Gluten-Free Hamburger Buns (Yeast-Free)

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!

How to Make Yeast-Free Gluten-Free Hamburger Buns - an easy recipe for gf burger buns that requires very little time and no special kitchen tools |

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 Yeast-Free Gluten-Free Hamburger Buns |

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.

How to Make Yeast-Free Gluten-Free Hamburger Buns |

Whisk up the wet ingredients until well-combined. Stir together the dry ingredients until well-combined.

How to Make Yeast-Free Gluten-Free Hamburger Buns |

Pour the wet mixture into the mixing bowl with the flour mixture and stir well. 

How to Make Yeast-Free GF Hamburger Buns |

Beat vigorously by hand (or with an electric hand mixer) for two minutes.

How to Make Yeast-Free Gluten-Free Hamburger Buns |

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.

How to Make Yeast-Free Gluten-Free Burger Buns |

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 Make Yeast-Free Gluten-Free Hamburger Buns |

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 @TheRoastedRoot on Instagram!

How to Make Yeast-Free Gluten-Free Hamburger Buns |

Gluten-Free Hamburger Buns (Yeast-Free)

Course: Side Dish
Cuisine: American
Keyword: bread, burger, gluten free, hamburger buns, yeast free
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 4 large buns
Calories: 394 kcal
Author: Julia

An easy recipe for gluten-free hamburger buns that is also yeast free. These buns are quick and easy to make!




  1. 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.

  2. In a mixing bowl, stir together all of the dry ingredients (gluten-free flour through sea salt).

  3. Whisk together the remaining (wet) ingredients in a separate mixing bowl (non-dairy milk through honey).

  4. 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.

  5. 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.

  6. Allow buns to sit 10 minutes before removing from the pan. Slice buns in half and use for your favorite burgers!

Nutrition Facts
Gluten-Free Hamburger Buns (Yeast-Free)
Amount Per Serving (1 of 4)
Calories 394 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 64g21%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. Patricia

    Hi we love your recipes! Have you tried making these with flax eggs? Would this be possible? Thank you

    1. Julia Post author

      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

    1. Julia Post author

      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

  2. Liz

    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!

    1. Julia Post author

      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


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