The Best Gluten free Hamburger Buns
Soft, fluffy & airy crumb—these are the best gluten free hamburger buns that you can make at home from 7 simple 7-ingredient dough. The dough requires 1 rise time and is ready in about 2 hours. For best success, review recipe notes, use a kitchen scale and liquid measuring cup to weigh your ingredients, and step-by-step photos (above) before starting.
Servings 4 buns
Calories 285.5kcal
Ingredients
- 120 grams (½ cup) Whole Milk, warmed to about 110°F (43°C)
- 15 grams (1 tablespoon) White sugar
- 5 grams (5 teaspoon) Active or Instant Yeast
- 180 grams (1 ½ ) gluten-free bread flour blend
- ½ teaspoon (4 grams) Salt
- 1 medium egg
- 14 grams (tablespoon) Butter
- For wash & topping: One medium egg and 1 teaspoon honey, plus two tablespoons of sesame seeds for sprinkling.
Instructions
- Prepare the dough: Whisk the warm milk, yeast, and 1 tablespoon sugar together in a small mixing bowl. Loosely cover and allow to sit for 10-15 minutes, until the yeast activates and becomes foamy.
- Make the dough: Add the gluten-free bread flour, salt, butter, egg, and the prepared yeast mixture to the bowl of a stand mixer. With the dough hook attachment, mix on medium speed for 4-5 minutes until all ingredients come together, scrape down the sides of the bowl with a silicone spatula to ensure everything is thoroughly combined. The dough should be smooth, sticky, and just slightly elastic. *If you do not own a stand mixer, you can do this step in a large mixing bowl, mix all ingredients together with a wooden spoon/silicone spatula. It will take some effort and muscle.
- Rest: Lightly grease a bowl with oil or non-stick spray. Shape the dough into a ball and Transfer it in the bowl, turning it to coat all sides in the oil to prevent it from drying out. Cover the bowl with plastic wrap or aluminum foil. Allow the dough to rest for 15-20 minutes at room temperature. Rest time allows the dough to fully absorb all the liquids and makes it easier to handle and shape.
- Grease a half baking sheet, or your oven baking sheet, or line with parchment paper.
- Shape the rolls: You do not need to flour your work surface as the dough is already greased! Transfer the dough to your work surface. Divide the dough into 4 pieces, roughly 3.3 ounces or 95 grams each, but don’t worry about making them exact. A bench scraper is always helpful for cutting dough. Shape each piece into a smooth ball and arrange on the prepared baking sheet. Gently flatten the dough balls with the palm of your hand into a 3-inch (7-8 cm) wide circle.
- Rise: Cover shaped gluten free hamburger buns with a kitchen towel, plastic wrap, or aluminum foil. Allow to rise in a relatively warm environment until doubled in size and puffy, about 60-90 minutes. If your kitchen is cold, place the baking sheet in a turned-off oven and put a cup of boiling water in the bottom. The ideal rise temperature is 78 degrees Fahrenheit (26 degrees Celsius). To check if your dough bun has risen properly: Gently and quickly press your finger into the side of the dough bun about 1/4 inch (0.5 cm) deep, then immediately pull your finger away. If the dough bun slowly fills back, the dough is ready to bake.
- When the buns are ready, adjust the oven rack to the lower position and preheat the oven to 355°F (180°C).
- Wash & Topping: Combine 1 egg with 1 teaspoon of honey for an egg wash. Using a pastry brush, brush the mixture over each bun and sprinkle with sesame seeds.
- Bake the burger buns: Place the half sheet and bake for 16-17 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent with aluminum foil. Allow burger buns to cool on a wire rack for a couple minutes before slicing.
Notes
The temperature when I made this recipe: 73 Fahrenheit (23 Celsius).
Flour: I use King Arthur gluten-free bread flour for this recipe, but feel free to substitute it with Caputo gluten-free flour, or your favorite gluten-free flour blend. Just make sure the blend already includes Psyllium and Xanthan Gum, or you will need to add them yourself.
yeast: I usually use instant yeast, but you can use active dry yeast. There's no change to the preparation method, but expect the rise times to be slightly longer.
Special Tools (affiliate links): | Kitchen Scale & liquid measurement cup or Measuring cup & spoons | Stand Mixer / Wooden spoon or silicone spatula & Glass Mixing Bowl | Half Baking Sheet | Pastry Brush | Wire Rack.
Can I turn this recipe into a gluten-free hot dog? Absolutely, prepare the recipe as directed until step 5. Divide the dough into 4 equal pieces then roll each out to about a 6-inch length, and then pinch the seams (sides and ends) closed. Place the hot dog buns on the prepared half sheet and let rise for 60-90 minutes. There are no other changes to the remaining steps. Continue to follow the recipe as written above. The baking time is the same as for hamburger buns.
