Gluten Free Hamburger Buns


April 14, 2010 by Flora Dawn

I have attempted gluten free hamburger buns on several occasions, but it wasn’t until I tried the recipe out of Gluten Free Baking Classics (book review here) that I had a true success.

I have made this recipe multiple times and adapted it slightly; my family loves them for both hamburgers and sandwiches. Like all gluten free bread, these do taste best the day they are baked.

I have made these in individual tart pans, disposable mini foil pie pans, and a whoopie pie pan. They all worked, but personally I like the whoopie pie pan the best.

If you plan on making your own dinner rolls or hamburger buns on a regular basis you should consider investing in something similar; whoopie pie pans, muffin-top pans, and hamburger bun pans are all very much alike and seem to range between $10-20. These pans provide the necessary support for the gluten free batter.

This recipe makes 6 conservatively sized buns (so I double the recipe when using my whoopie pie pan, which has 12 spaces), which I think are perfectly sized and make great little sandwiches for lunches.

I like to sprinkle sesame seeds are dried onions on the tops to make them seem more like the hamburger buns my family was used to.

You can also make these rolls smaller, getting 12 out of the recipe below. This makes them a very nice dinner roll size. They are a great accompaniment to soups this way.

The hamburger bun dough ready for pans; yes, it looks like cake batter.

Baked hamburger buns; half topped with sesame seeds & half topped with dried onions

We think they make a very cute ham & cheese sandwich

Gluten Free Hamburger Buns

Don’t let the long ingredient list scare you, they really are quite simple to make. These can be made smaller, in a muffin pan or ramekins, and used as dinner rolls; these gluten free rolls actually taste wonderful warm. I like to add some dried herbs to the dough, but it isn’t necessary.

wet ingredients:

  • 2 large eggs, at room temperature is best
  • 3 Tb canola oil
  • 1 packet (1/4 oz) active dry yeast (not quick-rise)
  • 3/4 cup + 2Tb warm milk, (110 degrees)

dry ingredients:

  • 1/2 cup millet flour
  • 1/2 cup sorghum flour
  • 1/3 cup cornstarch
  • 1/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1 tsp unflavored gelatin
  • 2 Tb sugar
  • 1/2-1 tsp dried herbs (onion or garlic powder, Italian seasoning, etc), optional
  • sesame seeds, poppy seeds, or dried onions for topping, optional
  1. Lightly grease desired pans* (hamburger buns should be about 4 1/2 inches in diameter) and dust with rice flour or cornstarch (I use cornstarch).
  2. Mix eggs and oil together in small bowl and set aside.
  3. Mix all dry ingredients in large bowl of electric mixer. Quickly add milk, yeast,  egg, and oil to bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 3 minutes; dough will be very sticky.
  4. Spoon dough into prepared pans and smooth tops with table knife or rubber spatula. Sprinkle seeds or onions on top if desired. Let rise in a warm place until doubled in size about 30-40 minutes.
  5. While dough is rising, place oven rack in center position and heat oven to 375, do not use convection as buns will brown too much.
  6. Place buns in preheated oven and bake for 15-20 minutes, or until they have a hollow sound when tapped on top. If buns are browning too quickly cover with foil.
  7. Remove buns from oven and remove from pan, allowing them to cool on rack.
*Disposable foil pie pans, muffin-top pans, whoopie pie pans, miniature tart pans, hamburger bun pan or whatever oven proof pans or dishes you have similarly sized should work.

4 thoughts on “Gluten Free Hamburger Buns

  1. Dary says:

    Thanks for sharing this wonderful recipe. Your gluten free hamburger buns were so good!

  2. amanda says:

    I just tried to make these and I think a step is missing. Do you put the yeast in water?? My dough was really thick and not cake like.

    • Flora says:

      I don’t proof my instant yeast; I use this kind I just add it with the milk, eggs, and oil like step #3 states and then mix, scraping down the bowl before beating for 3 minutes. Honestly, I don’t know why the dough would be too thick at this point, because all the ingredients were just mixed together.

      If you are using a yeast that needs proofed, simply dissolve it in the warm water and allow to stand for 10 minutes or so before adding it in step three. I know altitude and humidity can also slightly affect baking, maybe simply adding a little more liquid (either milk or water) would help next time?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog Stats

  • 25,928 hits



%d bloggers like this: