Best Gluten Free Hamburger Buns (Cheese & Onion Options)

Using a combination of rice and sorghum flour along with other ingredients, these gluten free hamburger 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 by much. It just means they have flavor!

Best Gluten Free Hamurger Buns (Cheese & Onion Options)

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 33 minutes

Yield: Makes 12 small hamburgerĀ buns

Best Gluten Free Hamurger Buns (Cheese & Onion Options)

A recipe tester named these just like gluten hamburger buns. So, I've named them the best gluten free hamburger buns! Top with cheese and onion, or not.


    For the Buns:
  • 1/2 cup water, heated to 110 - 115Ā°F
  • 1 tablespoon honey (or granulated sugar)
  • 2 teaspoons instant yeast
  • 1 cup white rice flour
  • 3/4 cup potato starch
  • 1/2 cup sorghum flour
  • 2 teaspoons xanthan gum
  • 3/4 teaspoon salt
  • 1/2 teaspoon gluten-free baking powder
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk (*See Notes for dairy-free option)
  • 1/4 cup butter or margarine (Earth Balance for dairy-free or neutral-flavored oil), plus more for pan
  • Optional Toppings:
  • 1 egg plusĀ 1 tablespoon water,Ā beaten
  • 1/2 cup shredded sharp Cheddar Cheese (or Daiya or Follow Your Heart for dairy-free)
  • 1-1/2 tablespoons finely chopped onion
  • 1 beaten egg white and sesame seeds


    To Make the Buns:
  1. Oil a Nonstick 12-Cavity Whoopie Pie Pan or baking sheet; set aside. (The 12-cavity pan makes uniform buns.)
  2. Add the warm water, honey, and yeast to the bowl of your stand mixer. Allow to become foamy on top, at least 5 minutesĀ or until about 1/2-inch of foam forms.
  3. To a medium-sized bowl, whisk together the rice flour, potato starch, sorghum flour, xanthan gum, baking powder, and salt.
  4. Add eggs, buttermilk, and oil to the yeast-honey mixture. Mix for a few seconds on low speed.Pour the wet mixture into the dry mixture, and beat on medium speed until smooth.
  5. Add the dry mixture and beat on medium speed until smooth.
  6. Gather dough into one mound, cover, and set aside to rise for about 45 minutes.
  7. Distribute the dough evenly among the 12 cavities in the prepared pan, filling each about half full. (I like to use a spring-action scooper for this step.)
  8. Sprinkle the tops with water and smooth out using a rubber or silicone spatula dipped in water. Set in a warm environment, preferably 80Ā°F, and allow to rise for 15 minutes.
  9. Preheat the oven to 475Ā°F, allowing the buns to continue to rise.
  10. If making plain buns, baste the tops with oil or spray with gluten-free oil spray. (If using spray wipe away the oil between the dough or cavities using paper towels to prevent smoking.) If adding cheese and onion, baste the tops with a mixture of egg and water; sprinkle the tops with onion and cheese. If using sesame or poppy seeds, baste with egg white and then sprinkle the tops with seeds.
  11. Bake on the center rack of your oven for 12 minutes and until golden brown.
  12. Remove the pan from the oven and allow buns to cool in the pan for 3 minutes.
  13. Serve warm or immediately transfer to a wire rack to cool.
  14. If desired, slice the buns in half and baste the inside with butter. Toast the butter side face down on the grill or in the preheated skillet you used to fry the burgers. (Oil the pan first, if needed.)
  15. Once completely cool, store leftovers in the freezer in a single layer, in gallon-size freezer bags. Defrost buns in the microwave on low or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toasting.


*Homemade or Dairy-Free Buttermilk: 1-1/2 teaspoons apple cider vinegar + enough milk of choice to make 1/4 cup, (rice milk for dairy-free/vegan)

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