There's something super special about soft and fluffy gluten-free hamburger buns. You can pile them high with a gluten-free burger, instant pot pulled pork, and many other fresh toppings according to your preferences. They are delicious, dairy-free, and so easy to make!
Why You'll Love Making Gluten Free Hamburger Buns
- Freshness- Homemade buns are made from scratch using fresh ingredients, giving them a delicious fresh taste that no store-bought bun can replicate.
- Texture- Freshly baked gluten-free burger buns have a light, fluffy, incredibly satisfying texture. There's nothing better than sinking your teeth into a delicious hamburger on a homemade gluten-free bun!
- Cost Effective- Store-bought gluten-free products are expensive. However, you can save money by purchasing the necessary ingredients and baking homemade hamburger buns.
- Easy- Unlike other bread recipes, making gluten-free buns involves fewer complex steps. It typically includes mixing the ingredients, allowing the dough to rest, shaping the buns, and baking them. The simplicity of the process makes it more approachable for everyone.
Gluten Free Hamburger Buns Ingredient Notes
Active Dry Yeast– Ensure it's fresh (not expired) and becomes foamy when proofed. If the yeast isn't foamy once the proofing time is up, either the yeast is bad, or the water isn't the right temperature; throw it out and start again.
Honey– I use honey in this recipe to sweeten the buns vs. cane sugar. You can also use maple syrup instead. Honey helps keep the dough moist and pliable.
Gluten-Free Flours and Starches– I chose these specific flours and starches for their exceptional taste and texture. I don't recommend substituting with a gluten-free all-purpose blend, as you won't have the same results.
Xanthan Gum– I use Bob's Red Mill brand of xanthan gum as I've found it to be the most reliable.
Eggs– Eggs help bind the recipe's ingredients and add to the loftiness or leavening of the dough. If you need an egg-free recipe, try my buckwheat bread or artisan gluten-free bread.
Olive Oil– I like olive oil's rich, savory flavor, but you can substitute another type of oil if preferred.
Apple Cider Vinegar– A touch of vinegar helps to tenderize the dough. I use apple cider vinegar for the taste, but you can substitute white vinegar or lemon juice.
Tips For Making Gluten Free Buns
- This gluten-free dough is wetter than gluten-filled dough. The consistency isn't as runny as a cake batter, but it's not as thick as cookie dough – it's between the two.
- Ensure all ingredients are at room temperature (including the flour, eggs, yeast, etc). I let my "cold" ingredients sit on the counter for 20 – 30 minutes before baking.
- Use the mixer's paddle attachment (flat beater) when mixing gluten-free bun dough, not the whisk attachment or break hook. Gluten-free bread requires no kneading (for the most part – there are a handful of recipes out there that do), so no bread hook is required.
- The gluten-free buns will rise slightly more during baking and appear golden brown when done.
- Use an instant-read thermometer to check the internal temperature of the buns. A perfectly baked bun will reach an internal temperature of 202 degrees (F).
- Always bake on the middle rack in your oven!
Forming Gluten Free Burger Buns
There are a few different ways you can form your gluten-free hamburger buns. Choose whatever method is easiest for you:
- Free Form Method- Drop ⅓ to ½ cup of dough on a baking sheet, and use an offset spatula to spread the dough into a 4 to 4.5-inch round.
- English Muffin Rings Method- Generously grease and flour 8-10 English muffin rings and place them on the prepared baking sheets. Fill with dough and spread it out until it touches the inner edges of the rings.
- Wide-Mouth Canning Jar Lid Rings Method- Generously grease and flour 8-10 wide-mouth canning jar lids and place them on the prepared baking sheets upside down. Fill with dough and spread it until it touches the inner edges of the rings.
Storage and Freezing
I store my gluten-free buns in a bread bag sitting out on the counter; however, if you live in a warm climate, you may need to store your rolls in a cool dark cupboard or the refrigerator. Consume within 2-3 days.
To freeze, I slice the buns in half, wrap them individually in plastic wrap, place them in a freezer bag, and store them in the freezer. When I need a bun, I leave it on the counter to thaw at room temperature and use it within 24 hours.
For bacon burgers, I like to use this recipe for baking bacon. Simply add the cooked bacon to your burgers. Mmmm!
To cook your gluten-free hamburgers in an air fryer, try this air fryer hamburgers recipe.
This recipe was originally published in June 2011. Blog post and recipe card updated to include better instructions and notes in June 2023.
Gluten Free Hamburger Buns
There’s something super special about soft and fluffy gluten-free hamburger buns. You can pile them high with a gluten-free burger, instant pot pulled pork, and many other fresh toppings according to your preferences. They are delicious, dairy-free, and so easy to make!
Ingredients
Yeast Mixture:
- 1 cup warm water (between 110 - 115 degrees F)
- 3 tablespoons honey
- 2 ½ tsp dry active yeast (NOT instant yeast!)
Dry Ingredients:
- 1 cup brown rice flour
- 1 cup tapioca starch
- ½ cup arrowroot starch
- ½ cup millet flour
- ½ cup sorghum flour
- 1 tablespoon xanthan gum
- ½ tsp sea salt
- Sesame seeds for sprinkling
Wet Ingredients:
- 3 large eggs, at room temperature
- ⅓ cup water
- ¼ cup olive oil
- 1 teaspoon apple cider vinegar
Instructions
- Line two large sheet pans with parchment paper or silicone liners.
- Combine the honey and warm water in a small mixing bowl to proof the yeast. Sprinkle in the yeast and give it a quick stir. Allow the yeast to proof for about 7 minutes. Ensure you mix the other wet and dry ingredients and are ready to go when the 7 minutes are up.
- Using a heavy-duty mixer, combine the dry ingredients.
- Whisk the eggs, oil, water, and vinegar in a separate mixing bowl.
- Add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low-speed setting, mix for about 30 seconds. Scrape down the sides of the bowl, then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)
- Drop ⅓ to ½ cup of dough on the baking sheet, and use an offset spatula to spread the dough out into a 4 to 4.5-inch round (see recipe notes below for other methods to form the dough). Repeat with the remaining dough and sprinkle each hamburger bun with sesame seeds (if desired).
- Allow the buns to rise for about an hour.
- Bake in a preheated 375 degrees (F) oven for about 15 - 20 minutes until the tops are a light golden brown.
- Cool completely on wire racks.
Notes
Forming Gluten Free Burger Buns
There are a few different ways you can form your gluten-free hamburger buns. Choose whatever method is easiest for you:
- Free Form Method- Drop ⅓ to ½ cup of dough on a baking sheet, and use an offset spatula to spread the dough into a 4 to 4.5-inch round.
- English Muffin Rings Method- Generously grease and flour 8-10 English muffin rings and place them on the prepared baking sheets. Fill with dough and spread it out until it touches the inner edges of the rings.
