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Fresh Milled Hamburger Buns (Gluten-Free and Dairy-Free)

Soft, gluten-free, dairy-free buns made with fresh-milled flour that rival the grocery-store variety
Prep Time1 hour 20 minutes
Cook Time20 minutes
Total Time1 hour 40 minutes
Course: Bread
Cuisine: American
Keyword: Buns, Dairy-Free, Fresh-Milled Flour, Gluten-Free, Hamburger Bun
Servings: 6

Ingredients

Dry

  • 1¼ cups millet flour (160 g)
  • ½ cup sorghum flour (60 g)
  • ¾ cup tapioca starch (90 g)
  • 1 tbsp psyllium husk powder (10 g)
  • 2 tsp baking powder ( 8 g)
  • ¾-1 tsp ea salt (5–6 g)

Wet

  • 1 cup warm plant-based milk 110°F / 43°C (240 g)
  • 1 large egg room temperature (~50 g)
  • 3 tbsp melted, plant-based butter (42 g)
  • 1 tbsp honey (21 g)
  • 1 tsp apple cider vinegar (5 g)
  • 2 tsp active dry yeast (6 g)

Instructions

  • Activate the yeast: In a small bowl, combine warm, plant-based milk (110°F / 43°C), honey, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and bubbly.
  • Mix dry ingredients in a large bowl (millet, sorghum, tapioca, psyllium, baking powder, and salt).
  • Combine wet ingredients (plant-based milk + yeast mixture, egg, melted plant-based butter, vinegar) into the dry ingredients.
  • Dough should be soft, slightly sticky, and thick.
  • Let rest 5–7 minutes for psyllium to fully hydrate.
  • Shape rolls: lightly oil hands and form 6 rolls. Place on a greased or parchment-lined baking sheet.
  • Rise: cover loosely and let rise in a warm spot 45–60 minutes, until puffy (not necessarily doubled). Optional: Sprinkle with sesame seeds.
  • Preheat oven to 375°F (190°C).
  • Bake: 18–22 minutes, until tops are lightly golden and internal temp ~200°F (93°C).
  • Cool slightly (10 minutes) and serve warm.