Gluten Free Sesame Hamburger Buns

Gluten Free Hamburger Buns | Glutenfreeifyouplease.comGluten Free Hamburger Buns | Glutenfreeifyouplease.comSummer barbecue season is in full swing! I love sitting outside on a cool summer evening after work and taking in the wonderful smells from the backyard grill. Hamburgers are my go-to choice for summertime grilling. The only problem I run across is not having gluten free hamburger buns on hand. Where we live, its hard to find any gluten free products at the grocery store.  Thankfully whipping up a batch of gluten free hamburger buns is easy! Once you start making your own buns, its pretty hard to go back to the store bought kind.

Gluten Free Hamburger Buns |

These buns are made with a rice flour and tapioca starch combination. I love rice flours. They have a rich nutty flavor, serve as a nutritious alternative to wheat flour, and are naturally gluten free. After a lot of experimentation, I have found that they closely imitate conventional wheat flour on a cup for cup basis, and Ive been using them for just about all my bread baking needs.

The first step of this recipe is to proof your yeast. Yeast needs a warm environment to thrive, this is why we heat up the almond milk to 110F. An easy way to heat up the milk is to pour it into a microwavable safe container and microwave for 30 seconds. You want the milk to be lukewarm, not scalding, or it will kill the yeast. A candy thermometer works really well to measure the temperature, but the 30 seconds in the microwave should be just about right. After warming the almond milk, mix in your yeast and honey. Make sure to stir well so that all the ingredients are fully-dissolved. Set aside for 10 minutes.

In a separate bowl combine your egg and oil and whisk until the eggs and oil are light and fluffy. In a larger bowl, combine all of your dry ingredients and thoroughly mix. While stirring. slowly pour in your egg and yeast mixture. Your dough will be more like a batter than a dough.

Baking a gluten free bread is a lot different than a traditionally wheat-based bread. Yeast and water mixed with wheat creates a dough texture that you can form and shape with your hands. Your gluten free dough will turn out more like a batter than a traditional dough.

Gluten Free Hamburger Buns |

Cover your dough batter and set aside in a warm area to rise for about an hour. After an hour the batter will start to look more like a traditional dough, but not quite. Its still going to be pretty sticky. If you have a hamburger bun pan, this next step will be really easy. However, if you share my current deficit of a super-convenient hamburger bun pan, then it takes a little more finesse. With wet hands, take your dough and split into 5 even portions and place on a pan lined with parchment paper. Wet your hands again, and shape the dough batter into a ball form. I used my fingertips and lifted up on the sides of the dough and smoothed down any lumps with your wetted fingertips.

For a browner-colored bun, brush the tops with egg whites and top with sesame seeds. Place in the oven at 375F for 15  20 minutes or until your buns start to turn a golden brown. Cool on a wire rack before slicing open and serving. I usually make 2 batches of buns. One  batch to eat right away, and the other ones I freeze and reheat in the microwave for about 3o seconds.  Enjoy!

Check out our how-to guide for DIY Gluten Free All Purpose Flour mix.  It can be made easily at home with store-bought ingredients, and we use it in many of our recipes including these hamburger buns.

Gluten Free Hamburger Buns
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 5
Gluten Free, Dairy Free
  • 1 cup almond milk , heated to 110F.
  • 2¼ teaspoons active dry yeast
  • 3 tablespoons avocado oil (or olive oil)
  • 2 eggs, room temperature
  • 2 cups Gluten Free All Purpose Flour (recipe below)
  • 1 teaspoon xantham gum
  • ½ teaspoon salt
  • 1 teaspoon unflavored gelatin (or agar agar powder)
  • 2 tablespoons honey
  • 1 tablespoon sesame seeds (optional)

  • GF All Purpose Flour {click for our DIY guide}
  • 80g – (1/2 cup) brown rice flour
  • 80g – (1/2 cup) white rice flour
  • 70g (2/3 cup) sweet rice flour
  • 50g (1/3 cup) tapioca starch
  1. Warm milk to 110F by placing in microwave for at 30 seconds (depends on power of microwave)
  2. Proof yeast by adding it to warmed almond milk. Add honey to yeast mixture and stir well.
  3. In a small bowl combine eggs and oil. Whisk well.
  4. In a large bowl mix all remaining dry ingredients (except the sesame seeds) together. Add egg mixture and yeast mixture. Mix until blended. Dough will be sticky.
  5. Cover and place in a warm area for 1 hour to rise.
  6. Pre-heat oven to 375F.
  7. Line a flat pan with parchment paper.
  8. With wet hands separate the dough into 5 equal portions.
  9. Plop dough onto parchment paper, and work into a bun shape. You may have to re-wet your hands several times as the dough is very sticky.
  10. Sprinkle with sesame seeds.
  11. Bake for 15-20 minutes or until golden brown. Remove and place on a rack to cool.



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