Skinny Gluten Free Hamburger Buns (like One Buns!)


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.

Homemade Skinny Gluten Free Hamburger Buns! The recipe is dairy-free, soy-free, flexible and relatively easy. Perfectly sized like One Buns!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:

  1. Spring Superfruit Smoothies (after a few trials, success!)
  2. Spaghetti Squash with Sage Cream Sauce (really good, just needs perfecting)
  3. Black Forest Smoothies (not my cup of tea)
  4. Chocolate Peanut Butter Cup Granola Bars (I’m on round #4 already; I’ll get it!)
  5. Mango Melba Smoothies (yes! perfect the first time, but of course I had to retest!)
  6. Spaghetti Squash Carbonara (ooh, epic fail; abort mission)
  7. Key Lime Pie Smoothies (no go)
  8. Big BLT Salads (good, but I’m going to make it better)
  9. 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.

Homemade Skinny Gluten Free Hamburger Buns! Like One Buns - dairy-free, too!

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.

5.0 from 12 reviews
Skinny Gluten-Free Hamburger Buns (like One Buns!)
Prep time
Cook time
Total time
This recipe was inspired by and adapted from the recipe at Allergy Free Alaska. For six "taller" or more normal fluffier buns, double the entire recipe and make 6 buns. You will need to extend the cooking time slightly, to about 18 to 20 minutes. Note that the prep time does not include rising and cooling.
Serves: 4 gluten free hamburger buns
  1. 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.
  2. Place the flours, starches, xanthan gum, and salt in a medium bowl and whisk to combine.
  3. 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.
  4. 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.
  5. 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!).
  6. Preheat your oven to 375ºF. Bake the buns for 15 to 17 minutes, or until golden on top.
  7. 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!
*I found the flours to be quite interchangeable. When I didn't have any rice flour on hand, I used sorghum flour for the rice flours and used either millet or quinoa flour in place of the sorghum flour. If using quinoa flour at all, I recommend increasing the sweetener to 1½ tablespoons as it does add notable bitterness if the sweetener is not increased.
**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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Great recipe. Would definitely make again. Made it with Bob miller GF flour, and flax egg. Turned out great. Thanks a lot!

  2. WOW! 5+ Stars!! These were the BEST gf buns ever!!! Every other one I’ve tried was, well, ho-hum, like hard, crumbly, sandy, etc. , THANK YOU FROM THE BOTTOM OF MY HEART!! I have missed having breads, buns and the like so I am forever grateful that I can now enjoy a burger now, probably going to use this recipe for rolls for Xmas dinner too!! These were soft, flavorful and held together till the end! No more falling apart halfway thru eating.

  3. Thank you for the amazing recipe. I did change it up a bit a crossed my fingers. It did work quite well and my wife and i were pleased. Way better than store bought and didn’t fall apart. made them last night and toasted up well on the bbq for tonight’s dinner. I subbed in my own organic ground oat flour in place of the rice flour and sorghum flour. Measured exactly same. Thanks again!!

    • I’m not well versed in instant yeast. But from what I just read, it should work fine. Supposedly you can use a little less instant yeast than you would active dry yeast, but this recipe already calls for a relatively small amount, so I wouldn’t reduce it. You also don’t need to proof it – you can just combine all of the wet ingredients and yeast without waiting 5 minutes for it to get foamy.

  4. Hello Alisa,
    Thank you very much for sharing the amazing hamburger buns recipe!! I finally could make perfect burger buns for my husband, who is allergic on egg and gluten. And he was really happy;)) I also love them so much. Thank you again.
    I am looking forward to try your other recipe aswell!

  5. Hello Alisa,
    Your burger buns look really delicious! Is 1cup 250ml(Metric cup), 284.13 ml(UK Imperial Cup) or the 236,588( US cup)?

    Thank you,

    • In metric, it looks like 1 cup of flour is about 130 grams. If you search “baking conversions US to UK” you can probably find all of the conversions you’re looking for. I hope that helps!

  6. Hi! Quick question…is there additional water besides the “⅓ cup + 2 tablespoons warm water”?
    Step 1 says “Add the water, honey and yeast to a large mixing bowl”.
    Then, Step 3 says “Add the egg, water, oil and vinegar to the yeast mixture”. Is there additional water that needs to be added in step 3? I only see the water listed on the ingredients once at the beginning to add to the honey and yeast. Thanks! Looking forward to making these. They look DELISH!

  7. I would give this 10 stars if I could!! This recipe has changed my life! Thank you SO much!!! I used my ‘whoopie pie’ pan and it makes the perfect size for a burger bun! This is the only (and I have tried MANY) GF bread/bun recipe that doesn’t have a funky off putting flavor and that is the perfect bready texture without crumbling. I used white rice flour, and used millet flour instead of sorghum- perfection! I Absolutely thank you from the bottom of my GF heart!!!

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