- Wide-Mouth Canning Jar Lid Rings Method- Generously grease and flour 8-10 wide-mouth canning jar lids and place them on the prepared baking sheets upside down. Fill with dough and spread it until it touches the inner edges of the rings.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
-
Red Star Active Dry Yeast -
Anthony's Organic Tapioca Flour Starch -
Bob's Red Mill Sorghum Flour -
Bob's Red Mill Millet Flour, 23-ounce (Pack of 4) -
Bob's Red Mill Brown Rice Flour -
Xanthan Gum -
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet -
KitchenAid KSM155GBSR 5-Qt. Artisan Design Series with Glass Bowl - Sugar Pearl Silver
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 56mgSodium: 143mgCarbohydrates: 40gFiber: 2gSugar: 6gProtein: 5g
Leslie says
These look WONDERFUL!!!!!!!
Terris@FreeEatsFood says
You are a rockstar Megan! We made these last night and they were awesome. I have a tried and true gf hamburger bun recipe but this one may replace it! They were soft and flexible with a hint of sweetness. Yum. Thank you for making our burgers even tastier.
Shannon @ Cozy Home Scenes says
Thanks for showing how to make hamburger buns. Although I have a recipe, the idea of making them always seemed daunting since everyone says you need a bun pan. Glad to see they turn out with a bowl, so maybe I'll get brave and make some. Thanks for the tips!
Christine says
These look absolutely fantastic! I never would have thought to have made molds, but it looks like it works! I've definitely bookmarked these to try next time I want burgers!
Bean says
I made these for dinner today and they were totally delicious! All nice and soft and fluffy. Definitely going to make these again! 🙂
MAID in Alaska says
Hi Bean! I'm so glad you liked them (they are a favorite of ours too). I hope you had a wonderful Thanksgiving!
xo
Megan
rebecca says
This is the the 3rd gluten-free bread recipe I've tried and it's the best.. Thankfully, I had all the flours on hand. Your instructions were very clear. Thanks for experimenting.
Megan says
Thank you so much for all of your kind comments, ladies! 🙂 They touch my heart, truly! Thank you!
wanda vegel says
I just read your recipe and can not wait to try them! thank you sooo much for ALL YOUR HARD WORK in perfecting them, I for one, AND i KNOW MANY DO, really appreciate the time AND LOVE SPENT.
Cherie says
You are so amazing. I swear we are so much alike. The way any mother should be...to think of their children. It breaks my heart to see Abigail go with out. That is why I do everything in my power to make sure she has a "normal" life with "normal" food. I love your recipes, love your blog and am so happy to have met you!!! I can not wait for your cookbook. I will proudly display it in my kitchen! And maybe, promoting it will get you down my way! Oooohhh....that would be amazing!! Talk to you later my friend!! xoxo
Megan says
Cherie... my dear new friend!! I'm so glad to have met you too - and to have someone understand what I'm going through. 😉 OH I would SO LOVE to come see you sometime! Can you imagine all the trouble we'd get into? LOL! Our husbands would forbid us from seeing each other again. HA! Thank you so much for your support... it means so much!!xoxo M
Tom Gardens says
It looks so delicious, Even i showed this blog to my mum and she promised me that she will prepare hamburger for me from this hamburger recipe. And i love to have it.
Cherie says
Someday, we will be getting together...and heaven help our dear husbands!!! 🙂 I am going to make some more bread, and try to make these buns in the morning! I hope they turn out. Also, I am going to make the brownies. (We have company coming from Canada, my cousin and her family and my Mum, and they have never had gf before...except my Mum!) My house is turning into Megan's Recipe Kitchen central!! But hey, when you find something good....you stick with it!! I am itching to get my hands on that cookbook!! I think it may be the only gf one I will ever need. I hope you are doing well up there, cause we are roasting down here! Sending you love!! ~Cherie
Jems Bean says
What a dish, hamburger is awesome.My brother loves it very much. in other words he is mad for it.i will surely prepare i for him.
Janet says
I just discovered your site. Well done! Would this and some of your other baked goods work if the eggs were substituted. Potato starch is not an option either.
MAID in Alaska says
Thank you, Janet! I don't think this hamburger recipe would do well with an egg substitute because of the amount of eggs used (3). Other recipes might do okay if there is only 1 or 2 eggs to replace, but I haven't tried to replace them myself, so I can't tell you for sure.
Good luck!
Megan
Sherri says
Could I substitute quinoa flour for the sorghum? Would potato starch replace the arrowroot starch? I can't wait to make buns for my boys!
MAID in Alaska says
Hi Sherri!
Yes, potato starch would be a great substitute for the arrowroot starch. I don't recommend using quinoa flour to replace the sorghum (I'm not a fan of using quinoa flour since it has such a powerful taste). You could easily use more millet flour or brown rice flour though!
🙂 Megan
Sherri says
Thanks! I am looking forward to making these! I have your Stevia Sweetened Chocolate Chip Cookies in the oven now. Can't wait to taste them!
debra says
It's Superbowl Sunday and my husband insisted on a good grass fed angus burger for our dinner. I went gluten free back in May after finding out I had several food allergies, the worst being to wheat and gluten, and have not had a good burger since -(sorry but store bought gluten free buns/ bred SUCK !!!).
I was able to find everything for this recipe except the millet flour, and had no clue what I should try and replace it with, i've never even hweard of it let alone know what it's texture or taste or density is. I didn't want to use anything with over powering flavors, so I used equal parts of potato flour (not potato starch) and corn flower and coconut flour to replace the millet flour. The buns came out of the oven about 10 minutes ago and are cooling off before he toasts them on the grill (grill mark fiend) , but I did manage to grab one and put a little butter on it to taste test since I didn't want to serve anything to our guests that as sub par.... we I have to say - it was heavenly.... I do plan on making this recipe again - but with the millet flour next time so I can see how you intended it to taste - but thank you for the recipe - because I had no clue where to start - I reviewed atleast 30 recipes online for burger buns and all were different calling for almond flour and a bunch of other flours I have not used .... I am just one of those poeple who hate to try something new unless I know it's going to taste great - not just good...I am a food snob I guess, but when I reviewed your recipe, it had flours I am used to (minus the millet) and flavors I am used to, as well the foil mold idea was absolutely the bomb helpful..... you made the reciope easy and very clear - I love your website and will be coming back frequently !!!! Thank you again.
MAID in Alaska says
Hi Debra,
Thank you so much for taking the time to leave me such a wonderful comment!! Very glad to hear they were a success! You made my day!
Hugs,
Megan
DEBRA says
I added onion flakes to the tops of the buns while baking and OMGGGGGGGGGGGGGGGGGGG yummyyyy.... it also makes a really good garlic roll or italian loaf if you want something for italian food. YUMMYYYYY
Noelle says
These come out perfect Everytime. Stay together while eating a burger and are soft and delicious.
