Gluten Free Hamburger Buns

by Lyndall Kriedemann

These homemade gluten-free hamburger buns are low effort with a consistently flavorful and fluffy result. I'll never go bun-less again!

Ingredients 

Dough

  • 3 1/4 cups Glutagon all-purpose flour with xanthan gum recommended for yeast baking 
  • 2 tablespoons granulated sugar
  • 1 tablespoon instant yeast
  • 1 1/4 teaspoons salt
  • 1 1/4 cups water, lukewarm
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs

Topping (Optional)

  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon sesame seeds or poppy seeds
  • 1 tablespoon unsalted butter, melted

Instructions 

  1. In a large mixing bowl, combine the gluten-free flour, sugar, instant yeast, and salt.
  2. Add the water, melted butter, and eggs to the dry ingredients. Mix until a sticky dough forms, about 2-3 minutes.
  3. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for about 1 hour until doubled in size.
  4. After the dough rises, deflate it gently and divide it into 6 equal portions. Shape each portion into a ball and place them on a parchment-lined baking sheet.
  5. Cover the shaped buns and let them rise for another 30-45 minutes until slightly puffed up.
  6. Preheat your oven to 175°C.
  7. Before baking, brush the tops of the buns with egg wash and sprinkle with sesame seeds or poppy seeds, if desired.
  8. Bake the buns for 15-20 minutes until golden brown. Remove the buns from the oven and brush the tops with melted butter.
  9. Let the buns cool on a wire rack before slicing and serving.

Notes

  • Use room temperature ingredients for the best results. Cold ingredients have a tendency to clump up and won’t incorporate evenly. Plus, the yeast needs a warm environment to properly activate.
  • Measure the flour using the spoon-and-level method. Scooping flour directly from the bag compacts it in the measuring cup, which can add too much flour to the dough and cause the buns to turn out dry and dense.
  • Don’t overwork the dough, or the buns will turn out dense!
  • Adjust the rise time according to the temperature of your kitchen. If it’s warm, you’ll need a shorter rise. If it’s cold, you’ll need a longer rise. We’re looking for the dough to double in size.
  • To store: Homemade gluten-free hamburger buns are best enjoyed fresh on the day they’re made. However, they can be stored in an airtight container at room temperature for up to 2-3 days. Reheat before serving to freshen them up.
  • To freeze: You can freeze the buns for up to 3 months. Allow them to cool completely, then place them in a freezer-safe bag or container. Thaw at room temperature and reheat before serving.
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