Homemade Gluten-Free Hamburger Buns
DIY Hamburger Buns
There is nothing better than fresh homemade bread out of the oven! I make my own homemade hamburger buns and freeze them for when we need them. But this bread recipe is very versatile and can make loaves as well.
But the best part is when they are fresh from the oven and 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!
The following recipe makes either two 8×4 loaves of bread, 12 hamburger buns, or 6 hamburger buns plus 4 mini loaves. We use these aluminized steel round cake and roll pan to make the hamburger buns.
I’ve recently tried it with sorghum flour instead of the brown rice flour and it turned out great, too!
Tips for Success
There are some tips to getting the bread to rise. Preheat oven to 170 degrees F and turn it off. This will create a nice warm environment for the bread to rise in the oven before baking. After rising for about an hour, you will turn the oven on and bake the bread.
Another trick to getting fluffy and airy bread is to whisk egg whites until the eggs have stiffened before adding them to the other ingredients. Make sure everything has come to room temperature as well.
So if you are making 8 x 4 loaves, let the bread rise in the oven for about 1 hour and bake for 60-70 minutes.
The hamburger buns and mini loaves only need about 45 minutes to rise and 30-40 minutes to bake. The bread should be brown and crusty.
Once cooled the bread can be frozen so it is nice to make a big batch at once then store it for when needed.
Homemade Gluten-Free Hamburger Buns
The following recipe makes either two 8×4 loaves of bread, 12 hamburger buns, or 6 hamburger buns plus 4 mini loaves.
- 2 cups tapioca starch
- 1 1/2 cups brown rice flour or sorghum flour
- 1/2 cup potato starch
- 4 tsp xanthan gum or 2 tbsp guar 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
- 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 (or guar 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.
- 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.