Well done!
Quick question. Do you cover to let them rise or just uncovered.
Mēgan says
Hi Noelle, I use a clean kitchen towel to cover them to rise. 🙂
Melanie says
I made these tonight and they look and smell delicious! (Haven't gotten to the eating part...) My kids are sooo excited! Thank you so much for the foil form idea! I really didn't want to by a bun pan.
MAID in Alaska says
You're welcome!! Hope you all enjoyed them!
Hugs!
Megan
Christine says
Hi. I know you're trying to go corn free, too. So, I just wanted to let you know that xantham gum is almost always grown on corn. Those with corn allergies cannot tolerate xantham gum. Also, the only corn free yeast is the Red Star brand (only in the 3 packets sold together, not in jars). Other yeast is usually grown on corn now. Finally, most honey is not corn free either, although there are a few brands that are. I'm only pointing this out because a person newly diagnosed with corn allergy may not be aware of these issues.
Doug Babst says
Bob's Red Mill GF Xanthan Gum is wheat starch based, not corn. We just verified that with BRM after a customer asked us to verify it was non-GMO (it is non-GMO too).
Joey says
Kitchen stores have the molds if you don't want to make them. I think they are designed as English muffin molds and look like a large round cookie cutter. Inexpensive too. Want to try your recipe soon. Thanks.
Lesley says
Love the looks of the recipe. I'm wondering if
baking rings would have worked
Jeanette says
Made then this morning, they were a hit. Look good and taste great!
MAID in Alaska says
Hi Jeanette,
Thanks for letting me know you tried and liked them! I really appreciate comments like this one!
Hugs,
🙂 Megan
Amber says
Hi Meg,
WOW! Your recipe was a hit last week on AFW. Reader favorite this week - and for good reason. What an awesome recipe. 🙂
Hugs,
--Amber
Jamie says
Did anyone try to make these with egg subsitute? We're allergic to egg to in my household...
Megan says
Hi Jamie,
I don't remember anyone making these using an egg substitute, but I do know others have made another bread recipe of mine with egg replacer and it turned out well. The other recipe is very similar to this one, so I would think it would work out okay. Please let us know if you try it and if it works out!
🙂 Megan
The Willing Cook (@willingcook) says
Jamie & Megan,
I just made this recipe with EnerG Egg Replacer. They look like they might be slightly flatter, but still able to cut in half for a burger. We haven't eaten them yet, but I'm so excited for the possibilities!
easy breakfast recipes says
A delicious gluten-free burger bun with a consistency and taste comparable to those made with wheat flour.
Laurel says
Hi, this looks fabulous. One question about the yeast. I know it says not to use instant, but I'm wondering why. Thanks!
Megan says
Hi Laurel,
Thank you! I've tried using instant yeast numerous times, and all of my repeated attempts have failed. It just doesn't give gluten free bread the lift that it needs like the dry active yeast does. Thank you for asking - it was an excellent question!
🙂 Megan
Brooke says
Any subs for the Millet flour? I am highly sensitive to that but not the others. Can i just use 1 cup of the sorghum?
Megan says
Hi Brooke,
Yes, sorghum would be an excellent substitute!
🙂 Megan
Carole says
I have been using finely ground Buckwheat flour with Sorghum instead of Millet, and it works great.
Johanne C says
I am SO grateful to finally eat a burger with an AWESOME tasting bun! We made these tonite and they turned out great! Hubby even said it tasted normal 😉 I've posted a pic on my facebook and I have already had requested for the recipe, so have linked yours. Thank you so much!
Megan says
Hi Johanne!
You're welcome! I'm so glad you liked them. 🙂 And thank you for sharing!!
Hugs,
Megan
Roberta Stanley says
Thanks for your quick reply! I need more help. What is the minimum amount of honey that I can use? I can't use citrus or any vinegar. Any other suggestions?
Megan says
Hi Roberta,
The honey is used to 1) activate the yeast, so it has some sort of "sugar" to feed off of, and 2) to add a slightly sweet taste to the buns. You could use just a small amount of the honey to activate the yeast (maybe like 1-2 teaspoons?) and eliminate the remaining.
If you are unable to use vinegar or citrus, just eliminate it altogether. I think it will be okay without it.
🙂 Megan
Carolyn Roesbery says
I appreciate this so much -- I have a dear friend who is wheat affected and we cook for an art picnic every Tuesdays. I am happy to have this recipe that Darla can enjoy!
Megan says
You are very welcome, Carolyn! I hope Darla enjoys them! 🙂
Melissa says
Has anyone tried freezing these after baking? I'd like to be able to use the leftover buns at a later date.
Megan says
Hi Melissa,
Yes - several have reported they have tried it and it works really well!
🙂 Megan
Melissa says
I made these today (subbing amaranth flour instead of sorghum-which I can't tolerate). They didn't really seem to rise very much but I was still able to slice them like buns. They seemed kind of like a cross between a bun and a biscuit. They were good! And the house smelled wonderful! I don't usually make yeast breads (it's a love/hate relationship yeast and I have...lol). But alas.... as much as I hoped that Tb of xantham gum wouldn't bother me.....it did. Bloating ensued. 🙁 Boo!
Any chance there's a substitute for that. Something that isn't a gum? (no guar gum either.) Or maybe a completely different recipe that anyone can recommend?
I was so excited to be able to eat my shredded BBQ chicken on a bun instead of out of a bowl! 🙂
Megan says
Hi Melissa!
You are in luck... within the next 24 hours I'll be posting an xanthan/guar gum free bread recipe on my website - so stay tuned!
🙂 Megan
Nita says
Hi Megan! These are the best buns I have ever made.in the last 6 years my husband has had Celiac .I have tried lots of gluten free breads and this is the best ever.my husband said they were excellent .thank you so much.this is a real keeper.--Nita
Megan says
Nita, This is wonderful to hear! Thank you so much for the review - I'm very glad you both enjoyed them!
Hugs,
Megan
Shawna says
Hi, I am wondering if I can replace the flours with Bob's Red Mill GF Blend. My small town doesn't carry a lot of the single flours. I have BRM GF blend, coconut flour, and oat flour. Thanks!
Megan says
Hi Shawna, I haven't use the BRM GF blend in this particular recipe, but I don't see why it wouldn't work!
🙂 Megan
Lisa says
My entire family has not been this excited for dinner in a long time. Your buns are perfect!! 🙂
Shannon says
These buns are wonderful. My son and purpose for alternative baking (he has multiple food allergies), loves these! They work great for burgers, pork barbecue or my son's favorite - bologna sandwiches. I also think this recipe would make a wonderful pizza crust - deep dish style - though I haven't tested it yet. Thank you so much for sharing your creations!
