Unbelievably Soft Gluten Free Hamburger Buns Recipe (Vegan!)
These gluten free hamburger buns are soft and delicious! So easy to make, naturally vegan, and no xanthan gum, they’re the perfect addition to your BBQ burgers!
Table of contents
Why you need to make these amazing gluten free hamburger buns:
If you’re looking for the perfect soft, tender, squishy yet structured gluten free hamburger bun recipe, then look no further. These gluten free burger buns are it.
They’re so soft, and feel and pull apart just like bread. The dough is so easy to make (actually acts quite similarly to regular dough!), and you honestly won’t even be able to tell that this is a gluten free bread recipe.
Trust me, I love gluten, and I’m downright obsessed with these bread rolls.
What’s more, these hamburger buns don’t contain any xanthan gum, and they’re also naturally egg free and dairy free, meaning they’re also suitable for vegans (hi, hello!).
Along with my vegan gluten free pizza dough recipe, gluten free vegan dinner rolls, and tons more gluten free bread recipes, absolutely everyone will love these gluten-free hamburger buns, whether or not they eat gluten-free!
Pro Tip: Serve these gluten free vegan burger buns with a side of homemade French fries or this amazing herbed potato salad!
Vegan Gluten-Free Hamburger Bun Ingredients
- Millet Flour: We’re using a combination of a few different flours here. Some can be subsisted, but millet cannot. It’s crucial to the soft texture of the rolls, and provides a subtle sweetness.
- Tapioca starch: Also know as tapioca flour, this helps to bind our ingredients together. You can also substitute in arrowroot starch (but PLEASE do not substitute in cassava flour- it acts completely differently!).
- Oat flour: You can also substitute in sorghum flour if you are intolerant to oats.
- Sugar: I used organic granulated sugar to keep these buns vegan as well, but you can also use maple syrup.
- Dairy free yogurt: You can also use full fat coconut cream here.
- Quick rise yeast: This recipe is designed to use quick rise yeast over dry active yeast. This is because quick rise yeast is a much better leavened for gluten free bread recipes than dry active yeast is.
- Water: You can use half water and half dairy free milk, like I did in the video; or you can use all water! For dairy-free milks, you can use soy milk, oat milk, almond milk, or coconut milk.
- Psyllium husk powder: This helps to replace the xanthan gum in traditional gluten freebread recipes, and simulates the wheattexture beautifully. Make sure you’re using psyllium husk POWDER and NOT the rough husk form.
- Arrowroot starch: To help soften our gluten free hamburger buns.
- Apple cider vinegar: This helps to stabilize the air bubbles in our buns, helping to give them the structure of traditional bread.
Overview: How to make vegan gluten free burger buns:
As I mentioned earlier, these gluten free hamburger buns are so easy (even easier than traditional vegan hamburger buns), and actually quicker to make too.
Here’s a quick overview with photos on how to make these gluten free hamburger buns:
- Start by making the dough: You’ll simply whisk together all the dry ingredients in the bowl of a stand mixer. Then add in the wet ingredients, and mix the dough using the dough hook and stand mixer. You can make this dough by hand, but it’s much more work and kneading. Slowly, as the psyllium husk powder activates, it will begin to thicken the dough, much like a regular dough would.
- Shape the burger buns: We’ll immediately start to shape our hamburger buns rather than rise the dough. The hamburger buns only need to rise once, rather than twice like traditional dough. Divide the dough into 6 pieces. Pinch the corners together, then flip the dough piece over and roll and circle it between your palms. Repeat for all the hamburger buns.
- Proof: Place each dough piece onto a baking sheet lined with parchment paper. Cover the baking sheet with a cloth and allow the buns to rise until doubled in size.
- Brush: Once the dough has doubled in size (about 40-50 minutes), you’ll brush each bun with the vegan egg wash, and add a sprinkling of sesame seeds if desired.
- Bake: Bake the gluten free hamburger buns until golden brown on top. Remove from the oven and allow them to cool for 10 minutes before slicing into them. Enjoy!
Pro Tip: I recommend toasting the tops of the buns after they’re baked for the ultimate burger!
Can I make Gluten-Free Hot Dog Buns with this recipe?
You can definitely shape this hamburger bun recipe into vegan gluten free hot dog buns (and try out these vegan hot dogs to go with them!). To do this, you’ll divide the dough into 8 sections instead of 6.
Shape each dough piece into a cylinder, and place onto two baking sheets lined with parchment paper. Then continue on with proofing them and baking them as you would the vegan gluten free buns.
Pro Tip: I also served these vegan gluten free hamburger buns on my amazing vegan lentil mushroom burger recipe (that’s grillable too!). Even meat-eaters loved these vegan veggie burgers 🙂 They’re amazing with a drizzle of vegan barbecue sauce too!
