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 whipping up a batch of 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 all-things gluten-free (or grain-free) bread.
Plus, making burger buns at home is super easy! I use my favorite gluten-free flour blend to keep the ingredients list small (see Recipe Adaptations section for other flour options). I go yeast-free, which not only eliminates the troubleshooting of yeast activation, but also cuts down on prep time.
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, cider vinegar, honey) to a mixing bowl. Also add all dry ingredients to a separate mixing bowl.
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 my gluten-free hamburger buns with minced onion and sesame seeds before baking. This is optional!
After baking, allow the buns to rest at least 10 minutes before slicing and using.
Use your burger buns as the fluffy carby caravan for all your delicious burgers.
Recipe Adaptations:
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. Use ½ cup millet and ½ cup 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.
How to Store Gluten-Free Hamburger Buns:
If you end up with leftover buns, simply place them in a zip lock bag and freeze them for up to 1 month. Thaw for 20 minutes at room temperature, then slice, toast and use!
Stay tuned for an epic burger recipe that features these buns! In the meantime, get your bun on!
Get your bun on!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these gluten-free hamburger buns, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Gluten-Free Hamburger Buns (Yeast-Free)
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!
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
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
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
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
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. ❤️
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
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!
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
These are so good!
Question: can these be made as a loaf of bread in a 9×5 dish?
Thank you