Grill up those hamburgers (and hot dogs) this weekend because these gluten free hamburger (and hot dog) buns are the best you'll ever have!
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One of my favorite things to eat on Memorial Day Weekend are hamburgers (or cheeseburgers). But for years I’ve eaten those in a lettuce wrap (which is actually quite good!) or on their own with a knife and fork. But sometimes you just want a bun, like everyone else, am I right? I’ve tried so many store bought buns over the years and they’re either too hard or too bread-y.
I like a bun that I can squish down like a proper hamburger bun should. Know what I mean? And these hamburger buns give just the right combination of squishiness and softness for the perfect hamburger buns!
why you should make this recipe
We should only eat a burger wrapped in lettuce if we WANT to, not if we HAVE to! Not that there's anything wrong with lettuce-wrapped burgers. They're actually quite good. But sometimes we want that soft bread to envelope our burgers instead of crunchy lettuce.
This is the BEST recipe you'll find on the internet for burger buns. They're soft and squishy and they taste AMAZING! No one will know they're gluten free.
It's an easy recipe to make and the dough can be made a few days in advance.
Once baked, the rolls can be frozen for up to 3 months.
here's what you'll need to make these squishy buns
- Kim's gluten free bread flour blend -- as always, I truly mean it when I say you won't get the same results with another type of flour blend. You may get "okay" results, but nothing quite like this. I strongly suggest you make my flour blend because once you do, you won't want breads made with any other.
- Psyllium husks -- for this recipe, psyllium husks are, in my opinion, a must. They offer such a great extensibility to these bread rolls. This is in addition to the xanthan gum in the bread flour blend.
- Baking powder -- in addition to the yeast in this recipe, baking powder is also used to give the gluten free dough an amazingly soft texture and lift.
- Sugar -- don't be alarmed. There is a LOT of sugar in this entire recipe. BUT, please remember that sugar is not only for sweetness but also for tenderness. And this recipe makes a TON of dough, enough for 15 large buns. Maybe more depending on the size you make them!
how to make gF hamburger buns
- Whisk all dry ingredients in large bowl until combined.
- Add wet ingredients and knead dough for 5 minutes on medium speed.
- Cover and proof until doubled in size.
- Refrigerate for at least 6 hours, preferably overnight.
- Knead dough on well-floured surface until smooth.
- Portion out dough into 3-4 ounce pieces.
- Roll into smooth, round dough balls.
- Place about 2 inches apart onto parchment-lined baking sheets.
- Cover loosely with plastic wrap and proof until nearly doubled in size.
- Preheat oven to 375 degrees F.
- Brush each hamburger bun with an egg wash. If desired, sprinkle with sesame seeds.
- Bake rolls for 15-20 minutes, or until puffed and golden brown.
- Remove from the oven and brush the rolls with melted butter.
But Wait! There's a Whole Cup of Sugar in the Dough!! Are you serious?
First and foremost, my mission is to try to make gluten free recipes that are just as good (or better) than those things we remember eating before going gluten free. That rarely means healthier. This is not a blog for healthy gluten free recipes.
I know one cup of sugar sounds like a lot. But you have to remember we're trying to make something the same texture that we remember it being back in our BC (before Celiac) days. I've found that sometimes it requires more drastic measures.
Take a look at the amount of yeast in this recipe. It's more than double the amount that is usually in a bread recipe of any kind (regular OR gluten free). A cup of sugar does add a little sweetness to the dough, but more importantly it feeds the yeast. This is crucial in order to create the texture we really want--light, fluffy, soft--all those qualities of gluten-filled bread that we miss so much.
Also look at the amount of servings made from this one recipe. Using my 3-ounce starting point, we can make 15-16 gluten free hamburger (or hot dog) buns. In just ONE recipe!! That's a whole lotta buns if you ask me! Are you gonna sit and eat all of those at once? Most likely you'll have a bun with your burger or dog and then freeze the rest individually. They'll be resting peacefully awaiting the next time you have a burger or dog.
I have tried numerous times to reduce the sugar in this dough and every single time the texture has been compromised. Sure, they might come out "okay" and we'll have buns that are "decent." I don't know about you, but "decent" isn't a word I want to describe something I'm eating. I want it to "heavenly" or "amazing" or "I can't tell they're gluten free." My best test is to feed my gluten-eating family, especially my husband, with my gluten-free creations. If they pass the husband test and he can't tell they're gluten free, I know I've done well!
not a hamburger person? make hot dog buns instead!
Shaping hot dogs buns is just as easy. You can roll them into individual ropes, but I wanted a split top bun and I was lazy. So I found my method a little easier.
Begin by rolling out your dough into a rectangle that’s about ½-inch thick. Cut the dough into strips that are roughly equal in size. Lay them on their side (cut side up) on a baking sheet. Press down lightly to make an evenly sized roll that’s about one inch high. Do this with the rest of the rolls, spacing about ½ inch apart. These will end up touching when they’re fully risen and baked, but that’s what we want for nice, soft-sided rolls.
more gluten free bread recipes to try
- Pita Bread
- Yeasted Naan Bread
- Potato Cheddar Bread
- Multigrain Seeded Bread
- Crusty French Rolls
- English Muffin Bread
- Potato Brioche Buns
- Pillowy Soft Dinner Rolls
- Fabulous Italian Bread
- Artisan Bread
- Soft and Buttery Brioche
Get your grill on this weekend and have that hamburger with a bun that squishes down just like we want. Or have a hot dog without needing a knife and fork. Or just eat one of each and call it a day!!