Storing gluten free burger buns
These gluten free hamburger buns will keep for 2-3 days at room temperature when sealed in an airtight bag or container. You can also refrigerate these buns the same way for up to 5 days in the fridge, or freeze them for up to 3 months in the freezer.
To reheat: Simply preheat your toaster oven or oven to 350F. Place a gluten free hamburger bun on a piece of parchment paper on a baking sheet and into the oven to reheat for 5-6 minutes, or until soft and warm.
Watch how to make gluten free hamburger buns:
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
PrintUnbelievably Soft Gluten Free Hamburger Buns Recipe (Vegan!)
- Prep Time: 20
- Resting time: 40
- Cook Time: 30
- Total Time: 1 hour 30 minutes
- Yield: 6 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These gluten free hamburger buns are soft and delicious! So easy to make, naturally vegan, and no xanthan gum, they’re the perfect addition to your BBQ burgers!
Ingredients
- 2 cups (260 g) tapioca flour
- 2 cups (270 g) millet flour
- 1/2 cup (70 g) oat flour or sorghum flour
- 42 g psyllium husk powder
- 2 tbsp arrowroot
- 1 tbsp baking powder
- 4 tsp (14 g) instant dry/quick rise yeast
- 1 tsp sea salt
- 1 cup (240 mL) water, warm
- 1 cups (240 mL) dairy free milk, like soy milk, almond milk, oat milk, etc, warm (or more water)
- 2/3 cup (170 g) dairy free yogurt, room temperature
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- Vegan egg wash (1 tbsp maple syrup + 1 tbsp soy milk)
- Sesame seeds for topping
Instructions
- Prep: Measure out all ingredients and set aside. Line a baking sheet with parchment paper.
- Whisk the dry ingredients: In the bowl of a stand mixer or in a large bowl, whisk together the tapioca flour, millet flour, arrowroot starch, sea salt, psyllium husk powder, and instant dry yeast. Make sure that everything is thoroughly whisked.
- Make the dough: Add in the warm water, warm dairy free milk, dairy free yogurt maple syrup, and apple cider vinegar. Use a dough hook attachment for the stand mixer or a large wooden spoon if making the dinner roll dough by hand, and mix the dough on medium speed until you get a thick and consistent, slightly tacky dough. Allow the dough to knead for 4-5 minutes. This will take about 2-3 minutes for the dough to come together in the stand mixer before kneading, or about 5-7 minutes before kneading the dough if making the dough by hand.
- Shape the burger buns: Once the dough is made, lightly flour a clean surface with millet flour. Divide the dough into 6 even dough pieces. Take one dough piece, and lightly press it down with your palm. Then take the corners of the dough and pinch them together in the middles. Flip the burger bun dough upside down so that the pinched dough is facing downwards, and gently roll the dough on the table to form a smooth ball (see photos and watch video). Place the finished burger bun onto the baking sheet, and repeat for the remaining dough.
- Proof: Cover the gluten free hamburger buns with a clean dish towel or proofing cloth and place in a warm area to rise until doubled in size, about 30-40 minutes. While the hamburger buns are rising, preheat the oven to 350F.
- Brush: When the gluten free burger buns are doubled in size, brush the tops of the buns with the vegan egg wash (maple syrup and soy milk whisked together).
- Bake: Place the gluten free hamburger buns into the oven to bake for 25-30 minutes, or until the tops of the buns are lightly golden. If your burger buns are done, but the tops haven’t browned as much, you can turn on the broiler setting of your oven to toast the tops of the buns for 2-3 minutes KEEPING AN EYE on the rolls at ALL TIMES with your oven light.
- Serve and enjoy! Remove the burger buns from the oven. Allow them to cool for 10-15 minutes before slicing and serving your vegan burgers. Alternatively, you can lightly toast the sides of the buns before making your sandwiches as well. Store any leftovers in an airtight container or bag for up to 4 days in the fridge or put to 3 months in the freezer.
Notes
Please read the blog post for all tips & tricks, along with ingredient substitutions.
Keywords: gluten free hamburger buns, gluten free burger buns, easy gluten free bread recipe, vegan gluten free hamburger buns, vegan gluten free burger buns
These were fantastic!! Soft on the inside, but didn’t fall apart and great flavor!
I’d like to make a big batch to freeze – can I make them and shape them, but not bake? If so, at what point can I freeze them?
I’d love to be able to pull them out of the freezer and just bake when needed…
★★★★★
I’m so happy to hear this!! Thank you so much for giving them a go! You absolutely could- just be sure that your stand mixer bowl is big enough to make it! Sometimes my bowl isn’t big enough for certain recipes to double, so I have to either make them by hand or make them as two recipes!
