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 same base 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. Hop here for the full Gluten Free Beer Bread Recipe.
If you are making buns instead, I have two options: one recipe from scratch using my gfJules Flour — a light and airy bun; and this one using my gfJules Bread Mix — a more whole grain, moist and hearty bun outlined below.
Choose whichever suits your fancy!
Gluten Free Hamburger Buns Recipe from Mix
Gluten Free Hamburger Buns Recipe with gfJules Bread Mix
Soft and delicious gluten free hamburger or hot dog buns using my easy gfJules Gluten Free Bread Mix!
Ingredients
- 1 gfJules Gluten Free Bread Mix (with yeast packet)
- 1 ¼ cups warm water
- ¼ cup extra virgin olive oil
- 2 large eggs (or substitute like flaxseed meal + water OR 1/2 cup aquafaba)
- 4 Tbs honey, agave, date syrup, OR coconut nectar
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). The dough should be well-mixed.
- Scoop into oiled bun pans or English Muffin rings 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.
Don’t forget to pin it for later.
Just made the buns and they taste great but had a hard time free forming then very tacky can I put oil on my hands to form or on spatula they were very miss shaprd will try again.thanks
Hi Helen, so glad they tasted great! And yes, oiled hands is usually the best way to form any kind of dough that is sticky. Hope they’re prettier next time you make them, but at least you’ll know they taste wonderful, no matter their shape!
Jules – you just sent me to this recipe a few days ago and I wanted to tell you that it turned out GREAT! I used Gingerale, mixed by hand (but had a strong man do the last few mins!), and baked as a loaf in the oven and it is wonderful!!!!
That’s fantastic to hear, Kaely!!! So glad you had a strong man around to do the mixing for ya! Thanks for letting me know you loved the recipe!
Hey. I am curious if I were to use organic yeast if this would alter the outcome of the loaf. Rather than using a quick rise yeast.
Hi Sarah, I haven’t experimented much with organic yeast, so I’m afraid I cannot predict the outcome. I would think if you let it rise long enough in the right environment though, you would have success. Let me know if you try it!
My grandson can not have yeast either. Can I use baking powder and lemon juice as a raiser???
Hi Cheri, how sweet for you to be looking out for great recipes for your grandson! I don’t usually recommend using chemical leaveners in recipes that are written for yeast, but you could certainly try it if you’re up for experimenting! I would steer you towards my yeast-free bread recipe in my Bread Ebook or also found in Free for All Cooking, and make that recipe in bun pans or English Muffin rounds. As another alternative, I love this yeast-free flatbreads recipe with burgers!
OK – this should be it…a report on my latest loaf, just in case all this is helpful to folks.
I tried sprinkling the yeast evenly over the top of the mixture. I did NOT get the highly center this time … but I did end up with a slightly fallen top. Still delicious mind you, but of my several experiments, I think I will stick with putting the yeast in the center as that produced the result closest to what I am looking for.
To be honest – I would not even worry about it at all, but my mother in law always points out that the top is sunken. So…my plan is to make a traditional loaf for her and a Jules loaf for me.
I know…I shouldn’t be using my bread machine for gluten bread, but I do not have celiac disease, so I need not be totally GF.
Thanks again for the help! This is the yummiest bread recipe I have found!!
I have used this recipe in my bread machine twice. The first time, the top collapsed, but it tasted delicious. The second time, I reduced the amount of rapid rise yeast to 2 tsp. because I read online that a collapsed top means the yeast needs to be adjusted down. It still collapsed, and it did not bake well either as the bottom is “gluey”. I plan to go back to the first very yummy version. Any ideas on the collapsing top? I use almond flour instead of dry milk. It tastes amazing and makes me feel like this is the multi grain bread wheat breads I used to love. Hope you can help!
Hi Jacquie – using almond flour instead of dry milk powder is a pretty decent substitution, but sometimes subs can affect the outcome. More likely it’s the bread machine not cooking the bread long enough or the temp is off enough to set things awry. I’ve had enough bread machines and made enough loaves to tell you that it’s often the cause of the problem. Are you testing the bread with an internal thermometer to be sure the bread is totally cooked before removing the loaf? It should read 205-210F before you remove it. Some bread machines will let you add time if it’s not cooked; others you have to start a just bake cycle afterwards … and still others you have to take the loaf out and put it into a preheated oven to add time. The thermometer will be a great tool in helping you find out what else to do. The top collapsing and any rubbery parts at the bottom of the loaf indicate to me that it’s just not done cooking. Any other subs you used? That can sometimes be the cause. Read my post on baking with a breadmaker for more tips. I’m glad the taste was what you were looking for – it should be fairly easy to fix the other part to get it where it needs to be!
