Homemade Hamburger Buns - Gluten Free
- Jamie Bateman
- 1 day ago
- 3 min read
There’s something special about building a meal from scratch.
Not just the main dish, but every piece that brings it together.
For us, it’s often a simple night: burgers on the grill, kids running outside, and the sun starting to dip behind the trees. But what makes it feel complete isn’t just what’s on the grill, it’s what holds it all together.
A good bun.
And if you’ve ever worked with gluten-free baking, you know… that’s not always easy to come by.
Gluten is what gives traditional bread its stretch, structure, and chew. Without it, buns can easily turn out:
dry
crumbly
or too dense
But when you get it right?
They’re soft, sturdy, and hold together from first bite to last.
These buns do just that. So whether you're making them for burgers, or decreasing their size to make them more like a dinner roll, you won't be disappointed with the results.
Homemade Hamburger Buns-Gluten Free
Ingredients
3 tsp. active dry
yeast
½ cup warm water (110°)
2 Tbsp. honey
1 Tbsp. psyllium husk powder (or slightly less; avoid over-measuring)
1/3 cup warm water (110°)
1/3 cup Tapioca starch
1 cup millet flour
3 Tbsp. sorghum flour
1 Tbsp. gluten free flour
2 tsp. Xanthan Gum
4 tsp. baking powder
1 tsp. salt
2 eggs, divided
1 Tbsp. butter, melted
Directions
Mix yeast, honey and ½ cup of warm water in a bowl. Allow it to set in a warm spot of your kitchen for 10-15 minutes, or until actively bubbly.
Mix all the dry ingredients, sifting through a couple times to ensure everything is all together. Add into a mixing bowl.
Mix psyllium husk powder and 1/3 cup of warm water in a bowl, whisk with a fork and immediately add to the dry ingredients. Be careful not to over-measure, as too much can make the texture dense.
Mix in the yeast combination with other ingredients in mixing bowl. Mix in one egg.
With your mixer on medium speed, mix everything until combined with a paddle attachment for 3 minutes. Switch out to a dough hook and continue to mix on medium speed for 10 minutes.
Remove from mixing bowl and place onto a lightly dusted countertop. I recommend using some millet flour for dusting, as this won’t change the dough consistently too much.
Shape the dough into equal balls and place it in a spray coated pan. Cover with a damp cloth and proof for 30-45 minutes or until doubled in size.
With remaining egg, egg wash the tops of the buns and bake at 375°F for 20 minutes or until brown.
Remove from the oven and slather the tops with the melted butter.
Serve with your favorite burger or sloppy joe recipe or eat as a dinner roll. Any way you serve it, folks will love them.
Store in a sealed container for a few days, then transfer to the refrigerator if needed.
Homestead Tip
When activating yeast, I like to place my bowl in a warm oven, but not on. I’ve also set the yeast outside on our porch on a warm Florida sunny day or have put it in a bread proofer.
When proofing your rolls, try setting them outside on your porch in the direct sunlight, or in a window. The sun and warm, humid Florida weather does wonders on proofing bread! Watch your time, though. Proofing this way can make your bread come up faster than the recipe may say to proof it for.
This recipe is just one small piece of what we’re sharing in our May/June issue of The Florida Homesteader, where we’re diving into real-life meals, seasonal rhythms, and practical ways to bring your homestead into the kitchen.
If you’ve ever felt like gluten-free baking just wasn’t worth the effort…I hope this changes that.
Because you can do this.
And your family will taste the difference.
Want More Like This?
Inside each issue of The Florida Homesteader, you’ll find:
from-scratch recipes
seasonal growing tips
real stories from Florida families
Subscribe here to have each issue delivered straight to your mailbox.
Comments