Name: Gluten Free Hamburger Buns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 buns
Cuisine: American
Ingredients: 2.5 cups gluten free 1-1 flour; 2 tablespoons granulated sugar; 1 packet active dry yeast; 1 tsp sea salt; 1 cup warm milk; 0.25 cup olive oil; 2 eggs; sesame seeds; melted butter

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Gluten Free Hamburger Buns

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Ingredients

Warning0 allergens identified

Gluten Free Hamburger Buns

Instructions

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Instructions

First, combine the gluten free flour, sugar, yeast, and sea salt in a large mixing bowl.

In a separate bowl, whisk together the warm milk, olive oil, and eggs.

Gradually pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with the paddle attachment until a dough forms.

Continue mixing the dough until it becomes smooth and elastic. The dough will be stickier and more delicate than regular wheat dough.

Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 hour or until larger in size.

Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Once the dough has risen, gently deflate it. Divide it into 6 equal portions. Wet your hands with water or oil to make handling the dough easier.

Shape each portion into a ball. Place it onto the prepared baking sheet. Use wet fingers to smooth the tops of the dough balls.

Optionally, brush the tops of the dough balls with melted butter. Sprinkle with sesame seeds.

Let the dough balls rise again for 20 to 30 minutes.

Bake the buns in the preheated oven for 18 to 22 minutes, until they turn golden brown and sound hollow when tapped on the bottom.

Finally, remove the buns from the oven. Let them cool on a wire rack.

Nutrition

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Tips & Tricks (5)

Warm Your Ingredients 🌡️
Ensure your milk, eggs, and melted butter are all around 80-90°F before mixing to activate the yeast properly and create optimal rise conditions for light, fluffy buns.
Master the Windowpane Test 🪟
Knead the dough until you can stretch a small piece thin enough to see light through it without tearing, ensuring the gluten-free flour develops proper structure for non-crumbly buns.
Use the Egg Wash Trick 🥚
Brush the buns with a beaten egg wash before the final rise and again before baking to create a beautiful golden exterior that seals moisture inside for superior softness.
Proof in a Humid Environment 💧
Place dough in a proofing box or cover with a damp kitchen towel during rising to prevent the gluten-free dough from drying out, which causes crumbling and dense texture.
Cool on a Wire Rack ❄️
Transfer baked buns to a wire rack immediately to prevent steam from creating a soggy bottom, which is especially critical for gluten-free dough that's more moisture-sensitive.