Gluten-Free Burger Buns
Recipe type: Breads/Buns
Prep time: 
Cook time: 
Total time: 
Serves: 6 buns
A light and fluffy textured bun recipe that still stands up without crumbling around your fillings.
  • 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.
Recipe by These Things I Love at