Gluten-Free Burger Buns
Easy Gluten-Free Burger Buns (Soft & Fluffy)
Soft, fluffy gluten-free burger buns made with a single gluten-free flour blend.
If you’ve been searching for soft, fluffy gluten-free burger buns, this recipe delivers a fluffy texture hard to find in gluten-free breads. These buns are sturdy enough for burgers but still light and tender inside.
Many gluten-free bread recipes rely on several specialty flours and starches. This version simplifies things by using a single gluten-free all-purpose flour blend along with psyllium husk, yeast, and a little baking powder for lift and structure.
I tested this recipe using Bob’s Red Mill Gluten-Free 1:1 Baking Flour, which already contains xanthan gum and works beautifully in yeast-based gluten-free breads.
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Ingredients
- 300 g Bob’s Red Mill Gluten-Free 1:1 Baking Flour
- 10 g psyllium husk powder
- 25 g granulated sugar
- 4 g instant yeast
- 4 g baking powder
- 5 g fine salt
- 140 g warm water
- 60 g milk
- 1 large egg (about 50 g)
- 25 g avocado oil or other neutral tasting oil
Optional Toppings
- Egg wash (1 egg + 1 tbsp water)
- Sesame seeds
Instructions
1. In a large bowl, whisk together the warm water and psyllium husk powder. Let it sit for about 30–60 seconds until it thickens into a gel.
2. In a medium bowl, combine the milk, egg, avocado oil, sugar, and instant yeast until well combined, then add to the psyllium mixture. Whisk until fully combined.
3. In a separate bowl or bowl of a stand mixer, whisk together the gluten-free flour, baking powder, and salt.
4. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and mix until a soft, sticky dough forms. If using a stand mixer, mix with the dough hook for about 3–4 minutes until combined. Then another 4-5 minutes until smooth.
5. Cover the bowl and let the dough rise in a warm place for 45–60 minutes, or until noticeably puffy.
6. Divide the dough into either:
• 4 large buns (~150 g each) for bigger burgers
• 6 standard buns (~100 g each)
With lightly oiled hands, shape each portion into a smooth round and place on a parchment-lined baking sheet. Gently flatten using your hands or a spatula.
7. Cover the shaped buns and let them proof again for 30–40 minutes until visibly puffed.
8. Preheat the oven to 375°F (190°C). If desired, brush the tops with egg wash and sprinkle with sesame seeds.
9. Bake for 20–22 minutes, or until golden brown.
10. Allow the buns to cool for 15 - 30 minutes before slicing.
Notes
This recipe was tested with Bob’s Red Mill 1:1 Baking Flour. Other gluten-free flour blends may produce slightly different results.
Psyllium husk powder is key to creating the flexible, bread-like texture in these buns.
For a little more 'bounce,' spray with water right after you put buns in the oven.
Storage & Shelf Life
Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 2 months. Slice before freezing for easier reheating.
