Carla's Gluten Free Recipe Box Newsletter

May 25, 2016


Dear reader,

Previously, I've used millet flour in a similar hamburger recipe. Now, you can make them using sorghum flour instead of millet. They are still delicious! I added cheddar and onion to their tops which is optional. I hope you enjoy them.


Happy and healthy gluten-free cooking!


P.S. May 31, 2016, is the last day to extend your membership, purchase a gift membership (do so after signing out of the site), or buy a new one at the 50% off rate ($12.49). As of June 1, 2016, the price will revert back to $24.99.


Using a combination of rice and sorghum flour along with other ingredients, these gluten-free burger buns are truly delicious. If you have a barbecue or grill available, toast them to make them crunchy. Serve with burgers, sausage, or your favorite vegetarian fare.

While one of my cookbook recipe testers named these buns "just like gluten buns," I've named them the best gluten free hamburger buns. They are slightly heartier, but not much. It just means they have flavor!

Get this recipe now!

Gluten Free Slider Buns and Burger Sauce Recipe

These are the buns that contain millet flour. Make them dairy-free using ingredients from the substitutes page. Add your favorite burger and the better-than-secret-sauce, and you’re ready to rock-n-roll.

Whether you are searching for a gluten free slider buns recipe or dinner rolls, the recipe will please everyone. They look like biscuits but have the texture of rolls with eggs (like those gluten ones you used to purchase).If you freeze them and then reheat in the microwave on "reheat" or medium heat, they will texture up closer to bread, just perfect!

Get this recipe now!

Gluten Free Recipe Box Membership

This annual membership provides you with access to over 1,200 delicious gluten-free recipes by gluten-free expert recipe developer, Carla Spacher, 400 articles on gluten-free baking tips, substitutions, gluten intolerance, celiac disease, and gluten sensitivity, to name a few, plus so much more. Continue reading below.

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• Need a gluten-free substitute? See the Substitutes page.

• Do you weigh your dry ingredients? Check out the Conversions page.

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