About 1 Hour or Less, Bread, Dairy Free, Dinner, Freezer Friendly, Gluten Free, Grain Free, Lunch, Paleo Friendly, Recipes

Recipe: Gluten Free Hamburger Buns

hamburger bunSummer is here and the grills are getting busy. Instead of lettuce wrapping your burger or reaching for those store-bought GF hamburger buns, make your own! These soft buns hold together for the duration of burger handling. If you like them, make a double batch, since they can also be frozen after baking and quickly reheated another time. 

Gluten Free Hamburger Buns

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 2 Buns (4 Halves)

Gluten Free Hamburger Buns

Always double check your ingredients for Gluten Free status before using!

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Need more info on ingredients? Click here to learn more about them and get tips on how to find them at reasonable prices.

Adapted from the Cookbook Survive & Thrive Gluten Free


  • 1/2 teaspoon Honey
  • 1 Tablespoon Very Warm Water
  • 3/4 teaspoon Instant Dry Yeast
  • 1 Egg White
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Apple Cider Vinegar
  • 1/3 Cup Almond Flour
  • 1/3 Cup Tapioca Flour
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Garlic Powder (Optional)


  1. In a small bowl or ramekin, combine honey and warm water, then sprinkle yeast on top, stir gently and set aside until it’s a bit fluffy looking.
  2. In a small mixing bowl, whisk together egg white, oil and vinegar.
  3. Combine the flours, salt and garlic powder, then add yeast and egg mixtures and mix well. The dough will be sticky.
  4. Place parchment (or this convenient liner) on a baking sheet and spoon the dough equally into 4 (or 8) mounds, gently spreading to about 3” in diameter.
  5. Let rise at least 30 minutes in a warm, non-drafty place.
  6. Preheat oven to 350 degrees F.
  7. Bake 15 minutes or until golden.
  8. Remove from oven and let cool before handling.


To make "slider" sized buns, use a silicone muffin pan, like this one and divide the dough into three cavities. Bake 15 minutes or slightly longer, until the tops are golden.

To Freeze: Wrap buns in plastic wrap then seal in a zipper bag. To use, remove from freezer and place on parchment-lined baking sheet. Heat in a 350 degree F oven for just a few minutes.



  1. Kelli Linke

    I love the flavor of these but I am having an issue with getting the insides to cook. I can get the outside a little to crunchy and the inside will still be a bit doughy. I do have to substitute the egg for a chia egg. Could this be causing the issue?? Thanks
    Love all the recipes as I travel down this new, gluten, dairy, and egg free path!!

    1. Gluten-Free-Way Author

      Hi Kelli, I am thinking the chia egg is the reason it’s not cooking all the way through. Have you tried a flax egg or a powdered egg substitute? I haven’t done much egg substituting. Otherwise, maybe you can try making them more like a flatbread which could give you more crunchy outside, and less insides that require cooking. Thanks!


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