These Gluten Free Burger Buns and Hot Dog Buns are genuinely the best I’ve ever had! They’re made using simple ingredients, are fairly simple to make and best of all, they don’t crumble or disintegrate as you enjoy them. If you’re gluten free, you know exactly what I mean.
Plus, they can easily be made dairy free as well, need be!
Gluten Free Burger Buns and Hot Dog Buns
What you’ll need:
- Psyllium Husk
- Water
- Tapioca Starch
- Brown Rice Flour
- Potato Starch
- Sugar
- Instant Yeast
- Baking Powder
- Xantham Gum
- Salt
- Milk (can sub almond milk if dairy free)
- Eggs
- Avocado Oil
- Apple Cider Vinegar
- Sesame Seeds (optional)
- Gluten Free All Purpose Flour
Note: for all the flours I use, I use Bob’s Red Mill brand! I always have great luck with their products.
IMPORTANT NOTES:
Follow the Exact Instructions & Recipe!
It should go without saying, but changing any of the ingredients or steps in this recipe will alter the results and may cause the buns to not work out properly. PLEASE follow the directions, use exact measurements, don’t leave anything out, etc.
Flour Options
When it comes to baking, and ESPECIALLY gluten free baking, the type of flour you use is so important and can really alter your results. Please note that changing the flours listed in the recipe may greatly alter the outcome of your buns.
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make any of these recipes or are inspired to host a similar event, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Warm your water to 100℉ and in a small bowl, mix together with the psyllium husk until completely combined. As this sits while you prepare the other ingredients, it will thicken into a gel. The thicker the better!
- In the bowl of your stand mixer, whisk together the tapioca starch, brown rice flour, potato starch, sugar, xantham gum, instant yeast, baking powder and salt until well combined.
- Warm the milk to 110℉, then add the warmed milk, psyllium husk gel, eggs, avocado oil and apple cider vinegar to the bowl with the dry ingredients and mix for 6 minutes on medium speed using the dough hook attachment. Two times throughout the 6 minutes, stop the mixer to scrape the sides and bottom of the bowl with a spatula.
- Once a smooth dough has formed, use your spatula to scrape the dough off the sides of the bowl to somewhat form a ball. Then, cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- Once 30 minutes have passed, generously flour your surface with the gluten free all purpose flour. Scrape your dough onto the floured surface, then sprinkle flour onto the top of the dough as well as all over your hands. The dough is sticky, but after working with it a bit, it will be easier to handle!
- Knead the dough multiple times then roll into a ball. Feel free to add more flour to your hands if needed.
- Flour the sides of your bench scraper (or knife if you don't have one, just be super careful!), then cut into 6 equal pieces for burger buns or 8 equal pieces for hot dog buns.
- Shaping Burger Buns: Knead each piece of dough 4 times keeping a circular shape, then pinch the edges of the circle into the center. Flip over and place each bun onto a large parchment lined baking sheet, pinched side down. Be sure to space the burgers out so they have room to rise and expand.
- Shaping Hot Dog Buns: Knead each piece of dough 4 times, then flatten into a rectangular shape. Roll one long side of the dough into a cylinder, pinch and fold in the edges and roll gently to secure the shape. Place each bun onto a large parchment lined baking sheet, seem side down. Leave just a small amount of space between each bun as they will bake together then tear apart easily afterwards.
- Cover the buns with a tea towel and place on top of your oven while set to preheat to 300℉. The heat will rise and help the buns to rise as well. Allow to rise for 2 hours. Do not cut the rise time short!
- Raise the heat of the oven to 400℉ and once the oven temperature is reached and the buns have risen for 2 hours, brush the tops of the buns with egg wash. If you'd like, top the burger buns with sesame seeds.
- Bake the buns for 15 minutes, then, allow to cool to the touch before cutting into them. If slicing burger buns, slice all the way through. If slicing hot dog buns, slice ¾ of the way through.
- These buns are great as is or toasted! They can be stored in the fridge and are perfect to reheat. Enjoy with all your favorite fixings!
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