These Easy Homemade Burger Buns are super quick to prepare, light and perfect for all your sandwich needs. A one bowl recipe ready in under 30 minutes (Gluten Free).
Burger buns which are so simple to prepare, great for all your veggie burgers & even tasty for breakfast sandwiches. Now what more can you ask for! 😉
And since the store bought brands of gluten free buns are usually pretty pricey & lack the flavor I was searching for…..hence I knew it was time to create my own burger buns.
But I must tell ya it took me four or five attempts 😆 to get these right…And even though the hubby enjoyed eating all the less then perfect ones I wanted to be sure they’d be share worthy before posting to the blog.
And here are a few tips that’ll help you achieve the best burger buns…..
- Take your eggs out of the fridge prior to starting since you’ll get better results with room temperature eggs
- Make sure you use finely shredded cheese
- And you’ll actually want to grate the cheese yourself
- Store bought shredded cheese doesn’t work as well for this…trust me I’ve tried
- Follow the recipe directions exactly to avoid flat buns 😆
- Egg rings work great to help the buns keep their shape…but not necessary
And now you’re Ready Guys!! For burger night, cookouts and anything requiring a bun or sandwich roll. These also freeze well so perfect to make ahead.
But no burger is complete without the yummy toppings and sides!
So here are a few recipes you may want to try when serving these burger buns….
Classic Honey Mustard Coleslaw– which is great topped on a burger
Lemon Dill Potato Salad – a favorite on the blog
Crispy Oven Baked Gluten Free Onion Rings – hubby’s favorite 🙂
Best Oven Roasted Sweet Potato Fries – for the nights you wanna go a little healthier
Anywho, I hope you’ll give these burger buns a try and enjoy them with some tasty sides.
These burger buns come together in twenty minutes with only a few easy ingredients. Great to hold your favorite burger or even breakfast sandwich.
- 2 cups tapioca flour
- 1/2 cup half & half cream*
- 3 tbsp. olive oil
- 2 eggs
- 1 cup finely shredded mozzarella cheese
- 1/2 tsp. salt
- 1 egg white
- 1 tbsp. sesame seeds
Preheat oven to 400 degrees.
Line large baking sheet with parchment paper and generously grease with olive oil.
Put tapioca flour in large mixing bowl and set aside.
Meanwhile heat half & half cream, olive oil and salt in small sauce pan just till it reaches boiling.
Pour into bowl with flour and mix with hand mixer until thoroughly combined. Will be a little dry at this point.
Add eggs and beat again.
Then add finely shredded cheese and mix until everything is thoroughly incorporated.
Using an ice cream scoop divide the mixture evenly into 6 bun shapes.
Bake in preheated oven 10 minutes.
Remove from oven and brush with beaten frothy egg white and sprinkle with sesame seeds.
Return to oven and bake 10 more minutes.
Allow to cool and can serve immediately, store in covered container in fridge or can freeze for later use.
Can use whole milk instead of half & half cream
Can use monterey jack cheese in place of mozzarella cheese.
Using rings helps the buns hold a better shape but not necessary if the shape of the buns doesn't matter to you.
If you don't have rings, I've also heard some people have had success making rings with aluminum foil.