Doris says
Another hint....you can also make them into english muffins if your molds are 3 inches. Use a tuna can and same concept with the foil. It works, I have been doing this for past 2 years now.
gf grandma says
Must try this recipe, I have all the ingredients. Still looking for a decent - not crumbly - hamburger bun. I like to use tuna cans for making buns. Choose the ones you open with a can opener. Standard size cans are perfect for kids buns and the bigger cans (from tuna or chicken) are better for adult sized buns. They're reusable and cheap.
Anita says
I realize this is an older post, but I'm wondering if you ever use this gluten free hamburger bun recipe to make bread loaves? If so, how does it turn out?
Megan says
Hi Anita,
It would actually work out great as a bread loaf. This recipe is very similar to my Gluten & Rice Free Multigrain Bread Recipe.
Megan
Marlena says
Made these yesterday. Best gf hamburger buns I've tried so far in my gf journey! Fantastic! Thanks for the recipe! If I'd like to make a loaf of bread ( and I'd like that very much, because this is not just the best hamburger buns recipe - I like this dough the best of all the gf bread recipes I've tried so far! ), are the measurements the same, or I need to adjust something to put it in 5x9 loaf pan ( or maybe better in 8x4? )?
Megan says
I'm so happy to hear that, Marlena! Glad you enjoyed them - and you are so welcome! 😉
To make this into a loaf bread, simply follow the directions as listed for the Gluten & Rice Free Multigrain Bread recipe (it uses a 9x5 pan). Depending on where you live, after you make the first loaf you may need to adjust some of the liquid measurements. Check out my Everything Gluten to Making Gluten Free Bread - Including Troubleshooting Tips for more details.
Hugs!
Megan
Gerry says
I used Guar Gum instead of Xanthan gum, and replaced the Arrowroot starch with more Tapioca starch (didn't have any on hand).
Have tried a few bun recipes, most crumble after slicing or filling. These are pretty good, and held up to 'man-handling'.
If you have a metal-worker in the family, have some aluminum pipe rounds cut and sanded smooth around the edges.
Grease or spray them, and lay on a greased tray. (I never use sprays.)
My pipe rounds are 6" across and 1.5" tall, and I can make 6 buns on a large cookie sheet.
When I first started my glutten-free journey over 2 years ago, I had pipe cut at Speedy Metals because I couldn't find bun trays. I had to sand them myself, and shipping was more than the metal . . . but they can last forever.
And, you can order bun trays from Amazon; if you like small buns.
Rhonda says
Awesome! Thank you so much for sharing your recipes! These buns turned out just like your picture. They were fabulous! Finally, a sandwich bread that tastes like a sandwich! I have not found any arrowroot starch in the stores around me. I just used all tapioca starch. What would the arrowroot do for this recipe?
Thanks!
Megan says
Hi Rhonda,
You are so welcome! I'm very glad you enjoyed them. 🙂 Honestly, this hamburger bun recipe is an older one of mine. Since creating it, I've learned a few things, and I can honestly tell you the arrowroot wouldn't do much more for this recipe than the tapioca does. And tapioca starch is generally much cheaper than arrowroot starch, so you can just stick to using that in the future. 😉
Megan
Marilyn says
Just found your website... Yea!!! You have the best instructions with pics. Those pics are sooo important for people starting GF....especially when using various grains. Nothing looks the same as non gluten free.
For hamburger buns, I found the large tuna tins work beautifully....and easily reusable. The small tuna tins work well for a slider size of hamburgers...excellent for young kids.
Megan says
Thank you, Marilyn! 😉 I appreciate you saying that - I try! And thanks for the tip!
Maureen says
Hello, can you suggest something to use instead of foil? My household doesn't use aluminum foil but I want to make these hamburger rolls. Thank you.
Megan says
Hi Maureen,
You can actually free-form them and skip using anything altogether. Kind of like I did with this Gluten & Dairy Free Dinner Roll Recipe.
Megan
Marilyn says
Maureen...as I suggested earlier in the comments, I successfully use large tuna tins, and regular size tuna tins for children slider size.. Hope this helps.
Megan says
Marilyn,
Some tuna cans are made out of aluminum, so if you were wanting to avoid that metal, tuna cans probably wouldn't be a good option.
Megan
Barb says
You can use English muffin rings on parchment paper lined pans. It works like a charm. I got my rings from kingarthurflour.com
Katie says
I love your idea of making your own molds for shaping bread. I was looking at buying english muffin tins, but this will work with a canning jar! Thanks! I am excited to try your breads.
Maria says
Just wanted to tell you how much I love this recipe. Make it all the time and my family really enjoys it. I used to buy Udi's brand buns but they were so thick, plus lots of weird ingredients. These are perfect. Thanks for sharing and for all your hard work.
Megan says
You are so welcome, Maria!! Very glad you enjoy them! 😉
Jennifer says
So,
This recipe was atop my Facebook feed this morning when I first check it & I was immediately drawn in. I read through the post & then the recipe twice going directly to the pantry, knowing I was low on tapioca starch & millet flour but craving these after having bunless burgers for the past few years.
In the end I substituted amaranth flour for the millet & crossed my fingers.
...We just finished dinner (buffalo burgers with fresh buffalo cheese curds mixed in topped with baby kale) on FRESH BUNS!!! AMAZING!! My life has been changed! These don't taste gluten free at all, so soft, so playable. Thank you for this grande creation! This recipe has found a permanent fixture in our recipe collection 😉
Megan says
Megan (such a great name 🙂 )
I loved your recipe! It has been on my to-do list and now that the world cup is in full swing and we are making a lot of hamburgers because it's finally getting warm, I finally got around to trying it out. Phenomenal! My boyfriend who is not gluten free (by choice anyway, he still eats my cooking) loved them too. We just got a hamburger press and we're making our own sliders. While I can get GF buns in the store here ($5 for 4) I'm not about to cut them into smaller pieces just to fit my cute burgers. I used a muffin pan as my mold for the slider buns. I baked a few in the muffin tin and then I tried letting them rise in the muffin tin and then dumping them out onto a greased cookie sheet. It worked great. I liked the ones on the cookie sheet because they were a little flatter, rounder, and more bun-shaped.
I am also gluten and dairy free and it's great to have a recipe that tastes so good. Thanks girl 🙂 I'm working on my own food blog/website and I hope to feature this recipe.
Cheers,
Megan (from Wyoming)
linda t. says
Just a suggestion. I've been making buns for a long time using greased disposable foil mini pie pans and set
them on apropriet size cookie sheets.So far I've gotten about 20 uses. Maybe it would work for you. Minds
Michelle says
Hi Megan,
Great idea for the moulds. I have been trying burger buns the last two weeks but didn't have the "proper" rings so they weren't turning out great. Will definitely be trying this.
