Gluten Free Hamburger Bun Recipe


Do you love hamburgers, but have a hard time finding gluten-free recipes to fill your needs? Well, let me help you out.

I admit, I’ve never been a bun girl. I know, here I am, not a food allergy in sight, and I eat my hamburger a la paleo (and that was before paleo was even cool!).

Image shows a close up of a sandwich on a hamburger bun, with text that reads "Gluten-Free Hamburger Bun Recipe"

Then I married my husband. Food allergies galore, and he loves hamburgers.

On the bun.

I like to think I’m more empathetic now than I was then, but at the time, indulging his hamburger bun thing wasn’t exactly high on my priority list.

Gluten-free bread was scary back then. For me at least.

These days gluten-free baking is what I do for fun. My how times have changed.

Though bread recipes like this do tend to have a longer list of both ingredients, and instructional steps, as long as you follow them, you have nothing to fear in making your own breads and hamburger buns.

These buns are soft and surprisingly fluffy. Not dense at all, which was wonderful! We ate them with chicken and our easy homemade barbecue sauce. Even I was happy to eat my barbecue on these buns! And that’s saying something.

Image shows several gluten-free hamburger buns next to a plate with a sandwich

Make these delicious hamburger buns below!


Gluten-Free Hamburger Bun Recipe

These delicious gluten-free hamburger buns are perfect for sandwiches. You’ll love them!

  • Author: Elise


  • ½ cup warm (110º) water
  • 1 Tablespoon sugar or honey
  • 2 teaspoons dry active yeast
  • 1 ¾ cup gluten free flour mix
  • 1 ½ teaspoon guar or xanthan gum
  • ½ teaspoon salt
  • 1 egg + 1 egg white
  • 3 Tablespoons water
  • 1 teaspoon gelatin powder (I use beef gelatin, but Knox, which you can buy at the grocery store works as well)
  • 2 Tablespoons olive oil
  • ½ teaspoon apple cider vinegar


  1. Stir together the water and sugar. Add yeast, and set aside to proof.
  2. In a small mixing bowl, sprinkle gelatin over water.
  3. In a larger bowl, mix flour, guar gum, and salt together.
  4. Once the gelatin is softened in the water, add in the egg, egg white, oil, and vinegar.
  5. Beat together well.
  6. Pour over dry ingredients.
  7. Add yeast mixture.
  8. Stir together until wet and dry ingredients are incorporated.
  9. Beat for 2-3 minutes at medium speed.
  10. Grease two cookie sheets, and divide dough/batter into six, evenly spaced piles on the sheets.
  11. With a wet spatula, smooth “piles” into rounds, about ¾ inch in height.
  12. I actually only made five, but they were absolutely huge, so I recommend six.
  13. Let rise for 30-45 minutes (depending on your kitchen temperature).
  14. Note that because these buns don’t have any “stops” they will spread out wider as they rise. So if you have bun-shaped pans, or care to make foil forms, go for it!
  15. Preheat oven to 350º
  16. Bake hamburger buns for 15-25 minutes until golden brown on bottom.
  17. Let cool slightly before removing from cookie sheet.
  18. Slice when cool enough to handle.


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Image shows several gluten-free hamburger buns next to a plate with a sandwich and text that reads "Gluten-Free Hamburger Buns"

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  1. These look so good! To bad you have to add eggs. M daughter is allergic to gluten, dairy, and eggs so all she can eat are duck eggs but duck eggs are really scarce. Do you know a good gluten, dairy, and egg free hamburger bun recipe?

    1. I don’t know of a bun-specific recipe, however, I’ve used this recipe a few times to make buns instead of bread. It’s really good the first day especially!

  2. Looks great! My first attempt at GF buns flopped big time, so I’m excited to try yours! If my GF flour mix already has xanthan gum in it, do I still need to add more guar/xanthan gum? It’s super expensive where I live, so was hoping to get away without it. 🙂

    1. Thanks Heather! you’ll love them!

      And Noooo! If your flour mix includes gum DON’T add extra. 🙂

  3. I’ve never seen gelatin used in a GF bread recipe before. Can you tell me a little on what this does to the bread. thank you so much.

    1. Basically, it adds structure. One of the huge problems with gluten-free baking is the lack of protein, we typically add eggs and/or gelatin to help remedy that.

      According to Dummies.com: [gelatin] is used to make doughs more pliable. When mixed with water, gelatin forms, well, a gel that helps trap water and makes doughs stretchier.

  4. I tried these out for a GF family member. We were having hamburgers, so we gave it a go. We thought they tasted more like a biscuit than a bun. They were yummier than more GF options though. So we ate them with butter and jam instead. 🙂

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