Gluten Free Hamburger Buns
Ingredients
DOUGH:
- 3½ cups (495g) Kim's gluten free bread flour blend
- 2 tbsp (10g) whole psyllium husks or 1 tablespoon plus 1 teaspoon psyllium husk powder
- 1 cup (200g) granulated sugar
- 1¾ teaspoon baking powder
- 2 tbsp plus 1½ teaspoon (24g) instant yeast
- 1 teaspoon kosher salt
- 1¼ cups (300ml) whole milk (non-dairy milk can be substituted)
- 2 large eggs, at room temperature
- ¾ cup (1½ sticks or 169g) butter, melted or very soft
- 1 large egg for egg wash
- 2-3 tablespoon melted butter for brushing onto baked rolls
Instructions
- Blend the dry ingredients in the bowl of a stand mixer using a whisk or the paddle attachment. With the mixer running on low, slowly add the milk, followed by the eggs and the butter.
- Turn the mixer up to medium and beat for about 5 minutes. The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be. More like a slightly thinned out cookie batter.
- Remove the paddle attachment and scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl with plastic wrap and place it in a warm, draft-free area for about 2 hours, or until at least doubled or even tripled in volume. It should be fluffy and almost look like frosting.
- Refrigerate for at least 6 hours, but preferably overnight.
SHAPING HAMBURGER BUNS:
- Divide the dough into approximately 3-ounce sized portions and roll each portion into a tight ball (see my video for shaping Hawaiian rolls here).
- Place on parchment paper-lined baking sheet, spaced about 2 inches apart. Flatten each to about ½-inch thick so they'll rise up and not out. Cover loosely.
SHAPING HOT DOG BUNS:
- Roll dough out to a rectangle that's about ½-inch thick. Cut into strips with a bench scraper or sharp knife. Place each strip on its side (cut side up) on the baking sheet and press down lightly until they are about one-inch thick.
PROOFING AND BAKING THE BUNS:
- Cover the buns with plastic wrap loosely and allow to rise until about doubled in size, which can take anywhere from a half an hour to an hour and a half, depending on the temperature of your proofing area. When buns are just about finished rising, preheat oven to 375° F.
- Make an egg wash by whisking one egg with a splash of water. Brush this onto each roll. Sprinkle with sesame seeds, if desired.
- Bake rolls for about 15-20 minutes, or until golden brown and they spring back when lightly touched.
- Remove from the oven and brush with melted butter. Allow to cool before slicing and toasting or grilling for your hamburgers and/or hot dogs.
Rita Sabot says
Kim,
Would using 2% milk instead of whole milk make any difference?
Thanks, Rita
Kim says
It shouldn't make too much difference.
Rose says
Hi Kim, I'm wondering if I can replace the psyllium husk with xanthan gum? I think psyllium husk has got an off-flavour and I would like to avoid it. Thanks in advance.
Kim says
Don't replace it. If you can't have or don't want to use psyllium husks, they are NOT necessary in any of my doughs (because of my flour blend). You will, however, need to reduce the amount of milk by ¼ cup (60g). You will also most likely find the dough to be a little stickier, and you may need to use more flour to knead and shape the rolls, but you will still be able to work with it.
Patsy Fischbeck says
Hi I'm Pat
I have a egg allergy and lactose and wheat allergies so wondering if I can use plant base product for eggs and the whey instead of the real things
Margi says
Hi Kim, Can I make burger buns from this bread recipe?
Thanks
Sorry Kim, I was referring to your GF Sourdough sandwich Bread recipe, I cannot use yeast or sugar.
Kim says
Yes, you should be able to! They won't be quite as soft and squishy as this recipe for hamburger buns. Sugar plays more of a role than just sweetener in many recipes. In this case, it is a tenderizer.
Margi says
Hi Kim, Can I make burger buns from this bread recipe?
Thanks
Valerie Taylor says
I had great success with your dinner rolls, and hamburger buns were next on my list so I decided to try yours first! I've now made the dough twice, and I am not getting an rise at all on the counter before refrigerating, or in the fridge. The dough does develop bubbles, but it doesn't increase in volume by double, much less by triple, and doesn't look like frosting. I watched your video and it didn't look like yours increased either...is this something that's changed about this particular recipe?
Kim says
In the colder months, it takes much longer for it to rise. There are two ways I proof my dough in the colder months. One is to put it in an oven that I turned on briefly to 170 degrees and then turned off before placing the dough in the warmed environment. The other is turn my clothes dryer on for a few minutes before turning it off and placing the dough in there. Sometimes it just takes longer and I've found that quite often people are impatient and don't allow it to rise properly and then they end up with poor results. In the video, I swapped out one that was in a larger bowl and had already risen (the stainless steel bowl is much smaller than the glass one).
Val says
Wow, thanks for the quick reply! I was just coming back in here to say nevermind, I turned my top oven on and stuck the bowl into my bottom oven, and it doubled in three hours! 😀
Nancy Hawley says
They are so delicious but they fell while cooling. I very carefully followed the directions. What might have went wrong?
Kim says
Hmmm. Maybe you didn't bake them long enough. Falling is usually the result of underbaking.
Thomas W Eaton says
Kim;
I appreciate that you say your recipes are not intended to be healthy, but the older I get the more important it is for me to eat healthy.
I'm thinking about making this recipe but, as usual I have some concerns. I still have some turbinado sugar that seems to work well and is more nutritious than refined white sugar, but it's still sugar with a relatively high glycemic index. I've read that maple syrup is a good substitute for sugar, could I use it for these buns? I figured I'd have to adjust to slow for the liquid in maple syrup, not sure how much.
