Gluten Free Hamburger Buns

Fresh from the oven, homemade gluten-free hamburger buns that are soft, fluffy, and absolutely delicious! These buns are made with love, using a special blend of gluten-free flours and a touch of yeast to create the perfect base for your favorite burger creations.

Ready Time

2 hrs 20 mins

Yields

7 servings

Ingredients

1 1/2 cups gluten-free all-purpose flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon sugar
1/2 teaspoon salt
1 packet active dry yeast
1 cup warm water
1 large egg
2 tablespoons olive oil

Instructions

Start by combining the gluten-free flour, potato starch, tapioca flour, xanthan gum, sugar, and salt in a large mixing bowl.

Whisk the ingredients together until they’re well combined.

In a separate bowl, proof the yeast by mixing it with the warm water.

Let it sit for 5-10 minutes until it becomes frothy and bubbly.

Add the yeast mixture to the dry ingredients and stir until a shaggy dough forms.

Beat in the egg and olive oil until the dough comes together in a sticky ball.

Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until it’s doubled in size.

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Punch down the dough and divide it into 7 equal pieces.

Shape each piece into a ball and then flatten it slightly into a disk shape.

Place the buns on the prepared baking sheet, leaving about 1 inch of space between each bun.

Cover the buns with plastic wrap and let them rise for another 30-40 minutes.

Bake the buns in the preheated oven for 15-20 minutes, or until they’re golden brown.

Remove the buns from the oven and let them cool on a wire rack before serving.

Notes

Make sure to use a high-quality gluten-free flour blend that contains a mix of rice flour, potato starch, and tapioca flour for the best results.

If using a gluten-free flour blend that doesn’t contain xanthan gum, you may need to add an extra 1-2 teaspoons of xanthan gum to help with texture and structure.

Don’t overmix the dough, as this can lead to tough buns.

Stop mixing once the ingredients come together in a shaggy ball.

Let the dough rise for at least an hour to allow the yeast to fully activate and the dough to double in size.

Use a light hand when shaping the dough into balls and disks, as over-handling can cause the buns to become dense.

Keep an eye on the buns while they’re baking, as they can go from perfectly golden to burnt quickly.

Let the buns cool completely on a wire rack before serving to prevent them from becoming soggy.

These buns are best consumed within a day or two of baking, as they tend to dry out quickly.

You can also freeze the buns for up to 2 months and thaw them at room temperature or reheat them in the microwave when you’re ready to use them.