Mini Gluten Free Burger Bun Recipe

Who doesn’t enjoy a good bacon cheeseburger? What could possibly make them better? Making them bite size! Not to mention the¬†delicious, gluten free burger bun recipe. They’re easy to make and the recipe doesn’t call for expensive gluten free ingredients. I provide all of the gluten free brands you can use as well, from condiments to bacon.

Gluten Free Ingredient Brands:

Mayonnaise: Best Foods or Hellmann’s
Ketchup: Heinz
Mustard: French’s or Grey Poupon
Bacon: Applegate (natural), Hormel Black Label, Hormel Natural Choice
American cheese: Kraft Singles including fat-free and 2% (We prefer natural chneddar)

Dough Proofer:

My friends over at Brod & Taylor sent me their Folding Proofer & Slow Cooker. I now use it to make these mini gluten free burger buns. There’s no need to cover the dough because the water tray keeps the dough moist. I love it!

Mini Gluten Free Burger Bun Recipe

Prep Time: 21 minutes

Cook Time: 9 minutes

Total Time: 1 hour, 30 minutes

Yield: Makes 2 dozen buns

Mini Gluten Free Burger Bun Recipe

A tender mini gluten free burger bun recipe to use on bacon cheese burgers or anything else. Try them with chicken fajita mixture. They're wonderful - sauteed peppers, onion, and smokey chicken!


    For the Buns:
  • 1/4 cup water, heated to 110 - 115¬įF
  • Scant* 1 tablespoon honey, agave, or sugar
  • 1 teaspoon instant yeast
  • 1/2 cup white rice flour, plus more for dusting
  • 1/2 cup potato starch (or more cornstarch)
  • 2 tablespoons cornstarch (or more potato starch)
  • 1 teaspoon xanthan gum
  • 1/4 + 1/8 teaspoon salt
  • 1/4 teaspoon gluten-free baking powder
  • 1 large egg, at room temperature, beaten
  • 1/4 cup milk (or rice milk) (I used 2 teaspoons heavy whipping cream + remaining nonfat milk)
  • 2 tablespoons neutral-flavored oil, plus more for pan
  • 1-1/2 tablespoons butter, melted (or oil), for basting
  • For the Egg Wash (Optional):
  • 1 large egg, at room temperature
  • 1 teaspoon water, for basting
  • Sesame seeds for garnish (optional)
  • For the Burgers:
  • Cooked mini beef patties
  • Sliced cheese
  • Cooked gluten free bacon, cut into fourths
  • Roma tomatoes, thinly sliced
  • Lettuce of your choosing
  • Gluten free condiments (mayo, mustard, and/or ketchup)
  • Pickles (optional)


  1. Oil and dust with rice flour a mini muffin pan; set aside.
  2. Add honey or sugar to the warm water and stir. Add yeast and stir again. Allow the mixture to rest for 5 minutes or until about 1/2-inch of foam forms on the top.
  3. In the bowl of your electric mixer, add white rice flour, potato starch, cornstarch, xanthan gum, baking powder, and salt; whisk thoroughly.
  4. In a separate bowl, whisk together egg, milk, 2 tablespoons oil, and yeast mixture. Pour wet mixture into the dry mixture, and beat on medium speed until smooth (1 minute if using a KitchenAid mixer). Gather the dough into one mound. Set aside to rise in an 80¬ļF environment for 45 minutes.
  5. Scoop heaping tablespoons full of dough into each cup of the prepared muffin pan or divide evenly among the 24 cups. Using moistened fingertips, smooth out the tops.
  6. Brush the tops with melted butter; set aside to rise for an additional 15 minutes.
  7. While the dough rises, preheat the oven to 475¬įF.
  8. If you desire shiny and darker tops as in the photo, whisk together the egg and teaspoon of water and brush on top of the risen buns. If using, sprinkle the tops with sesame seeds. (Basting with egg also smooths out the tops even more.)
  9. Bake on the center rack of the oven for a total of 9 minutes or until deep golden brown; rotating pan mid-baking for even browning.
  10. Remove the pan from the oven and immediately transfer the buns to a wire rack to cool.
  11. Slice in half prior to serving. Layer with your favorite gluten free hamburger condiments, lettuce, beef patty, cheese, a one-quarter slice of bacon, and a slice of cherry tomato. Place a long appetizer pick through each burger and transfer to a serving plate.
  12. To store, once completely cool, freeze leftovers in a single layer in a gallon-size freezer bags. Defrost buns in the microwave on low heat or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toast.
  13. To store leftover buns, once completely cool, freeze in a single layer and store in a gallon-size freezer bags. Defrost buns in the microwave on low heat or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toasting.


*Scant = a little less than

Honey and agave make the buns soft.

4 Replies to “Mini Gluten Free Burger Bun Recipe”

    1. Maria,

      You should be able to use brown rice flour instead of white rice flour. I would add at least 1 teaspoon additional water because brown rice flour absorbs more liquid due to its higher fiber content. If it doesn’t rise quite enough the first time you make them, add another 1/2 to 1 teaspoon of water the next time you make them.


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