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I have tried a lot of bread recipes and one of the biggest things my husband was missing were hamburger buns. I took several recipes and after trial and error, I made up my own. These hamburger buns will hold together, are moist and fluffy. They are very hardy and full of fiber. Enjoy and let me know what you think! :) –rox

Gluten-Free Hamburger Buns | 2½ hours | 30 min prep


DRY Ingredients – Mix together
3/4 cup GF oatmeal flour (I blend mine in blender)
3/4 cup brown rice flour
1/2 cup tapioca starch
1/4 cup cornstarch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 1/4 teaspoon salt
1 tablespoon dough enhancer

WET Ingredients – Blend together
2 eggs
2 additional egg whites
1/2 cup plain gf yogurt (I like greek, but have used vanilla yoplait too, keeps it moist)
1 cup water, room temperature
2 Tablespoons vegetable oil
2 teaspoons apple cider vinegar
3 Tablespoons of Honey

*Preheat the oven to 200°F.
*Mix dry ingredients together, blend wet ingredients together. Add dry ingredients to wet, slowly, blending on high speed constantly. I have a sturdy hand mixer, and use a spatula to keep the dough from getting into the mixer. Blend the mixture well so it works the dough and mixes all the ingredients together making it creamy.
*Grease 5 – 4 inch round spring form pans or pyrex bowls.
*Turn off 200°F oven and immediately place the pans in it. Do not open the door once you place the buns in the oven. Allow the dough to rise in oven for 90 minutes. Dough should rise over rim of pans.
*Increase heat in oven to 350°F (do not open door) and bake for approximately 40 minutes until crust is golden-brown. Cool slightly (1 minute) and removing it from the pan to finish cooling. Do not slice until the bread is no longer hot or else it could be gummy.
*The hamburger buns do not need to be refrigerated or frozen, but if they haven’t been eaten in a couple days, you can freeze them in air tight bags.
*Note that I am at 3,500 – 4,000 feet. You may need to adjust the amount of flour.
© May 2011 Roxanne Weir

8 Responses to “Gluten Free Hamburger Bun Recipe”

  1. Howdy! This is my first visit to your blog! We are a group of volunteers and starting a new project in a community in the same niche. Your blog provided us useful information to work on. You have done a wonderful job!

  2. Mary Wolfe says:

    Can I use english muffin circles to make these instead of the springform pans? I use them for my other burger bun recipe. I’d like to try another version. Also what is a dough enhancer?
    I sent you a tweet but you can ignore that if this is easier.
    Thanks again!

    • Roxanne says:

      I am sure the english muffin circles will work just as good! Just get them out of the pan about a minute or two after you pull them out of the oven and wait to cut them until they are cooled! Enjoy and let me know how they turn out! I need to make some for this weekend. :0

  3. Greetings from Scotland! I enjoyed reading your articles.

  4. Roxanne says:

    Hey, sorry about the late response. Like your blog. Very professional and great recipes. Yes, you can repost it as long as you give me credit and do the link back. :) Don’t forget the gf pie crust one. Use that one too with a link back. Very good. :) Nice to get a ‘real’ comment. :)

  5. Roxanne says:

    You can find my ‘fan page’ on Facebook at Gluten Free GFRox. You can “Like” it there.

  6. Patti Hatch says:

    Dear Roxanne, I hope you remember me, the lady from Glendora,
    I visited quite some time ago and have toured your bakery’s couple
    I was treated by mark Johnson years ago. I was his hygienist. Now my
    Young grandson is presenting horrible ecxema and skin problems. I
    Would really like to get ahold of Mark. Would you email me his contact
    Information ? Thanks sooo much. Patti Hatch

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