Tom
Kim says
I wish I could help you, Tom, but unfortunately I am not that familiar with sugar substitutes or subbing sugar with more natural varieties in baking. While I want to say it would work (and it probably would), one of the main reasons for the sugar in this dough is tenderness so without it, I don't know how tender the final buns would be.
Suzanne says
What’s your thought on subbing stevia or a sugar free substitute for the sugar? My son is type 1 and a recent celiac. It’s such a challenge to make/get things he can eat. The fewer carbs he has to dose for the better.
Kim says
Have you tried a blog or youtube channel for keto recipes? I know keto is very low carb. Most of my stuff isn't, so I just don't know how any of my recipes would work with sugar substitutes. I feel for him AND for you. My sister-in-law is type 1 and celiac as well and she has the hardest time finding food, but she's not a kid so it's easier for her (and she also has the insulin pump). I think she eats a lot of keto things, though.
Wasiliy says
Thanks for the previous answer)
So, I take out the finished batch and start kneading, at this point you pour flour under the dough so that it is denser, what kind of flour do you pour on the table, the same flour kim or just gluten-free rice flour
Kim says
I always use whatever flour is in the recipe to knead dough
Wasiliy says
I move the slider, but my amount in grams does not decrease, I do not know how to calculate the amount in cups, in general I do not cook very well, how to calculate correctly for smaller portions in grams?
Wasiliy says
for example, for 0.7 cups, I also have 495 grams of kim flour
Kee says
I use excel to help me - for example, if you just want 5 buns instead of 15 buns, divide the weight of all the ingredients by 3. Flour 495g/3 = 165g; Sugar 200g/3= 66.667g; etc etc.
Kim says
I've been trying to fix this, but it's taking some time. I apologize for the problems. For now, we have to do it the old fashioned way using a calculator.
Cherilyn lewis says
Hi,
Can you shape the dough after 2 hours of proofing or is it necessary to refrigerate for 6 hours before shaping?
Kim says
It will be much too sticky to shape the dough at that point.
Val says
Kim:
Why does my bread turn purple when I use psyllium powder?
Kim says
It's the type/brand you're using apparently. I have never found this, but several other people have said the same thing. This is the brand I use: https://amzn.to/3N2yhN2
Sue says
I have been wanting to make these for SO long, but the very high cost of the whey protein isolate is holding me back. I am already spending so much (like all of us) being gluten free that I just can't justify spending that amount of money on one item. So... all that to ask, will I get the same results with pea protein powder, which is about a third of the cost of the whey protein, and if so, do I use equal amounts? Thanks so much!!!
Kim says
If you read through the flour blend post, you'll see all of the substitution suggestions I give. While most of them are just suggestions, I have used both pea protein and soy protein and I prefer the soy protein as it doesn't leave a "beany" taste in my mouth.
Of note, the whey protein isolate (or any of the protein powders) last a long time. I buy a 5 lb container of the whey protein isolate maybe twice a YEAR, and I go through so much flour because of constant recipe testing.
Chris says
Love this recipe and make it all the time, but always make my buns the next morning after letting set overnight in refrigerator. How long will the dough last if kept in the fridge of I made it in advance on busy weeks?? Any extra proofing needed if dough is chilled longer?
Kim says
It should last at least three days. I wouldn't go much past that, however, because of the eggs in the dough.
Lana says
Kim, so excited to try the buns,(rising 2nd time now) . I was wondering if you have the nutritional values for the recipe? My daughter has celiac and diabetes. Bread has been one of the most missed foods, and store bought, well...Cant wait to try more!!!
Kim says
I'm so sorry, I don't. The nutritional values "package" costs quite a bit more per month and I didn't think it was necessary to pay for it when there are plenty of good places online that can offer that information for free (if you just type in the ingredients).
Melissa J Paxton says
Try: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 - you can find several sites online that are free (most are limited in the nutritional values given) - or I use "MyFitnessPal".
Amy says
Hi Lana!
I calculated based on 15 buns (weight by grams after recipe proofed, using Bob Red Mill brand for Kim’s GF flour recipe and isopure whey).
One bun has 270 calories, 39.6g carbs, 9.8g fat, and 6g protein. A much better macro profile than any other GF bun recipe I’ve found! Hope this helps.
Lindy says
The turned out great! I halved the recipe and got 7 buns, which was perfect since it's only me eating them. I'm pretty sure I over-proofed them during the first rise, but they were still soft and fluffy! They were even easy to shape. Thanks Kim!
Claudia Amerine says
Hello....these are really delicious...they are still a bit dense. Is there a tip to make them lighter and less dense?....thank you....my daughter in law loves them
Kim says
You might not have baked them long enough, but my guess is they weren't proofed long enough.
Catherine says
The recipe wa really good but it was to sweer for me ( could I reduce the sugar to 150g just to tone it down a little bit...) Thank you
Kim says
Unfortunately, you won't get the same texture for these particular rolls. However, you can try my potato rolls for a less sweet dough, or my pillowy soft dinner rolls. Go to the "breads" section on the main menu and you'll find a few different options 😊
Amy Lievers says
Nothing with a second rise has ever turned out for me. What am I doing wrong? First rise is beautiful. Second rise is non existent after 6+ hours. Followed recipe exactly, no substitutions. Great flavour but they’re so flat and not fluffy. Would love some help.
