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.

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.

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.

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.

Alisa Fleming

Skinny Gluten-Free Hamburger Buns (like One Buns!)

4.93 from 14 votes

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.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 gluten free hamburger buns

Calories: 232

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ⅓ cup + 2 tablespoons warm water scant 1/2 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

Method

 

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 4 1/2 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!

Nutrition

Serving: 1large bunCalories: 232kcalCarbohydrates: 39.2gProtein: 3.4gFat: 7.2gSaturated Fat: 1.3gSodium: 322mgFiber: 2gSugar: 4.6g

Notes

*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 1 1/2 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.

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