Gluten Free Hamburger Buns Recipe

Gluten Free Hamburger Buns Recipe

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.

gluten free crabcake on gluten free bun gfJules.com

Fresh gluten free hamburger buns make any meal better!

 

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!

gluten free hamburger buns baked

Gorgeous gluten free hamburger buns after baking.

*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.

gluten free beer breadIf 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!

gluten free hamburger buns grilled gfJules.com

Fresh out of the oven or toasted on a grill, these gluten free hamburger buns will make any BBQ better!

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Gluten Free Hamburger Buns Recipe

gluten free hamburger buns in basket

5 from 1 reviews

Soft and airy gluten free buns are easy with my gfJules Sandwich Bread Mix!

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour including rise time
  • Yield: 10 buns

Ingredients

  • 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

Instructions

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.

Notes

Beer Bread OptionYou 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!

 

See this recipe in action here

 

I hope you love this recipe as much as we do!

Don’t forget to pin it for later. 

Store-bought gluten free hamburger buns (or hot dog) are dry & gritty. Make 'em with gfJules soft, award-winning flour, and you'll be AMAZED! Try it today!

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105 thoughts on “Gluten Free Hamburger Buns Recipe

  1. I made gluten free buns yesterday using your gluten free bread mix in the canister and the above recipe. I only made 2 substitutions to your recipe – I used diet 7-Up for the liquid and canola oil instead of olive oil. I also followed the directions. I tried using the regular beaters with my stand mixer and the dough hooks. (I do not have a paddle attachment). Neither worked very well. The batter was really stiff I could hardly mix it by hand. I did get it mixed up and into 8 little Pyrex glass dishes that I always use for my buns. They rose great and baked up beautifully; however they are very dense. I ate one with a hamburger today and it fell apart and broke into pieces. I don’t remember previous ones being that bad. Is there something I did wrong?

    • Hi Joyce, it sounds like maybe there wasn’t enough liquid or too much flour was measured — the batter/dough shouldn’t have been quite so stiff. I’m glad they rose well anyway, but maybe next time try weighing your flour (1 cup of gfJules Flour is 135 grams) or make sure to spoon the flour into a measuring cup and level off. If the batter is still too stiff, work some more 7up into it. It should easily scoop out and plop out onto a pan. The only other comment I’d have from your description is that they sound like they were a bit overcooked if they fell apart and broke into pieces. Your oven may run hot, and using a different pan can always affect bake time. Maybe next time take them out a bit sooner. Let me know how it goes!
      ~jules

  2. Hi Jules. Made gluten free hamburger and hot dog buns with my new pans. They were super easy, came together like a charm and they all went crazy over them. Thanks for sharing. Dot

    • Wonderful to hear, Dot! Thanks so much for taking the time to let me know! Hope your family enjoyed a wonderful holiday!
      ~jules

  3. I made your hamburger buns and they came out good. I had such a hard time beating the dough with my hand mixer. The dough keep wrapping around the blade. I finally gave up and kneaded it with my fingers. I’m gonna try your bread mix next. Will I have the same problem with the dough?

    • Hi Diane, those hand mixers don’t tend to do well with bread doughs because of their shape and yes, because the dough “crawls” up the beaters – no fun! You can always do it with your fingers or just a wooden spoon and a bowl. If you choose to use a liquid like club soda or gingerale or gluten free beer, the dough will be more like batter and easier to mix, even with a whisk. I’m glad you persevered and baked the buns anyway … and were rewarded with yummy hamburger buns! I can’t wait to hear what you think of the bread mix!
      ~jules

  4. When I began going gluten free was when I first realized how much I had taken for granted simple things like hamburger buns and hot dog rolls. After trying various options that didn’t work well with either hamburgers or hot dogs, I finally purchased bun and roll pans, then made both buns and rolls using your “Hearty Whole Grain Buns” recipe (above) with your delicious bread mix and sparkling water. Of course, I had to try one, so we had beef barbecue for dinner. The hamburger bun was great and held up really well!

    However, I did run into a problem when making them: I thought it was a little unusual to have both recipes for the Light & Air Buns (L&AB) and the HWGBs print out together, but I printed it all out and followed the instructions for preparation and baking. It was only after the rolls were cooling that I realized the oven temp and length of baking time for the HWGB were different from the instructions for the L&AB. I know it was my fault for assuming the oven temp and length of baking time was the same, but the order in which the recipes and instructions printed out was confusing (recipe 1, recipe 2, instructions 1, instructions 2). So, my buns and rolls were baked at a temp that was a little too high for a little too long, and the crust was a little harder than I would’ve liked.

    Because the print out of the recipes and instructions is kind of confusing, I’d like to suggest that the layout of the doc that prints for these two recipes be changed to print out in the following order: Recipe 1 and instructions 1, THEN recipe 2 and instructions 2.

    That said, even my over-baked rolls tasted really good and were still soft inside, and I’m definitely going to be making them again! I love your site, your products, and your terrific customer service!

