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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 @The.Roasted.Root on Instagram!

How to Make Yeast-Free Gluten-Free Hamburger Buns |
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4.27 from 26 votes

Gluten-Free Hamburger Buns (Yeast-Free)

An easy recipe for gluten-free hamburger buns that is also yeast free. These buns are quick and easy to make!
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Main Dishes
Cuisine: American
Servings: 4 large buns
Calories: 394kcal
Author: Julia



  • 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!


Serving: 1of 4 | Calories: 394kcal | Carbohydrates: 64g | Protein: 8g | Fat: 12g | Fiber: 3g | Sugar: 3g

Recipe Rating

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Monday 7th of August 2023

Do you think this would work with just egg whites?


Monday 7th of August 2023

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!

Vicki Olson

Friday 14th of July 2023

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!


Thursday 20th of July 2023

I'm thrilled to hear they turned out well for you when they were made smaller! Thank you for sharing, Vicki! xoxo


Wednesday 16th of June 2021

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.

Amber Mund

Sunday 26th of March 2023

@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. ❤️


Saturday 10th of July 2021

@Julia, 'Easy' and 'fluffy', key words, along with 'quick'! thanks so much, these are a super handy option, great to have in the freezer.


Thursday 17th of June 2021

I'm so happy you like the buns, Debbie! I just love how easy they are to bake and how fluffy they turn out :D Many thanks for all the love! xoxoxo


Saturday 9th of January 2021

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).


Sunday 10th of January 2021

I'm so happy you liked the buns with the substitutions! Happy the egg replacement worked. Thanks for the sweet note! xoxo


Thursday 11th of June 2020

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!


Thursday 11th of June 2020

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 :D 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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