Gluten-Free Hamburger Bun Recipe with Hot Dog Bun Tips

Gluten Free Works Author Teri Gruss

gluten free hamburger bun recipe

Gluten-Free Hamburger and Hot Dog Buns Photo 2010 © Teri Lee Gruss

Tired of eating juicy grilled burgers on a heavy, dry, flavorless gluten-free buns? This gluten-free hand-shaped bun recipe makes soft, yeasty authentic looking hamburger buns. It’s adapted from a recipe by Donna Washburn and Heather Butt which appears in their cookbook 125 Best Gluten-Free Recipes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes 6 Buns


  • 1 1/2 cups white rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 1/4 cup amaranth flour
  • 1/4 cup dry buttermilk powder
  • 3 tablespoons sugar
  • 1 1/2 teaspoons guar gum
  • 1 teaspoon xanthan gum
  • 1 tablespoon instant dry yeast granules
  • 1 1/2 teaspoon salt
  • 1 1/8 cups Club Soda at room temperature OR water
  • 1 teaspoon apple cider vinegar
  • 1/4 cup light olive oil
  • 2 eggs, room temperature
  • 2 egg whites, room temperature



  1. Place all dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
  2. In a separate bowl, lightly beat eggs and egg whites with a fork. Add water, vinegar, olive oil and stir to mix.
  3. Using a stand mixer or hand mixer, on medium low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.
  4. Dip a large rubber spatula in water and scrape the bun batter on to a smooth, clean work surface, liberally sprinkled with white rice flour. Roll the batter dough in the flour until it forms a large ball.
  5. Use a sharp knife to divide the dough into 6 equal pieces.
  6. Take one piece of dough and roll in a small amount of white rice flour to form a round ball. Gently press down on the top of the ball to form a hamburger bun shape. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or a Silpat silicone sheet- OR lightly grease the baking sheet with oil.
  7. Repeat this shaping process with each piece of dough.
  8. Brush buns lightly with olive oil to prevent cracking during the rising process. Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.
  9. While the buns are rising, preheat oven to 350°.
  10. When buns have almost doubled in size, brush lightly with cream or milk. Bake for 15-20 minutes, or until internal temperature is about 205° degress on an instant-read thermometer. This useful gadget takes the guesswork out of determining when baked goods are done.


To make hotdog or Brat buns, roll each piece of dough in an oblong cylinder shape, about 5 inches long and 2-3 inches thick. Lightly press the top of each bun to gently flatten. Smooth sides with your hand or a spatula.

If you don’t like huge buns, cut the bun in half and hollow out the top of the bun with a bread knife, being careful not to cut clear through.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Author Information: Teri Gruss, MS Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website and was a founding member and moderator of, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.


About Teri Gruss, MS

Teri Gruss, MS

Leave a Reply

Your email address will not be published. Required fields are marked *