Gluten Free Buns

Ever find yourself dreaming of a truly great gluten free bun? You know, the kind that doesn’t crumble at the first bite of a juicy burger or fall apart under a smear of mayonnaise? I’ve been there, and after one too many disappointing, store-bought bricks, I took matters into my own kitchen. These Gluten Free Buns are the happy, fluffy, and totally satisfying result of that mission. They’re soft, they’re sturdy, and they’re about to become your new best friend for burger night, weekend brunch, and everything in between.

Table of Contents

Table of Contents

Why You’ll Love These Gluten Free Buns

• Incredibly Soft & Fluffy: Forget that dry, crumbly texture. These buns are tender and cloud-like.
• Surprisingly Simple: No fancy techniques required—just straightforward, easy-to-follow steps.
• Perfect for Meal Prep: Make a batch ahead of time and freeze them for effortless meals all week long.
• Totally Customizable: Top them with seeds, oats, or nothing at all—they’re delicious any way you roll.

Ingredients

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• 2 cups (280g) gluten free all-purpose flour blend (with xanthan gum)
• 1 tbsp rapid-rise instant yeast
• 1 tbsp granulated sugar
• 1 tsp fine sea salt
• 1 cup warm whole milk (about 110°F)
• 1 large egg, at room temperature
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 egg yolk + 1 tbsp water, for egg wash
• Sesame seeds or oats for topping (optional)

Step-by-Step Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment, whisk together the gluten free flour, instant yeast, sugar, and salt.
2. Pour in the warm milk, whole egg, and melted butter. Mix on low speed until a sticky dough comes together.
3. Increase the speed to medium and beat for 3-4 minutes. The dough will be thick and sticky, like a very thick brownie batter. This is normal!
4. Lightly oil your hands and a work surface. Scrape the dough out and divide it into 6 equal pieces. Gently roll each piece into a smooth ball.
5. Place the dough balls on a parchment-lined baking sheet, spacing them a few inches apart. Gently flatten each ball slightly with the palm of your hand.
6. Loosely cover the baking sheet with plastic wrap and let the buns rise in a warm, draft-free place for 45-60 minutes, or until they have nearly doubled in size.
7. Preheat your oven to 375°F (190°C). Whisk the egg yolk with a tablespoon of water to make an egg wash. Brush it gently over the tops of the risen buns and sprinkle with sesame seeds or oats, if using.
8. Bake for 18-22 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
9. Transfer to a wire rack to cool completely before slicing and serving.

Equipment You’ll Need

• Stand mixer (hand mixer can work in a pinch, but a stand mixer is best)
• Parchment paper
• Large baking sheet
• Pastry brush

Tips & Variations for the Best Gluten Free Buns

Don’t be shy with that mixing time! Beating the dough for the full few minutes is the secret to developing the structure that gives these buns their wonderful, soft texture. If your kitchen is on the cooler side, help the rising process along by placing the baking sheet in a turned-off oven with the light on. For a dairy-free version, simply swap the milk for your favorite unsweetened non-dairy alternative and use a neutral oil instead of butter. They’ll still be fantastic!

Serving Suggestions

Obviously, these buns are born to cradle a perfect gluten free burger, but don’t stop there! They make incredible breakfast sandwiches with egg and cheese, or try them as the base for a killer pulled chicken sandwich. For a lighter option, slice them thin and use them for a fantastic turkey club. They’re also just wonderful warm from the oven with a generous slather of butter.

Nutrition Facts

Approximate values per bun

Calories: 215 | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 420mg | Fiber: 3g | Sugar: 4g

There you have it! A simple, from-scratch recipe for Gluten Free Buns that actually live up to the hype. They’re proof that going gluten-free doesn’t mean sacrificing the joy of a really good sandwich. I hope this recipe finds its way into your regular rotation and brings as much happiness to your table as it does to mine.

Frequently Asked Questions

Can I make these buns dairy-free?

Absolutely! For dairy-free Gluten Free Buns, use an unsweetened almond milk or oat milk and replace the butter with an equal amount of a neutral oil like avocado oil or a vegan butter substitute. The results are just as tender and delicious.

How should I store leftover buns?

Once completely cooled, store your buns in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, I highly recommend freezing them—they freeze beautifully!

Can I freeze these gluten free buns?

Yes, freezing is the best way to keep them fresh! Place cooled buns in a single layer on a baking sheet to flash freeze for an hour, then transfer them to a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature or pop them straight into a warm oven to refresh.

My dough didn’t rise much. What went wrong?

This is usually due to yeast that’s past its prime or liquid that was too hot and killed the yeast. Make sure your yeast is fresh and that your milk is warm but not hot (around 110°F is perfect). A warm rising environment is also key for gluten free breads.

What’s the best way to slice them without squishing?

Use a serrated bread knife and a gentle sawing motion. For the cleanest cuts, make sure the buns are completely cooled. If you need to slice them warm, a gentle hand is your best bet!