Thank you so much for getting back to me so quickly. I
just finished another loaf, being careful to use the same measurements exactly as I did the first time. I am out of ginger ale – so I used club soda and added the honey as advised. It just finished baking a little while ago, and I checked the temperature. It was 210 degrees. This time I let it cool down in the pan to avoid turning it over on its top, which could have contributed to my problems. The top has sunk only a tiny bit this time.
The center of the top is quite raised, with a slightly sunken trough around it. All three times have resulted in a raised circle in the middle (which eventually sunk a lot in the first 2 – but not nearly as much this time.) I wonder what causes the raised circle? It is in about the location where I put the yeast. I am used to making a divet in the flour and putting the yeast in the divet. Should I sprinkle the yeast evenly over the top of the batter instead? What do you think?
I am overall extremely happy with this loaf. So much so that I am donating my other bread mixes to the food pantry and have just ordered 3 more pounds of your flour. So glad that you offer free shipping on 3 or more pounds. I will be a regular customer!!!
Hi Jacquie – I think you’ve just figured it out! Since you’re using a bread machine, the raised circle is almost certainly an indication that the yeast is not being as evenly distributed as it could be. Bread machines are great, but they don’t mix as well as a stand mixer, for example. I often “help” my bread machine a little by using a rubber spatula to stir everything up better during the mixing process. Sprinkling the yeast around might help, as well. Additionally, if the yeast is concentrated in one area, that area will get more rise than the rest, often rising too fast, which can cause some collapse. So I think the combination of things you’ve already done, along with this yeast fix, should have you well on your way to wonderful GF loaves!
I’m so excited that the food pantry will benefit from your pantry clean-out! I advocate for doing that when folks go gluten-free, but certainly when you find something you like and want to stick with it, the food pantry will be the lucky recipient of your other mixes. And I’m truly glad that you have found a solution that makes you happy! Glad we could figure it out together!
I would like to use the Jules Bread Mix but was wondering if beer could be added to that recipe for the hamburger buns using the mix. How would I alter the recipe using the mix to do that?
I did make bread with the Jules Bread Mix and it was lovely. My grand daughter was home from college and went crazy over it!
Wow Sandi, you ask a great question! And now you have me curious – I may have to go try my bread mix with beer to see what happens! If you try it first, I would say (lucky that you’ve made it the “regular” way already to compare) that you may need to add more or less beer to get the dough to the proper consistency. Use your instincts and take good notes to see whether you think you’ve added enough or too much when you are done. Please let me know how your experiments go, in case you make it before I do!
Just tried this recipe in the breadmaker as bread- used club soda in it; YUM! (i have also tried the choc chip cookies, pancakes/waffle recipe, peanut butter pie recipe-ALL GOOD!)
Wonderful, Jen! You sound like a baker after my own heart, trying all these recipes! Have fun!!!
Hey Jules, I am currently in the UK and was wondering if you could offer a suitable gluten-free flour blend to substitute for yours until I can order some. I’d really like to try this recipe in the near future. Store-bought gluten-free breads are just so disappointing and experimenting on my own is costly and time-consuming.
Thanks so much;
Hi Kelly-Anne, I am not overly familiar with the blends available in the UK, but I know you can find suitable ingredients to make your own blend. I give several alternatives and a recipe to make your own in my newest cookbook, Free for All Cooking. I would suggest finding the ingredients and making a good blend yourself until you can get ahold of a sold pre-mixed blend. Hope that helps!
Just made these this afternoon and my husband and I both think they are delicious. Best thing ever to hold together a guacamole burger!!
