Softest Gluten-Free Hamburger Buns (Not Crumbly)

Enjoy the best, juicy burgers again with this easy gluten-free hamburger buns recipe! Soft, squishy burger buns taste even better than you remember with a hint of sweet, buttery flavor. Dairy-free option included.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Before you begin mixing the dough, turn the oven to 200ºF. Once it reaches the temperature, turn it off. Line two baking sheets with greased parchment paper.

Step 2

Stir the yeast and 1 teaspoon sugar into the warm water. Let sit for 5 minutes. Add the eggs and butter to the yeast mixture (no need to stir together).

Step 3

While the yeast sits, use a stand mixer with a paddle attachment to combine the dry ingredients - flour, remaining sugar, potato starch, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.

Step 4

Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough will be pretty stiff but still sticky. You may want to stop the mixer and scrape down the bowl once or twice.

Step 5

For an average sized burger bun, portion the dough into about 3 ½ ounce portions. To do this easily, place greased plastic wrap on top of a food scale. to measure precisely. Alternatively, spray a ⅓ measuring cup with cooking spray and scoop out evenly to the top.

Step 6

Use additional cooking spray on your hands to roll the dough into a tight ball. The smoother the ball is the better, so the dough doesn't crack during baking, which doesn't affect taste, just appearance. Place on the prepared baking sheet, about 2-3 inches apart. Repeat with remaining dough.

Step 7

Flatten the dough balls to about ¾-inch high. Cover loosely with a piece of plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20-30 more minutes while the oven preheats to 375°F.

Step 8

Brush the top and sides with and egg wash and sprinkle on sesame seeds. Bake for 15-17 minutes, or until the bottoms are golden brown. Cool completely before storing in an airtight container or freezing.

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