The best way to get pillowy-soft Gluten-Free Hamburger Buns that actually taste like hamburger buns? Make them from scratch.
Gluten-free buns that you buy at the store can sometimes be a bit …. chewy. You chew and chew and wonder, “Will this ever end?” But homemade GF (gluten-free) hamburger buns are something else entirely. This recipe gives you those tender, delightfully chewy, tastes-like-real-bread kind of buns.
Indeed, you whip together a batch of these buns, and you get to enjoy a burger or sandwich that tastes just the way it should taste, with a delicate, tender, easy-to-swallow texture that you want in a bun.
So, treat yourself to a really from-scratch sandwich experience. Take just a couple of hours of your time and bake a big batch of these, freezing some for whenever you want a gluten-free sandwich that’s guaranteed delicious.
Why you will love these easy make-and-bake GF buns
I remember asking a chef what gluten was in cooking school. I said, “Does it come from the yeast, this gluten?” And Chef Smith said, “No, it forms when proteins (like glutenin and gliadin) in the flour are combined with water (and motion).” By motion, he meant kneading—or the motion that comes from a good dough hook for all you busy moms out there who might not be crazy about kneading. Luckily, these gluten-free buns require NO KNEADING.
And most breads are kneaded for a long time to achieve this glutinous quality. But not this one. One reason these buns taste so pillowy-soft and tender is that you gently mix the flour, yeast, and other dry ingredients together with just a fold of your spatula or two. Then, let this foamy mixture stand a bit in your bowl and gently shape your buns into rounds. In fact, the gentler you are with your dough, the better its quality will be.
How do I store leftovers?
You can keep these gluten-free buns at room temperature in a storage bag, wrapped in plastic wrap, or stored in an airtight container for up to 3 days. For even longer storage times, let the buns cool completely, wrap them individually in plastic wrap, and then freeze them all in a gallon freezer bag for up to 2 months. You can defrost them in the fridge overnight or toast them on low in the oven.
Serving suggestions
Serve these buns with a variety of gluten-free sandwich fillers for a deliciously gluten-free spread. On the side? Some of this luscious Gluten-Free Macaroni and Cheese. Next, a deliciously naturally gluten-free salad, like this Italian Chopped Salad, just bursting with wholesome, healthy goodness and lots of yummy olives, chickpeas, lettuce, tomatoes, feta cheese, and a sweet-tart-tangy lemon vinaigrette.
If you loved this delicious gluten-free recipe, try these amazing Gluten-Free Chicken Enchiladas, for a sumptuous, spicy treat.
Gluten-Free Buns
Ingredients
- 1 1/3 cups warm water about 110°F
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons granulated sugar
- 3 cups gluten-free all-purpose flour blend
- 1/2 teaspoon kosher salt
- 2 large eggs room temperature
- 1/4 cup unsalted butter melted
- Egg wash for brushing
- Optional: sesame seeds for topping
Instructions
- In a small bowl, mix warm water, yeast, and sugar. Let stand for 5 minutes until foamy.
- In a large mixing bowl, combine gluten-free flour and salt.
- To the flour mixture, add the yeast mixture, eggs, and melted butter. Mix until a dough forms. If needed, add a little more water at a time until it comes together and isn't dry.
- Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled in size, about 1 hour.
- Divide the dough into 8 equal portions. Shape each into a round bun and place on a baking sheet lined with parchment paper.
- Cover the buns with a damp cloth and let them rise until puffy, about 30 minutes.
- Preheat the oven to 400°F. Brush the buns with egg wash and sprinkle with sesame seeds. Bake for 17-20 minutes or until golden brown.
- Remove the buns from the oven and let them cool on a wire rack.
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