Udi's Gluten Free Hamburger Bun Recipe

Proof yeast

In a small bowl, combine warm water (about 110°F / 43°C), 1 tablespoon granulated sugar, and 2 teaspoons instant yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start with fresh yeast.

Prepare dry ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if mixing by hand), add 3 cups Udi's Gluten Free all-purpose flour blend, 1 teaspoon xanthan gum (omit if your flour already contains it), and 1 teaspoon fine salt. Whisk to combine evenly.

Mix wet ingredients

In a separate bowl, whisk together 2 large eggs, 1 cup warmed milk, 3 tablespoons vegetable oil (or melted butter), and 1 teaspoon apple cider vinegar until smooth.

Combine wet and yeast

Once the yeast is foamy, add the yeast mixture to the wet-ingredient bowl and stir to combine.

Form batter

With the mixer on low speed, gradually add the wet mixture to the dry ingredients. Mix 1–2 minutes until a thick, sticky batter forms. Scrape down the bowl as needed. GF dough will be more batter-like than traditional wheat dough—do not add large amounts of extra flour.

Knead briefly

Increase mixer speed to medium and mix 2–3 minutes to hydrate the flour and develop structure. If mixing by hand, fold 40–50 times until cohesive. The dough should be smooth and slightly sticky.

First rise (warm spot)

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rest in a warm draft-free spot for 45–60 minutes until slightly puffed (GF dough won’t double like wheat dough, but should show visible rise).

Preheat oven and prepare pan

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Lightly oil a small bowl for wetting your hands or a spatula.

Portion buns

After the rest, gently deflate the dough and transfer it to the prepared baking sheet. Use a spoon or a lightly oiled 1/2-cup measuring cup to portion dough into 6 equal mounds (about 3/4 cup each). Wet your hands or the bottom of the measuring cup to smooth the tops into rounds. Space them 2–3 inches apart to allow for spreading.

Second rest

Cover the shaped buns loosely with lightly greased plastic wrap or a damp towel and let rest for 20–30 minutes in a warm place to puff slightly.

Egg wash and topping

Whisk 1 egg with 1 teaspoon water to make an egg wash. Gently brush the tops of the buns with the egg wash and sprinkle sesame seeds, if using. Brushing helps browning and gives a glossy finish.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pan halfway through, until the buns are golden brown on top and a thermometer inserted into the center reads about 200–205°F (93–96°C) or the bottoms sound hollow when tapped.

Cool and finish

Remove the buns from the oven and optionally brush the tops with 2 tablespoons melted butter for a softer, richer crust. Transfer buns to a wire rack and cool at least 30 minutes before slicing to prevent crumbling. For best texture, cool completely (about 1 hour) before storing.

Serve: Split buns and use immediately for hamburgers, sandwiches, or toast lightly. These yield tender gluten-free buns with a slightly tender crumb.

Store: Once completely cool, store in an airtight container or resealable bag at room temperature for up to 2 days, or refrigerate up to 5 days. For longer storage, freeze individually wrapped buns up to 3 months. Thaw at room temperature and reheat gently.