Rochelle’s recipe book

Gluten-Free Burger Buns

8 servings


10 minutes

active time

1 hour 15 minutes

total time


400 grams 1:1 gluten-free flour blend

20 grams sugar

9 grams instant/rapid rise yeast

15 grams psyllium husk (or 8g Konjac)

11 grams salt

400 grams milk, lukewarm (not more than 110 degrees)

90 grams egg whites (3 egg whites)

30 grams neutral oil

12 grams cider vinegar

Sesame seeds for topping (optional)


Into the bowl of the stand mixer, whisk your 1:1 gluten-free flour blend.

Add sugar, yeast, psyllium and salt, and mix well to combine.

Add milk, egg whites, oil and cider vinegar.

Mix with the paddle attachment. Begin on low speed to combine, then increase to medium high speed for five minutes, until the dough is cohesive and fluffy.

*If using psyllium husk, let your dough rest and hydrate covered for 20 minutes, If using konjac, you can go straight to the next step.

Portion the dough into six equal pieces, approximately 4-ounces (112 grams) each. The dough should be tacky and slightly sticky but able to roll into balls with wet or lightly oiled hands.

Lightly wet your hands with water, and use them to roll the portions into balls, smoothing out the top.

Place the rolls on a parchment-lined baking sheet, and press down to flatten them into discs that are approximately 3 -3½ inches diameter.

Lightly spray the tops with oil (sprinkle with seeds if using), and cover loosely with plastic wrap or a slightly damp kitchen towel.

Proof about 30-40 minutes (depending on the temperature of your kitchen), until increased by 50%.

Optional - After 20 minutes (halfway through your proofing time), score the top of each bun with two diagonal slashes that are ¼-inch deep.

Preheat the oven to 400 degrees while your buns are proofing.

Optional - Egg wash and sprinkle with sesame seeds or everything bagel seasoning

Place your buns in the oven, and immediately drop the temperature to 350 degrees.

Bake for 20 to 25 minutes, until the internal temperature registers 210 degrees.

Remove from the pan to a cooling rack, and cool for at least 20 minutes before slicing. If you are not using them right away, wait a few hours to slice them.

The extended cooling time allows the starches and moisture to properly set and distribute and helps prevent gummy, inconsistent results.


Serving Size

1 roll


228 kcal

Total Fat

6 g

Saturated Fat

1 g

Unsaturated Fat

4 g

Trans Fat

0.04 g


4 mg


575 mg

Total Carbohydrate

39 g

Dietary Fiber

6 g

Total Sugars

7 g


7 g

8 servings


10 minutes

active time

1 hour 15 minutes

total time
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