Fluffy and soft gluten-free hamburger buns that are also yeast-free. No waiting, kneading, or special equipment is necessary to make these easy GF burger buns!
Let’s face it – finding a good gluten-free hamburger bun is not the easiest thing you’ve done all day. But it can be!
I have found making my own homemade gluten-free hamburger buns is much more gratifying than putting the fate of my burger satisfaction in the hands of the store-bought version.
After making my own Paleo Everything Bagels a few weeks ago, I resolved homemade is the best when it comes to gluten-free rolls and breads.
Plus, making burger buns at home is super easy! All you need is a handful of basic ingredients.
I go yeast-free, which not only eliminates the troubleshooting of yeast activation, but also cuts down on prep time. There is no need to let the dough rise!
Let’s discuss the simple ingredients! Most grocery stores carry the full list.
Ingredients for Homemade Hamburger Buns:
Gluten-Free All-Purpose Flour or Regular All-Purpose Flour: Pick your favorite gluten-free flour blend, or use regular all-purpose flour.
I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, and have include alternative flour options below.
Ground Flax Seed: Used similarly as eggs to help bind the ingredients together.
Baking Soda and Baking Powder: The leavening agents that help the dough rise into fluffy perfection. Cider vinegar is added to activate the baking soda.
Large Eggs: Because we’re making a yeast free hamburger bun recipe, we need eggs to help with leavening. The eggs, flax seeds, and leavening agents are the team that replaces active dry yeast.
Milk of Choice: Use any kind of milk you like. I use unsweetened almond milk or oat milk but regular cow’s milk is great too.
Avocado Oil: A little fat brings moisture to the rolls to ensure they aren’t overly dry or crumbly.
Honey: The slightest touch of sweetness that is nearly imperceptible. Swap it out for pure maple syrup, regular cane sugar, or brown sugar if you’d like.
Sea Salt: A must add, or else the buns will taste bland.
Optional Additions: Minced onion, sesame seeds and/or poppy seeds for sprinkling on top
Recipe Customizations:
- If you’d like to make your own flour blend, replace the gluten-free flour blend with 1 cup rice flour, ⅔ cup potato starch, and ⅓ cup tapioca flour. You can also use arrowroot flour instead of tapioca starch. Use ½ cup millet and ½ cup brown rice flour instead of 1 cup rice flour. You have options!
- Double the batch to make more buns in one go. This recipe makes 4 large buns, but doubling the recipe requires no additional effort and then you have buns for days.
Now that we’ve covered the basic ingredients, let’s make this gluten free hamburger buns recipe!
How to Make Gluten-Free Hamburger Buns:
Summary: All we do is combine wet and dry forces and bake!
Add all the wet ingredients (eggs, milk, oil, apple cider vinegar, honey) to a large bowl. Also add all dry ingredients to a separate large mixing bowl. Note: if you have a stand mixer, you can prepare the gluten-free dough in a mixer fitted with the paddle attachment.
Whisk up the wet ingredients until well-combined. Stir together the dry ingredients until well-combined.
Pour the wet mixture into the mixing bowl with the flour mixture and stir well.
Beat vigorously by hand (or with an electric hand mixer) for two minutes.
Spoon the hamburger bun dough into a burger bun pan (also known as a muffin top pan or a cinnamon roll pan) or English muffin rings.
I like to sprinkle the top of the dough with minced onion and sesame seeds before baking. This is optional! There’s no need for an egg wash!
After baking, allow the buns to rest at least 10 minutes before slicing and using.
Bake at 375 for 20-24 minutes, or until the tops are golden brown.
Use your burger buns as the fluffy carby caravan for all your delicious burgers.
Storage Options:
If you end up with leftover buns, simply store them in an airtight container or a zip lock bag at room temperature for up to 2 days. Or, refrigerate for up to 5 days.
Freeze buns in a zip lock bag up to 1 month. Thaw for 20 minutes at room temperature, then slice, toast and use!
The next time burgers are on the menu, no need to skip the buns for a lettuce wrap! These gluten-free burger buns are here to support your love for burgers in all their fluffy glory!
They are the perfect size buns for a 1/3 to 1/2 pound hamburger, just like store-bought buns.
Looking for amazing recipes to put your GF burger buns to use? Here are some of my top picks.
Where to Use Burger Buns:
- Healthy Sloppy Joes
- Air Fryer Hamburgers
- Chicken Burger Patty Recipe
- Avocado Stuffed Turkey Burgers with Chipotle Aioli
- Baked Salmon Burgers
Get your bun on!
Yeast Free Gluten-Free Hamburger Buns
Equipment
Ingredients
- 2 cups gluten-free all-purpose flour *
- 2 Tbsp ground flax seed
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 1 cup non-dairy milk I use unsweetened almond
- 2 large eggs
- 2 Tbsp avocado oil
- 1 Tbsp cider vinegar
- 2 tsp honey
Instructions
- Preheat the oven to 375 degrees F and bring out your hamburger bun (or muffin top) pan or English muffin rings. As long as the pan is non-stick, you won’t need to spray it with oil.
- In a mixing bowl, stir together all of the dry ingredients (gluten-free flour through sea salt).
- Whisk together the remaining (wet) ingredients in a separate mixing bowl (non-dairy milk through honey).