Kim says
I'm sorry you're having troubles with the second rise, Amy. Without being in your kitchen, I can only guess at what might be wrong. There could be a few things:
1. Your proofing area is too cold. I find this to be the #1 reason why people can't get gluten free dough to rise a second time. My tip for this is to either turn your oven on to a low temp (160-170 F) for just a few minutes, turn it off, and put your rolls in the turned off oven to proof, OR turn your clothes dryer on for a few minutes just to warm it up, turn it off, and put the rolls in the turned off dryer. Both work great!
2. Your yeast is bad/old/dead.
3. The rolls are underproofed.
4. The rolls are overproofed.
5. You didn't use my gf bread flour blend or substituted something within it.
I assure you that I've made this recipe more times than I can count and each time they rise perfectly, so once you can figure out which one of the above problems might be happening, you will be rewarded with the best hamburger buns ever 🥰
Irene Frost says
Other bread I’ve had to warm up before eating after taking it out of the freezer to make them soft but yours are so fresh after freezing I don’t have to. After trying a number of different recipes this will be my go to recipe. Yes they are sweet but who doesn’t love sweet things. Just proofing your sandwich loaf so hope that is as successful as the burger buns.. thanks so much for your amazing recipe.
Irene Frost says
Sorry it didn’t save my 5star rating
Katie Rutherford says
Hi Kim, I just made the hamburger buns using your new multigrain flour blend. My son just told me I’d better hide them from him or they will all be gone! Absolutely Perfect!! So tasty I could do a dance! 💃👏👏👏 😀thanks again, Katie
Bonnie says
Oh, my... These are amazing. I made them today. Honestly... I wasn't sure how they would turn out, because I have to use active dry yeast (I'm borderline poor, and that's what they have at Costco.) I can't tell you how much I appreciate these recipes. Your bread flour blend has changed my life.
Kim says
Awe, thank you so much, Bonnie 🥰🥰🥰
TERESA says
Hello,
Do you have a recipe that used gluten free sourdough starter?
I am really trying to make my husband (who is allergic to gluten and milk) happy preparing a brioche that will remind him of his childhood...
thank you
Kim says
I do have a recipe for gluten free sourdough starter, as well as a recipe for brioche. You can also attempt to make my brioche using the sourdough starter, but I haven't tried it yet so I can't say if it works properly or not. Go to the breads section of my blog and search throughout for all the bread recipes I've made. You'll find tons of stuff that I think will satisfy your husband, and anything that has milk should be able to be substituted with a non-dairy milk 🙂
Kim says
These are so YUMMY! Even my non-celiac kiddos love them! Your instructions are easy to follow and the hamburger buns came out perfect! My hot dog buns could use a little work in the shaping department. Thank you thank you for sharing your recipes!!
Val H says
I gave this 5 stars because the taste and texture are amazing. I love that they have a Hawaiian roll flavor. However my dough never became firm enough to even knead out. It was incredibly sticky even after an overnite in the fridge. I had to use a damp spatula to get the dough from the bowl and then to shape them. And they are a little flat, not at all puffed up like a regular bun even tho the initial rise was good. I used almond milk and Country Crock dairy free olive oil spread. Could the DF substitute be the cause of the stickiness? I'm not giving up on this recipe but wanted to check with you for suggestions before trying again. Thanks!
Kim says
Yes, it very well could be. Unfortunately, I haven't tested any of my recipes with substitutes so I only give suggestions on what might work.
You could try them again with the same substitutes, but knead in a little more flour during the shaping. You might also need to place them closer together on the baking sheet (or even in something like a 9 by 13-inch baking pan) which will allow them to rise alongside each other. Sometimes the substitutes really change the consistency of the dough and, ultimately, the success of the final rolls.
Maria Carolina says
Hi, i love your recipes, i am wonder Is it possible to replace the sugar for honey? Have you tried it? If so, how much would be ?
Kim says
Thank you, Maria! I haven't in this particular recipe (I do use honey in my artisan bread, but that's a very small amount). The main reason I don't use honey in a recipe like this is because honey is so much more expensive. However, if you want to swap out the sugar with honey, here's an article that may help: https://www.thekitchn.com/4-rules-for-successfully-swapping-honey-for-sugar-in-any-baked-goods-230156 😊
Deb Feick says
Could this dough be baked into a loaf as well? Or would it not stand up to it? Thanks for all your wonderful recipes!!!❤️❤️❤️
Kim says
Thank you so much!!
Yes, it could be. Follow the instructions for baking my brioche loaf, but you may need to tent it with foil halfway through baking because there's double the amount of sugar in this dough than the brioche. Here's a link to the brioche recipe: https://www.letthemeatgfcake.com/soft-and-buttery-gluten-free-brioche/
Ricky T says
Wow! These are amazing. A little sweet, but reminds me of Hawaiian rolls. The texture is dead on! Thank you soooo much for cracking this code!
Pamela Price says
Kim- the sugar makes these buns work. So good. I had to eat 2 without a burger🥴
I just had to tell your followers don’t worry, it is worth it!!!
I baked 6 your way, and 6 in a hamburger bun PAN. Your way makes them look more like real hamburger buns. The pan made them look like big muffins. Both are yummy!!!
Pamela Price says
Sorry… didn’t mean to post twice🤦🏻♀️
Kim says
Thanks so much, Pamela!! I'm thrilled you're finding great success with my recipes 🥰🥰🥰
Pamela Price says
Kim- with all your bread recipes which one would be the best dough for making individual bread BOWLS to fill with soup or chili?
Kim says
Artisan or Italian would be great!
