Last Updated on July 8, 2026 by Carrie Korem, FNTP
Grilling season is here – if you want to slather some homemade mayonnaise or ketchup on a bun, pick up your burger and maybe feel a little nostalgic, I have the perfect gluten-free hamburger bun recipe for you!
I’ve been eating bunless hamburgers for years now and I love ’em, but a few months ago I just got tired of it and really wanted a bun. And not just any bun – I wanted a bun that didn’t taste like nuts or have a heavy, dense texture. I wanted a bun that tastes like white bread. I wanted a light and airy bun that still let the flavor of the grass-fed beef and other toppings shine. It took some experimentation, but I found the grain-free hamburger bun I was craving!
Ingredients for Gluten-Free Hamburger Bun Recipe
- Tapioca flour
- Coconut flour
- Baking powder
- Celtic sea salt
- Unsalted butter
- Eggs
- Cheddar or Monterey jack cheese
- Sesame seeds (optional)
How to Make Gluten-Free Hamburger Buns
Preheat your oven to 375ºF and line a baking sheet with parchment paper.
Bring the water to a simmer in a saucepan, then stir in the tapioca flour right away. It’ll turn gummy fast, but that’s exactly what you want. Add this to your food processor with the coconut flour, baking powder, salt, and butter, and process for about 30 seconds. Add the eggs and process another 20 seconds. Then add the cheese and process for at least 30 seconds, until the dough is smooth. Let it rest for 5 minutes.
Scoop the dough into 1/3 cup portions onto your baking sheet, leaving 2 inches between each bun. Top with sesame seeds if you like. Bake for 30-40 minutes, until just golden. Let the buns cool completely before slicing and serving.
For a regular size bun, I used a 1/3 cup measuring scoop – the resulting bun should hold a quarter-pound burger. You can use a smaller cookie scoop to create sliders, like I shared on Instagram last week.
I haven’t tried it yet, but I think these buns would make an amazing toasted bread for a sandwich (cut in half, buttered, and toasted) or even better – for a panini!
PrintGluten-Free Hamburger Bun Recipe
Before starting this recipe, have all of your ingredients sitting out and make sure to work quickly while making the dough. If you take even a few minutes of break while making the dough, the dough can become too tough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Category: Baking
- Diet: Gluten Free
Ingredients
- 1 cup water
- 2 cups tapioca flour
- 1/2 cup coconut flour
- 1 teaspoon grain-free baking powder
- 1/2 teaspoon Celtic sea salt
- 3 tablespoons unsalted butter
- 2 large eggs
- 1 cup raw cheddar or Monterey jack cheese
- 2 tablespoons sesame seeds (optional)
Instructions
- Preheat oven to 375ºF and adjust rack to middle position. Line a baking sheet with unbleached parchment paper.
- Bring water to a simmer in a medium saucepan over medium heat. Pour the tapioca flour into the simmering water and immediately stir (the tapioca will quickly soak up the water and turn a bit gummy, but don’t worry!). Immediately, transfer the tapioca mixture to the food processor. Add the coconut flour, baking powder, salt, and butter and process for about 30 seconds until incorporated. Add eggs and process for another 20 seconds. Add the cheese and process for at least 30 seconds until dough is smooth. Let the dough sit for 5 minutes.
- Using a 1/3 cup measuring cup, scoop dough and place onto the lined baking sheet. Repeat with remaining dough, leaving at least 2 inches inbetween each bun. Sprinkle with sesame seeds if using. Bake for 30-40 minutes, until just turning golden brown. Cool completely. Cut each bun in half and serve.
Nutrition
- Serving Size: Makes 6 buns
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