After huge disappointments with store-bought gluten free hamburger buns, the lettuce wrap became my best friend when I wanted to enjoy a hamburger. Although I enjoy the lettuce wraps, I really want to enjoy a hamburger like my glutenful family friends do: on a bun! So I set out to make my own.
- soft and pliable
- actually taste like a hamburger bun
- not so much bread you can’t find or taste the burger
- and most importantly, not fall apart when you take the first bite.
I am happy to say I have succeeded! This gluten free hamburger bun recipe will give you 6 amazingly delicious buns that will stand up to your juiciest burger. You can double the recipe and make 12 buns and put them in the freezer for up to three months, ready and waiting for when you need them.
No go forth and have a proper burger!!!
If you have any questions, comments, or concerns when baking this bread, please send me a message here and I will get back to you in 24 hours or less.
discover. cook. enjoy.
GF DF Hamburger Buns
Dry: Flours and Starches
- 45 grams garbanzo flour
- 90 grams sorghum flour
- 105 grams tapioca starch
- 105 grams corn starch
- 18 grams soy milk powder
- 25 grams sugar
- 8 grams kosher salt
- 5 grams xanthan gum
- 4 grams gelatin, unflavored
- 1 grams baking powder
- 16 grams honey
- 60 grams sunflower oil, can use canola
- 35 grams egg whites, Kirkland brand at Costco is the best!
- 4 grams vinegar, white distilled
- 1 large eggs
Yeast and Water
- 6 grams yeast, dry active NOT instant
- 2 cups carbonated water, use club soda or make with a soda stream
- This recipe makes 6 hamburger buns. Double the recipe for 12 buns.
- Gather all your ingredients and group by type. Also. gather all the equipment needed for measuring and mixing.
- Preheat your oven to 400 degrees.
Measure the Dry Ingredients
- Measure the garbanzo, sorghum, tapioca, and corn starch and place in the stand mixer's bowl.
- Measure and add the supplemental ingredients to the same bowl as the flours.
Measure the Wet Ingredients
- Measure each of the wet ingredients and then put in a small bowl. All the wet ingredients need to be in one bowl.
Activate the Yeast
- Measure the yeast into a small bowl.
- If using club soda, measure 2 cups into a 4 cup measuring cup and heat to 110 degrees in the microwave, about a minute. Use a probe thermometer to test the temperature. If you heat the water to over 110 degrees, wait for it to reach 110 before activating the yeast.
- If using a soda stream, temp the water coming out of your facet to 110 degrees, fill the soda stream bottle, and carbonate the water. Measure 2 cups of the carbonated water into a 4 cup measuring cup.
- When you have your 110 degree water ready, begin whisking the water as you add the yeast slowly to the water. Keep whisking until nearly all the yeast has dissolved. You should see foam when you do this. If you do not, your yeast may be out of date or bad.
Time to Mix and Proof (Rise)
- Attach the mixing bowl to the stand mixer, attach the mixer's paddle attachment and raise the bowl into the mixing position. Set to speed 1 for 15 seconds to combine the dry ingredients. Add the wet ingredients while the mixer is still set at speed 1. You will need to use a spoon to get the honey out of the bowl. Now, add the yeast and water slowly. Once it is all added, increase the speed to 2 until all the water is incorporated into the dry ingredients. Increase the speed to 4 and mix for one minute. Increase the speed to 5 and mix for one more minute.
- When the mixing is complete, the dough should be soft and silky, similar to frosting. Lower the bowl and remove the paddle attachment. With a wet spatula, scrape the dough from the sides of the bowl. Cover the bowl with plastic wrap and set on top of your stove for 20 minutes (oven is on and set to 400 degrees).
Scoop and 2nd Proof (Rise)
- Gather your hamburger bun pan, small bowl of hot water, #6 disher, kitchen scale, a small bowl to scoop into, and cooking spray. Set the small bowl on top of the scale and tare to zero. Spray your disher with cooking spray. Scoop dough into the pan until you reach 120 grams of dough in the bowl. Pour dough in the bowl into one of the hamburger bun pan slots. Wet your fingers before you touch the dough to help with the stickiness. Repeat for the other slots in the pan. 120 grams is the amount of dough I prefer for my hamburger buns and you may prefer more or less. You can try 100 grams for a smaller bun, or up to 150 grams for a giant bun.
- Shake the hamburger bun pan back and forth to distribute the dough evenly. Using fingers dipped in water and then shaken off, smooth the dough on the top if it looks uneven or is climbing up the side of the pan. Place the pan on top of your stove for 15 minutes.
Baking the Buns
- Put the hamburger bun pan into the 400 degree oven on top rack which should be set near the middle of the oven. Bake for 15-20 minutes. Every oven is different your bread may take more or less time to bake. The buns are done when they temps at 201 degrees or have achieved a golden brown appearance.
Cooling, Slicing, Storage, and Reheating
- You can immediately remove the buns from the pan and put on a cooling rack. Leave on the cooling rack to cool before you slice the buns, or leave them unsliced until you are going to use them. Do not slice the buns when they are hot.
- Store in the fridge for up to one week and in the freezer for up to three months. When you want to use a bun, remove from the freezer and place in the microwave for 30 seconds on high. Remove the bun and slice. The interior may still be slightly frozen and that is okay. Return to the microwave and heat for another 30 seconds or until the bun is heated through and soft. Eat straight out of the microwave or toast. Enjoy!