Pamela Price says
Kim- I just wanted you to know that the sugar made this recipe soooooo good.
I had to eat 2 buns just by themselves without burgers!
I experimented with 6 buns on baking sheet like to say to do. And 6 buns in a hamburger bun PAN. The free firm ones look more like hamburger buns. The other look like muffins🥴 both are yummy and I just wanted to tell your followers to use the sugar 👏👏👏
Gillie says
I love the original recipe for your buns and could not imagine how they could be better. Wow! These aren't a tiny bit better, but magnificently better!! Thank you for never resting on your laurels and continually improving on what seems to be the un-improvable.
Kim says
Awe, thanks so much, Gillie! It's wonderful people like yourself that keep me moving forward 😍😍😍
Mary Beth Toro says
Let me tell you, this recipe is such a blessing to us. My three year old daughter was diagnosed with Celiac last year, and it’s been hard to say the least, and I’m an experienced baker! We hadn’t had cheeseburgers for quite some time, and she LOVES cheeseburgers. Anyways, I followed your recipe to the letter, and oh my goodness. I could not believe this was gluten free. There is absolutely no difference between this recipe and a Hawaiian style bun. Thank you thank you thank you for doing what you do. I’m relearning to bake gluten free, and I just wanted to tell you just how much your recipe means to us. You are a blessing! We are going to be making your Hawaiian rolls for Thanksgiving tomorrow, the dough is rising as we speak!
Ben says
Hi Kim!
I’ve been using all your recipes for a while now, as my partner (also Kim!) recently got diagnosed as a coeliac.
All of these work great, but I’ve noticed mine never rise as much as yours. Definitely keeping them warm enough when proofing, and the yeast is the one you recommended - instant dried yeast.
Any tips on how to get them like yours?
(The burger buns were a total hit, btw - even if they were a bit smaller than yours!).
Thanks!
Sarah says
How does this compare with your other recipe for hamburger bun recipe (your roll recipe) that uses the tangzhong? I really like the sandwich bread recipe and find the tangzhong makes a big difference. But I am curious about this recipe and the usage of a lot of sugar + more yeast. Which recipe do you believe turns out softer and more like "normal" buns? Does this recipe taste noticeably sweeter?
Kim says
I personally don't think it tastes much sweeter. It's similar to a Hawaiian roll. Plus, most of the sugar is used as fuel for the large amount of yeast. I like these rolls better for hamburger buns, but everyone has their personal preferences.
Shari says
Hi Kim, Thank you for this great recipe. Made these for our 45th HS reunion this weekend. Wow, they are amazing, so soft, light and fluffy. Will let you know what they think, you can’t even tell they’re GF. Quick question, have you ever used Monkfruit instead of sugar in this recipe? Lakanto makes one for banking that acts like sugar. I’ve used it in your banana bread and you can’t tell the sweetener isn’t sugar. Just curious if you’ve used in your baking before. Will experiment when making for just my husband and I next time. Thanks for all your wonderful recipes and flour blends, they’re the best!
Kim says
Hi, Shari! Thank you so much!!
I haven't tried Monkfruit, but I would be interested to see how it works. I'm hesitant, though, because sugar feeds the yeast, so without true sugar I don't know how it would rise. I wish I knew more about Monkfruit and will have to do some research, and maybe grab a bag of it and try it next time I make these rolls. If I'm successful, I will of course share with everyone 😊
Shari says
Hi Kim, thank you for getting back to me, I'm going to try a few recipes with the Monkfruit. It worked great in your banana bread recipe but I get what your saying. Lakanto have different formulas which makes theirs unique in that they say the one for baking acts like sugar. So I will let you know what I discover when trialing with a few of your recipes and flour blends. Thanks again, appreciate all your insight. Take care and have a blessed day.
Kim says
I'll be interested in hearing about your results, Shari 😊
Alene Wendrow says
I am a diehard fan of your flour and the bread I have made from it. I always have some in my freezer. Unfortunately, I just found out that I cannot eat rice at all anymore because I got arsenic poisoning from the rice I eat! I was horrified. Plus there are some unpleasant side effects. Hopefully they will diminish as I have completely eliminated all rice from my diet. Do you have any idea how I can change the recipe. I'm not guessing you do because that is your go to flour. Thank you so much.
Kim says
Oh no, Alene! I'm so sorry!! I wish I knew something that might work instead of the rice flour, but I can't think of anything except maybe cassava flour. I haven't used it yet myself, but I've heard great things about it. I don't know if it works mixed with other flours, but from what I've read so far it's supposed to be similar to a 1:1 substitute.
Good luck and please keep me posted if you try the cassava flour 😍
Amanda M says
Love your recipes!!! Just wanted to send a quick note that the flour blend link in the recipe is currently going to the AP flour rather than the bread flour. I wasn't paying attention the first time and used the wrong flour mix 🙂
Kim says
Oh my gosh, Amanda, thank you so much for finding this! I'm so sorry it messed up your first try!
Amanda M says
All good, they actually turned out pretty well anyways!
Liz Donnelly says
Your instructions say to add the milk, eggs and then butter, which I did, but the video shows adding wet ingredients, so should I have whisked the eggs in the milk? I added the eggs unbeaten, will that make a difference? I currently have it in the fridge rising.
Kim says
Nope, not at all. This dough is really forgiving and adding the eggs unbeaten won't make a difference at all 🙂
Liz Donnelly says
They came out beautiful!! I am a bread maker and now that I have celiac disease, I have to re-teach myself everything. Thank you for your recipes, italian bread next!!
