Gluten-Free Sesame Seed Hamburger Buns

Gluten-Free Sesame Seed Hamburger Buns

Enjoy hamburger with these homemade buns that’s sprinkled with sesame seeds.

Prep Time



Total Time






tablespoon fast-rising dry yeast
cup warm water (105°F to 115°F)
cup plus 1 tablespoon tapioca flour
cup white rice flour
cup sweet white sorghum flour
cup garbanzo and fava flour
1 1/2
teaspoons xanthan gum
teaspoon guar gum
cup plus 2 tablespoons cornstarch
1 3/4
teaspoons salt
1 1/2
teaspoons gluten-free baking powder
cup sugar
cup sunflower oil
teaspoon apple cider vinegar
tablespoon sesame seed
egg white, beaten
  1. Line cookie sheet with cooking parchment paper; spray paper with cooking spray (without flour). In small bowl, dissolve yeast in warm water; set aside.
  2. In medium bowl, mix flours, xanthan gum, guar gum, cornstarch, salt and baking powder with whisk; set aside. In large bowl, beat eggs, sugar, oil and vinegar with electric mixer on medium speed. Beat in yeast mixture. Gradually add flour mixture, beating on medium speed until well blended (dough will be sticky).
  3. Using 1/4-cup measure, drop dough into 6 portions onto cookie sheet. With wet hands, shape into buns, about 3 1/4x2 inches. Cover with plastic wrap; let rise in warm place about 1 hour 30 minutes or until doubled in size.
  4. Heat oven to 350°F. Spread sesame seed in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown. Set aside to cool. Remove plastic wrap from buns. Brush egg white over tops, being careful not to punch them down; sprinkle with toasted sesame seed.
  5. Increase oven temperature to 375°F. Bake buns 15 minutes. Reduce oven temperature to 350°F. Cover buns with cooking parchment paper; bake 5 minutes longer or until instant-read thermometer inserted in center reads 207°F. Remove from cookie sheet to cooling rack; cool completely, about 1 hour. Split with serrated knife.
Makes 6 buns
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Gluten-free bread dough is more like a batter and is very sticky. The floured surface commonly used with gluten-containing dough doesn’t work with this type of dough. For best results, use wet hands to work with it and shape it.
These buns freeze well, but air in the bag can cause the bread to develop frost. If you like to have gluten free bread on hand, consider investing in a food shrink-wrap machine. It vacuums out all of the air so bread stays perfectly frozen until you’re ready to use it.

Nutrition Information:

1 Serving (1 Bun)
  • Calories 400
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 850mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 3g,
    • Sugars 12g),
  • Protein 6g;
Percent Daily Value*:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.