Gluten Free Burger Buns

If you’ve struggled to find the best Gluten Free Burger Buns that are soft, flavorful, and hold up to all your favorite toppings, you’re not alone. Many gluten free buns end up dry or crumbly, but THIS recipe is a game changer. With a tender crumb, golden crust, and just the right amount of chew, these homemade gluten free burger buns are perfect for everything from backyard BBQs to quick weeknight dinners.

Recipe Ingredient Notes

Caputo Fioreglut: I highly recommend using Caputo Fioreglut for this Gluten Free Burger Bun recipe. It has a neutral flavor that won’t compete with your fillings, and the dough is easy to handle. Unlike many gluten free blends, Fioreglut provides excellent structure without being dense or crumbly. Note: Caputo Fioreglut contains gluten-free wheat starch, which is safe for those with Celiac Disease but not suitable for individuals with a wheat allergy. You can learn more about it here: What is Gluten-Free Wheat Starch?

Tapioca Starch: Tapioca starch (often called tapioca flour) adds a soft, slightly chewy texture that complements the structure of Caputo Fioreglut. It helps retain moisture and reduces the risk of the buns drying out too quickly, giving them a better shelf life.

Instant Yeast: While I usually prefer Active Dry Yeast, I use Instant Yeast to keep things simple. It can be mixed directly into the dry ingredients - no need to activate it in warm milk first. If you prefer using Active Dry Yeast, just be sure to activate it in warm milk before adding it to the dough.

Milk: I use whole milk in this gluten free bread recipe, but have also made it successfully with reduced-fat milk. The casein found in whole milk mimics gluten and helps to create the structure of the burger buns.

Milk Powder: This is an optional ingredient. During my test bakes, I found that adding some milk powder encourages better browning. Non-dairy milk powder (like coconut milk powder) will not help with browning.

Oil: During my test bakes, I found that a neutral oil like vegetable oil keeps gluten free burger buns soft and tender. This is because oil stays liquid at room temperature, unlike melted butter.

Whole Psyllium Husks: This ingredient helps combat the crumbly texture by providing structure and elasticity. It also gives the dough a more wheat-like feel, making it easier to handle and shape. I have only tested this recipe with Whole Psyllium Husks, which can be found in your local health food store. I have NOT tested this recipe with Psyllium Husk Powder.

Dough for Gluten Free Burger Buns

It is important to mention that the dough for gluten free burger buns is very different than "traditional" bread dough. So, do not be surprised if your dough looks more like cake or muffin batter. DO NOT add more flour! Trust me with this.

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the gluten free flour, tapioca starch, sugar, milk powder, psyllium husk, instant yeast, and kosher salt. Mix on low speed for about 30 seconds, or whisk by hand until everything is evenly combined.
2. Warm the milk in a microwave-safe bowl or small saucepan until it reaches a temperature of 120°F. Use a digital thermometer to check the temperature. Instant yeast can tolerate warmer liquids than active dry yeast, but make sure the milk isn’t hotter than 130°F — anything hotter can kill the yeast.
3. Add the egg yolk and oil to the dry ingredients.
4. With the mixer running on the lowest speed, slowly pour in the warmed milk. Once all the liquid is added, stop the mixer and scrape down the sides of the bowl and the paddle attachment to make sure everything is well incorporated.
5. Turn the mixer to medium-high speed and mix the dough for 2–3 minutes. As it mixes, the flour will hydrate, and the dough will begin to thicken.
6. Spray a flexible spatula with nonstick spray and use it to scrape down the sides of the bowl and shape the dough into a rough ball. Allow the dough to rest for 10 minutes.

Shaping and Proofing Gluten Free Burger Buns

Once the dough has rested for 10 minutes, it is time to shape it into buns. The dough will be a bit sticky, so I recommend lightly oiling your hands and the kitchen counter to make shaping easier.

1. Line a sheet pan with parchment paper and spray the paper with some non-stick cooking spray. This will keep the buns from sticking to the parchment paper.
2. Transfer the rested dough for hamburger buns onto a lightly oiled kitchen counter or work surface. I like to just give my kitchen counter a quick spritz with non-stick cooking spray. This will reduce the dough's stickiness.
3. Using a kitchen scale, weigh the entire dough and divide by FOUR - my portions typically weigh around 145 grams each. You can also eyeball this, but I like to keep my buns the same size so they all bake evenly.

4. Working with one piece of dough at a time, gently flatten it into a small disk. Then, bring the edges up toward the center, folding them in to form a rough ball shape.
5. Flip the dough over so the seam side is facing down and resting in the palm of your hand. Use both hands to gently roll and shape it into a smooth, round ball.

6. Arrange the dough balls on the prepared sheet tray, leaving space between each one. Gently press each ball down until it's about 3.5 inches wide and ¼ inch tall.
7. Once all the gluten free burger buns have been shaped, cover them with a clean tea towel or sprayed plastic wrap. Let the dough rise in a warm place until they have doubled in size and are puffy looking. This should take around 45 minutes to an hour, depending on how warm your kitchen is.

Baking Instructions for Burger Buns

1. Around 45 minutes into the proofing process, preheat your oven to 375°F. If you’re using your oven as a proofing spot, be sure to remove the rolls before turning it on.
2. Once the gluten free burger buns have doubled in size, gently brush them with an egg wash. I like to use an egg yolk mixed with a little water - this gives the buns a rich, deep golden color.
3. Sprinkle the tops with sesame seeds - or get creative with your favorite toppings! Poppy seeds, everything bagel seasoning, dried onion flakes… there are so many delicious options to try.
4. Bake the buns in the fully preheated oven at 375°F for about 20 minutes, or until they’re golden brown and their internal temperature reaches around 205°F. You can check this with a digital thermometer inserted into the center of a bun.
5. Once baked, remove the buns from the oven and let them cool on the sheet tray for 10 minutes before transferring them to a wire rack to cool completely.
6. Allow the gluten free burger buns to cool for an additional 15 minutes before using them for burgers.

Serving Ideas & Tips

• Classic Burgers: Load them up with your favorite protein - beef, turkey, chicken, or veggie patties - plus the usual suspects: lettuce, tomato, cheese, and pickles.
• Breakfast Sandwiches: Use the buns as a base for eggs, bacon, and cheese for a hearty, gluten-free breakfast option.
• Sloppy Joes or BBQ Pulled Pork: These buns hold up well to saucy fillings - just toast them lightly to prevent sogginess.

Storage & Freezing

Gluten Free Burger Buns are best enjoyed the day they’re baked, but they do keep well for a few days at room temperature.

Once completely cooled, store the buns in an airtight container or zip-top bag at room temperature for up to 2 - 3 days. For the best texture, slice them in half before serving and lightly toast or warm them in the microwave for about 30 seconds.

To freeze, ensure the buns are fully cooled. Place them in a freezer-safe bag or container, removing as much air as possible. For convenience, slice them in half before freezing and place a small piece of parchment paper between the halves to prevent sticking.

The buns will keep well in the freezer for up to 2 months. To reheat, thaw at room temperature or warm directly from frozen in the oven, air fryer, or toaster oven until soft and heated through.

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