Gluten-Free Hamburger Buns

Gluten Free Breads | 0 comments

I have tried a couple of times to make gluten-free hamburger buns trying different recipes I have found online, and they looked good when they came out of the oven, but they kind of collapsed as they cooled. I have also had this problem with gluten-free breads. I am thinking maybe there is less consistency in gluten-free flours as there is in wheat flours, so what works for the recipe poster is not working for me. So I tried this recipe, which I created from other recipes that I tried, adding more flour than the original recipes called for, and I finally had a nice sturdy bun.

This is the gluten-free all-purpose flour blend recipe.

Gluten-Free Hamburger Buns

Joan Donogh
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 buns


  • 1 cup warm water 110 degrees F.
  • 1 tablespoon honey
  • 2 1/4 teaspoons 1 package active dry yeast
  • 1 3/4 cups all purpose gluten-free flour
  • 1/2 cup oat flour
  • 1/4 cup ground flax meal
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum in addition to what is already in the flour blend
  • 2 large eggs room temperature
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons butter melted


  • Mix water and honey in a small bowl, or 2 cup measuring cup. Sprinkle yeast over and stir. Set aside to allow the yeast to proof while you mix your dry ingredients.
  • Spray pan with non-stick cooking spray. I use a muffin top pan that makes 6 muffin tops (or hamburger buns) but you could probably also make them on a baking sheet.
  • In the bowl of your stand mixer, add all-purpose flour and oat flour, flax meal, salt, and xanthan gum. Mix on low speed to combine.
  • In another bowl, whisk eggs, add vinegar and butter. Stir in proofed yeast mixture.
  • With mixer running on low, slowly pour the wet ingredients into the mixer bowl. When combined, increase the mixer speed to medium, and beat for 3 or 4 minutes until well combined and smooth.
  • Scoop out scoops of dough into the prepared pan. I used a 1/3 cup spring loaded scoop (similar to an ice cream scoop) to make 6 hamburger size rolls.
  • Set the pan in a warm spot to rise. I had been baking cookies and my oven was hot, so I just placed the pan on top of the stove.
  • When they have almost doubled in size, preheat the oven to 375 degrees F.
  • Place the pan in the preheated oven and bake for 20 - 25 minutes until they are lightly browned. You can also test for doneness with an instant read thermometer - 208 degrees F means they are cooked through.
  • Remove from oven and carefully transfer the rolls to a wire rack to cool.
  • Best served the same day, or frozen to preserve freshness.


You can also shape these into 6 hot dog buns. When I make hamburger buns, I like to add 1/3 cup of raw, unsalted sunflower seeds to the batter after it has been mixed - mix for another 30 seconds to mix them in.


Gluten-Free Hamburger Buns

Gluten-Free Hamburger Buns


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