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Gluten-Free Hamburger Buns

By Aran Goyoaga

Published on August 8, 2026

Time

1 hour, plus 2 to 2½ hours rising and cooling

Yield

Makes 6 hamburger buns

Gluten-Free Hamburger Buns

Ingredients

Buns

330 grams (1⅓ cups) warm water 2½ teaspoons active dry yeast 54 grams (¼ cup plus 1 teaspoon) sugar, divided210 grams (1⅔ cups plus 3 tablespoons) tapioca starch, plus extra for dusting140 grams (1 cup) millet flour70 grams (¾ cup plus 1 tablespoon) gluten-free oat flour 2½ teaspoons kosher salt 1½ teaspoons baking powder 1½ teaspoons xanthan gum 2 tablespoons (20 grams) psyllium husk powder2 large eggs 40 grams (3 tablespoons) extra-virgin olive oil

Egg Wash

1 large egg, lightly beaten2 tablespoons sesame seeds (optional)

Before You Begin

Gluten-free ingredients can be very inconsistent across brands. For this recipe, we used Bob’s Red Mill tapioca flour (also known as tapioca starch), millet and oat flours, and xanthan gum, and Terrasoul Superfoods psyllium husk powder. Make sure you are using psyllium husk powder and not psyllium husks as they don’t hydrate the same. We highly recommend that you weigh your ingredients to ensure precise hydration and flour ratios. The dough is going to be very wet and sticky, and it’ll resemble thick cake batter when it comes out of the mixer. Do not add extra flour. Simply dust your counter with tapioca starch, keep your hands dusted with tapioca starch at all times, and work the dough lightly. For more tips on making this recipe and how to turn the dough into hot dog buns, see Test Kitchen Techniques below.

Instructions

    for the buns

  1. Line rimmed baking sheet with parchment paper. Whisk 330 grams (1⅓ cups) warm water, 2½ teaspoons active dry yeast, and 4 grams (1 teaspoon) sugar together in bowl until dissolved. Let mixture proof until frothy and bubbly, 5 to 10 minutes.
  2. Meanwhile, stir together 210 grams (1⅔ cups plus 3 tablespoons) tapioca starch, 140 grams (1 cup) millet flour, 70 grams (¾ cup plus 1 tablespoon) gluten-free oat flour, 2½ teaspoons kosher salt, 1½ teaspoons baking powder, 1½ teaspoons xanthan gum, and remaining 50 grams (¼ cup) sugar in bowl of stand mixer.
  3. While whisking constantly, sprinkle 2 tablespoons (20 grams) psyllium husk powder into yeast mixture. Set aside until thickened, about 1 minute. Add yeast mixture, 2 large eggs, and 40 grams (3 tablespoons) extra-virgin olive oil to dry ingredients.
  4. Fit stand mixer with dough hook and mix on medium speed until flours are lightly hydrated, about 30 seconds. Increase speed to medium-high and knead until dough is thick, sticky, and smooth, about 4 minutes.
  5. Dust counter lightly with tapioca starch. Transfer dough to counter and dust top with tapioca starch. Knead a few times to shape into ball, dusting hands with tapioca starch as needed. Divide dough into 6 equal pieces (about 160 grams each).
  6. Working with 1 piece of dough at a time, pull edges toward center and pinch together underneath to seal. Place seam side down and, using cupped hands, rotate against counter until top is smooth and taut. Transfer to prepared sheet, spacing buns evenly.Cover with plastic wrap and let rise until nearly doubled and dough feels marshmallow-like, 1½ to 2 hours.
  7. Thirty minutes before dough is done rising, adjust oven rack to middle position and heat oven to 375 degrees.

    8. for the egg wash

  8. Brush buns with 1 lightly beaten large egg and sprinkle with 2 tablespoons sesame seeds, if using.
  9. Bake buns until golden brown and shiny, about 20 minutes. Let cool on sheet for at least 30 minutes before slicing and serving. (Cooled buns can be wrapped tightly and stored at room temperature for up to 2 days or frozen for up to 1 month. To reheat, thaw at room temperature, then microwave wrapped in damp paper towel for 15 to 20 seconds.)
Gluten-Free Hamburger Buns
Photography by Kritsada. Styling by Christine Tobin.

