Gluten free burger buns

By Christine Cushing
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It’s challenging to find a gluten free bread recipe that works and is delicious.  This is both and is also easy to make.  Be sure to purchase a gluten free flour mix that already has some kind of binder, like anthem gum or psyllium husk in it, or it will not hold the rise. 



  • 1 1/2 cups + 2 tablespoons gluten free flour mix (400 milliliters)
  • 2 teaspoon sugar (10 milliliters)
  • 1 package instant yeast (7 grams)
  • 1 egg
  • 100 milliliters warm water
  • 100 milliliters warm milk
  • 1/2 teaspoon salt (2.5 milliliters)
  • 3 tablespoon melted butter (45 milliliters)
  • 1 egg yolk with splash milk for brushing, optional
  • poppy seeds, or sesame seeds, optional


  1. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, yeast and stir to blend.  Add the egg, water, milk and melted butter. While running machine on low, sprinkle with salt and turn mixer onto medium speed and blend for four minutes until totally smooth.  Mixture will be sticky and wet, not like a traditional bread dough. 
  2. Transfer to a buttered bowl, cover with plastic wrap and let rise until doubled for one hour. 
  3. Line a baking sheet with parchment paper and make four foil round sleeves, fastening at ends to make a 4 ½” round.  Brush with melted butter or olive oil.  Arrange these onto tray and using a rubber spatula or ice cream scoop, divide the batter evenly into four aluminum sleeves.  Brush lightly with yolk and milk mixture for golden tops, if desired, and sprinkle with seeds, let rise for another 15 -20 minutes. 
  4. Preheat oven to 375 D convection setting and bake in lower third of oven for 17-20 minutes or until golden and risen. 
  5. Cool slightly and remove aluminum to release steam. 

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