Kim says
Yay!!! I can't WAIT for you to try the Italian bread. It's my favorite 😍😍😍
Erin says
Could i form these into buns right after the mixing process, let them rise to 2x-3x, then bake? I just made the recipe according to instructions, chilling dough overnight. The risen dough before refrigeration looked perfectly big and airy. But then after refrigeration and rolling/flattening, they barely rose. So the baked buns were like hockey pucks. They tasted great though, just too flat and dense. Thank you!
Kim says
I'm not sure how you would form them because the dough is so sticky. The dough always rises high for the initial rise and then falls after refrigeration, but if you shape them and then give them plenty of time to rise in a warm place, they will rise up again. Here's what I do: I turn my oven on to the lowest temp it goes (mine is 170 F), then turn it off and place the rolls in the warm oven to rise. Sometimes it can take 2 hours or more, and if my house is super cold I will turn the oven back on (to that low temp) one more time before the rolls are at their proper rise level.
I would try this first before attempting to shape them right after mixing 🙂
Erin says
Thank you for replying! I will try warming the oven. This is the best tasting recipe I’ve tried so i really want to get the rise right!
Vicki Gallagher says
Can you make the dough and freeze uncooked?
Kim says
Yep, you sure can! Wrap it well in plastic wrap and then in foil as an extra precaution. Freeze for no more than 2 months. Thaw in the fridge overnight, still well wrapped.
Jen says
WOW! These buns came out absolutely wonderful. I used your bread flour blend and weighed all the ingredients. The dough is pretty sticky but not nearly as bad as other GF doughs I've tried. I did over bake them by a few minutes because I got distracted, so they were just shy of "too done", but they were still soft and lovely. They are definitely sweet so if you don't want a sweeter roll obviously don't use this recipe! But they strongly reminded me of the brioche-type buns I used to buy before we went GF, and they were a huge hit with the whole family. I made the whole batch of dough but decided I didn't need so many rolls, so I made half into burger buns and used the rest of the dough to make cinnamon rolls using the cinnamon roll directions (which also came out AMAZING!). Next time I'll definitely make the full batch of rolls. In fact, I'd say these are the first burger buns I'd be proud to serve to non-GF eaters. I'm already envisioning stashing some in the freezer for summer cookouts. Thank you for an amazing recipe!
Kim says
Awe, that's awesome, Jen! I'm so glad you liked them 🙂
Jen says
I could use some troubleshooting help! I made the rolls twice and they came out perfect both times. Today I made them again and things went awry. First, in the oven they rose all misshapen and burst out in irregular ways. Not the end of the world but they definitely aren't as pretty as the last two times! Then, they looked fine when they came out of the oven but they sunk as they cooled, so now they're lumpy and wrinkly too, haha. It occurred to me maybe they weren't quite done although they aren't doughy inside, but I had taken them out because the bottoms were totally burning. None of this happened previously so I don't know what I did differently this time. Any ideas?
Kim says
Hmmm, that is a conundrum. So you didn't change anything in the flour blend itself then, like using a different brand of a component? It's possible they were either over proofed or under proofed.
If you haven't changed anything within the flour blend, I might just chalk it up to the proofing time and try again. I wish I could be more helpful!
Jen says
Nope, I had mixed up a big batch of the flour blend so it was the same batch from last time, and I weighed everything. Rise time is a good guess. I thought I had proofed them the correct amount but maybe not. Thanks for your ideas!
joy Thompson says
Hello Kim! What a blessing you are to my family! We are all gluten free & dairy free and have never tasted breads as great as you have made possible here! THANK YOU from the bottom of my heart! Have you ever considered making some kind of bran/fiber muffin? I'm always trying to get fiber into the family diet and since they love your recipes so much, well..... I was just wondering. Thank you again! 🙂
Kim says
Thank you so much, Joy!! I'm so glad you and your family enjoy the breads 🙂
I know we can't have bran so I hadn't really thought about making something similar to a bran muffin. I'll have to put it on my ever growing list of things to work on 🙂
Carol says
I just found your web site, and I can't wait to try your recipes. I was looking for a bread and hamburger bun that is soft. Thanks' for sharing! God Bless you!
Kim says
I hope you like them, Carol! Thanks so much, and God bless you, too 🙂
Joyce says
Just made this recipe. It made 6 hamburger buns and 7 hot dog buns + 3 donuts (stole from the hotdog buns)! I wanted to try the donuts and was willing to see if the psyllium husk had any ill effect. All turned out delicious. I had to put foil over the buns after 10 minutes in the oven. I put my cookie sheet on top of another for that first 10 minutes and then took it off for the rest of the time - so my bottoms didn't burn like others have mentioned. At 15 minutes, the rolls still felt "heavy". I used a thermometer and the rolls were at 195-197 degrees F. I decided to keep them in the oven for another 5 minutes and took them out of the oven when they were 200 degrees (Julia Child's bread recipes suggest that temp), and they definitely felt lighter. I am so happy you shared about them feeling "light". I noticed that after they were cooled, they were "squishier" than when I first brought them out. Very happy with the end results! Thank you for this recipe!! I believe your flour it is better than the American Test Kitchen GF flour recipe. My son will be having a special Christmas with all these baked GF options!
My daughter who isn't GF said, "no one will be disappointed if you serve THESE donuts!" regarding using this dough for donuts. Your oil temp instructions were spot on!
Kim says
Yay!!!! I'm so happy you had success, Joyce! And I'm even happier for your son 🙂
Merry Christmas 🎄
Brenda says
This is the best roll recipe I have found so far.
