It’s summertime and everywhere I turn, there is backyard grilling going on. Now I don’t know about you, but nothing says grilling like a nice juicy burger. Which means having good gluten free whole grain hamburger buns are a must!
I mean you can’t have a classic burger without a delicious bun to go with it. Am I right?
Sure you can head to the grocery store and find some gluten free buns either in the frozen aisle or in the gluten free section if you choose. And before I started this health journey, Canyon Bakehouse hamburger buns were my go to. You can find canyon bakehouse burger buns at most grocery stores as they have gotten popular.
But to be completely honest, we didn’t like them that much. Not to mention they are not super cost effective. Finding good gluten free products that your whole family will love isn’t always the easiest.
Feeding my family whole foods is a high priority to me, so figuring out how to make my own gluten free hamburger buns at home was important.
Plus my youngest loves burgers, if she had it her way she would add burgers to her daily diet and be perfectly content for every meal.
Finding the perfect gluten free whole grain hamburger buns.
For years I would search for the perfect gluten-free hamburger buns recipe, only to be disappointed every time. Gluten free baking is not always the easiest.
It took years of trying before it dawned on me…. why don’t I just take my easy gluten free bread recipe and shape them into hamburger buns. Finally a bun that the whole family loved!
That was great for many years but they were kind of tricky. You see, that bread recipe makes a really thick and sticky dough. It doesn’t come together like regular dough and it sticks to everything. In fact I use a special bread pan just to keep it’s shape when making bread.
Because of the stickiness of the dough, the buns would turn out in all different shapes. They still tasted good but didn’t always look the prettiest.
I got by with that recipe for a long time by wetting my hands and shaping my buns the best I could. It worked well and everyone really enjoyed them. But as I grew in my gluten-free bread recipes I started experimenting with my different bread doughs as well to make buns.
Fast forward 4 years and my new whole grain gluten free bread recipe has been our go to bread for almost a year now. This bread recipe makes the absolute BEST buns and the best part is, the dough is really easy to work with.
If you love bread but have to eat gluten free, don’t fret! Try either of those recipes and I promise you won’t be disappointed.
There just is nothing like the taste of fresh bakery buns or bread made right in your kitchen for that savory sandwich you have been craving.
However, like most homemade gluten free bread they are always best on the first day. If you need to make it ahead of time, store it in the freezer until ready to use to keep it’s freshness.
Let’s talk about the binding agent.
Disclaimer: This post contains affiliate links. As an Amazon Associate I may earn a small commission on qualified purchases at no additional cost to you.
When baking gluten free you have to have a binding agent to keep it all together. You can use xanthan gum, guar gum, or psyllium husk. In this recipe I use psyllium husk as my binding agent. I love it because of the added health benefits.
The grams of fiber the psyllium husk brings to your bread is incredible. It’s amazing how choosing good ingredients will bring the right nutrients into your foods.
Now there is one thing I have learned. Not all psyllium husk brands are the same. There are two brands I recommend, the Anthony’s brand or the NOW brand. The Anthony’s brand has been hard to find lately so I have been using the NOW brand and love it.
If your bread dough is a grayish color and very dense or won’t come together when in the mixer, then it is probably your psyllium husk.
I made this mistake the hard way and don’t want others to do the same!
The recipe below is the exact same recipe as my yeast bread, with the exception of the water. Where I am at, we are super humid in the summer, which means I need to start with less water. You want your bread to come together real nicely so it is easy to work with.
It is always best to start with less water and add as you need to.
Ingredients:
- 1 3/4 cups warm water
- 3 tsp active dry yeast
- 4 TBSP honey, you can use cane sugar if you want
- 30g psyllium husk powder
- 280g brown rice flour (I start with brown rice and mill it fresh)
- 100g sorghum flour (I start with sorghum grain and mill it fresh)
- 120g tapioca starch or tapioca flour
- 1 tsp baking powder
- 2 tsp sea salt
- 2 eggs
- 2 TBSP apple cider vinegar
- 1/2 cup butter, melted. To make this dairy free use 5 TBSP of avocado oil or olive oil
- more warm water as needed
How to make gluten free whole grain hamburger buns:
- You can use freshly milled grains to make these truly whole grain, or you can buy your grains already in a flour. I buy either the grains or the flour on Azure Standard.
- Start by putting 1 3/4 cups of warm water in the bowl of your stand mixer. Add in yeast and honey and turn your mixer on for about 10 seconds just to mix. Let it sit to proof.
- Using a digital kitchen scale, weigh out all your flours in a large bowl. Add the salt and baking powder to your flours.
- Once your yeast is proofed, add in 30g of psyllium husk to your stand mixer. Whisk it for a second or two and let it sit for 3-5 minutes until it gels up.
- Add your dry ingredients to the bowl of the stand mixer.
- Add the eggs, apple cider vinegar, and melted butter to your stand mixer.
- Turn your mixer on and let it run for 3 minutes. Add in splashes of water as needed to get the right consistency.