For freezing them, I would freeze them after the proofing, so that you can just transfer them to the fridge the night/day before to thaw. Once thawed, you can bake them as per the instructions! Just make sure that they’re frozen tightly so as to prevent freezer burn!
Hey there – sounds all great – but can I use fresh yeast? I never use dry yeast because of the flavour…
thx for info!
chris
★★★★★
Hi Chris!
For these, I do recommend using the quick rise over fresh yeast- I haven’t tried these with fresh yeast, like a sourdough starter- but the gluten free sourdough starter is coming soon, so stay tuned!
I’ve had this recipe saved for so long and boy was I right to save it!
I lovedddd this recipe! Absolutely amazing *clap clap*
These buns were not only delicious, but they were also soooo soft and fluffy with a delightful slight chew from the tapioca that just made the bread so nice to eat!
I ended up using sorghum flour instead of millet. Sorghum is grown locally here in Egypt, so it’s easier to get my hands on it than millet which is usually imported. I was worried about that swap cause you specifically said not to swap out millet for anything lol
Worked out perfectly though thank God!
These also smelled insane when they were baking! Hubby and I couldn’t wait longer than 5 minutes after they baked to bite into one with some cheese and mayo hehe
Thanks Britt! 😊
This recipe is *chef’s kiss*
★★★★★
This is just AWESOME!!! So beyond happy to hear it, and so good to know about the sorghum!! Sometimes I find the sorghum can be a bit more whole-wheat-flour like so I’m so glad it worked well for you!! Enjoy!!
How long would you suggest I bake it for if I’m making sliders or mini size? ( about half size)
Hi Leena! That’s such a great idea!! I would suggest around 18-20 minutes, but keep an eye on them starting at 15 minutes if possible!
Lovely recipe! I am intolerant to yeast, is there any way I can leave it out or substitute? Thank you! 🙂
★★★★★
Thank you! Unfortunately, these definitely need the yeast to rise- I’m so sorry!
I think it would be possible using Back Powder instead of yeast.
Help! My first time ever making bread and I definitely did something wrong:(
The bun looks beautiful, smells and tastes amazing on the outside BUT is raw inside… I put it back in the oven another 30 min and its still raw… slowing baking. Any tips appreciated!
Also, sooo happy I found your recipe… I literally have an intolerance to every other grain. TY!
★★★★★
Hi Crystal! I’m so sorry to hear that! Did you let them cool at all? They’re going to be SUPER gooey and dense when they first come out of the oven- let them cool for 20-30 minutes before slicing in! That can help!
I’m getting ready to make this recipe, measured out the dry ingredients, and found a discrepancy. The recipe says “2 tsp (14g)” yeast. Two tsp of yeast is 7 grams, not 14. 14 grams is 4 tsp. Which is correct? 2 tsp or 14 grams? I’m hesitant to guess and possibly waste all these ingredients. Thank you!
Hi Cheryl! I’m so sorry for that confusion! You’re correct- it should be 4 tsp (or 1 tbsp + 1 tsp), and the gram measurement should be 14 g. I hope that helps!
Hi,
Your video shows you putting sugar in but I don’t see it in the ingredients list. Haven’t made them yet but need to know thanks!
Hi Lee! I’m so sorry for the confusion! So the written recipe uses maple syrup (the sugar) and the video used granulated sugar- you can use either! The granulated sugar will be incorporated into the dry ingredients, whereas the maple syrup would be incorporated into the wet ingredients. Either way works wonderfully!
Will definitely try it out! let me know if you think that the arrowroot powder can be substituted with flaxseeds. Thanks!
Aw thank you! I’m not sure if it would work with flaxseed- I think it might make them not as soft, but you’re more than welcome to try!
Hello.
These look delicious.
Just wondering if I could sub OAT FIBER, for the Psyllium fiber?
Also, could I sub LEMON JUICE for the apple cider vinegar?
Thanks so much!
Hi Kelly! You can sub in lemon juice for the apple cider vinegar, but I wouldn’t sub in oat fiber for the psyllium husk. It won’t turn out the same!
Hi! I cant wait to make these! Just wondering if i can use regular dairy yogurt instead of plant based yogurt!
Hi Ana!! Oh wonderful! You’re going to love them 🙂 Yes, it can!! I haven’t personally tried this, as I’m vegan, but I know other readers use regular dairy products in my recipes all the time because they might only have an egg allergy, so totally fine!
Hi Britt! Ok, I am making these NOW! Been dying to try them (just popped your gf foccacia outta the oven….it NEVER fails). Question, I do not have a kitchen scale so wondering what is the tbsp/tsp measurement of the psyllium husk powder? Thanks so much!
★★★★★
Hi Paula! Oh yes of course!! It’s about 3 tbsp of psyllium husk powder! Enjoy 🙂
This recipe. Easy to follow. Fabulous results.
★★★★★