Gluten-Free Flour Blend: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend flour blends that include heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to include it.

Instant Yeast: Yeast is the main leavening agent in this gluten-free hamburger bun recipe, so make sure you include it. I prefer using instant yeast because there’s no need for pre-activation (if you only have active dry yeast, make sure to activate the yeast before hand by mixing it with warm water and sugar and letting it sit for a few minutes before mixing it with the other ingredients).

Sugar: The sugar is “food” for the yeast to feed on in order to be activated and to produce the gases required to make the dough rise. I used white sugar, but you can also use light brown sugar or dark brown sugar if you prefer.

Baking Powder: While this recipe mainly uses instant yeast as a leavening agent, a little bit of baking powder gives the dough a little extra rise. If you are Celiac or gluten-intolerant, make sure to use a certified gluten-free baking powder.

Psyllium Husk Powder: I find that psyllium husk powder really gives gluten-free dough elasticity and makes a big difference in how the final texture of the baked bread turns out. It is also a good source of fiber. If you only have whole psyllium husks available, you can grind the husks in a coffee grinder until you get a fine powder.

Oil: I like using sunflower oil because I always have a bottle of sunflower oil on hand. However, you may also use other vegetable oils such as extra virgin olive oil, avocado oil, or melted coconut oil. Alternatively, if you are not lactose-intolerant, feel free to use melted butter or ghee instead.

Vinegar: Adding vinegar creates an acidic environment that reacts with the baking powder to help the dough rise more. You can either use white vinegar or apple cider vinegar.

Warm Water: Make sure that the water is between 105 to 115F (neither too cold nor too hot), as you need a little warmth to activate the yeast, but if the water is too hot, it will cause the yeast to die. Alternatively, you may also use warm dairy-free milk (such as almond milk, cashew milk, or rice milk) or normal milk instead.

Eggs: Eggs help the ingredients to bind better together. I have not tried this recipe without eggs so I don’t know how it will turn out, but if you are allergic to eggs, you may try using aquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to hear!)

Sesame Seeds: I like sprinkling white sesame seeds on top of the buns, but you may also use a mix of sesame seeds, or other seeds of your choice. For extra flavor, you can also sprinkle everything bagel seasoning on top of the dough. Alternatively, feel free to leave out the seeds directly if you prefer.

Storing/Freezing: To store, place the cooled gluten-free hamburger buns in an airtight container and keep in the refrigerator for up to 3 days. To freeze, wrap the buns in various layers of plastic wrap and freeze for up to 2 months. Let the frozen buns thaw completely overnight in the refrigerator before slicing or using.