Kim says
So glad you like it, Brenda! Thanks so much 🙂
Sandi Klassen says
Once the dough is made how long can it sit in the fridge before it has to be used?
Kim says
I would say no more than 3-4 days because of the eggs in the dough.
Marilyn B says
Thank you for your generosity sharing these recipes. My question is the rising process of the dough.
It is cold in MN and I put the bowl in a warm spot to rise but I don’t feel I have been successful.
Yesterday it took over 8 hours just for the dough to double.
I have fresh yeast so I’m don’t think that is the problem. The finished product tastes great, I just can’t get them to rise like yours...
Any ideas?
Thank you for your kindness.
Brenda says
Try turning your oven on to its lowest setting. Then turn it off and put your dough in to rise.
Nurul hidayah says
Hai kim. It was great inspiration.
But I have a question. In GF bread flour there are some xanthan gum. And than in the recipe there is psyllium husk. Do we have to use both of them? Or we can skip the xanthan gum?
Thank you for your kindness
Kim says
Yes, you can. It's such a minimal amount in the bread flour blend that it won't make a huge difference, but in this recipe the psyllium husk powder is what is truly needed. The reason I leave the xanthan gum in the bread flour blend is because I make mine in large quantities and I didn't want to have to make a special batch up just for this recipe.
Carol Raynor says
These are absolutely THE best gluten free rolls I have ever eaten and better than any I have purchased at the store. They looked just like your pictures but I made the mistake of cooking two pans at once in my oven and switched them around half way through. They burned slightly on the bottom so I won't do that again. Also think my oven's lower burner has a problem. Otherwise, they tasted wonderful and similar to Hawaian rolls. Thanks for all the time I'm sure you took to develop such a great recipe!
Kim says
Awe, thanks so much, Carol!! So glad you liked them 🙂
Patty Hudson says
We've had a weird week here in Oregon. High winds fueled wildfires which led to a county-wide evacuation orders and a lot of smoke. And I had guests who eat gluten free arriving. So my timing was off.
I planned to make the dough a day in advance, chill overnight leaving the forming and proving of the dough for the next afternoon. Except I forgot to do it a day ahead, put the dough in the refrigerator instead of proving first, began the proving after two hours chilling, returned it the refrigerator for only three hours AND the recipe still worked.
After forming, proving and baking, I had lovely, soft hamburger buns.
Kim says
That's wonderful, Patty! I'm so glad they still turned out!! This dough is pretty forgiving.
My husband is currently in San Diego working and he said the air quality has been horrible there. I hope you are staying safe!
JClauss says
can you halve this recipe effectively? or do the proportions only work with a full recipe
Kim says
Yes, you can! But I always like to make the full dough recipe and then only use half the dough for these hamburger/hot dog buns and use the other half for something else (donuts, cinnamon rolls, etc).
Jerrific says
These were fantastic! I love hamburgers and I haven’t liked any GF buns I’ve tried and while a lettuce wrap is fine. . .THIS IS SO MUCH BETTER!
The only issue I had was the bottom cooked much faster than the top and almost burned. The 3 (I did all hamburger buns) that were on a different tray cooked faster and the bottoms were black. I was surprised when my golden brown ones on top were dark brown on the bottom. It is certainly the sugar, any thoughts on that? I used the middle rack and my oven is really true. I bake lots and lots of cakes and cookies and usually don’t have this issue.
Kim says
Hmmm, I'm not sure. Mine never burn on the bottom. But if you're having that issue, what I would say to do is put them on top of another baking sheet to insulate the bottoms. I think that will help.
Thanks, Jerrific 🙂
Christina Stevens says
Hi! First of all, let me thank you for your amazing recipes. My son and I have celiac disease and they have made our meal times amazing, your bread flour is a major game changer! Now on to my question, for the buns, is there any way to skip the chilling process? I have a hamburger bun and hotdog bun pan for them to shape in, but when we impromptu grill, it would be nice to have them in two hours if I need. Thank you 😊
Kim says
Sure, you could skip the long chilling time. They'll just be harder to shape. BUT, a new trick I learned (and I'll put this in the post) is to freeze the dough for about 20 minutes, which will firm it up significantly to be able to shape it easier!
Thanks so much for your kind words 🙂
Harmeet says
Hi Kim,
Thank you so much for all the gluten free recipes. I can’t thank you enough 😊 I tried your pizza crust recipe last week and it turned out delicious 😋 today I tried hawaain bun recipe and did some variation. I used a vegan ( chia ) egg since I do t eat eggs, they were super yummy , soft and fluffy just like the real ones 😍 it’s my go to blog for GF recipes. Virtual hugs 🤗
Kim says
Awe, thanks so much Harmeet!!! I'm so glad you're liking everything so far, and I'm going to put your chia egg substitution on the post. My daughter is vegan and I'm not knowledgeable enough about vegan baking, so I appreciate the feedback and can't wait to try it myself 🙂
Shang says
I’ve just made these burgers buns this evening to have them with home made bbq burgers, they are so delicious that my daughter had one before the actual burger and one afterward. Made the dough two days ago and kept it in the fridge.
Now, your bread flour mix is a must in my pantry. Thank you so much for this recipe.
I’m looking forward to try other recipes on your website.
