Hamburger Buns 2

Thin Sesame Hamburger Buns (Yeast Free)

Slice and lightly toast before adding the burger and all its trimming.

Hamburger Buns 1

After mixing the dough, use a spoon to portion it out onto a prepared baking sheet and sprinkle with sesame seeds before baking.

Although the best thing to use (for buns or even muffins) is an inexpensive spring-loaded ice cream scoop. It ensures that every bun will be the same size (therefor cooking at the same time), and it mounds the dough up slightly to help give it shape just before cooking. I like to give the scoop a quick spray with cooking oil to ensure the dough releases easily from the scoop, and makes clean up quicker. Hamburger Buns 1

Hamburger Buns 2

Thin Sesame Hamburger Buns (Yeast Free)

Marla Hingley
Slice and lightly toast before adding the burger and all its trimming.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8


  • 1/2 cup rice flour white or brown
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch/flour
  • 2 tsp baking powder
  • 2 tsp sugar
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup oil
  • 1/2 cup milk or milk alternative
  • Sesame seeds garnish (optional)


  • Thoroughly mix the first seven dry ingredients into a large bowl. Combine the next three wet ingredients into a separate bowl.
  • Pour wet ingredients into dry ingredients, and mix until just combined.
  • Portion dough by placing about three rounded tablespoons (or portion using a spring-loaded ice cream scoop) onto a prepared baking sheet for each bun. Leave a space of about 2 inches between each bun to ensure that each bun has some room to spread while baking. Sprinkle with sesame seeds.
  • Bake at 400°F for 15 minutes, or until lightly browned and internal temperature( using an instant read thermometer) reaches 204°F.


Slice and toast/grill buns before adding condiments and toppings.
Tried this recipe?Let us know how it was!
See also
Hot Cross Buns

 [hr]FAQ: Learn the secrets to baking soft and tender buns!


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  1. The color and texture of pretzel buns are due to boiling the risen dough in a baking soda solution (traditionally lye) before baking. We don’t have a gluten free version yet, but I will definitely add it to my ‘to-do’ list!! I will let you know once its perfected.

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