Serves: 6
This recipe is adapted from Annalise Roberts' "Gluten Free Baking Classics" so that it is dairy free and GMO-free for my family. If King Arthur Flour gluten free products are unavailable to you, visit Ms. Roberts' My Gluten Free Table for instructions on making your own flour blend.
  • 1 cup almond milk, heated to 110 degrees Fahrenheit
  • 1 packet of active dry yeast granules
  • 3 Tbsp safflower oil (or organic vegetable/canola oil)
  • 2 large eggs, room temperature
  • 2 cups King Arthur Flour's Gluten Free Multipurpose Flour (see note)
  • 1 1/2 Tbsp King Arthur Flour Cake Enhancer (optional; see note)
  • 1 1/2 tsps xanthan gum
  • 1/2 tsp salt
  • 1 tsp unflavored gelatin
  • 2 Tbsps granulated sugar
  • Sweet white rice flour (or any other GF flour for dusting pans)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Lightly grease a hamburger bun pan and dust with rice flour.
  3. Proof yeast by adding it to warmed almond milk and mix well. Prepare remaining recipe while yeast is proofing. After 5-10 minutes, the almond milk/yeast mixture should foam and look bubbly; if it doesn't, your yeast was dead (or your milk too hot).
  4. Whisk eggs and oil in small bowl. Set aside.
  5. Mix all remaining dry ingredients in the bowl of an electric stand mixer. Add oil/egg mixture and milk/yeast mixture. Mix until blended, scrape beaters and mixing bowl, and then beat at high speed for 3 minutes. Prepare a separate bowl with warm water while dough is mixing
  6. Divide dough among 6 wells in hamburger bun pan. Dip fingers in warm water bowl, shake off excess, and then use fingers to smooth and flatten the dough in each well. Cover with a light cloth and let rise in a warm spot for about 30-45 minutes (or until doubled in size).
  7. Bake buns for 15-20 minutes, until golden-brown. Remove and turn onto a rack to cool.
Using cake enhancer will not only make gluten free breads softer, but extends their room temperature shelf-life (as gluten free goods tend to dry out and become stale much more quickly than wheat-based products). These buns are already soft to begin with, so don't give up on trying them if you don't have cake enhancer on hand.
Recipe by Mother of a Hubbard at