Gluten-Free White Hamburger Buns

My original hamburger bun recipe has more of a “whole-grain” appeal. One day, I wanted a traditional “white bread” hamburger bun, and I decided to slightly modify my English muffin recipe, which is so good, and I found that it also makes a great hamburger bun. We enjoy these with any kind of sandwich, not just hamburgers.

As usual, this recipe uses my gluten-free all purpose flour blend.

Gluten-Free White Hamburger Buns
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 6 buns
  • 1¼ cups warm water (110 degrees F)
  • 2 tablespoons butter
  • 2 tablespoons honey or maple syrup
  • 300 grams all purpose gluten-free flour blend
  • 60 grams gluten-free oat flour
  • ⅓ cup dry skim milk powder
  • 1 tablespoon instant dry yeast
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum (in addition to what is in the flour blend)
  • 1 large egg, room temperature
  • 1 teaspoon cider vinegar
  1. Add butter and honey or maple syrup to warm water and allow to sit until butter is melted.
  2. In stand mixer bowl, measure flours, milk powder, yeast, salt and xanthan gum. Mix on low speed to blend.
  3. Add water mixture, egg and cider vinegar to the mixer bowl. Mix on low speed for 1 minute. Increase speed to medium and mix for 4 more minutes.
  4. I use a muffin top pan to help my bins keep their shape. Grease the pan. Divide dough into 6 portions (I use a ⅓ cup scoop) and place them in the pan. Wet hands with cold water and pat the dough down into a flat bun shape.
  5. Let sit in a warm spot until dough is risen.
  6. When they have almost doubled in size, preheat the oven to 375 degrees F.
  7. Place the pan in the preheated oven and bake for 20 - 25 minutes until they are lightly browned. You can also test for doneness with an instant read thermometer - 208 degrees F means they are cooked through.
  8. Remove from the oven and carefully transfer to a wire rack to cool completely.
  9. Store in the freezer.


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