Gluten Free Allergy Friendly Hamburger Buns

Gluten Free Allergy Friendly Hamburger Buns

Barbeque season is upon us no matter what the weather says outside, right?! This time of year so many of us are excited to fire up the grill and spend more time outside with family and friends. The Food and Meat Co-Op is always right on time with their monthly themes. This month’s theme is barbeque, so we figured it‘s the best time to give you all our hamburger bun recipe. These buns are gluten-free and top 9 allergen free and sure to please a crowd. They are easy to make and you will never want to eat a store bought bun again. You can make them into any shape you want, so we have all of you hot dog lovers covered too. These can be made the day before or weeks before since they freeze beautifully. We are so happy that you can have your bun and eat it too! No more lettuce wraps, hooray! Happy barbeque season!

Hamburger and Hotdog Buns


1 Rustic Scoop™ Pizza Crust Mix

⅓ Cup Whole Psyllium Husk (included with your order)

1 teaspoon Dry active yeast

1 Tablespoon Honey or maple syrup

½ Cup Egg whites, 6 Tablespoons Aquafaba (garbanzo bean water), OR Powdered egg replacer for 2 eggs

¼ Cup Oil of choice, needs to be light tasting

2 teaspoons White vinegar or Apple cider vinegar

2 ½ Cups warm Water


Preheat the oven to 375°F. In the bowl of a stand mixer, place the Rustic Scoop™ Pizza Crust Mix and the rest of the dry ingredients. Mix until well combined. Add all of the liquid ingredients, mix on low speed until everything is mixed together, then mix on medium speed until well combined and beginning to thicken (about 3 minutes). The dough will be super watery to start, don’t worry, it will thicken up. Once you have mixed your dough for about 3 minutes, let it rest while you prepare your baking sheets.

Get out two large baking sheets and cover them with parchment paper. You will need olive oil to help with shaping your dough as the dough is sticky. Divide the dough into 11 equal parts, approximately ½ cup balls. Using oiled hands make nice round balls with each of your 11 divided parts. Place 5-6 buns per baking sheet as they need room to rise. Gently pat the balls down until they are about 1 ½ inches thick. If you are making hotdog buns, gently roll the dough into 6 inch logs. You can add toppings like seasoning or sesame seeds now. Be sure to pat them down gently into the dough or they will just fall off after baking.

Place in a warm draft free area with plastic wrap over your buns to rise for 30 minutes. We like to place our buns on our stove top while the stove is heating up. Bake at 375°F for approximately 25 minutes or until lightly golden brown. Place buns on a cooling rack until they are cool to the touch. Then brush with melted butter of choice. Slice with a serrated knife once cooled. If you are eating right away, we highly suggest lightly buttering the inside of your cut buns and toasting them or cooking them on your BBQ until the buttered inside is golden brown. We cannot wait for you to try these buns. As always, if you have questions, please let us know. If you have buns that you won’t use right away, just cut them with a serrated knife and freeze them. Enjoy

Here is the Video with Recipe and Instructions:

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