Gluten-Free Hamburger Buns

Headshot of Aran Goyoaga
By Aran Goyoaga

Published on August 8, 2026

5(22)
15Comments
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Saved

Time

1 hour, plus 2 to 2½ hours rising and cooling

Yield

Makes 6 hamburger buns

Ingredients

Ingredient check listBuns
Ingredient check listEgg Wash

Test Kitchen Techniques

Ingredients

Ingredient check listBuns
Ingredient check listEgg Wash

Test Kitchen Techniques

Ingredients

Ingredient check listBuns
Ingredient check listEgg Wash

Test Kitchen Techniques

Why This Recipe Works

These gluten-free buns are fluffy, moist, and tender with nearly the same chew of traditional wheat-based buns. Their success lies in striking just the right balance between starchy and whole-grain flours, as well as using the right binders. Tapioca starch is almost pure starch, adding elasticity and chewiness, while millet flour and oat flour keep the bread soft and tender. For binders, psyllium husk powder forms a strong gel structure to make a shapable, workable dough, while xanthan gum provides elasticity. The high hydration of the dough helps create an open crumb that is tender and moist.

Before You Begin

Gluten-free ingredients can be very inconsistent across brands. For this recipe, we used Bob’s Red Mill tapioca flour (also known as tapioca starch), millet and oat flours, and xanthan gum, and Terrasoul Superfoods psyllium husk powder. Make sure you are using psyllium husk powder and not psyllium husks as they don’t hydrate the same. We highly recommend that you weigh your ingredients to ensure precise hydration and flour ratios. The dough is going to be very wet and sticky, and it’ll resemble thick cake batter when it comes out of the mixer. Do not add extra flour. Simply dust your counter with tapioca starch, keep your hands dusted with tapioca starch at all times, and work the dough lightly. For more tips on making this recipe and how to turn the dough into hot dog buns, see Test Kitchen Techniques below.

Instructions

    for the buns

  1. Line rimmed baking sheet with parchment paper. Whisk 330 grams (1⅓ cups) warm water, 2½ teaspoons active dry yeast, and 4 grams (1 teaspoon) sugar together in bowl until dissolved. Let mixture proof until frothy and bubbly, 5 to 10 minutes.
  2. Meanwhile, stir together 210 grams (1⅔ cups plus 3 tablespoons) tapioca starch, 140 grams (1 cup) millet flour, 70 grams (¾ cup plus 1 tablespoon) gluten-free oat flour, 2½ teaspoons kosher salt, 1½ teaspoons baking powder, 1½ teaspoons xanthan gum, and remaining 50 grams (¼ cup) sugar in bowl of stand mixer.
  3. While whisking constantly, sprinkle 2 tablespoons (20 grams) psyllium husk powder into yeast mixture. Set aside until thickened, about 1 minute. Add yeast mixture, 2 large eggs, and 40 grams (3 tablespoons) extra-virgin olive oil to dry ingredients.
  4. Fit stand mixer with dough hook and mix on medium speed until flours are lightly hydrated, about 30 seconds. Increase speed to medium-high and knead until dough is thick, sticky, and smooth, about 4 minutes.
  5. Dust counter lightly with tapioca starch. Transfer dough to counter and dust top with tapioca starch. Knead a few times to shape into ball, dusting hands with tapioca starch as needed. Divide dough into 6 equal pieces (about 160 grams each).
  6. Working with 1 piece of dough at a time, pull edges toward center and pinch together underneath to seal. Place seam side down and, using cupped hands, rotate against counter until top is smooth and taut. Transfer to prepared sheet, spacing buns evenly.Cover with plastic wrap and let rise until nearly doubled and dough feels marshmallow-like, 1½ to 2 hours.
  7. Thirty minutes before dough is done rising, adjust oven rack to middle position and heat oven to 375 degrees.

    8. for the egg wash

  8. Brush buns with 1 lightly beaten large egg and sprinkle with 2 tablespoons sesame seeds, if using.
  9. Bake buns until golden brown and shiny, about 20 minutes. Let cool on sheet for at least 30 minutes before slicing and serving. (Cooled buns can be wrapped tightly and stored at room temperature for up to 2 days or frozen for up to 1 month. To reheat, thaw at room temperature, then microwave wrapped in damp paper towel for 15 to 20 seconds.)

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