- Gluten Free & More - https://www.glutenfreeandmore.com -

How to Make Soft
Gluten-Free Hamburger Buns


This recipe was originally published in 2015.

Excerpt from Gluten-Free on a Shoestring Bakes Bread, by Nicole Hunn.

These hamburger buns are made by rolling out a soft, enriched dough, and then cutting out rounds. This technique ensures that the buns will rise up much more than they will rise out.

As written, the instructions call for a 4-inch biscuit or cookie cutter, but there isn’t a reason in the world that you can’t cut these into 2 1/2 –inch rounds and make slider buns.

When in doubt, err on the side of lightly under-baking rather than over backing these rolls. That way, they’ll stay soft and almost squishy when you bite into them.


Water Roux:3 tablespoons (25g) Gluten-Free Bread Flour (see below)

Dough: 3 cups (420g) Gluten-Free Bread Flour (see below), plus more for sprinkling

  • ¼ teaspoon cream of tartar
  • ¼ (48 grams) cup of sugar
  • 2 teaspoons (6g) instant yeast
  • 2 teaspoons (12g) kosher salt
  • 2 tablespoons (28 g) unsalted butter, at room temperature
  • ½ cup plain whole-milk yogurt, at room temperature
  • 2/3 cup milk, at room temperature (not nonfat)
  • water roux
  • unsalted butter for brushing tops of buns
  • toasted sesame seeds for sprinkling (optional)


  • To make the water roux, whisk together the flour and water in a small saucepan. Cook over medium-high heat, whisking constantly, until thickened. It is ready when the whisk leaves a visible trail as it moves though the roux. Remove from heat and allow to cool until no longer hot to the touch.
  • To make the dough, place the flour, cream of tartar, sugar, and yeast in the bowl of a stand mixer and use a handheld whisk to combine well. Add the slat, and whisk to combine. Add the butter, yogurt, milk, and water roux, then attach the dough hook to the stand mixer, and mix on low speed until combined.  Raise the mixer speed to medium and mix for about 5 minutes.

The dough will be quite sticky, but should be smooth and stretchy.  Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl.  Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double it’s size, and cover with an oiled piece of plastic wrap (or the oiled top of your proofing bucket).   Place the dough in the refrigerator for at least 12 hours and up to 5 days.

On baking day, line a rimmed baking sheet with unbleached parchment paper and set it aside. Remove the dough from the refrigerator and turn it out onto a lightly floured surface. Knead until smoother. Place the dough on a lightly oiled piece of unbleached parchment paper and sprinkle with a floured 4-inch biscuit or cookie cutter, cut apart from one another. Gather and reroll the remaining scraps of dough, and cut the rest of rounds. Place the rounds on the baking sheet and sprinkle to top of rounds lightly with flour. Cover the baking sheet with lightly oiled plastic wrap, and place in a warm, draft-free location until nearly doubled in size (about 1 ½ hours).

About 25 minutes before the have finished rising, preheat your oven to 350° F degrees. Once the dough has finished rising, remove the plastic wrap, place the baking sheet in the pre-heat oven, and bake for about 10 minutes.  Turn the heat down to 325°F degrees, remove the buns from the oven, brush the tops of the rolls with the melted butter, and sprinkle with sesame seed, if using. Return the baking sheet to the oven and bake until the internal temperature of the buns reaches about 185 degrees F (another 5 to 10 minutes, no more, so the buns stay soft). Allow the buns to cool for about 10 minutes before slicing and serving.


[Ed. Note: In Gluten-Free on a Shoestring Budget, Nicole Hunn offers this ingredient list for making allergy-friendly bread flour. The ingredients include her All-Purpose Gluten-Free Flour.]


  • 100 grams (about 11 ½ tablespoons) all-purpose gluten-free flour (71%)
  • 25 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
  • 15 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)



  • 42 grams (about ¼ cup) superfine brown rice flour (30%)
  • 42 grams (about ¼ cup) superfine white rice flour (30%)
  • 21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
  • 21 grams (about 2 1/3 tablespoons) potato starch (15%)
  • 7 grams (about 1 ¾ teaspoons) potato flour (5%)
  • 4 grams (about 2 teaspoons) xanthan gum (3%)
  • 3 grams (about 1 ½ teaspoons) pure powdered pectin (2%)



  • 90 grams (about 9 tablespoons) superfine white rice flour (64%)
  • 31 grams (about 3 ½ tablespoons) potato starch (22%)
  • 15 grams (about 5 teaspoons) tapioca starch (11%)
  • 4 grams (about 2 teaspoons) xanthan gum (3%)

For more delicious bread recipes, purchase Gluten-Free on a Shoestring Bakes Bread.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.