Erin’s Recipe Rundown
Texture: Pillowy and golden brown with a tender crumb.
Taste: Mildly buttery — perfect for burgers and sandwiches!
Ease: One of the easiest yeast breads you’ll ever make! Just allow time for rising.
Top Tips: This is a very wet dough so I like to use a mini round cake pan to make shaping and baking easy!
Recommended GF Flour: This recipe was specifically developed to work with King Arthur Gluten-Free Bread Flour. No other gluten-free flour blend will produce the same results!
Would I make these again? Absolutely, yes! This recipe will take you back to the days when hamburgers came on airy, yet sturdy buns. No more dry, crumbly gluten-free disappointments!
xoxo erin
This post is sponsored by King Arthur Baking Company.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free hamburger buns. Jump to the recipe card below for the exact measurements.
- Gluten-free bread flour: Gluten-free bread flour is a key for this recipe! I highly recommend King Arthur Gluten-Free Bread Flour to get the perfect rise and texture!
- Milk powder: The whole milk powder does something magical to this dough! It adds flavor and helps the buns to bake up golden brown.
- Eggs: Not all yeast breads use egg, but they’re necessary in these gluten-free buns to bind the dough. Without the eggs, they can easily become dense.
How to Make Gluten-Free Hamburger Buns
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
I like to make the dough using a stand mixer with a paddle attachment. Fully mixed, the dough will look like thick cookie dough. That’s totally normal and what you want! That means they’ll bake up nice and light.
Since it is such a wet dough, I’ve found that it works best in mini round cake pans oiled with cooking spray. Once you portion the dough into the pan, wet your fingers and smooth the tops of the buns so they bake evenly rounded on top.
Let the dough rise in a warm place wrapped in oiled plastic wrap until it is visibly puffed up. It will usually take up to 1 hour, then you can move forward topping the buns with the egg wash and sesame seeds (optional).
Just like that, you’ll have delightfully airy gluten-free hamburger buns!
Try this recipe with these gluten-free smashburgers and this gluten-free smashburger sauce! You may also like these Blackstone fried potatoes.
More Recipes Using Gluten-Free Bread Flour
- Gluten-Free Dinner Rolls
- Gluten-Free Naan
- Gluten-Free Crescent Rolls
- Gluten-Free Cinnamon Rolls
- Gluten-Free Monkey Bread
- Gluten-Free Hot Cross Buns
- Gluten-Free Orange Rolls
Gluten-Free Hamburger Buns
Ingredients
Dry Ingredients
- 4 cups (600g) King Arthur Gluten-Free Bread Flour
- ⅓ cup (43g) dried whole milk powder
- 3 tablespoons granulated sugar
- 2¼ teaspoons instant yeast
- 2 teaspoons kosher salt
- 1¼ teaspoons baking powder
Wet Ingredients
- 2 cups (480ml) warm water
- 3 large eggs
- 5 tablespoons (70g) butter melted
Egg Wash
- 1 large egg
- 1 tablespoon water
- pinch of kosher salt
- sesame seeds for topping
Instructions
- Spray a standard mini round cake pan with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free bread flour, milk powder, sugar, instant yeast, salt and baking powder. Mix to combine.
- With the mixer running on low, slowly add the water, eggs and melted butter. Increase the speed to medium and mix for 3 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl and mix again until well-combined.
- Using an oiled kitchen scoop or large spoon, portion the batter evenly into the prepared mini cake pan. Use wet fingers to smooth the tops of the buns.
- Cover with oiled plastic wrap and let rise in a warm place for 45-60 minutes.
- In a small bowl, whisk together the egg, water and pinch of salt for the egg wash.
- Using a pastry brush, lightly brush the buns with egg wash. Sprinkle with sesame seeds if desired.
- Preheat the oven to 350°F. Remove the plastic wrap. Bake for 24-26 minutes, until the buns begin to turn golden brown.
- Remove from the oven and turn the buns out onto a wire rack to cool completely. Slice and serve.
the best bread I’ve tried! is tasty and isn’t dry! it’s perfect, thank you very much!!
Hi Josefina, love hearing that! Thanks so much for the review and so glad you enjoyed it!
I don’t have mini cake pans. I do have what another gf maker calls “muffin top” pans. They’re shorter than any cake pan. Would those work for this recipe?
I’m also waiting for comments from people who have made this. I’m loathe to try yet another bread recipe and buy yet another *expensive* flour blend. I have tried *so many* recipes. The only one I’ve tried and has worked has so much sugar it.
Hi Jeanne, that should work, you’d just want to be careful to not overfill. You may also need to reduce the baking time since they are shallower than the mini cake pans. We hope you enjoy the hamburger buns!
What product recommendations do you have for dairy free options? Is Myokios butter okay? Can I use regular coconut milk that isn’t powered? Thank you!
Hi Julianne, we haven’t tried any dairy-free substitutions for these hamburger buns, but we’d love to hear how they turn out! Dried whole milk powder is an important part of the consistency here, so I’m guessing coconut milk would change the texture. Good luck!
can I use whole milk instead of whole milk powder
Hi Caliana, we highly recommend the whole milk powder for best results. We haven’t tested using regular whole milk ourselves, but if you give it a try, make sure the milk is warm and use it to replace both the milk powder and warm water. We’d love to hear how it goes!
I just made these and they are amazing. I would like them smaller, though. Would they bake as well if I used two baking tins to make 10 or 12 from this recipe?
Hi Robyn, we’re so glad you liked the recipe! We haven’t tried that, but it may be possible. You’d need to reduce the baking time, but we’d recommend keeping the oven temperature the same. If you decide to give it a try, we’d love to hear how it goes!
Can I use KA GF flour, NOT THE bread flour? The Bread flour still has some gluten in it, and it bothers my friend….will I get the same results?
Hi Liz, unfortunately this recipe was specifically designed to work with the KA GF bread flour. The KA GF Bread Flour is certified gluten-free and does not contain gluten, but it does contain GF wheat starch which can definitely be a problem for some. We’re sorry, but no other gf flour blends will produce the same results with this one.
I made these yesterday and they were very dense and heavy. I doubled the recipe, could this be the problem? I would love your insight on what I did wrong.
Hi Natalie, we’re sorry you had this experience! Did you us the King Arthur GF Bread Flour? No other flour blend will produce the same results. Beyond that, doubling the recipe can cause texture problems if the dough was too crowded in the bowl to where it didn’t mix and/or rise evenly. Overcrowding in the oven can also add to this issue. We hope these ideas help and your next batch goes much better!
I have silicone pans made for burger buns that have ventilation holes in the bottoms of each well. Could I use those pans for this recipe, or is the dough too wet?
Hi Mary Beth, this dough resembles thick cookie dough rather than typical bread dough so we would be afraid that it’s too wet for that style of pan unfortunately. If you decide to give it a try though, we’d love to hear how it goes! Happy baking!