We have a gluten free guest coming for labor Day Barbecue so I thought I would try these on a run through first. I only made half the recipe and used Ginger Ale and egg beaters and bought gluten free flour mix in our local Sprouts Market. I was worried at first as instead of the soupy batter like some, mine seemed a little too firm. They rose maybe a bit too much in the rings and my oven must be a bit too hot as they overcooked just a little and yes they did fall a bit. But, I have to say they turned out real good, not crumbly at all and even though I am not GF, I think they have more flavor than regular hamburger buns. They were real easy to make. I will make a whole recipe for our guest and I think that I am going to use these for MY hamburger as well. Going to try the beer bread as well as the guest will be here for 10 days and I am going to bake lots of stuff for them. Thanks so much.
Ron – so glad you tried them in advance — smart man! And what a nice thing to do for your guests!
I’ve made this bread from the recipe listed in your Bread, tips & techniques for begginer to intermediate bread bakers guide and I’m curious why the version in that guide excludes apple cider vinegar and the one above includes it. Do you recommend it with or without? I’ve been making it without and it’s turned out great. Thank you.
Hi Paula – the apple cider vinegar can help yeasted doughs to rise better, but if you have had no difficulty making the dough without the AC vinegar, keep up the good work! Know that if you have any troubles with rise, this addition will help. Glad you’re making good use of my Bread Baker’s Guide!!!
Did I miss something? This batter was like soup, woul not stay contained in the rings. They baked up hard and dry,very disappointing!
Really? That’s definitely not the way they ought to be! What kind of beer did you use? Did you measure it with a head on the beer or just the liquid? It sounds like there was too much liquid in your batter; although this batter is thin, it shouldn’t not have been soup-like and should definitely not have baked up dry. Try emailing us at [email protected] to walk through the recipe with you and see if that helps!
No matter what I do, the rolls or bread always fall after baking. I have tried leaving in the oven to cool, tried removing from the oven immediately, and tried leaving in the oven for a few minutes and then removing. Do you have any suggestions. I always use Estrella Damm Daura beer. I welcome any suggestions. thanks
Rich, do they fall so much that they are dense and not tasty anymore? Bread often falls a bit as it cools, but it can also mean that there is too much moisture in the recipe. You could try to dial the liquid back a bit, 1-2 oz at a time each time you make the recipe. You could also let them rise longer so the rise is slower which will help some too. Let me know how your experiments go!
Any chance one could substitute kombucha for the gf-beer? I have tons of homemade bucha brew right now, I’d love to be able to use it to make breads
I’d think that Kombucha would actually work here! Gingerale does, so give it a shot!
Can i use angry orchard hard cider? I wa not able to find any other gluten free beer iny area. Thank you
Noreen, I’m not familiar with this brand of hard cider. Is it carbonated? If not, try gingerale instead – that oughta work for you!
I have made these twice now. Once as a bun for our homemade smokies using our homemade amber beer and the second time as a burger bun for our homemade black bean burgers. Both times I formed them free hand on parchment paper. My husband words are unprintable. This is a fantastic recipe. I made my own flour mix but the buns are light, chewy, and moist, even 2 days after. Thanks Jules.
ooooh! Homemade amber beer-Wow! That sounds amazing, Terrie! So glad you’re enjoying the recipe and putting it to good use!!!
I used a lemon-lime soft drink and a little extra xanthan gum. I only had 4 muffin rings. Those turned out too high–filled them too much I guess. The rest of the dough/batter I plopped in blobs on the silicon baking sheet, wet my hands, and shaped them into buns. They didn’t spread out as they raised, and turned out exactly right. Tasted great and held up well as I ate my burger. Thanks for the great recipe.
I have tried to make your bread twice now once in a bread machine and once with a mixer. It has turned out very dense and it is not raising like others have described. When my batter is all mixed it is a very dense clump, not liquid at all. The flavor is great the texture is just off a bit. Just wondering if you might know what I am doing wrong. Thanks for your help!
Hi Lisa – why don’t you email us at [email protected] so we can walk through what you’re doing. I’m glad you’re enjoying the flavor, but if you’re using the beer bread recipe, it should be a wetter batter. Send us an email – we’ll help figure it out!
I need to bake some GF hot dog buns for Wednesday. I do not have your GF baking mix nor Jules a-p GF flour, and have not seen these in stores nearby. What shall I use? I have on hand: sorghum flour, white bean flour, brown rice flour, sweet rice and white rice flours, tapioca starch, amaranth flour, quinoa flour, potato starch, teff flour and potato flour (although I have yet to find a recipe that calls for the latter!)