Gluten Free Hamburger Buns

***See Also My Yeast Free Paleo Hamburger Buns!***

Yeeeeeaaaaah – hamburger buns!!! And just in time for grilling season!

My husband said these tasted just like “regular” hamburger buns, and I have to agree. They aren’t gummy or heavy and don’t fall apart like other gluten free hamburger buns I’ve tried. No, these have a good crumb, good texture, and are just plain good. Ready for the recipe??? I’m so excited about it I can’t even talk about it anymore, I just have to give you the recipe! Here it is:

4.7 from 3 reviews
Gluten Free Hamburger Buns
 
Ingredients
  • 2 tsp. active dry yeast
  • ½ C warm water, about 115 degrees
  • 2¼ C blanched almond flour
  • 1 C arrowroot flour, plus extra for your hands
  • 2 tsp unflavored gelatin*
  • 1¼ tsp. salt
  • 2 T agave nectar or sugar
  • 2 tsp xanthan gum
  • 1 tsp guar gum
  • 2 eggs
  • 2 T olive oil + extra for brushing
  • ½ tsp apple cider vinegar
  • 2 Tbsp sesame seeds
Instructions
  1. Preheat oven to 375 degrees.
  2. Start by proofing the yeast. Place the yeast in a small bowl and add the water. The water needs to be about 115 degrees.--.The water will feel very very warm but not hot. When you put your wrist under the tap water it should feel the same temp as your wrist. Got it?????
  3. Set aside. (If it doesn't puff up by the time you use it, you need to start over)
  4. Mix all of the dry ingredients in a large mixing bowl.
  5. Stir in the eggs, olive oil, cider vinegar, agave (if using), and proofed yeast
  6. Dip your hands in plenty of tapioca flour and roll into 5 equal sized balls. Place on a greased cookie sheet. Then, slightly flatten with the palm of your hand.
  7. Brush some olive oil over the tops of the buns and sprinkle with sesame seeds.
  8. Cover and allow to rise for about 45 minutes in a warm spot. *Hint- I placed a salt shaker in the middle of my cookie sheet before I covered it with a kitchen towel so the towel didn't stick to the buns.
  9. Remove kitchen towel and bake 12-15 minutes or until nicely browned.
  10. Allow to cool completely (so the inside of the buns can properly set up).


Can be found at any grocery store on the baking aisle

 

 

 

*I think pectin would also work.

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22 responses to “Gluten Free Hamburger Buns

  1. Anonymous

    Cassidy, I know this is a Great Bun but for somereason I just can’t get it right. I’ve tried it twice and it’s very sticky and it doesn’t rise. I can’t figure out what I’m doing wrong. Is you flour packed in the cups or not. Does it really matter whick Almond flour you use? When I make it we were still able to use it and the test is GREAT. Also I don’t know if I working with it too much with my hands when I’m trying to form it into a ball, but it’s very sticky? Your picture of the douch looks just like regular bread but mine doesn’t. Hope you can help because I love the test of this bread.
    thanks,
    molly

  2. It does matter what brand of almond flour you use. Generally, If you’re using Bob’s Red Mill your food will turn out runny because it’s not ground as fine as other brands. If you do use it, you’ll probably need to add more almond flour, but I do not know the measurements. Click on the blanched almond flour link in the recipe for more in-depth information.
    Also, did your yeast puff up when you proofed it?
    — Mine didn’t rise a lot, I’ve even been thinking of omitting that step.
    If the recipe still doesn’t work, let me know and I’ll make it again and share my results.
    Hope this helps.

  3. I forgot to answer your question about how sticky it is. Yes, mine is sticky too. I cover my hands with arrowroot flour so I can work easier with the batter. I’ll add that to the directions.

    Also I don’t pack my cups. I just fill the cup full and scrape off the top with a knife.

    Sometimes humidity can also play a role in yeast breads. If it’s really humid outside the recipe will require less liquids. If that’s the case, try reducing the water.

    Again, please let me know if it still doesn’t turn out.

  4. Anonymous

    I made these hamburger buns today and they are AWESOME! I wanted to keep some for a later date or for sandwiches during the week. How long will they last on the counter, and have you ever frozen them? Thanks for such a great recipe!

  5. Anonymous-
    I’m so happy you liked these! We usually eat ours right away so I don’t know how long they will keep on the counter, but I’d imagine not very long- maybe a day or two. And while I’ve never frozen this recipe, I usually have pretty good success freezing my gluten free foods. Sorry I couldn’t be of more help.

    Thanks for the comment!
    Cassidy

  6. Anonymous

    Just wanted to say I just found your blog and I love it! Would love to try these buns, but what could I substitute for the xanthum and guar gum?

  7. Anonymous-
    Thanks!!! I haven’t tried it, but you might could use whole psyllium husks instead of the xanthan and guar gum. Maybe 3-4 Tbsp.??? But they won’t rise as much if you use the psyllium husks. But again, I can’t say for sure. Let me know how they turn out if you try it 🙂

    Love,
    Cassidy

  8. Hi Cassidy! I have made these rolls several times and I absolutely LOVE them! I was so happy to share your blog with a friend of mine who is also gluten intolerant…she is absolutely thrilled. I do use the Honeyville brand of flour, waited to order a 25 lb box until it was 20% off! After baking, I freeze my rolls and then thaw them individually as I use them. It works great. I wrap the frozen roll in a paper towel and thaw for 1 minute on power 4 in my microwave…works perfect! Thanks again Cassidy for all your recipes. You have been a life-saver!!

    • Bonnie

      Dear Cassidy,

      I haven’t tried these yet, but I recently made some blueberry muffins using bulk almond meal(Sunridge brand)The flavor was great but the texture was grainy. So I thought I would try to grind it finer in my coffee grinder(Kitchen Aid) The next batch had a fine texture! So I tried making your tortilla recipe using the finer almond flour and it worked great. Also I always whip my egg whites and fold them in last if I want a good rise. Hope this helps somebody!

      • Thanks so much for the feedback Bonnie!!! I’ve never tried grinding almond meal in my coffee grinder for a finer texture, thanks for letting us know that it works 🙂

        -Cassidy

  9. Kari

    Is there anything I can use in place of guar gum? That is the only thing I don’t have on hand and my local health food store is 45 minutes away! Would like to make these tomorrow!

    • Hi Kari,

      While I haven’t tried it, you could probably replace it with xanthan gum 🙂 Let me know what you think, I hope you like them!!!

      • Kari

        So I did end up replacing with xanthan gum and also replaced the apple cider vinegar with balsamic vinegar and used honey for the sweetener and they turned out SOOO yummy!!!!

  10. Stephanie

    Hey there, love your recipes! I thought i might point out though, to anyone who has problems getting their yeast to bloom, add a little of the the agave (or whatever sugar source you choose) into the warm water… not to the wet ingredients. Yeast can sometimes bloom in just water, but there a much higher chance that it will give a better quality bloom with a little sugar mixed in. Yeast loves sugar! I tried to bloom yeast for this recipe twice in just water, exactly at 115 degrees, and nothing happened until I added sugar, as I normally do while baking.

    Just my 2 cents!

      • Stephanie

        You’re welcome, and thank you for the wonderful recipes! My husband and I love these burger buns, and the ‘cornbread’ muffins have pretty much been a staple in our house for the last year

      • Stephanie

        You’re welcome, and thank you for the wonderful recipes! My husband and I love these burger buns, and the ‘cornbread’ muffins have pretty much been a staple in our house for the last year

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