Jen says
I think it's incredibly sweet you go without for your daughters. Not many people are considerate of others lately. My husband and I do the same for each other, feels great and you feel love from the support 🙂
That was all I wanted to say, have a great day!!
Tara Geisel says
So excited to make these for my husband! He is going to love them! Keeping him gluten-free is all about finding "bread" replacements! Thank you.
Shelby says
Just made these and had to taste-test, they are awesome! Great tip for making the molds 🙂 Can't wait to make burgers for dinner tonight. Thanks for a great recipe, this is a keeper.
Nancy says
Megan, this looks great except that I can't use eggs, sorghum flour or vinegar. I use lemon juice most of the time. I have a number of flours and wondered what you would replace the sorghum flour with? Also I have Ener-G egg replacer and flax meal but don't know which would work best. Any hints?
Thanks
Megan says
Hi Nancy,
You can try substituting another 1/4 cup brown rice flour and 1/4 cup millet flour for the sorghum. I think lemon juice will work just fine for the vinegar. As for the eggs, other readers have made my loaf breads egg free using egg replacer and said it worked well (and those recipes are similar in structure to this one). I haven't tried these substitutions myself, but it's what I would try. 😉 Hope that helps!
Megan
Alicia says
Hello, my son is in a gluten free diet. I love the idea of making this hamburger buns, he was so excited when I show him the pictures. Nevertheless, I couldn´t find arrowroot, or sorghum. They do carry millet but is not in the form of flour, I guess I can try make it on my blendtech. How can I adjust the recipe to substitute for the arrowroot and sorghum?? Thanks
Megan says
Sounds like you'll have to do a bit of experimenting! You can try to replace the arrowroot with corn starch, potato starch, or more tapioca starch. And as for the sorghum, try replacing it with more millet flour.
Helen Brownell says
These are so pretty! I've made a lot of gluten free buns but this was the most unique method of getting the shape right. I'm impressed and will explore some of your other recipes. By the way, replaced the millet with buckwheat.
Donna says
I love the look of these and am really excited to try them! I can have egg yolk in my food but not egg white:(. Do you think I could use 3 egg yolks and a flax or gelatin egg?
Megan says
Hi Donna, I *think* you might have success with that? I'd be more inclined to use the gelatin egg, or a chia egg though. 😉
Jodi says
Thank you, thank you, for these! So yummy! Great for sandwiches, too! How do you store your flours for this recipe? If you chill them, do you let them come to room temp before using? Thank you!
Megan says
Hi Jodi,
You're so welcome! YES! Let all of your ingredients come up to room temperature - including the flours. 😉
Gaile says
Can I replace the millet with sorghum? I don't care for millet.
Megan says
Hi Gaile,
You could definitely try it! It should work fine. 😉
Jodi says
Thank you, Megan!
Bethany says
These look great! Pinning!
Raia says
I've never tried to make gluten-free hamburger buns. Yours look beautiful! Thank you for sharing them at Savoring Saturdays! 🙂
Jim Dvorovy says
Without a doubt this hamburger bun recipe makes the very best gluten free loaf of bread! Followed your recipe perfectly, using 1/2 cup rice flour in place of millet flour which we didn't have. Used 3 jumbo size eggs instead of the small eggs found in most markets today. Used a 9x4x4 bread loaf pan from King Arthur Flour web site, as it gives a more normal and taller slice of bread that we desire for making sandwiches as well as toast.
SAF-Instant Yeast Red Label) processed beautifully in 110 - 115 degree water (verified by instant read thermometer) in exactly 7 minutes just as you instructed. Using warm oven at a tightly controlled (oven rack thermometer) 125 degree temp allowed the dough to rise within 1/2 inch of top of bread loaf pan in 40 minutes. Preheating oven to 375 degrees (again verified by oven rack thermometer) took an extra 15 minutes, during this time the dough rose to slightly over top of loaf pan and was ready for the oven.
Baked for 26 minutes, immediately removed to cooling rack, brushed lightly with butter, and allowed to cool. Bread is nice and tall, has perfect small bubbles from yeast process, slices great (best with electric knife), has a soft top, soft side and bottom crusts, and bends without breaking, just like store bought bakery bread!
Best of all, it tastes GREAT! Thank you so much for the hamburg bun recipe, which also makes excellent bread!
Julia says
Thank you SO MUCH!! I've been searching for good GF hamburger buns for years, tried all of the available store bought (vegan) ones and several other recipes, but they've all been either a horrible texture/taste, or nice but simply not right with burgers. I wasn't sure if these would even work, as I used instant yeast (proofed as if it were active dried), Sweet Freedom instead of honey and subbed the eggs with aquafaba. I also mixed by hand with a dough whisk as I only used a quarter of the recipe, but they're perfect! Rose wonderfully well, soft and light, with a pleasant, mild flavour that's just right. My first really enjoyable burger in a bun since about 2003. I can't wait to try the same dough as a loaf now. Thank you!
Helen says
This recipe is amazing! Thank you SO much! You would never know these are wheat free. My whole family loved them, and they turned out perfectly first time. I used to be a baker, and now I am GF, I honestly can't believe the result without wheat, and without all the kneading!!
Helen says
Oh, and I used coconut sugar instead of honey, and got these great results.
Megan says
You are so very welcome, Helen!! I'm happy you enjoyed them!
suzqz says
Everyone is talking about molds but I don't see anything about them in this recipe or in the pictures. Am I missing something?
Megan says
No! Not missing anything. When I first posted this recipe (years ago), I used molds, but they weren't necessary, so I updated the recipe to not include them. 😉
Matthew says
The recipe still states "remove from molds", which is confusing.
Megan says
Oh yes. Thanks for catching that, Matthew! I just updated the recipe to delete that. This is an older recipe of mine, and I used to use molds to form the buns, but don't anymore. 😉
Matthew says
Tried these today, and they were great! I replaced the millet with sorghum, and left out the vinegar. The only issue I had was that I used 1/3 cup, spread them to about 4 inches, but they expanded horizontally a lot! So they were a little to wide for our burgers. Do I need to use less water to keep that from happening? Or use molds?
Megan says
Hi Matthew! I'm so glad you enjoyed them! I wouldn't reduce the water, it will make the buns more dense and less airy. Try using well-greased molds instead (like English muffin molds). That way they will expand up, instead of out. 😉
Mary says
I made these for the first time today and loved them. I made them in my bread machine and they turned out great. I combined the yeast, water and honey and let sit for the 7 minutes and then I added that mixture along with the bowl of wet ingredients and added them to the bread machine. Then added the dry ingredients on the top and set to dough cycle. The dough came out so fluffy. The dough was a bit wet when tit came out of the machine but I put some brown rice flour on a plate and put dough balls onto the plate to form into circles and that worked great. I also subbed additional brown rice flour for the millet as I did not have millet.
