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Golden brown gluten-free sesame seed hamburger buns are arranged on a white surface, with one bun sliced open to show the soft, airy interior.
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Gluten-Free Hamburger Buns

These gluten-free hamburger buns are made with the same enriched yeast dough as my dinner rolls, swapping butter for avocado oil to keep the crumb soft and light. They get an egg wash before baking and come out golden, sturdy enough to hold a burger without falling apart. Top with sesame seeds or leave them plain.
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Prep Time 20 minutes
Cook Time 16 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 6 minutes
Servings 6 buns
Metric - US Customary

Ingredients

Dry Ingredients:

  • 160 g (1 cup) brown rice flour
  • 115 g (1 cup) tapioca starch
  • 75 g (½ cup) potato starch
  • 50 g (¼ cup) granulated sugar - 1/4 cup
  • 8 g (½ tablespoon) kosher salt - 1/2 tablespoon
  • 7 g (2¼ teaspoons) instant yeast - one packet
  • 6 g (2 teaspoons) xanthan gum
  • 8 g (2 teaspoons) baking powder

Psyllium Mixture:

  • 16 g (2 tablespoons) whole psyllium husk
  • 160 g (⅔ cup) warm water - 100°F

Wet Ingredients:

  • 160 g (⅔ cup) warm whole milk - 100° to 110°F
  • 1 large egg - 50g
  • 57 g (4 tablespoons) avocado oil - 4 tablespoons
  • 5 g (1 teaspoon) apple cider vinegar - 1 teaspoon

For Finishing:

  • 1 large egg - beaten (for the egg wash)
  • 1 tablespoon sesame seeds

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Mix the dry ingredients: In the bowl of a stand mixer, combine 160 g (1 cup) brown rice flour, 115 g (1 cup) tapioca starch, 75 g (½ cup) potato starch, 50 g (¼ cup) granulated sugar, 8 g (½ tablespoon) kosher salt, 7 g (2¼ teaspoons) instant yeast, 6 g (2 teaspoons) xanthan gum, and 8 g (2 teaspoons) baking powder. Whisk to combine evenly.
    A glass mixing bowl filled with white flour and yeast, with a hand holding a spoonful of baking powder above the bowl on a white countertop.
  • Make the psyllium gel: In a small bowl, whisk together 16 g (2 tablespoons) whole psyllium husk and 160 g (⅔ cup) warm water until thickened into a gel. Set aside for about one minute to hydrate fully.
    A close-up of a glass measuring cup containing a thick, beige, gelatinous mixture being stirred with a metal spoon. The cup has red measurement markings on the side.
  • Combine the wet ingredients: In a medium bowl, whisk together 160 g (⅔ cup) warm whole milk, 1 large egg, 57 g (4 tablespoons) avocado oil, and 5 g (1 teaspoon) apple cider vinegar. Add the psyllium gel and whisk until smooth and uniform.
    A close-up of a person whisking a frothy, yellow batter in a glass measuring cup. The mixture appears to be in the process of being blended for baking or cooking.
  • Make the dough: Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on medium speed for about 5 minutes, scraping the sides and bottom of the bowl as needed. The dough should be soft, thick, and slightly sticky.
    Close-up of a stand mixer blending thick, creamy dough in a glass mixing bowl. The dough appears soft and partially mixed, with the metal paddle attachment visible at the top.
  • Shape the buns: Lightly dust your work surface and hands with tapioca starch. Turn the dough out onto the surface and knead it a few times until smooth.
    Two hands kneading a ball of dough on a floured surface, with flour scattered around.
  • Divide into 6 equal pieces, about 140g each.
    A ball of biscuit dough divided into eight wedges sits on a floured surface, with a kitchen towel partially visible in the corner.
  • Fold the edges of each piece toward the center, pinch the seams closed, and flip seam side down.
    Two hands knead a small ball of dough on a floured surface, pinching and folding the soft dough while flour is scattered around.
  • Roll each piece under your hand in a loose claw shape until round and smooth. Gently press each ball down to about 1 inch in height.
    A hand holding a small, round ball of dough over a floured surface, with more dough and flour visible in the background.
  • Arrange the buns on a parchment lined baking sheet, spacing about 2 inches apart. Cover loosely and proof in a warm spot at 75 to 80°F for 1.5 to 2 hours, until puffy and nearly doubled. Preheat the oven to 400°F during the last 30 minutes of the proof time.
    Six unbaked dough balls are evenly spaced on a parchment-lined baking sheet, ready to be baked.
  • Brush the tops of the buns with 1 large egg and sprinkle with 1 tablespoon sesame seeds.
    Six unbaked, round dough buns topped with sesame seeds are arranged on a parchment-lined baking sheet, ready to be baked.
  • Bake at 400℉ for 16-17 minutes until deep golden brown. Check the internal temperature with a thermometer. The buns are done when it reaches 190°F to 195°F.
    A baking tray lined with parchment paper holds six golden brown, round gluten-free hamburger buns topped with sesame seeds. A small dish of sesame seeds is visible in the background.
  • Let cool on the baking sheet for a few minutes before transferring to a wire rack.
    Several golden brown gluten-free hamburger buns with sesame seeds on a white surface, with one bun cut in half to show its soft interior.

Notes

  • Flour Blend: Do not substitute with a pre-made gluten-free flour blend. This recipe is built around a specific ratio of brown rice flour, tapioca starch, and potato starch. A pre-made blend has different ratios and added ingredients that will change how the dough behaves. Measure by weight.
  • Psyllium Husk: Use whole psyllium husk, not powder. The powder gets clumpy and won't hydrate the same way.
  • Proofing: The buns need 1.5 to 2 hours to proof fully. If your kitchen is cold, place the baking sheet in a turned-off oven with just the oven light on to create a slightly warmer, draft-free environment.
  • Freezing: Let the buns cool completely, then slice before freezing. Freeze in a single layer first, then transfer to a freezer bag for up to 3 months. Toast on the grill or in a cast iron skillet to reheat.

Nutrition

Calories: 385kcal | Carbohydrates: 62g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 589mg | Potassium: 422mg | Fiber: 5g | Sugar: 10g | Vitamin A: 123IU | Vitamin C: 0.5mg | Calcium: 132mg | Iron: 2mg
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