Gluten-Free Burger Buns
Soft, fluffy gluten-free burger buns sturdy enough for all your fillings. Perfect for juicy burgers, BBQs and burger nights.
Servings: 8 buns
Calories: 311kcal
Ingredients
- 5 g active dried yeast gluten-free certified
- 160 g whole milk
- 30 g light soft brown sugar divided
- 20 g psyllium husk not ground
- 160 g water
- 160 g sorghum flour
- 140 g tapioca starch (tapioca flour)+ 10g extra for dusting
- 120 g rice flour
- 2 teaspoons kosher salt
- 60 g unsalted butter
- 3 eggs whisked
- 1 egg for egg wash
- 2 teaspoons sesame seeds
Instructions
- Line two large baking sheets with baking parchment paper.
- Heat the milk to between 38-46°C (100-115°F) in a small saucepan. Then pour into a medium sized glass bowl and stir in the yeast and 2 teaspoons of the brown sugar. Rest for at least 15 minutes until the surface is looking thick and bubbly.
- Melt the butter in a small saucepan, then set aside to cool slightly, transferring 2 teaspoons into a small bowl for the egg wash later.
- Stir the water and psyllium husk together in a large sized mixing bowl until combined. Allow to stand for about 5 minutes until it forms a gel.
- Whisk the sorghum flour together with the rice flour, tapioca flour, rest of the brown sugar and salt in a large mixing bowl.
- Combine the yeast and milk mixture, melted butter, psyllium husk gel, flour mixture and the whisked eggs in a large mixing bowl or bowl of a stand mixer.
- Beat these ingredients together for 5 minutes until the dough is well combined. It will still be very sticky to the touch.
- Dust hands with a little of the extra tapioca flour and pinch some of the dough out of the mixer.
- Weigh the dough – it needs to be about 115g.
- Place the dough on a work surface, dusted with a little of the extra tapioca flour. The dough will pick up some of the tapioca flour and then roll it out between your hands until smooth, you can also use a clean work surface to get a very smooth surface to your dough ball. Place it immediately onto one of the lined baking trays.
- Divide the rest of the dough and roll in the same way. You should end up with 8 balls of dough of 115g each.
- Place them 2-3 inches apart divided across the two lined baking tray, four buns to each tray.
- Place the trays somewhere damp and warm to prove for 30 minutes (see notes on proving) until the dough balls have increased significantly in sized.
- Whilst the dough is proving pre-heat the oven to 190°C / 170°C fan assisted / gas mark 5 / 375°F.
- Once the rolls have finished proving then brush the surface of each of the rolls with the extra whisked egg mixed with the 2 teaspoons melted butter. Scatter the sesame seeds over each bun.
- Place in the middle of the oven to bake for 15 minutes. The buns are baked when just turning golden brown.
- Remove from the oven and cool the buns on a wire rack. Allow to cool completely before serving.
Video
Notes
Gluten-free flours. I don’t recommend swapping for an all-purpose gluten-free flour blend as the blend of wholegrain to starchy flours won’t be right.
Tapioca starch. You can swap for potato starch (not potato flour).
Sorghum and rice flour. You can swap either of these for buckwheat or gluten-free oat flour. As long as you are sticking with two different flours which will keep the recipe balanced.
Proving. You need a warm environment. My favourite spot for proving these buns is in a switched off oven with a tray of just boiled water to provide the right conditions. Try also, in a warm kitchen loosely covered, under an upturned container to shelter the buns, in a utility or laundry room or near a warm appliance.
Storing. These buns are best eaten on the day of baking. If there are leftovers then freeze on the day of baking.
Freezing. The buns can be stored for up to two months in the freezer in an airtight container. Thaw at room temperature for 2-3 hours before enjoying.
Burger night. For the whole burger experience visit my Ultimate Gluten-Free Smash Burger recipe.
For more bread recipes then my Gluten-Free Bread e-book is a great resource and deep dives into beginner breads as well as bread machine breads.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 burger bun without any fillings.
Nutrition
Calories: 311kcal | Carbohydrates: 50g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 624mg | Potassium: 153mg | Fiber: 4g | Sugar: 5g | Vitamin A: 339IU | Vitamin C: 0.001mg | Calcium: 59mg | Iron: 1mg