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Tender Gluten-Free Hamburger Buns Easy Soft Yeast Crumb Recipe

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Soft, tender gluten-free hamburger buns with a pillowy yeast crumb that hold up beautifully for burgers or sandwiches. Made with simple pantry staples and perfect for gluten-free diets.

Ingredients

Scale
  • 2 cups (240 g) gluten-free flour blend (rice flour, potato starch, tapioca)
  • 1/2 cup (60 g) tapioca starch
  • 2 1/4 tsp (7 g or one packet) active dry yeast
  • 1 tbsp (12 g) sugar
  • 1 cup (240 ml) warm water (about 110°F / 43°C)
  • 1 large egg (room temperature)
  • 1/4 cup (60 ml) milk (dairy or dairy-free like almond or oat milk)
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tsp (6 g) salt
  • 1 tbsp (21 g) honey (optional but recommended)
  • Sesame seeds or poppy seeds (optional topping)

Instructions

  1. Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit until foamy, about 5 to 10 minutes.
  2. Mix dry ingredients: In a large bowl, whisk together gluten-free flour blend, tapioca starch, and salt.
  3. Combine wet ingredients: In a separate bowl, whisk egg, milk, melted butter, and honey until smooth.
  4. Make the dough: Pour the yeast mixture and wet ingredients into the dry ingredients. Stir until a sticky dough forms. Add water a tablespoon at a time if too dry.
  5. First rise: Cover the bowl and let dough rise in a warm, draft-free spot for 45-60 minutes until puffed but not doubled.
  6. Shape the buns: Lightly flour hands with gluten-free flour. Divide dough into 6 equal portions (~100 g each). Shape into smooth balls and place on parchment-lined baking sheet. Flatten gently.
  7. Second rise: Cover loosely and let buns rise for 30 minutes until slightly puffed and springy.
  8. Preheat oven to 375°F (190°C).
  9. Optional topping: Brush buns with beaten egg or milk and sprinkle sesame or poppy seeds.
  10. Bake buns for 18-22 minutes until golden brown and a toothpick comes out clean. Internal temperature should be about 200°F (93°C).
  11. Cool completely on a wire rack before slicing to prevent crumbling.

Notes

Use fresh yeast for best rise. Wet hands slightly when shaping dough to keep crumb tender. Let buns cool completely before slicing to avoid crumbling. Dough can be refrigerated overnight after shaping. Buns freeze well; slice before freezing and reheat in oven or toaster. For vegan version, replace egg with flax egg and use dairy-free milk and vegan butter.

Nutrition

Keywords: gluten-free hamburger buns, soft buns, yeast buns, gluten-free bread, easy gluten-free recipe, burger buns, dairy-free buns, vegan buns option

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