Yes, I do eat wheat. In fact, I just made a whole wheat quick bread for myself a couple of days ago (more below!). But my extensive gluten-free experience comes from the facts that a) I’ve been testing gluten-free foods and recipes for over a decade and b) Tony has actually been gluten-free for several years. He’s pretty okay with skipping gluten in most cases, but he does tire of lettuce wraps and misses a basic burger sometimes. So for him, I now make us these gluten free hamburger buns … and yes, I like them, too! In fact, we both agree their fair better than store-bought … and cheaper, too.
A perfect fit in my favorite bakeware, Revol Les Naturels, as seen in Williams-Sonoma. These are the toxin-free Tartlet Pans in Cream and Sesame Grey, which are sized just right (4-1/2 inches in diameter) for making spot on burger buns to fit both veggie burgers and meat patties.
365 Dairy-Free Recipe Challenge Update
These gluten-free hamburger buns are a success from my personal 365 New Dairy-Free Recipe Challenge for 2016. My goal is to trial at least 365 new-to-me recipes this year, but that doesn’t count all of the retesting I will do to perfect those that weren’t spot on the first time. I’ll be using the hashtag #365dairyfree on social media to share many of the trials, successes and flops!
My New Dairy-Free Recipe Trials for January 1st through 6th:
- Spring Superfruit Smoothies (after a few trials, success!)
- Spaghetti Squash with Sage Cream Sauce (really good, just needs perfecting)
- Black Forest Smoothies (not my cup of tea)
- Chocolate Peanut Butter Cup Granola Bars (I’m on round #4 already; I’ll get it!)
- Mango Melba Smoothies (yes! perfect the first time, but of course I had to retest!)
- Spaghetti Squash Carbonara (ooh, epic fail; abort mission)
- Key Lime Pie Smoothies (no go)
- Big BLT Salads (good, but I’m going to make it better)
- Whole Wheat Ginger Pear Bread (awesome! just needs minor tweaks; on round #3 of testing now!)
And, I finalized this recipe for skinny gluten free hamburger buns. Why all the smoothies? I’ve got a magazine column coming up that is calling for some delicious new smoothie recipes! I thought they would be a piece of cake, but it turns out that I’m a little bit of a perfectionist, even with beverages.
Recipe Notes: Gluten Free Hamburger Buns
While he does like the “traditional” burger, Tony prefers a bun that fits and doesn’t overwhelm the meat or veggie middle. I’m with him, which is why I made these “perfect fit” skinny gluten free hamburger buns that are just a touch puffier and softer than options like OneBuns, but are surprisingly easy to slice! That said, I highly recommend toasting the halves (grill or toaster) before building your burger for the best consistency.
These skinny gluten free hamburger buns keep for a few days in an airtight container on the counter, but can be stored in the refrigerator up to one week, or frozen and toasted up as needed.
Special Diet Notes: Gluten Free Hamburger Buns
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free gluten free hamburger buns, your favorite egg replacer should work well. My personal choices for this recipe would be a chia or flax egg, as they both add moisture and a little bit of binding. But I think aquafaba, 3 tablespoons of pumpkin or squash puree, or even a powdered egg replacer could work well.
For vegan gluten free hamburger buns, follow the egg-free guidelines and use another liquid sweetener, such as agave nectar, for the honey.
- ⅓ cup + 2 tablespoons warm water (scant ½ cup)
- 1 tablespoon honey (can sub agave nectar)
- ¾ teaspoon active dry yeast (use 1 teaspoon in low altitude / damp climates)
- ⅓ cup brown or white rice flour*
- ⅓ cup tapioca starch
- ¼ cup arrowroot starch (can sub another starch, if needed)
- ¼ cup sorghum flour*
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 egg
- 1 ½ tablespoons olive, rice bran, or grapeseed oil (I use Ellyndale oils)
- ¼ teaspoon apple cider vinegar
- ½ teaspoon sesame seeds
- Add the water, honey and yeast to a large mixing bowl, whisk once and let sit 5 minutes. If your yeast is still active, it should be a little foamy / bubbly.
- Place the flours, starches, xanthan gum, and salt in a medium bowl and whisk to combine.
- Add the egg, oil and vinegar to the yeast mixture and whisk to combine. Add the dry ingredients and blend with a mixer for 30 seconds. Scrape down the sides and blend on medium speed for about 2 minutes. It will be like a very sticky dough or thick batter.
- Scrape the dough into four greased and floured molds** - I use Revol Tartlet Pans, which are perfectly sized for most burgers at 4½ inches in diameter. Alternately, you can make your own molds with tin foil. Even out the dough with damp hands. Sprinkle the tops with the sesame seeds.
- Let rise, uncovered, in a warm place for 1 hour. I place them in my oven with the oven light on (remember to remove them before preheating though!).
