Gluten Free Bun Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Stir in yeast and let sit 5–8 minutes until foamy.

Mix dry ingredients

In a large bowl whisk together gluten-free flour blend and xanthan gum (if using), instant yeast (if your yeast was added to water you can still include this; otherwise mix only the flour and xanthan gum), and kosher salt to distribute evenly.

Combine wet ingredients

In a separate bowl whisk together warm milk, melted butter (or oil), egg, and apple cider vinegar. If using dairy-free milk, ensure it's unsweetened.

Form batter-like dough

Pour the wet mixture and the activated yeast into the dry ingredients. Stir with a wooden spoon or use a stand mixer with paddle attachment until fully combined. Gluten-free bun dough is wetter and more batter-like than wheat dough—aim for a thick batter that holds shape when scooped (not a stiff kneadable dough). If too dry, add up to 2 tbs more warm milk; if too wet to shape at all, add 1 tbs more flour.

First rise

Cover the bowl with plastic wrap or a damp towel and let sit in a warm draft-free place for 45–60 minutes, until slightly puffy (it may not double like wheat dough).

Prepare pan

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease them. Prepare a small bowl of water for wetting hands or a spatula to smooth buns.

Portion dough

Gently deflate the risen batter and divide into six equal portions (about 4.5–5 oz / 125–140 g each). Use an oiled scoop or wet hands to drop portions onto the prepared sheet about 2" apart. Smooth tops with a wet spatula or damp fingers to form rounds.

Second rest

Lightly cover the shaped buns with plastic wrap or a damp towel and let rest 20–30 minutes until slightly puffy.

Brush and seed

Brush each bun with egg wash or milk for a softer crust. Sprinkle sesame seeds on top if desired.

Bake

Bake in the preheated oven for 18–22 minutes, rotating the sheet halfway, until buns are golden brown on top and an instant-read thermometer inserted into the center reads about 205°F (96°C).

Cool

Remove buns from oven and let cool on a wire rack at least 20 minutes before slicing to avoid crumbling. For best texture, allow to cool fully (~1 hour) before assembling.

Slice buns horizontally with a serrated knife. Spread butter or vegan spread on cut sides if desired. Substitute the standard patty with a grilled chicken breast or a veggie patty at no extra charge. Layer lettuce, tomato, onion, pickles, and your chosen patty. Serve immediately.

Storage: Store cooled buns in a sealed bag at room temperature for up to 2 days or freeze up to 1 month. To refresh, warm gently in a toaster oven or steam briefly before slicing.