    • Hi Catherine, I have debated about separating those two recipes out into two unique recipes and I think I should probably do that. The way the recipe template is built, I can’t do ingredients + directions together for one recipe, I have to do all the ingredients first and all the directions second. When I first wrote these recipes and put them together, it was using my old site template and it didn’t come out like it does now! It was much easier to read. At any rate, I truly appreciate the feedback and of course, love hearing that your rolls turned out great despite the confusion!! 🙂
      ~jules

  5. Pingback: How to Make Gluten Free Hamburger Buns - gfJules

  6. I made 1/2 batch to try. Batter was light and fluffy and rolls rose and baked great but sank when they came out. Tried again letting them only raise 1/2 the time. They didn’t raise as high baking but still sank when they came out. Both times they were rubbery inside. Any ideas what I might be doing wrong? I use your flour for everything and love using your recipes (cinnamon rolls…yum). Wishing you speedy start-up with the new company.

    • Thanks so much, Michele!! I’m working hard to get back up to speed in production!!!
      As for the buns, what GF beer did you use? Were your ingredients room temperature or warm? Did you use dry milk powder? Let me know if you made any substitutions as well and I’ll see if I can help!

      • No substitutions… I used ginger ale and had room temp ingredients as suggested, dry milk powder and omitted the honey/agave.
        I am so excited you replied. I checked back in the hopes you may have because it is grilling season and I’d love to have something GOOD to eat a burger on instead of cardboardy, sawdusty rolls from the store. I loved the taste of these, I just had a little trouble with the light and airy part. Your pumpernickel bread, by the way is AMAZING!! I look forward to seeing if you may be able to help with the rolls. Thanks so much for being personally invested not just business-wise.

        • Hi Michele – so happy to be able to help, myself. That’s half the fun of it for me, is being able to interact directly with others living GF, just like me!
          As for the rolls, I’m re-reading your earlier question and noticed that you said you let them rise for half the time. If anything, when yeast breads sink, you’ll want to let them rise longer next time. Especially because you said they were rubbery on the inside. That could be an indication that they didn’t bake long enough, as well. Let them enjoy a nice slow, covered rise, and then bake them. Also, don’t over-beat the batter because that can sometimes cause rubbery bread. I hope that all helps for your next batch, Michele!
          ~jules

          • I decided to try this as a loaf of bread this time and I had fantastic results! It is perfect for sandwiches and it toasts up perfectly,too. My non-GF father loved it, too. I think I found a winner! Thanks for sharing your recipes.

          • That’s wonderful to hear, Michele! I’m thrilled to share my recipes if it means that people like you are using them and loving them! The best is when the non-GF amongst us love the recipes too! Thanks for taking the time to write and let me know!
            ~jules

  7. I’ve been looking for a Hawaiian roll recipe to use for pulled pork sandwiches. I’ve seen in other places that they substituted pineapple juice in place of the water. However, I don’t think that would work in place of the carbonated liquid. I do have a soda machine and can make carbonated water. Could I do a blend of half carbonated water/half pineapple juice. I want to use this recipe because I just bought your flour and I am excited by how everyone seems to love your products.

    • Hi Lisa, that sounds like a really creative solution! I’d love to hear how it turns out with the pineapple juice and carbonated water!!! Please let me know!

  8. Would diet gingerale work in this? I am trying to figure out how to make a holiday bread for my daughter, gluten and sugar free.

    Thanks

    Gerry Walker

  9. If I want to make the light & airy hot dog buns, but no alcohol – what should I substitute? I did read one person used lemon-lime soda, and I do have some of that… Please help?

    • Hi Cindy, you can use gingerale or other clear, carbonated beverage. They should all work just fine for you, but the buns will be slightly sweeter if it’s a sugared beverage.

      • I just looked – we have cream soda & lemon-lime. Which would you recommend? And should I eliminate the honey/agave nectar with either?

        • I tried these today with lemon-lime soda. I first tried using a cupcake scoop to portion out the batter, then used wet hands to shape the first. That didn’t work well. Then I tried to spray my hands with Pam. That didn’t work. Then I tried spraying a spatula with Pam – that worked the best of that batch. They rose beautifully. I baked 20 min, took them right out of the oven and let sit for 5 min. They fell horribly and didn’t seem quite done.

          Then the rest of the batter – I used a piping bag as I’ve seen on other sites, and got the shape just about right on. I baked them for 20 min, put foil over, then baked an additional 5 min (they were browned just right but I assumed not done, same as first batch). After the 25 min in the oven, I turned the oven off, and opened the door, leaving them in there for 5 min. Then on the counter for 5 min. They still fell.

          I used lemon-lime soda and didn’t use any honey/agave. I saw the other person that used lemon-lime soda, and she added extra xanthan gum – I forgot to add extra. I wonder how much she used?

          Anyway, why do they keep falling?? I haven’t taste-tested this 2nd batch to know if they taste more done after 25 min (rather than 20), but could sure use some ideas/help?!

          • Hi Cindy, I’m sorry that your buns fell when they cooled – did you make any other substitutions other than the lemon-lime soda and not using any honey? Why don’t you send an email to [email protected] and we can walk through the recipe with you to help you get it just right for next time! Thanks!!