancy!
- 1 gfJules™ Bread Mix (including yeast packet)
- 2 eggs or egg substitute (I like 2 Tbs. flaxseed meal + 6 Tbs. warm water)
- 1 1/4 cups dairy or non-dairy yogurt or sour cream (So Delicious Coconut Yogurt) OR milk OR ginger ale OR gluten free beer
- 2 Tbs. honey or agave nectar
- 1 tsp. apple cider vinegar
- 1/4 cup olive oil
For more information on bun pan options and how to use them to make great looking hamburger buns, hop to my blog post all about it!
Bring wet ingredients to room temperature, then combine in a large mixing bowl. Slowly stir in the dry ingredients of the bread mix and stir to integrate well. Add the yeast packet and continue to beat for several minutes (may stir by hand or use a stand mixer with a flat paddle attachment – when made with yogurt, this dough is too thick to use an electric hand mixer). The dough should be well-mixed.
Scoop into oiled bun pans or English Muffin rings (or form buns by hand if baking with yogurt) on parchment-lined baking sheet. Do not fill rings or pans more than 2/3 full.
Smooth tops with a wet rubber spatula. Brush on egg wash (1 egg mixed with 1 tablespoon water) OR milk OR oil. Sprinkle with seeds or other toppings, if desired.
Oil waxed paper or parchment and lay on top of buns. Rise in a warm location like a warming drawer or an oven preheated to 200° F then turned off.
Rise for 30 minutes, then turn oven on to 350º F (static) or 325º F (convection) and bake for 10-12 minutes, or until a toothpick inserted into the centers of the buns comes out clean.
Allow to cool before slicing as buns.
Makes 8-10 buns.
Beer Bread Option: You may simply bake this dough as a loaf in a bread machine by adding the liquids first, then the dry ingredients on top. Set on gluten-free setting or only one rise and no punch-down. To bake in the oven, let the loaf rise in a covered bread pan for 30 minutes to one hour. Bake at 375º F (static) or 350º F (convection) for approximately 35 minutes. Check to be sure the loaf has reached 205-210°F before removing from the bread machine or oven. Makes a lovely beer bread!
I hope you love this recipe as much as we do!
Don’t forget to pin it for later.