Gluten Free Hamburger Buns Made Easy in Your Pressure Cooker
These gluten-free hamburger buns are soft, golden, and perfectly fluffy — made easier than ever using the pressure cooker method for reliable, delicious results every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 455 g All purpose gluten free flour blend plus extra for sprinkling
- 1 ½ teaspoons Xanthan gum skip if flour blend has it
- 43 g Cultured buttermilk blend powder or 40g milk powder
- 1 tablespoon Instant yeast or 1 ¼ tablespoons active dry yeast
- ¼ teaspoon Cream of tartar
- ¼ teaspoon Baking soda
- 1 tablespoon Packed light brown sugar
- 1 teaspoon Apple cider vinegar
- 6 g Kosher salt
- 28 g Unsalted butter at room temperature
- 25 g Egg white at room temperature
- 1 ½ cups Warm water about 95°F
- 1 Egg for egg wash, beaten with 1 tablespoon milk or water
- Sesame seeds optional, for topping
Instructions
Instructions
- In a large mixing bowl, whisk together gluten free flour blend, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda, brown sugar, and salt.
- Add apple cider vinegar, butter, and warm water. Mix using stand mixer with paddle attachment on medium speed until sticky dough forms (about 3–4 minutes).
- Cover bowl and let the dough rise in a warm place until nearly doubled, about 60 minutes.
- Line a baking sheet with parchment paper and flour lightly. Divide dough into 4 equal parts and shape into buns.
- Dust tops with flour and let rise again, loosely covered, for 20–30 minutes in warm space.
- Preheat your oven to 375°F (190°C).
- Brush tops of buns with egg wash and sprinkle sesame seeds if using.
- Bake for 20–25 minutes until golden and firm to touch.
- Cool buns on wire rack before slicing and serving.
Notes
Wrap and freeze cooled buns for up to 2 months or refrigerate for up to 5 days. Toast or reheat before serving for best texture.