- You want your dough to come together into a ball but be slightly sticky. See video for consistency.
- Lightly dust your work surface with brown rice flour. Dump out dough onto the floured surface and sprinkle the top with a little more brown rice flour. Let the dough rest on the counter for a minute or two.
- Take out a baking sheet and set aside.
- Shape your dough into a long log and using a sharp knife or a pastry cutter, cut dough into 8-10 equal pieces. Since these are best on the first day, I usually make 4 buns (one for each of us for the one meal) and shape the remaining dough into a smaller bread loaf. Now I have buns and bread made with only doing the work for one!
- Take each piece for the buns and roll them into a ball. Slightly mash them down in between your hands and place on the baking sheet.
- Let rise 10-20 minutes.
Baking your buns:
- Preheat your oven to 425 degrees.
- After your buns have rose, place in the oven and bake for 20-25 minutes or until nicely golden brown.
- Immediately remove from the baking sheet and let cool completely on a wire rack.
- For best results, eat the same day you bake them. If you need to store them for a later time, store in an airtight container on the counter for 3-5 days or in the freezer for up to 3 months.
The next time you get invited to a backyard bbq, you won’t have to have your burger protein style! You can easily whip up these gluten free whole grain hamburger buns to take with you.
Now you are ready to take your gluten-free bun and slap a delicious cheeseburger onto it right off the grill. Add your favorite toppings and a side of potato salad for the most incredible gluten free burger you have ever had!
Try using these buns with more of your favorite meats or a gluten free sandwich. It doesn’t just have to be for burgers!
Other ways to use these gluten free whole grain hamburger buns:
Gluten Free Whole Grain Hamburger Buns
Simple gluten free hamburger buns that your whole family will love.
Ingredients
- 1. 1 3/4 cups warm water
- 3 tsp active dry yeast
- 4 TBSP honey, you can use cane sugar if you want
- 30g psyllium husk powder
- 280g brown rice flour (I start with brown rice and mill it fresh)
- 100g sorghum flour (I start with sorghum grain and mill it fresh)
- 120g tapioca starch or tapioca flour
- 1 tsp baking powder
- 2 tsp sea salt
- 2 eggs
- 2 TBSP apple cider vinegar
- 1/2 cup butter, melted. To make this dairy free use 5 TBSP of avocado oil or olive oil
- more warm water as needed
Instructions
- You can use freshly milled grains to make these truly whole grain, or you can buy your grains already in a flour.
- Start by putting 1 3/4 cups of warm water in the bowl of your stand mixer. Add in yeast and honey and turn your mixer on for about 10 seconds just to mix. Let it sit to proof.
- Using a digital kitchen scale, weigh out all your flours in a large bowl. Add the salt and baking powder to your flours.
- Once your yeast is proofed, add 30g of psyllium husk to your stand mixer. Whisk it for a second or two and let it sit for 3-5 minutes until it gels up.
- Add your dry ingredients to the bowl of the stand mixer.
- Add the eggs, apple cider vinegar, and melted butter to your stand mixer.
- Turn your mixer on and let it run for 3 minutes. Add in splashes of water as needed to get the right consistency.
- You want your dough to come together into a ball but be slightly sticky. The consistency for this gluten free bread recipe is different then a regular bread. You will have to read your dough.
- Lightly dust your work surface with brown rice flour. Dump out dough onto the floured surface and sprinkle the top with a little more brown rice flour. Let the dough rest on the counter for a minute or two.
- Take out a baking sheet and set aside.
- Shape your dough into a log log and using a sharp knife or a pastry cutter, cut dough into 8-10 equal pieces. Since these are best on the first day, I usually make 4 buns (one for each of us for the one meal) and shape the remaining dough into a smaller bread loaf. Now I have buns and bread made with only doing the work for one!
- Take each piece for the buns and roll them into a ball. Slightly mash them down in between your hands and place on the baking sheet.
- Let rise 10-20 minutes.
Baking your buns:
- Preheat your oven to 425 degrees.
- After your buns have rose, place in the oven and bake for 20-25 minutes or until nicely golden brown.
- Immediately remove from the baking sheet and let cool completely on a wire rack.
- For best results, eat the same day you bake them. If you need to store them for a later time store in an airtight container on the counter for 3-5 days or in the freezer for up to 6 months.
I made this bread and it is simply amazing!! Thank you for sharing all of your wonderful recipes! Also, can you use arrowroot starch instead of tapioca for any of your bread recipes?
Yes it should work just fine! And thank you for your kind words!
So excited about your gluten free bun and bread recipe! Allergic to eggs so what can one use as a substitute. Look forward to your recommendation. Thanks!
I have never made this egg free however my thought would be doing 1 TBSP flaxseed meal with 3 TBSP water. Whisk together and let sit for 5 minutes to thicken. That mixture will replace 1 egg. I have used this as an egg replacer in other recipes but not this one so let me know how it goes!