Gluten-Free Hamburger Buns
Soft, easy gluten-free hamburger buns that bake up golden and work well for burgers or sandwiches.
Servings: 8 buns
Ingredients
- 1 1/2 cups warm water about 110°F
- 2 1/4 teaspoons active dry yeast
- 1 1/2 tablespoons granulated sugar
- 2 large eggs room temperature
- 3 tablespoons unsalted butter melted
- 3 cups gluten-free flour blend yeast baking blend
- 2 pinches kosher salt
- 1 large egg beaten with 1 tablespoon water for egg wash
- sesame seeds for topping, optional
Instructions
- Stir the warm water, active dry yeast, and sugar together in a small bowl and let sit 5 minutes until frothy.
- In a large bowl, whisk the 2 large eggs and melted butter until combined.
- Add the gluten-free flour blend and kosher salt to the egg mixture and mix until a sticky dough forms.
- Pour the proofed yeast mixture into the dough and blend until fully incorporated; the dough should remain slightly sticky—add a little more flour only if necessary.
- Divide the dough into 8 equal pieces. With wet hands, shape each piece into a ball then gently flatten into bun shapes and arrange on a parchment-lined baking sheet.
- Lightly cover the baking sheet with plastic wrap and let the buns rise in a warm, draft-free spot about 45 minutes, until doubled in size.
- Preheat the oven to 400°F. Brush the tops of the risen buns with the beaten egg wash and sprinkle sesame seeds on top if using.
- Bake the buns in the preheated oven about 20 minutes, until golden brown.
- Remove the buns from the oven and cool on a wire rack 10–15 minutes before slicing and serving.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Baking Sheet
- Parchment Paper
- pastry brush
- Wire Rack
Notes
- Use warm water around 110°F to properly activate the yeast.
- Keep dough slightly sticky for best texture; avoid adding too much extra flour.
- Let buns cool before slicing to prevent crumbling.