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!
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
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*** (see notes)
- 1¾ teaspoon baking powder
- 2 tbsp plus 1½ teaspoon (24g) instant yeast
- 1 teaspoon kosher salt
- 1¼ cups (300 ml) whole milk (non-dairy milk can be substituted)
- 2 large eggs, at room temperature
- ¾ cup (1½ sticks or 169 g) 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.
Amy Lievers
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
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
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
Sorry it didn’t save my 5star rating
Katie Rutherford
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
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
Awe, thank you so much, Bonnie 🥰🥰🥰
TERESA
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
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
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
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
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
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
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
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
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
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
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
Sorry… didn’t mean to post twice🤦🏻♀️
Kim
Thanks so much, Pamela!! I'm thrilled you're finding great success with my recipes 🥰🥰🥰
Pamela Price
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
Artisan or Italian would be great!
Pamela Price
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
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
Awe, thanks so much, Gillie! It's wonderful people like yourself that keep me moving forward 😍😍😍
Mary Beth Toro
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
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
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
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.