Bex says
These are incredible! For anyone who can't find tapioca starch, I have used potato starch with great results. Thank you for sharing this fantastic recipe.
Megan says
Great to know! Thanks for sharing! 😉 Very happy you enjoyed them!
Beenish says
Can I use white rice flour
Megan says
As a substitute for the brown rice flour? If so, then yes.
Jacki says
I just found this pinned, cant wait to try them. Was just wondering what the guide was behind the 7 minute yeast proof. Generally recipes say proof 5-10. Just curious 🙂
Megan says
Ha ha... great question, Jacki. When I first started making bread, 7 seemed like the perfect number because it was between 5-10. 😉 It always worked well, so I just went with it.
Jody says
This was my first attempt at gluten free bread and the recipe worked really well. I chose this recipe to try because it used simple ingredients and seemed the least complicated. Some of the other recipes I found were very intimidating. I used 3.5 cups of a prepared flour blend instead of the individual flours listed in the recipe. I've used the buns as hamburger and hot dog buns but also as bread for French toast and as bread for dipping in olive oil and balsamic vinegar. It tasted good and had a good texture. Thanks!
Megan says
You're very welcome, Jody! I'm glad you enjoyed it!
Katherine says
Wow! This is a fantastic recipe to go to for my 5 year old son for school lunches. No complaints from him. I love it too! It's my third time making these and look forward to making these more often.
I didn't have arrowroot, millet and sorghum so I have been using chickpea flour and the other extra starch listed in the recipe I had on hand, and now that I am out of it, I am trying it now with potato starch. Looking forward to it.
Thanks for the recipe 🙂
Megan says
Hi Katherine! So pleased you both enjoy it! And thank you for leaving your substitutions. That helps everyone here!
Holly says
Megan, my buns are rising now. My dough is a little lumpy, even after several minutes in the stand mixer. I hope that's not something that will ruin them. I haven't had that experience before. What would have prevented it? Thank you.
Megan says
Hi Holly, curious if it the lumps affected your final product?
Naomi says
I have a lumpy batch here too, so hoping the end result will still be okay. Next time I may try in the bread machine as someone else mentioned
Jane says
Hi Megan,
These rolls are fantastic! I searched for a recipe that used individual flours instead of a blend as I like to try different combinations. Your recipe was perfect and there is no need to change a thing. They taste great and have a nice sponginess to the texture. They don't seem like GF at all. I’ll see tomorrow if my adult sons and husband can tell they’re GF. Thanks for saving me a lot of trial and error =)
Megan says
Yay! So happy to hear you enjoyed these, Jane! 🙂
Lady E says
I had high hopes for this recipe after reading all of the positive reviews, and it did not disappoint! I made some hamburgers today with these buns and they were very tasty! They will be my new sandwich bread as well. They are better than most gluten free options out there, and I will always have these in the freezer ready to go for when I want a burger/sandwich. Thank you for this recipe!
Megan says
YAY!!! You're welcome! I'm glad you enjoyed them!
Hasmik says
Fantastic, super, amazing!!! thank you so much for the great recipe!!
Megan says
Absolutely! So happy you enjoyed them!
Michelle C says
I've made these twice. They are by far, the best, most amazing GF bun/bread I've ever eaten. My house smelled like bread!!! THANK YOU!
Megan says
Awe, awesome, Michelle! This makes me very happy to hear!
Jennifer Stevens says
I can see that the love for this recipe goes way back... and I just couldn't agree more. This is our go-to recipe as a family now, and I loved not having to buy special pans to make them happen. I also experimented with "piping" out a hot dog bun from a ziploc bag with the corner cut and that was fabulous too. I mix up dry ingredients enough for 5-6 batches so that I only have to do the wet ingredients and they're done in a flash. Thank you SO much, from the bottom of my hungry children's hearts.
Megan says
Your comment made my day! You're welcome, Jennifer! I'm so happy you all enjoy these!
Joan Shields says
Megan , these are delicious! I made them for my sisters who are coming for the weekend and will likely send the leftovers home with them. ( I am going to wrap individually and freeze them ) They will love them. Thank you!
Joan in Seeleys Bay On
Megan says
Oh yay! I'm so happy you enjoyed them, Joan! You're very welcome!
Eva Kotch says
I made these and the consistency of the dough was vey sticky so it was hard to form into nicer rounds like in the picture, Should I be adding anything to the dough at that stage to make it less sticky? Could sugar also be used to proof the yeast and if so how much would you add?
Megan says
Hi Eva,
Yes, this dough is sticky. Most of the GF yeasted bread doughs are sticky, because they require more moisture than gluten-filled yeasted doughs.
I would use 1 teaspoon of sugar to proof the dough, but don't omit the honey. This recipe depends on the honey for moisture, so add it to the dough when you add the eggs.
Kathleen says
Just made these and they turned out beautifully. I couldn't wait until the burgers were done before trying one!!! I ate it with some butter and thought that this was the first gluten free bread recipe that has ever come close to tasting like the real thing. Thanks for sharing will be making this again and again and again... Do you have a recipe for gluten free sliced bread? BTW I used oat flour instead of millet- didn't have any.
Megan says
Awe! That makes me overjoyed to hear, Kathleen! Thank you for the glowing compliment! Yes, I have a few GF sliced bread recipes.
HERE is my GF Rice Free Multigrain Bread Loaf
HERE is my GF Oatmeal Millet Bread Loaf
Both recipes are also well loved by my readers. 😉
Daphne says
What does it mean by smooth? When I added the yeast mixture it became very thinned out. And not rough like at all. Is that why the rounds are needed bc the dough mixture becomes thin. I followed it exactly. Help needed. Ty. ?
Megan says
Smooth means nearly no lumps in the batter. You shouldn't need rounds for this recipe. IF you are finding you do need rounds, reduce the amount of water used next time. The dough shouldn't be that thin (remember that temp and humidity can effect dough, so the amount of liquid I use may vary from the amount you need to use). For more help, check out The Everything Guide to Gluten Free Bread.
Bev Hitchcock says
Omg!!!!! Love!!!! I did do some tweking for my own needs but still delish. I used the equal equivalents of gf flour rather than the individual flours listed. I also just wet my hands and took about a small baseball size amount and formed a ball. Then with wet hands placed the ball on the baking sheet and formed a smooth disk aboit 3/4" thick. I let rise and proceeded as directed. I let off sesame seeds. I wish there was some way to post pics. Thank you for a great recipe!
Megan says
Thank you, Bev! I'm glad you enjoyed them! Thanks for sharing your recipe notes with us!