- Preheat your oven to 375ºF. Bake the buns for 15 to 17 minutes, or until golden on top.
- Let cool for 15 minutes before removing them from the molds. For optimal slicing, let cool for another 10 minutes on a wire rack. Slice and toast for your burger!
**The mixture is quite sticky but thick enough that you might be able to bake it free-form (I haven't tried this yet) without it spreading too much. Plop four mounds onto a parchment or silicone mat-lined baking sheet and shape them with damp hands to rounds that are just over 4 inches in diameter.
47 Comments
I’ve made this recipe at least 10 times. I double it and it makes 6 buns. The real difference is using Trader Joe’s Everything But The Bagel seasoning instead of just plain sesame seeds, it adds a saltiness and garlic kick. I love this recipe because I like the fact that the buns are thinner but also more dense, so they hold together well and don’t get sorry. I take tall Mason jars and put all the dry ingredients (excluding yeast, obviously) in them so I don’t have to measure that part out every time. I have free formed them and they’re fine, but I also found “Lifver 5 oz Ceramic Remekins, set of 6” on Amazon for around $15, they’re perfect for these buns and other dishes.
That’s a brilliant idea! I actually have that seasoning in my cupboard. Thank you for sharing your feedback and tips – glad you like the recipe Tracy!
Great recipe and combination of flours including hints for substitutions. Instead of zantham gum I used Orgran Gluten free substitute. Used aquafaba instead of egg. Used cornflour (starch) instead of arrowroot. Really good texture. My allergy challenged grandson loved these.
Next time will try the same combination to make a loaf.
Thanks for the feedback Ruth and I’m so happy to know that egg-free worked well for you too! Your modification notes are appreciated.
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Hi Alisa, do you have other recipe for burger buns? like more bigger… thanks!
Hi Gaston, If you want gluten-free, just double this recipe and use 1 package (2 1/4 teaspoons) active dry yeast. If you want wheat-based, this is my main recipe – http://www.godairyfree.org/alisa-s-blog/alisa-s-milk-free-blog/frugal-foodie-friday-homemade-hamburger-buns-in-minutes
A heck of a lot cheaper alternative for tartlet pans are Trudeau silicone egg rings – can be used in the oven for baking purposes as long as you don’t go above 220C/428F. Should be able to pick up at various kitchen stores, Bed, Bath, etc. Just make sure they’re 4 – 4.5″ diameter. Hope this helps.
Thanks for sharing this tip Lynn! You can also make them free-form – they will hold their shape fairly well. They just spread a little.
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What an awesome idea to make these in tartlet pans! They really are the perfect size.
I have been wanting to make hamburger buns for my son. Is there a substitute for the apple cider vinegar because my son is allergic to apples? Thanks!
Hi Kathy, you can use any vinegar.
Kudos to you for making homemade buns then an additional kudos for making GF buns look that awesome.
Thank you Michelle!
My best friend is GF and I’m always trying to make her foods that she and I can both eat. These buns look perfect for loaded burger night!
These buns look so good! You wouldn’t think they are gluten free!
Hubby is gluten-free so this is so right for him! These buns look perfect and love that they’re also skinny! What a winner!
Oh my, oh my! So perfect! Thanks for sharing your “trial” list. I had a good laugh … because I feel your pain! xoLexie
Thanks Lexie, good to know I”m not alone!
These look AMAZING! I just might have to try them egg free sometime soon!
Wow, Alisa! These look really great. I’ve actually made a gf bun before, but in the microwave. It, too, was thinner and didn’t overwhelm what was in the middle. I have to admit that I think big buns have helped cover up less than stellar meat patties for years though. LOL, but true. When I started eating gluten free and eating a hamburger without the bun, I was really surprised at how many bad burgers (lower quality, gristley, etc.) there are out there. Anyway, your yeast-based buns look exceptional! I see these in an upcoming part of the Bountiful Bread Basket series for sure.
Thanks,
Shirley
That is too funny Shirley! I had never thought about it that way, but I bet there are a ton of low-quality burgers hiding in massive buns!!
These hamburger buns look perfect – and their gluten free too! Thanks for sharing!!
WOW!! I have never even thought to try to make hamburger buns. These look great. Love the cute pans – such a perfect size. I keep the house gluten-free – except for hamburger buns for the boys. Maybe I will try these!
You should! Honestly, I really enjoy them, too, and I do eat wheat. Perfect when toasted just before topping.
I love your cute little baking dishes! These look yummy. I have several gluten free friends I should pass this onto.
Thank you Amy! I tell you, those little tartlet pans are one of my most useful baking dish options now!
I love the idea of making these in ramekins – perfect uniform size! I need to try this recipe for Jason…
and the ginger pear bread – looking forward to it!
They seriously come out the perfect size and you don’t have to worry about the sticky, wetter gluten-free dough spreading too much. I bet Jason would love them! 🙂