Delicious, healthy, gluten-free recipes including deserts, appetizers, and main courses that can be pre-made and frozen or baked / cooked fresh just in time for dinner. Many recipes are also dairy-free.

You are here: Home » Recipes » Gluten-free Hamburger Buns

Gluten-free Hamburger Buns

Submitted by on June 14, 2010 – 4:33 pmNo Comments
Gluten-free Hamburger Buns

With warmer weather comes grilling outdoors and favorites such as hamburgers and hotdogs.  We often buy our hamburger and hotdog buns from Outside the Breadbox, a Colorado Springs-based gluten-free bakery.  Unfortunately, they are so popular that my local Vitamin Cottage often runs out.  So, I decided to make my own.

I started with my favorite sandwich bread recipe from Annalise Roberts.  Her recipe is posted on her Food Philosopher website – an excellent resource for gluten-free bakers.  I use my own gluten-free bread flour mix, and I add psyllium husks for an excellent source of fiber and to make the dough a little bit more workable.  I simply replace some of the bread flour mix with psyllium husks, approximately 1 tablespoon per cup of flour.  Also, I suggest you increase your liquid by the same number of tablespoons.  In this case, I replaced 3 tablespoons of flour with 3 tablespoons of psyllium husks and added 3 extra tablespoons of rice milk.

To make well-formed hamburger buns, you’ll also need either a hamburger bun pan or rings.  These are readily available online or at your local cookware specialty store.  I used rings coated with cooking spray and laid out on a baking sheet lined with a Silpat baking mat (or parchment paper).

Once you have the dough mixed, divide it equally among 12 rings or in the hamburger bun pans.  Wet your fingers and gently flatten the dough to fit the ring or pan.  Cover with plastic wrap and allow the dough to rise in a warm place for 30-40 minutes, or until the dough had doubled in size.

Preheat the oven to 400 degrees Fahrenheit.  Bake the buns for about 20 minutes, or until they are golden brown on top.  Allow them to cool on the pan for 5 minutes before moving them to a rack to cool completely.


Starting with my own gluten-free flour mixture, delicious hamburger buns are easy to make and high in fiber.

The buns freeze well, and it’s nice to have a stash available for grilling days.  Just defrost them in the microwave for about 20 seconds before slicing them.

Leave a comment!

Add your comment below, or trackback from your own site. You can also subscribe to these comments via RSS.

Be nice. Keep it clean. Stay on topic. No spam.

You can use these tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This is a Gravatar-enabled weblog. To get your own globally-recognized-avatar, please register at Gravatar.