Jennifer@Cookerspedia says
It was very easy to follow through the recipe and I'm very happy with the taste. Definitely keeping this recipe as I'll be making this a lot more often. thanks for sharing a tasty recipe!
Mēgan says
Hi Jennifer! I'm very happy to hear that - I'm glad you enjoyed it.
🙂 Megan
Lucinda Beebe says
I love these Burger buns but would like to use coconut flour and pineapple juice to make a sweeter bun for teriyaki burgers. Do you have any suggestions? Thank you!
Mēgan says
Hi Lucinda,
Coconut flour is very drying, so I definitely wouldn't add any to this bun recipe. What about adding some sugar? Maybe 1-2 tablespoons?
Jessica Riley says
Can I use the instant yeast in this recipe. I tried the dry one and the buns didn't rise at all so were quite dense. Plus I have noticed the breads I make using the dry yeast are more yeasty tasting. Only one so far has risen a significant amount and that was the recipe that is rice free and uses teff. Any suggestions? Why do not recommend using the instant yeast for the burger buns when you say it give the best rise in your aritsan bread loaf (which I agree with)?
Thanks for your help!
Mēgan says
Hi Jessica,
I created this hamburger bun recipe YEARS ago. Like maybe 8 or 9 years ago? The difference between this recipe and my artisan gluten-free bread is simply time, experience, and the wisdom that comes with so many more years of baking in the kitchen. 😉 There's no reason why you can't use the SAF Instant Yeast (red label) in the recipe. I suggest starting with maybe 1 3/4 teaspoon? I wouldn't think you would need any more than 2 teaspoons. SAF works so well, I've found you definitely need less of it to get the rise. THANK YOU for leaving me your comment! I need to go back into many of my older recipes and update them when I can.
🙂 Megan
Chris Anderson says
Have you tried freezing them for later use? I am just starting my journey without fructan, so I am also just starting to experiment with gluten free breads. Just curious. Thanks.
Mēgan says
Yes! I have. They freeze well. Not entirely the same as fresh baked, but still delicious.
Ashley says
Hi, broke college student here with allergies. I was wondering if I could substitute the different flours for an all purpose Gf flour (I use Krusteaz for almost everything GF I make). I wanted to know what you thought before I went out and spent $$$ on all the different flours and starches (are the starches also needed if I use an all purpose GF flour)? Thanks.
Mēgan says
Hi Ashley, this recipe has only been tested with the flours called for. I don't know what it would turn out like if you used a GF all purpose flour.
Amy Capobianco-Diaz says
Hi Megan,
Thank you so much for all of your recipes! My husband and I are gluten and dairy free for our own health issues (IBS, arthritis, Sjogren's Syndrome-BTW, LDN has been incredible for me, too!) but most importantly to support my GFCF son with autism. It's so much easier when we are on the same page! We are all housebound like so many these days and your recipes have been a lifesaver! I find that your site is now my official go-to place for inspiration. Once upon a time, I had my own catering business but the gluten free world is much different. You are much more than a great culinary genius, you are a scientist! Trying to replicate gluten recipes is no easy feat! I wanted to thank you for your hamburger buns recipe. It is fantastic! I have tried so many of your recipes but I was a bit skeptical with this one. Good gluten free bread is hard to come by, but especially hamburger buns that are usually tasteless and crumble. These are amazing! They are really tasty and hold up exceptionally well. This was a huge home run tonight! And the fact that it yields 8 is perfect for 2 dinners. Thank you for sharing this and all of your incredible recipes!
Mēgan says
Amy, your comment made my day! Thank you so much for coming back here and letting me know your experience! I'm so happy you all enjoyed these GF hamburger buns!
Jen says
OMG! These are delicious! After I searched the internet high and low, I was finally able to order all the different types of flour. It was worth every failed store shopping run and every “out of stock” notice along the way! These are seriously a game changer for our multi-allergy household. Thank you for this amazing recipe! No more store-bought cardboard gluten-free buns again!!!
Mēgan says
Hahaha! Jen!! Your comment seriously made me feel like I achieved rockstar status! 😉 I'm so happy to hear these were a hit for you guys!
Carrie says
I tried making this recipe twice today. Each time it was super runny like cake batter. I’m so frustrated. What am I doing wrong??
Mēgan says
Hi Carrie, what brand of xanthan gum are you using? Not all xanthan gums are created equal, so that's my first thought- I recommend the Bob's Red Mill Brand.
KW says
Made these last night and they were delicious! They spread out more than up (ended up quite large) and are very crumbly, but taste fantastic. Is there a way to make them less crumbly and help them rise up instead of out?
Mēgan says
Hi KW, did you use xanthan gum? If so, what brand did you use?
Kristin says
I just found this pinned, cant wait to try them. Was just wondering what the guide was behind the 7 minute yeast proof. Generally recipes say proof 5-10. Just curious ?
Mēgan says
Hi Kristin, great question. 😉 This is an old recipe. When I first wrote it, I thought 7 minutes was a good compromise between 5-10.
Lesslie says
Deliciousssss. I've made this recipe more times than I can count and it is perfect every time Love it, thanks for the recipe!
Lesslie says
Sooo DELICIOUS! I like hamburger and I like this recipe! Thanks A lot.
Mēgan says
Hahahaha! You’re so welcome, Lesslie! I’m happy you enjoyed it!
Kristin says
Omg!!!!! Love!!!! I did do some tweking for my own needs but still delish. I used the equal equivalents of gf flour rather than the individual flours listed. I also just wet my hands and took about a small baseball size amount and formed a ball. Then with wet hands placed the ball on the baking sheet and formed a smooth disk aboit 3/4″ thick. I let rise and proceeded as directed. I let off sesame seeds. I wish there was some way to post pics. Thank you for a great recipe!
Mēgan says
You’re very welcome, Kristin! I’m so happy to hear you enjoyed these hamburger buns, even with your substitutions!
Dandre says
These gluten-free hamburger buns are stunning. I’m not a talented baker, but I would love to give these a try!
Mēgan says
Thank you, Dandre!
Felipa says
I cant wait to try the buns!
Debi Graham says
Is there any reason this amazing dough wouldn't work as a loaf? Thank you for the recipe, it's definitely my favorite!
Mēgan says
Hi Debi,
I think it actually would work fine as a loaf (I modeled it after many of my other GF loaf recipes). I'm thrilled to hear it's a favorite!
Jenni says
Any suggestions if you only have a hand mixer? I don't have space for a stand mixer. Thanks!
Mēgan says
I don't recommend using a hand mixer, as the dough will climb the beaters and potentially ruin the appliance.
Joanne says
Have you tried making the dough in a bread machine? Trying to simplify as much as I can. ?
Thank you!
