Great Gluten Free Hamburger Buns

We Found IT! a gluten free bun that is soft, smooth, as good as a regular bun(or better)! In fact, we know you will like it even more 😉

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Are you amazed by your amount of different gluten free burger buns? So was I. Don’t get me wrong, I am super happy with the options in stores, and a few of them are decent, but I have been hunting for ones that are soft, smooch, and doesn’t leave me craving for a wheat bun.

gluten free burger bun

Why is it OK for gluten free foods to not taste good?? My friends, you do not have to go without! I am nearly giddy with excitement to share this recipe with you because I have been working on it toooo long and finally hacked it!

WHICH FLOURS WORK WELL FOR THIS RECIPE?

Not all gluten free flours are created equal. We have many favorites (see our list here) and those favorites depend on what we’re baking! We know a lot of you are searching for one inexpensive flour blend that will work perfectly with every recipe, but we have yet to find that special blend 😉

To me and my family, it is worth it to keep a few gltuen free flour blends in the pantry so that our baked goods taste the very best they can.

There is one key to success that will impact this recipe, and that is the flour you use. I know you want to use what you have on hand and realize you might not have the one I recommend, but I have tried this recipe with multiple flours and, from thousands of episodes of recipe testing I know which ones will work.

These hamburger buns turned out soooooo much better when I made the recipe with gf Jules gluten free all-purpose flour. No, this post isn’t sponsored. But this is a flour that I highly recommend for any type of yeast recipes and it does wonders for these buns!

So grab a bag of gf Jules flour and thank me later 🙂 You can find gf Jules on Amazon or via their website.

HOW TO MAKE GLUTEN FREE HAMBURGER BUNS

I included the photos above to show the step-by-step process you’ll follow to make gluten free hamburger buns. Notice the texture of the dough, it should be too sticky to work with your hands which is why you’ll use water or oil to coat your work surface when shaping.

I recently invested in a hamburger bun pan which has worked so well! I love that it gives the buns a perfect rise and makes them exactly the right shape and size. If you don’t want to get a pan, feel free to just shape them and bake on a parchment-lined baking sheet.

This recipe is so easy, because you’ll add your dry ingredients, then wet ingredients to the bowl and only mix once.

Then, you’ll coat your working surface and hands in oil or water (keep extra on hand in case you need it) and divide the dough into 6 equal portions.

Shape each dough portion into a ball and then press lightly to flatten into a disc that is 1/2-3/4″ tall and place in your hamburger pan or on a parchment-lined baking sheet.

Cover it loosely with plastic wrap and let it rise in a warm place for 30-60 minutes until double in size, then bake!