Homemade Gluten-Free Hamburger Rolls

Today I’m sharing Homemade Gluten-Free Hamburger Rolls. Just in time for your Memorial Day weekend celebration! Don’t these Hamburger Rolls look phenomenal?

They really are the best Gluten-Free Hamburger Rolls. Perhaps I should have put that in the recipe title for you. 

By the way, do you usually call them Hamburger Rolls or Hamburger Buns? I use both terms all the time. 

These Hamburger Rolls are gluten-free focaccia rolls. Easy and amazing gluten-free focaccia shaped and sized for hamburgers. That fact alone should let you know how good these Hamburger Rolls are!

That’s right. No ordinary gluten-free Hamburger Rolls—aka mediocre rolls—here, folks. Nobody wants that kind of hamburger roll, right? We’ve already had enough of them in our gluten-free lifetimes! You want a beautiful and amazing gluten-free hamburger roll like the ones shown cooling on the rack below.

You may remember that when I recently shared the amazing Gluten-Free Focaccia recipe from my good friend Linda Etherton (formerly Gluten-Free Homemaker), I noted that the recipe could also be used to make hamburger rolls. However, perhaps you forgot that mention or perhaps you missed that info in that post.

Either way, I wanted to be sure that you all knew you had this option. So, I decided that I wanted to share this specific post and recipe for the Hamburger Rolls as a standalone post so that the information would not be missed by anyone subscribed to gfe. I also wanted it to be more easily searched here on gfe and online in general.

As Linda shared in her recipe, in addition to making her Focaccia as traditional Italian flatbread in a rectangular form, she also makes it in round form. Both as medium-sized round loaves (baked in a cake pan) and as hamburger rolls—or a combination of the two—as shown below.

To make hamburger buns, you simply spoon the dough into greased English muffin rings and omit the Italian seasoning and salt that you would use in the original Focaccia recipe. 

Small round loaf of Gluten-Free Focaccia on the left and five Gluten-Free Hamburger Rolls on the right.

Today’s recipe makes 10 to 12 hamburger rolls depending on the size of the English muffin baking rings that you use and how much batter you place in each one. (Read more in the recipe.)

I don’t have to tell you that either of those recipes most definitely beat out any gluten-free version that you can buy at the store! By a mile! At least.

Looking for more gluten-free Hamburger Bun recipes? Maybe ones with different ingredients? Or perhaps Hot Dog roll recipes? I have a whole collection of the Top 30 Best Gluten-Free Hamburger Roll and Hot Dog Roll Recipes for you. Now be sure to check out Linda’s recipe below and don’t forget to also check out her amazing Gluten-Free Focaccia when you’re not grilling but still want incredibly good bread.

Memorial Day, the unofficial kickoff to summer, is happening this weekend and National Hamburger Day is coming up immediately after, on May 28. Now you’ll be ready!

More Gluten-Free Recipes for Holiday Weekends

~ Gluten-Free Patriotic Trifle 

~ Lovely London Broil

~ Raw Berry Tart with Coconut Pastry Cream

~ Tastiest and Prettiest 4th of July Recipes

~ Top 30 Best Gluten-Free Hamburger and Hot Dog Roll Recipes

~ Top 30 Red, White, and Blue Desserts (Celebration Worthy)

~ Zesty Marinated Pork Chops

Gluten-Free Hamburger Rolls Recipe

Yield: 10 to 12 hamburger rolls

Gluten-Free Hamburger Rolls

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These Gluten-Free Hamburger Rolls are just crispy enough on the outside and wonderfully soft on the inside. They're also wonderfully flavorful. Just delicious overall!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 1⅓ cups finely ground brown rice flour or white rice flour
• ⅔ cup sweet rice flour (also known as mochiko flour)
• 1 cup tapioca starch  (also known as tapioca flour)
• 1 tbsp instant yeast
• 2 tsp xanthan gum (or 1 tbsp ground psyllium and 1 1/2 tsp ground chia seeds)
• 1 ½ tsp salt
• 2 tsp granulated sugar
• 1 – 1 ¼ cup warm water
• 4 large eggs
• ¼ cup mild-tasting vegetable oil
• 1 tsp apple cider vinegar
• olive oil, enough to brush on top of the rolls before baking

Instructions

1. Mix the wet ingredients together in the bowl of your stand mixer (or a large mixing bowl) using 1 cup of the water.
2. Combine the flours, yeast, xanthan gum, salt, and sugar in a separate bowl.
3. Add the dry ingredients to the mixing bowl and beat for 2 minutes. (A hand-held mixer can be used instead.) Add more water if the dough is too dry. The dough should be very soft and sticky.
4. Transfer the dough to greased English muffin baking rings. (I place the rings on the baking sheet then spray the inside of the rings and the sheet with gluten-free non-stick spray before adding the dough.)
5. Let the Hamburger Rolls rise in a warm place for 30 minutes. (Turning your oven on to 350F and then turning it off after a minute of preheating works well as the warm place with the door closed.)
6. Preheat oven to 400F. Brush rolls with olive oil.
7. Bake at 400F degrees for about 15 minutes. The tops of the rolls should be nicely browned so bake longer if needed but keep checking if the rolls are not browned enough at the 15-minute mark.
8. Let rolls cool for a few minutes before slicing in half (using a sharp knife).

Notes

Some of you may want an alternative to using English muffin baking rings. Linda said: "I've found that the dough is too wet to not use them, and I have tried other things years ago but the rings really work the best." Shirley here: I've heard that some people successfully use large (wide-mouth) canning rings instead so you can try those if you like but they are neither as deep nor as wide as English muffin baking rings.

Linda mixes up the dry ingredients for two more batches as she makes the current batch that she's actually going to bake. She said: "I get out three bowls, then as I measure each dry ingredient, I do it three times. After I make the dough for one, I whisk together the other two bowls and put the mix into glass jars to store. I omit the yeast since that is kept in the fridge, and I put a note on top of each jar reminding me to add that and noting what the mix is for."

Did you make this recipe?

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Originally published May 22, 2025; updated June 20, 2025.

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