- Pour the wet mixture into the mixing bowl with the dry mixture and stir well to combine. Beat vigorously for 2 minutes by hand or with a hand mixer.
- Spoon the hamburger bun dough into the mold. Sprinkle with minced garlic and sesame seeds. Bake on the center rack of the oven 20 to 24 minutes, or until buns are baked through and golden-brown.
- Allow buns to sit 10 minutes before removing from the pan. Slice buns in half and use for your favorite burgers!
Hello Julia…
I use better batter basic gluten free flour. Do you think I could use this to replace Bobs gluten free flour?
Thank you❣️🍞😍🍔
These are so good!
Question: can these be made as a loaf of bread in a 9×5 dish?
Thank you
I’m going to try this recipe in a loaf pan. Also, I don’t have flaxseed meal so I’m wondering if an extra egg will suffice.
Hi Ameerah! I haven’t tested the recipe without the flaxseed so I can’t be too sure how the recipe would turn out but I think you could just add another tablespoon of flour and be good to go. I don’t think you’d need to add another egg 🙂 Let me know how they turn out! xo
Made them tonight. Very surprised by how fast it was to put them together. For me 350 in the oven worked best for about 15/17 minutes. They were really soft too. There was a mild baking powder taste though. But maybe I’ll add a little less next time.
Also is the honey necessary? I was wondering if I could omitt it the next time I made it?
Thanks again for the great recipe
I’m thrilled you enjoy the hamburger buns, Sophia! I love how they turn out too. You should be fine omitting the honey. The function it serves is to make the buns appear golden-brown but it isn’t enough to bring much sweetness. In this sense, if you’re okay with the buns being more of a cream color versus golden, skip away! xoxo
Do you think this would work with just egg whites?
Hi Kelli! I think they would probably work with just egg whites but I haven’t tested it myself. If you try it, use 1/2 cup of egg whites to be sure you’re getting the right amount of liquid. Hope you enjoy!
Great recipe! My only issues is that I think they’re way too big, so I made them into 6 buns and it was perfect! Great lift!
I’m thrilled to hear they turned out well for you when they were made smaller! Thank you for sharing, Vicki! xoxo
Love this recipe! I bought the recommended pan and I love it too! Since I have a yeast allergy this was perfect for me. I can have a sandwich now. Thank you.
I’m so happy you like the buns, Debbie! I just love how easy they are to bake and how fluffy they turn out 😀 Many thanks for all the love! xoxoxo
@Julia, ‘Easy’ and ‘fluffy’, key words, along with ‘quick’! thanks so much, these are a super handy option, great to have in the freezer.
My thoughts exactly! Thanks, Jen! xoxo
@Debbie, do you use distilled vinegar instead of apple cider vinegar? What oil do you use?
I ask because I have a yeast allergy too and ACV contains yeast, as does avocado oil.
I typically use sunflower oil instead of avocado, and the only safe vinegar is distilled. ❤️
These were pretty good. They were super soft and rose a lot. I had to use an egg replacer because I am allergic to eggs. I did decrease the baking soda and still found them too salty (but that always happens with baking soda and baking powder when I follow recipes like pancakes.) As I am looking at the recipe, I see that I forgot the baking powder 😮 Well they were still very good and really still rose a lot. I just got tested for allergies and am allergic to yeast and wheat(and the eggs) and so I have been depriving myself of bread til I figure out what I can eat and I am honestly very happy with these so thank you very much! I’ve had some flops trying to make cookies and things without wheat flour. This is definitely a win!👍 (even if I didn’t follow it to a T).
I’m so happy you liked the buns with the substitutions! Happy the egg replacement worked. Thanks for the sweet note! xoxo
I want to make gf buns everytime we have burgers, which is often (salmon, turkey, veggie… The options never end). I never remember until an hour before I plan on eating. So my bf gets a normal burger on a non-gf bun and I get a burger on breadmaker gf sliced bread. It’s NOT the same. This recipe has changed the game. No rising time. No kneading. 25 min from start to finish for big, fluffy buns that will hold up well with lots of toppings. I followed the recipe exactly and used 4 spots in a mini pie pan. They are the perfect size and even though they rose really high, it won’t matter. I added about 1/2 a tbsp of Italian seasoning to the mix as I do with all my gf bread. Great flavor. It does taste a little bit salty which could be due to using regular Morton’s salt instead of sea salt. Not a deal breaker though. Thanks for the awesome recipe!
Hi Liz,
I’m so thrilled to hear you’re a fellow burger lover and that the recipe is working out for you! Thanks so much for your sweet note! I appreciate the kind words and you taking the time to give your feedback 😀 I would agree the saltiness is from the Morton’s…I find sea salt is less salty than regular table salt 😉 Enjoy all the burgers and thanks so much again for your comment! xoxoxo
How important are the flaxseeds? Can I omit them and have this recipe still work out ok?
Hi Judy,
The ground flax seed does provide a binding property to the hamburger buns, but they will still work without them 😀 Hope you enjoy!! xo
Hi we love your recipes! Have you tried making these with flax eggs? Would this be possible? Thank you
Hi Patricia!
I haven’t tried the burger buns with flax eggs yet, but I do believe it would work! You may need to increase the bake time an additional 5 to 10 minutes or so, and just be aware the buns won’t fluff up quite as much. Let me know how it goes! xo