Tisha’s Gluten-Free Soft Hamburger Buns

These buns hold together really well and don’t fall apart when you bite into it (which is a plus in our house).  I love these buns because they are soft and have a flavor that goes well with BBQ sandwiches, to loaded burgers, to simple turkey and cheese sandwiches.  My daughter has become a pro at shaping these buns. Sometimes I use a muffin top pan to make “sandwich thins” (yup, like the ones you find at the store) for a lower carb option.

Tisha's Gluten-Free Soft Hamburger Buns

  • Servings: 12 buns
  • Difficulty: medium
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    • 3 cups Tisha’s GF Flour Blend (see below)
    • ¼ cup flaxmeal
    • 2 ¼  teaspoons xanthan gum
    • 1 ¾  teaspoons salt
    • 2 tablespoons sugar
    • 1 cup lukewarm water (approx. 110 degrees)
    • ½  cup warm milk (approx. 110 degrees)
    • 2 ½  teaspoons instant yeast
    • 2 tablespoons, butter melted
    • 2 eggs, beaten slightly
    • 1 teaspoon vinegar
    • melted butter, for brushing (optional)
    • sesame seeds (optional)

*I use English muffin rings as a mold for these buns.


  1. In the bowl of a stand mixer, place flour, flaxmeal, xanthan gum, and salt. Use flat beater attachment and mix on low.
  2. In a small bowl dissolve the sugar in the water and milk, and add yeast.
  3. Wait 5 minutes until the mixture foams slightly, then mix into the dry ingredients.
  4. Add the butter, eggs, and vinegar. Mix well then beat on high for 3 minutes scraping down the sides and bottom.
  5. Line a large baking sheet with parchment paper.  Spread out English muffin rings. Spray rings with non-stick spray (I use coconut cooking spray). Use an ice cream scooper and scoop dough into muffin rings (about 1 ½ scoops).
  6. Use wet fingers or the back of a spoon dipped in warm water to create a dome shape and smooth the surface.
  7. Brush with melted butter. Sprinkle with sesame seeds if desired.
  8. Let rise in a warm place until the dome of the dough begins to crown over the ring, about 20 to 30 minutes. Be careful not to rise too long because the dough will loose its shape and start to run over the sides.
  9. Preheat oven to 400 degrees. Bake for 15-18 minutes or until lightly golden brown.
  10. Let cool in rings for 10 minutes before removing rings.
  11. Cool.  Slice.  Enjoy!

Tisha’s Gluten-Free Flour Blend

  • 4 1/2 cups brown rice flour
  • 1 1/2 cups oat flour (I use rolled oats and blend them until it becomes a fine flour)
  • 1 cups tapioca starch/flour
  • 2 cups potato starch

Mix all ingredients until well blended.  Store in an airtight container in the fridge.

T-Time Saver: Double the batch and freeze your leftovers so you can have buns readily available for sandwiches or burgers. Slice before freezing.

T-Tip: When reheating the buns after freezing or after a day or so, wrap in a damp paper towel and warm in the microwave for 15-30 seconds to revive the soft texture.