Gluten-Free Burger Buns

Gluten-Free Burger Buns | The Gluten Free Vegan

I have a serious confession to make here. Baking is not something I actually enjoy. Okay, okay. I’m pretty sure I’ve said something along those lines here before. I love to cook but baking has never been my thing. I don’t like sweets all that much so it seems pointless to bake goodies. We really don’t eat a lot of bread either so it feels like a lot of work to put together a loaf of bread. (It’s really not, I’m just being whiny.)

But there are times that baked goods are an instrumental part of a recipe. Buns, for example. You kind of need them to make a veggie burger complete. You also kind of need them for things like shredded jackfruit pulled pork or vegan sloppy joes (recipes for both coming very soon!).

So I figured it was time to just bite the bullet and make some buns.

I’ve made buns before using one of my bread recipes but they weren’t as nice and fluffy as I’d have liked. They served the purpose well enough but needed tweaking. This recipe uses a lighter flour blend and I’ve allowed for a lot of rising time before baking to ensure a nice light and fluffy texture.

Look at how nice and fluffy those rose up!

Gluten Free Burger Buns | The Gluten Free Vegan

As in all gluten-free and vegan baking I am sure that in time I’ll come up with a newer version that will render this one obsolete. Or maybe I just won’t bother trying to come up with a newer version because this one works pretty awesome as is.

These aren’t crumbly or gritty. They’re fluffy, airy and light but still stand up to the messiest of fillings you can shove in there.

Gluten-Free Burger Buns | The Gluten Free Vegan

Gluten-Free Burger Buns
Prep time
Cook time
Total time
A light and fluffy textured bun recipe that still stands up without crumbling around your fillings.
Recipe type: Breads/Buns
Serves: 6 buns
  • ½ cup brown rice flour
  • ½ cup tapioca starch
  • ½ cup cornstarch
  • 3 teaspoons potato flour (NOT potato starch)
  • 1½ teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon agar powder
  • 1 teaspoon egg replacer powder
  • ½ teaspoon kosher salt
  • 1 flax 'egg' (1 tablespoon ground flax seed + 3 tablespoons warm water)
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons grapeseed oil
  • 1¼ teaspoons agave nectar
  • 1 cup warm water
  • 2½ teaspoons dry yeast
  • 1 teaspoon sugar
  1. Grease a large muffin tin with cooking spray.
  2. In a small bowl combine warm water with sugar. Sprinkle yeast over top and let sit for 10 minutes to allow to foam a bit.
  3. In a medium bowl whisk together brown rice flour, tapioca starch, cornstarch, potato flour, baking powder, xanthan gum, agar powder, egg replacer powder and kosher salt.
  4. In the work bowl of your mixer (or in another large bowl with a hand mixer) combine flax egg, apple cider vinegar, grapeseed oil, agave nectar and yeast/water mixture.
  5. Add the dry ingredients to the wet and beat for 3 minutes, stopping half way to scrape down sides of bowl.
  6. Divide the batter evenly among the six greased muffin cups.
  7. Allow the buns to rise, covered loosely, in a warm place until doubled in size - about 45 minutes.
  8. Preheat oven to 375ºF.
  9. Bake risen buns in preheated oven for 20-25 minutes until nicely browned. Test for doneness.

adapted from The Gluten Free Gourmet Bakes Bread

Feel free to double this recipe if you want a dozen buns. Six is the perfect amount for Levi and I but we’re just two, after all.


  1. Rebecca says

    these look great! A question, though: I can’t quite picture how the buns pictured came out a muffin tin–? They don’t seem to be the shape of muffins-? Are you using a special muffin tin that has straight sides instead of the usual sloping sides? And if so, where did you find it?

    • says

      Ooooh good question Rebecca. I should have mentioned this in the post. I had an old silicone jumbo muffin pan which doesn’t have the sloped sides that a typical muffin tin does. I decided after posting this recipe that I wanted to double the batch and make a dozen buns so I went searching for another muffin pan that would work. I searched high and low and almost bought one online when randomly came across one in the housewares section of my grocery store last week. I guess they’re not as easy to find without sloped sides.

      Another option to bake these if you can’t find a jumbo muffin pan that works, you can make the buns with ring molds or English muffin molds – or even make your own with aluminum foil. Just line a baking sheet with parchment paper and spray with olive oil. Spray the mold you’re using with olive oil as well. Fill the mold (gently if using aluminum foil) with the burger bun batter and bake according to the directions.

      I hope that helps!

    • says

      You could probably omit the agar powder but I’m not totally sure what would happen. The agar powder is what I use instead of gelatin to make the recipe vegan. If you have unflavored vegan gelatin you could use that too.

    • says

      It’s tough to give specifics on exactly how much ‘all purpose gluten free flour’ to substitute since I’ve found every single store-bought blend seems to be very different. Some are extra starchy – which make for more gummy baking; others use the extra heavy flours like sorghum and rice flour – which can make for dense and gritty baking. Some mixes contain xanthan gum or guar gum, some do not. In some of my other recipes I’ve suggested using ‘all purpose gluten free flour’ but after finding that the results weren’t the same for everyone baking the recipe I’ve moved away from listing it as an ingredient unless I can recommend a specific brand.

      All that being said, I would total up the different amounts of flour (1 1/2 cups of flour plus 3 teaspoons) and substitute your favorite gluten free flour blend and hope for the best. If your mix contains xanthan or guar gum, omit that from the recipe too. I can’t guarantee that your buns will turn out but I’d like to hear if it worked, and if so, what brand of flour mix you used so others may give it a try too. Thanks!

  2. Deb says

    Hi Megan!

    Just wanted you to know that I made these, and they turned out wonderfully! I used english muffin rings, and they worked great.

    Since going GF, we’ve really missed our favorite beet burgers, but with your recipe we’ve been happily reunited =)

    Thanks so much!!!

  3. Melissa says

    Hi Megan,

    I want to love to try this recipe for my daughter who has numerous allergies, I’m really looking for a bread I can make her. One of her allergies is Flax, what would you recommend I replace the “flax egg” with? I cant use chia either, but I can use the egg replacer.


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