Mēgan says
Hi Joanne,
No, I have not. I don't own a bread machine. 😉
Rebecca says
How would you suggest storing these? Third time I have made these and I can't remember if I refrigerated them before. Absolutely love them! Thanks!
Mēgan says
Hi Rebecca, I store my gluten-free hamburger buns in a bread bag on my counter.
Bob T says
My GF wife and I made this today...THE BEST! Instead of all of the typical GF additives, we simply used Cup4Cup flour...perfection!
Mēgan says
Hi Bob,
Thanks so much for coming back here and letting me know your experience using Cup4Cup flour in this recipe I'm so happy to hear you enjoyed the buns!
Ingrid says
Thank you so much for this recipe!! Finally a bun that was even better than a gluten bun!
I didn’t have brown rice flour, so I used buckwheat flour instead, and also didn’t have sorghum flour, so I used miller flour instead and it turned out perfect!
Interesting note: I halved the recipe but accidentally still used three eggs. The result was really satisfying! Thanks!
Mēgan says
You're very welcome, Ingrid! I'm glad you enjoyed this recipe!
JenP says
I made these last night and they were very good. Excellent recipe, thank you! The buns held together even under our juicy elk burgers with lots of wet toppings (tomato slices, mustard and pickle relish!). Be forewarned, these buns are HUGE.
I did make one change, I subbed 1/2 c/60 g buckwheat flour for the millet flour since I was out of that type. I also let the buns rise under oiled plastic wrap to keep them from drying out.
Mēgan says
Wonderful! I'm glad you enjoyed them, Jen!
Marilyn Bodnar says
Hello my all purpose gluten free flour already has tapioca starch and sorghum flour. Garbanzo beans potato starch and have fava bean flour all combined. I can't use any type of rice flours either.
So do I adjust the recipe the first batch I made adding the extra flours per receipe and substitued oat flour for the rice flour they did not turn out.
Mēgan says
Hi Marilyn,
My recipes are formulated using the specific flours and starches called for in each recipe. They are not formulated for gluten-free all purpose blends. Bean flours are tricky, because they are drying and cause baked goods to become overly crumbly. I don't use them or recommend using them, or subbing them in any of my recipes.
DebS says
Just made these for the first time and they are amazing! I wouldn't even know that it was GF and it was so easy. Thank you so much! Will definitely try this recipe to make hot dog buns. So nice now to have buns for the summer!!!
Mēgan says
Wonderful! Thanks DebS!
Sam says
Looks great! What’s the best substitute for brown rice flour? My son can’t tolerate rice. Thanks x
Mēgan says
Hi Sam, you can try substituting more sorghum flour.
Mildred says
My batter was too thin. What did Ido wrong?
Mēgan says
Hi Mildred, it sounds like there was too much liquid or you might have left out the xanthan gum?
Robert says
These are incredible. I've been struggling with "bread" since going gluten free because I also have to avoid potato and gums. I subbed the xantham gum out for psyllium husk powder, following the rule of thumb to double the amount, so 2 tbsp. And I have to keep my fiber low so I used white rice flour. Everything else I followed to a T and they came out 11/10. Thank you so much for this recipe, it's a lifesaver!
Mēgan says
That's what I love to hear! You're so welcome!
Taryn Draxler says
These hamburger rolls are GREAT!! My husband loves them, but I substituted white rice flour for the brown, as the brown rice flour affects my husband like gluten does!!
Question: can you use this flour as a base for other baking, like cookies?
Mēgan says
Perfect! I'm so glad to hear that, Taryn. As for the flour question, that really depends on the specific recipe you're making. This flour blend is high in starch to make the hamburger buns light and fluffy in texture. If you want a fluffy cookie - I think you'd be fine to use this.
El says
I left a review for this already but I see you answer to many comments so I was wondering how to reheat them when frozen? You mention the grill but for how long/at what temperature would that be?
Also, like I said in the review, these are amazing! Clear instructions and the consistency and taste are impressive. Gluten-free baking is tough, honestly you are a wizard!
El says
Also I subbed the millet flour for sorghum flour, and part of the arrowroot for tapioca starch and it works perfect!
Mēgan says
I normally reheat my gluten-free hamburger buns using the microwave. If we put them on the grill, it's not at a set temperature. We just put them on and take them off fairly quickly - just long enough to toast them.
Tracey Amato says
Hello,
I apologize if this question was already asked and/or answered...
Could Psyllium Husk be used in place of xanthum gum? If so, how much?
I tried 2T and it tastes fine, but they spread a lot unless I use my muffin pan. Would adding more help to bind the dough? Any thoughts/suggestions...
Thanks SOOOO much!
TRACEY
Mēgan says
Hi Tracey,
When I wrote this recipe, I wrote it specifically for using xanthan gum. Psyllium husk requires a LOT more moisture, and it creates a heavy/dense texture. So if you want a fluffy, light bun, xanthan gum is the way to go.
Carol Ann Rickard says
Hi! I made these buns today and they are delicious. They spread a bit more than yours did in the rise stage. I used a 3 1/2" ring form and exactly 1/2 C per bun. Should I use a smaller ring? Any tips would be appreciated.
Thanks!
Mēgan says
Hi Carol,
I would reduce the amount of liquid by 2 tablespoons. That should help with the spread!
Carol Ann Rickard says
Thanks so much Megan! I have made these buns so many times in the last couple of months! I didn't have Arrowroot so used Potato Starch. I also bought mammoth muffin tins and bake them in that. 1/2 C batter per roll. They turn out amazing every time! I brush them with melted butter after they come out of the over. They are so delicious I serve them to everyone and they can't believe they are GF. If you have an email I can send you pictures. Love your recipes!!!
Mēgan says
Hi Carol,
I'm so happy to hear this! Love your use of the mammoth muffin tins - I bet the butter makes them extra decadent!
Alene says
Hi! I have to eliminate the rice flour. Should I add 1/2 cup more of sorghum and of millet to substitute for 1 cup of rice flour? I want to make this so badly. All the commercial gf brands have rice flour in them. Thanks!
Mēgan says
Hi Alene,
Yes, I think that would be a great sub - more sorghum/millet.
Brian says
How important is it to use a parchment paper or a silicon thing? I'm new to baking and I just listed the recipe ingredients and then got them at the store. Now that I'm about to make it i see that i also need that baking sheet liner. Can I do it without that?
Mēgan says
I don't recommend not using parchment or a silicone liner. Otherwise the buns might stick to the pan.
Brian says
Do I need a heavy duty mixer for this? I only have a hand mixer and can't afford a heavy duty one.
Mēgan says
You can try mixing it by hand. I think the dough would climb your hand mixer beaters.
Gab says
I just prepared, used white rice instead millet flour. Haven't tested yet, but they look great. I would like to post the picture, but no way to upload.