These fresh milled gluten free hamburger buns are soft, fluffy, and sturdy enough to hold a loaded burger without falling apart. If you’ve ever been disappointed by dry, crumbly gluten-free buns that break after one bite, this recipe solves that with a dough designed for both structure and softness.
Using fresh milled flour adds real depth of flavor and improves texture, making these buns feel closer to traditional bakery bread. They bake up light with a tender crumb and slightly golden exterior—perfect for burgers, sliders, sandwiches, or even breakfast sandwiches. If you’ve made my sandwich bread or hot dog buns, this is the burger version that completes your lineup.
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Why You’ll Love These Hamburger Buns
Soft, fluffy texture (not dry or crumbly)
Flexible and holds together when sliced
Made with fresh milled, real ingredients
Gluten free but you’d never know it by how it tastes
Perfect for burgers, sandwiches and rolls
Freezer-friendly for batch baking
Ingredients
1. Psyllium Husk Mix
This is a mix of psyllium husk (whole husk) and warm water. When combining the two together, a gel mixture is formed that helps create the structure of the dough. It is importance to use a trusted brand of psyllium husk (I recommend this one). It’s also extremely important to get whole husk. Powdered husk is finer and requires more water to compensate for the excess surface area on the powder compared to the whole husk.
Watch how to make psyllium husk gel for yeast breads with whole husk here:
2. Bloomed Yeast
By combining the yeast, warm milk (or water if dairy-free) and honey together and allowing it time to proof in a warm, draft free area, a frothy “bloomed” yeast emerges which reassures you that your yeast is active and will help your dough rise beautifully. I recommend using a countertop proofing oven to ensure a warm and compatible environment for proofing not only the yeast but the dough as well. My favorite is this multipurpose oven.
Here’s a tutorial on how to bloom the yeast:
3. Flours
This recipe calls for a mixture of flours which may seem overwhelming, but once you get over the fact that good gluten free foods require more than one flour, you see just how simple this mix is! Not only is it simple, but it comes with versatility between fresh milling the millet and sorghum flour, or using already milled versions of those flours. There is a mix of millet, sorghum, arrowroot powder. If additional allergens or dietary preferences don’t support those flours, this recipe is very easy to substitute out for flours of your choice. Note: If you make this with 100% one to one flour, the flavor profile will be different.
4. Honey
Many times you’ll see that yeast is proofed with refined sugar within recipes. Well, not here! Honey (or even maple syrup) is a great natural sweetener that feeds the yeast and allows it to proof. I recommend a local sourced honey.
5. Xanthan Gum
Xanthan Gum is another structure forming ingredient that is necessary within gluten-free baking. Like psyllium husk, not all xanthan gum is created equally. Many are inflammatory and derived from corn, but I’ve found a corn free brand that works great and is a healthier solution to the xanthin gum needs within gluten free baking. This one is my favorite.
6. Salt
A small amount of salt balances the sweetness and enhances the chocolate flavor. Don’t skip it—it makes a noticeable difference.
7. Eggs
I’m a big fan of supporting local farmers and using farm fresh eggs. It’s also important if you’re navigating more anti-inflammatory foods to source pasture raised, non GMO, corn and soy free eggs. If you need to be egg free, my favorite egg replacer isBob’s Red Mill Egg Replacer. I’ve used it within this recipe and it came out amazing!
9. Baking Powder
Baking powder gives the dough just enough lift. I recommend using a corn-free and aluminum-free baking powder, which is easier on digestion and keeps the flavor clean. This is my go-to option for all gluten-free baking.
Additional Allergens/Suggested Modifications
- Dairy: Use a dairy-free butter to spread on the outside of the baked loaf to soften the crust.
- Egg: Use an egg replacer (I suggest Bob Red Mills)
This recipe is naturally free of: nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils, and sesame.
“Thank you so much for such a delicious hamburger bun recipe! I was so tired of eating bun-less burgers. These have so much flavor!”
How to Finally Make Really Good GF Hamburger Buns
Please see recipe card at the bottom of this post for the full recipe details.
1. Mix all ingredients together.
2. Dough texture is fluffy and a little sticky to the touch. Lightly flour the surface to work with the dough.
PREP THE DOUGH – Mix all of the wet & dry ingredients together and use a stand mixer to beat the dough for 10 minutes.
SHAPE AND PROOF – No need to knead! Gently shape the dough to retain it’s fluffy nature and proof for 1 hour.
EGG WASH – Mix one egg with a little water and paint it on the top of the buns to help with browning.
BAKE – Preheat the oven to 375°F and bake the proofed bread for about 20 minutes (until browned).
LET IT REST – Let the buns rest until cooled (or at least a minimum of 10 minutes).
DIVE IN – Lather a slice up with your favorite topping and enjoy!
Fresh Milled Gluten Free Hamburger Buns
Ingredients
Wet Ingredient Prep
- 3 tsp Yeast
- 1/2 cup Warm Water
- 2 TBSP Honey
- 2 TBSP Psyllium Husk
- 1/3 cup Warm Water
Remaining Ingredients
- 1 cup Millet Flour
- 1/3 cup Sorghum Flour
- 1/3 cup Arrowroot Powder
- 4 tsp Baking Powder
- 1/2 TBSP Xanthan Gum
- 1 tsp Salt
- 1 Egg
Egg Wash
- 1 Egg *for egg wash
- 1 tbsp Water
Instructions
- Mix yeast, honey, and ½ cup of warm water and proof.
- Once proofed, mix psyllium husk and ⅓ cup of warm water to form a gel.
- Mix the dry ingredients first (everything but the egg, yeast and husk gel). Whisk together and then add the wet ingredients.
- Separate the dough into roughly 4 oz portions, shape into hamburger buns. Roll and place on a lined cookie tray. Proof the dough for about 1 hour. It will be noticeably fluffy.
- Egg wash the tops of the buns and bake them for 20 minutes at 375°F degrees. Remove from heat, butter the tops and enjoy.
- Slice and store in the freezer in gallon sized bags. When ready to eat, re-heat in the oven at 350°F. for 10 minutes and then toast for 2-3 minutes.
Proofing Hacks/Tips
Make sure your yeast is fresh! Do not sip the proofing of the yeast step. Yeast that is not fresh will not get the rise you’re hoping for within your loaf and leave your bread more dense.
Use a proofing oven for the best results. The warmer the environment, the better your dough will proof. The sweet spot is 72-80°F. For this reason, in the winter, I will use my countertop oven (linked) on the proofing setting (100°F). If you do not have a proofing oven, set an oven to its lowest setting and turn it off to create a warmer space. You can also do this with your yeast to activate it before adding it to the other ingredients.
Heat the water between 90-100°F before mixing in sweetener to feed the yeast.
Proof the bread with a towel over it so that it will help trap in the heat and help maintain moisture within the bread.
Shape into smooth logs for even baking and don’t over-flour—this can dry out the dough
Prep/Storage Options:
- Pre–prep: The dry ingredients for the hamburger buns can be pre-mixed and stored in a sealed jar or glass container. I often triple or quadruple the recipe and pull it out when I’m ready to bake for the month. If using fresh milled grains, mix the dry ingredients together and store in the freezer in an air tight container to preserve nutriontal value of grains.
- Storage: Pre-slice and store on the countertop for 1-3 days (depending on how humid your air is. Store in the refrigerator in an airtight container or plastic bag for up to a week.
- Freezing: Pre-slice and store in the freezer (in airtight container or freezer bag) for up to 6 months.
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