Homemade Hamburger Buns #glutenfree #caseinfree

GFCF Bread

There is nothing better than fresh homemade bread out of the oven! I make my own hamburger buns and freeze them.  But before they all cool, we each have one with some high-quality EVOO, Italian seasoning and a little crushed red pepper.  It’s such a treat and motivation to make it myself. YUM!

Homemade Hamburger Buns
2 cups tapioca starch
1 1/2 cups brown rice flour (or sorghum flour)
1/2 cup potato starch
4 tsp xanthan gum
2 tsp kosher salt
2 tsp aluminum-free baking powder
6 egg whites, at room temperature
1/4 cup olive oil
1/4 cup local honey
1 1/2 cups warm filtered water
5 tsp instant rapid rise yeast (2 packets)
1 tsp apple cider vinegar

Tip: The recipe makes either two 8×4 loaves of bread, 12 hamburger buns, or 6 hamburger buns plus 4 mini loaves.  I’ve recently tried it with sorghum flour instead of the brown rice flour and it turned out great, too!

Preheat oven to 170 degrees F and turn off. The bread will rise in the warmed oven before baking.

Make sure the dry ingredients and eggs have come to room temperature. Combine the flours, xanthan gum, salt and baking powder in a large bowl. In the medium bowl, separate the egg whites from the yolks (use the yolks for another recipe like breakfast tacos). Transfer the egg whites to a stand mixer. Whisk on high speed for about 3-5 minutes until the eggs have stiffened.

Meanwhile, add the water, olive oil and honey to a 2-cup Pyrex measuring cup. Heat in the microwave for about a minute. Mix well then determine the temperature with a candy thermometer. It should be about 110-115 degrees F.   When the proper temperature is achieved, stir in the yeast. Let it proof for about 5 minutes.

Add the apple cider vinegar and yeast mixture to the egg whites. Whisk gently for a few seconds. Add the dry ingredients. Whisk slowly at first then scrape down the sides. Beat at medium high speed for 4-5 minutes.


I used to make 6 buns and 4-mini loaves, but now we just make a dozen buns using 2 aluminum baking pans. With wet hands scoop up some of the dough and allocate into each pan.

For the 8×4 loaves, let the bread rise in the oven for about 1 hour. Turn the heat up to 350 and bake for 60-70 minutes. For the hamburger buns and mini loaves, place in the oven and let rise for about 45 minutes. Turn the heat up to 350 degrees and bake for about 30-40 minutes. The bread should be brown and crusty.

Promptly remove from the baking apparatus and let cool completely on a cooling rack before cutting (if still warm the bread might deflate). Use a serrated bread knife or electronic knife to cut the bread. Store in the freezer until ready to use.

When ready to use, either toast the frozen bread in a gluten-free designated toaster or under the oven broiler for a few minutes.

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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