The Gluten Free Inside Scoop - Sunday Edition

These Buns Mean Business

Gluten Free Burger Buns

Let’s be real - most store-bought gluten free burger buns are either dry, crumbly, or taste like cardboard. I’ve been there. And if you’ve ever had to eat a great burger on a disappointing bun (or worse, lettuce), you know how important a good bun really is.

That’s exactly why I started working on this recipe. After plenty of test batches and tweaks, I finally landed on gluten free burger buns that are soft, tender, and hold up beautifully to any topping. We’re talking golden crust, pillowy crumb, and just the right amount of chew. These are the buns that make your burger feel like a real burger again.

Of course, getting to that perfect bun didn’t happen overnight.

I thought adapting my Gluten Free Dinner Rolls recipe into burger buns would be a quick and easy swap. Turns out, it wasn’t quite that simple. Getting the perfect soft, tender texture and shape for burger buns took a bit more tweaking and testing than I expected.

For my first trial, I swapped some of the Caputo Fioreglut gluten-free flour for sorghum flour, hoping it would improve structure and texture. Let’s just say, what was meant to be round burger buns ended up more like square rolls - good thing I baked them in a 9" square pan!

That’s when I realized I needed to add psyllium husk to the mix. Thinking 8 grams would be just right, I added it to the recipe. While the buns finally stayed round, they ended up VERY dense. If it hadn’t been midsummer, I might’ve offered them to the kids playing pond hockey as some serious puck practice.

For Test Bake #3, I reduced the psyllium husk but kept everything else the same. The buns held a somewhat round shape but still spread out, and once fully cooled, they turned out quite dry. Not what I had in mind for a gluten free burger rolls.

And then it clicked. I swapped the sorghum flour for tapioca starch, reduced the amount of milk, and replaced the melted butter with oil. Normally, I only change one element at a time when testing a recipe, but in this case, I felt confident enough to tweak all three at once - and it paid off. The buns kept their shape, had a beautiful crumb, and were sturdy enough to hold everyone's favorite burger fixings without falling apart.

As you can tell, it took me a few trial and errors, but I am happy to share the recipe is now on my website. It makes 4 gluten free burger buns that hold a good size burger patty. They freeze exceptionally well so it’s a great bake to have on hand in the freezer.

Get the Recipe: Gluten Free Burger Buns

Need more inspiration? Or looking for something specific?
Browse all my recipes on my website. My search function is pretty nifty!

Happy Sunday and Happy Baking!

Daniela

PS: THANK YOU from the bottom of my heart to everyone who took the time to leave comments and reviews on my website recently. Reviews and sharing links to recipes to Pinterest or your favorite Facebook or Reddit group helps food bloggers like me a lot this time of the year.

Before you leave, Thank you for being here, opening my newsletter, and clicking on those links I share. Every click helps and allows me to continue sharing my gluten-free recipes (for free). If you would like to support me by buying me a “pound of butter”, I have set up this website at “Buy Me a Coffee”. All money is being used to buy ingredients and keep recipe development going. Thank you so much for being here and for your continuous support.