Kim says
Thanks so much, Shang! I'm thrilled that you love the burgers and the flour blend 🙂
Susan Carter says
Thank you so much for developing and posting this recipe. The buns are wonderful! I make the recipe, ate some, and froze the rest just like you said. When I take them out of the freezer, I thaw them for 30 seconds in the microwave and then pop them into my toaster. They turn out wonderful. A sandwich with Duke's mayonnaise a home grown tomato, and a slice of fried bologna and I think I've gone to heaven. Thanks again!! I will definitely keep making these.
Hilary Singho says
Been a serious gluten free baker for 3 years now and these hamburger buns are life changing! They smell and taste like a yeasted role. Only change I made was Ghee instead of butter. Truly amazing.
Kim says
Thanks, Hilary!! I'm so glad you like them 🙂
Jo Gayle Schell says
I'm still unable to c the video...ARRRGGG!
Kim says
Hmmm. I'm not very techy, but I checked on 3 different devices in my house and could see it just fine so it might be something on your end. Maybe clear your cache???
Jo Gayle Schell says
Gayle again...I am not successfully finding the VIDEO where u showed how to form the hamburger and hot dog buns. Where did it go? I did not punch down my dough...YAY!!!
Kim says
Sorry, Gayle! It should be fixed now. Please let me know if you don't see it.
Jo Gayle Schell says
On the hot dog and hamburger bun recipe with 1 cup sugar and lots of rapid rise yeast...after the 2 hour rise do i punch the dough down b4 putting it in the fridge? That is common with yeast breads but you don't say to do that. I'm putting it in without punching down til I hear back from you. Gayle
Kim says
Hi, Gayle! No, this dough doesn't get punched down. It'd stick right to your fist if you even tried. That's part of the reason why I refrigerate it overnight and then "knead" it the next day. The kneading is similar to punching down the dough, but more so just to release air bubbles and make the dough smooth, definitely not for gluten development like regular bread.
Dori Panagis says
Kim; unfortunately I'm dairy free and egg free. Have you tried with any substitutes? Flax eggs, Almond milk, coconut oil (for the butter)?
Kim says
Hi, Dori! I haven't tried any substitutions. I think it would work with a milk and dairy substitute, but I'm really not sure about the eggs. All I could suggest is to try it and see 🙂
C. NELS says
I made this with flax eggs and oat milk (full fat) and it worked great! I was too excited to wait until the next day to bake (did not refrigerate over night) . So, I immediately made them into bun shapes, let them rise until doubled and baked them right away. They were awesome! Soft and delicious.
Leslie Maurer says
Kim, I have a tendency to make large burgers...Have you had any luck making larger burger buns?
Kim says
I do too, Leslie! That's why I purposely made these smaller. But yes, you can definitely make them larger. You'll probably need to add a few more minutes to the baking time (I'd start with 5 more and then check them at that point). The best determination for when they're done fully is when you pick one up and they feel light. If they feel heavy at all, put them back in the oven for a few more minutes. And if they're getting too brown, you can always cover them loosely with foil.
Bet says
Yum! These are so tasty. We were planning to grill burgers and dogs tonight, but the weather had other ideas, so we ate these as giant dinner rolls. I'm excited to try them with our delayed burger meal. 🙂 They're definitely on the sweeter side but I think I'll really like that. I like your other soft burger and dog buns, too!
Kim says
Thanks so much, Bet! We've had some crazy weather here, too (way too much rain for my liking). I can't wait for you to try them as a burger bun 🙂
Pam V says
Kim, these were fabulous! I made the error of putting the butter, too hot, first and must have killed some of the yeast, so it didn’t rise completely, but all was not lost, they were still super delicious, just not as big as planned. Next time I will completely follow directions.
DANAE HEYWOOD says
I have to say that these were the best g/f rolls I've made. I made the hd buns a little smaller (2.5 oz) and the hb buns bigger (3oz). It allowed me to squeak out an extra hb bun, and the hd buns were about the same size as the store bought ones my family brought. My husband has celiacs he declared these the best g/f buns he's had. They were even better toasted with butter this morning as a pork roll, egg, and cheese breakfast sandwich. Thanks for helping rock my bbq and thank you even more for helping my husband be able to enjoy hotdogs and hamburgers again.
Kim says
Thanks so much, Danae!! I'm so glad your husband was able to enjoy hotdogs and hamburgers again 🙂
Jackwelyn says
Wait, what? 1cup of granulated sugar?!
Kim says
Yep, a whole cup of sugar! I know it sounds like a lot, but if you look at the amount of yeast in the recipe, a lot of that sugar is fuel for the yeast. I've tried and tried (and tried some more) to reduce the sugar, but as soon as I do that the texture of the bread is compromised. When you look at the recipe as a whole, it makes a lot of buns so you're not really getting that much sugar per bun. These are something like Hawaiian sweet roll-style hamburger and hot dog buns.
Nudrat butt says
What about using less yeast and then u dont need that amount of sugar. Maybe baking powder Will help?
Maddie Heal says
Hey Kim! How can I get in contact with you for inquiries?
Kim says
Here! Or facebook or instagram. You could also email me at [email protected]. I try to go through all of my inquiries once a week, but sometimes it takes longer than that. 🙂
Ghiorghia says
Kim, you are absolutely fabulous!
Your flour blends are by far the best all over the internet.
Thank you so much for everything! I am your No. 1 follower!
Kim says
Awe, you are too kind and I thank you from the bottom of my heart 😍😍😍
Karla Angel says
This recipe took a little extra effort however, these buns are AMAZING! Absolutely, worth the time and extra love, so so good! Thank you for sharing!
Kim says
It's my pleasure, Karla! So glad you liked them 😍