Gluten-Free Hamburger Buns

hamburger bun turned upright on top of a baking dish.

Meaningful Eats

6 buns

If you eat gluten-free and want a truly delicious gluten-free hamburger bun, you’re in the right place. These buttery, fluffy buns can be on your table in under 2 hours!

Thanks to King Arthur Gluten-Free Bread Flour, these buns are easy to make and bake up beautifully every time.

Course Dinner, Lunch

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 25

Rising time 1

Total Time 1 45

Author Erin Collins

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.

Notes

Gluten-Free Flour: King Arthur Gluten-Free Bread Flour is required to achieve these easy, soft hamburger buns. Other gluten-free flour blends will not work.

Dairy-free: Use coconut or soy milk powder and vegan butter in place of the whole milk powder and butter.

To Make-Ahead: Make the dough, portion into the prepared pan, and smooth tops with wet fingers. Cover with oiled plastic wrap and refrigerate overnight (no more than 24 hours). The next day, let the dough sit out at room temperature for 60-90 minutes (until they've clearly puffed up) and then continue with the egg wash and baking.

To Store: Store cooled buns in an airtight container at room temperature for up to 3 days.

To Freeze: Let cool completely, then wrap individually in plastic wrap, and place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes or in the fridge overnight.

Nutrition