Gluten Free Hamburger Buns

These soft pillowy gluten free hamburger buns are perfect for your favorite sandwich filling.

gluten free hamburger buns

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What You Need:

Brown Rice Flour: I buy brown rice flour in bulk for $1.06 a pound. I do not grind my own rice flour because the Vitamix does not get it fine enough. You can find brown rice flour in your local grocery store, health food store, or online.

Sorghum Flour: I buy sorghum in bulk and grind it in my Vitamix blender to make flour. This way it cost me $1.02 per pound. If this is not an option for you, you may be able to find it in your local grocery store, health food store, or online.

Tapioca Flour: I highly recommend Anthony’s Brand Tapioca Flour for this recipe.

Psyllium Husk: Use Anthony’s Brand Whole Psyllium Husk. Be aware that some brands of psyllium husk give your baked goods a purple or grey color to the dough. It tastes good but it just isn’t pretty. Anthony’s brand does not do this to your bread.

Baking Powder: Use baking powder that does not contain aluminum and is gluten free. Baking powder helps gluten free bread rise.

Sea Salt: I use Himalayan Pink Sea Salt, but you can use any type of sea salt. Stay away from table salt that has iodine and other additives.

Yeast: Active Dry Yeast is used in this bread recipe to give it rise and that traditional yeasty bread flavor. If you buy your yeast in bulk like I do be sure to store the excess in the freezer. Keep a little jar in the fridge to use in your regular baking. This way your yeast won’t die from the heat of the summer or from not using it fast enough.

Honey: Any honey will do, but I love to buy honey in bulk for the best price. Honey feeds and activates the yeast.

Eggs: Eggs aid in the rise and texture in gluten free baking. If you can, use local farm fresh eggs.

Butter: Butter is used for the oil in this recipe, but I have used coconut oil, sunflower oil, or butter and they all work just the same.

Whole Milk: I always recommend whole milk and that is what is used in this recipe.

Gluten Free Hamburger Buns

First, preheat your oven to 425 degrees Fahrenheit.

Next, line a cooking sheet with parchment paper and set is aside for future use.

Proof the yeast by adding 2 1/2 tsp of dry active yeast to 1 1/2 cups of warm water and 1 tbsp of honey. Wisk them together until thoroughly combined. Set this mixture aside to use in a moment. You will know your yeast is activated when there are bubbles and foam on the surface.

In the meantime weigh out the brown rice flour, tapioca flour, sorghum flour, and psyllium husk using a kitchen scale.

Add each flour and psyllium husk to a large mixing bowl. Then add the baking powder, and sea salt. Stir with a whisk to thoroughly combine the dry ingredients.

NOTE: Many recipes call for putting psyllium husk into water to form a gel then add it to the ingredients. I have not had good success with this method. I always end up with little gel bits in my dough. The psyllium gel never incorporates correctly, and I do not like the look of it. So, this is why I place the psyllium husk with the dry ingredients.

gluten free hamburger buns

Add the eggs, milk, 2 tbsp. melted butter, and yeast/water/honey mixture to the dry ingredients.

Use a hand mixer to beat the dough for five minutes. This ensures that all the ingredients are fully combined, and the psyllium husk is activated, and it also whips some air into the dough.

The dough will be like runny pancake batter at first, but the more you mix the thicker it will become.

gluten free hamburger buns

Afterward set the dough aside to rest for 10 minutes. This step allows the dough to hydrate completely and makes the dough easier to work with.

gluten free hamburger buns on the cooling rack.

Shape the Gluten Free Hamburger Buns

First scrape the dough out onto a floured surface (I use brown rice flour for this step).and cut the dough into ten equal pieces.

Next, with both of your hands, gently press the dough in a counterclockwise direction, until you form a round ball.

shape the gluten free hamburger bun dough into a ball

Lastly press the dough down until it is the size of the palm of your hand. Place the dough onto the parchment paper lined cooking sheet. Repeat the process until all the buns are shaped.

press the dough into a flat disk the size of the palm of your hand

I do not let my buns rise. They sit on the cooking sheet for as long as it takes me to form all of the buns and then into the oven they go.

Place the buns in the preheated oven for 25-30 minutes or until the internal temperature is 210 degrees.

As soon as the hamburger buns are taken out of the oven brush melted butter onto the surface of the buns.

gluten free hamburger buns

Cool the buns completely on a wire cooling rack. Use a serrated knife to slice the buns in half.

Enjoy with your favorite sandwich topping.

gluten free hamburger buns

Storage and Tips

The very best way to use these hamburger buns is the same day you made them. There is nothing more delicious than freshly made bread.

At Room Temperature: Store the buns in a storage bag or airtight container at room temperature for up to three days.

Please be mindful that these buns do not have preservatives in them so if your kitchen is hot during the summer they may not last that long. It should be noted that with each day you keep them on the counter they will become drier each day that passes.

Freezer: These gluten free hamburger buns do very well in the freezer. Make the buns, cool them completely, slice them in half then lay them on a tray and place them in the freezer for several hours. Once they are frozen store them in a gallon size freezer bag.

Set the buns on the counter to thaw the night before you are ready to use them.

Other Post You May Enjoy:

Gluten Free Biscuits

Fermented Sauerkraut

Gluten Free Buckeyes

Gluten Free Hamburger Buns
Soft pillowy hamburger buns perfect for any sandwich
Prep Time 50 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine American
Servings 10 buns


  • 200 grams brown rice flour
  • 100 grams sorghum flour
  • 200 grams tapioca flour
  • 30 grams psyllium husk
  • 4 tsp baking powder
  • 1 tsp Himalayan pink sea salt
  • 2 1/2 tsp yeast
  • 1 1/2 cups warm water (110 degrees Fahrenheit)
  • 1 tbsp honey
  • 2 eggs
  • 1/2 cup whole milk


  • Preheat the oven to 425 degrees Fahrenheit.
    Line a cooking sheet with parchment paper and set aside to use later.
    Combine warm water, honey, and yeast in bowl. Set aside to proof the yeast while weighing out the dry ingredients.
    Weigh the brown rice flour, tapioca flour, sorghum flour, psyllium husk, and pour them into a large mixing bowl. Add the remaining dry ingredients. Use a whisk to stir the ingredients together until thoroughly combined.
    Add the eggs, oil, milk, and yeast mixture. Use a hand mixer to combine the wet and dry ingredients. Beat for 5 minutes.
    Allow the dough to rest in the bowl for 10 minutes.
    Cut the dough into 10 equal pieces. Use brown rice flour to keep the dough and countertops dusted with flour. Shape each piece of dough into a ball, flatten the ball into a disk shape the size of the palm of your hand.
    Place the dough onto the cooking sheet. Repeat until all the dough is shaped and placed on the cooking sheet.
    Place the hamburger buns into the pre heated oven and bake for 25-30 minutes until golden brown or the internal temperature is 210 degrees Fahrenheit.
    Cool the buns on a wire cooling rack. Slice in half and use with your favorite sandwich toppings.

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