Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Alice Theofan says
July 3, 2014 at 9:38 pm
Ok, here we go again….What can I use INSTEAD of oat flour? I don’t even no where to begin looking for it! I have Millet, Sorghum, white and brown rice, chick pea but no oat!! I am really excited to make these.
July 3, 2014 at 9:41 pm
In Canada you can buy Only Oats pure oat flour at any Bulk Barn (usually with a $3.00 of $10 coupon). In the US you can find gluten free oat flour at Trader Joes, or even on Amazon. It really does great things for bread – worth hunting down. 😉
July 4, 2014 at 1:09 am
hello-I made a flop recipe this week for the first time-meaning I followed it to spec and it was so runny I had to add 4 more cups of flour. And they still didn’t hold shape. Your recipe looks much more like what I’m used to working with, and I have almost all the ingredients in place. I’m just wondering what is a lactose free option to sub for the dry milk powder? Is lactose free milk, or yoghurt an option or will it throw off the consistency? Thanks 🙂
Jill Brock says
July 4, 2014 at 7:05 am
Alice, I buy gf oats and grind them in my food processor. If you are in the US, you can get them at Trader Joe’s or Bob’s Red Mill is available in most grocery stores.
I can’t wait to try this recipe. I love the flavor from oat flour. Thanks, again for coming up with wonderful recipes.
July 4, 2014 at 9:51 am
These look awesome! I’ll be making these soon!
We have been busy outside too, warm weather doesn’t last long here in Canada, so we like yourself spend every minute outside… we had 100 Celsius here yesterday! Beach day today!
Have a great weekend Jeanine, HUGS!
July 7, 2014 at 11:06 am
I made these yesterday and they are awesome Jeanine, thank-you so much for another fantastic recipe!!
Sandi Gaertner (@sandigtweets) says
July 8, 2014 at 11:00 am
These look like a fun project to have my kids make. Your recipe looks a lot healthier than the Udi’s buns they eat.
Lacy Wade says
July 8, 2014 at 4:43 pm
These look amazing! I can’t wait to try them. I’m tired of paying high prices for buns or going “bunless.” Thanks for sharing!
July 10, 2014 at 12:07 pm
I am one of those who goes bunless rather than pay $5 for a bag of buns. I am excited to try your recipe. One question; when you call for dry milk powder, do you mean the really fine milk powder or the granular instant milk?
Elise @frugalfarmwife.com says
July 11, 2014 at 7:41 am
These buns look amazing! I’m one of those that is just as happy going bun-less, but my husband really feels the deprivation when he eats a hotdog or hamburger with a fork lol. I can’t wait to surprise hime with these! 🙂
July 11, 2014 at 2:54 pm
My hubby has been hounding me to try to make hot dog buns.. . .I bet he’d love these!
July 11, 2014 at 2:57 pm
I just made these hot dog buns. They turned out great! I’m so excited, now my husband can have hot dogs and brauts at picnics like everyone else. They taste great. Thank you!
Debi @ Life Currents says
July 11, 2014 at 3:01 pm
These buns look great! I’ve made my own a couple of times, but I like that this is GF. My MIl is trying to go GF and maybe if I make these for her she will have a little easier time. Thanks!
July 16, 2014 at 4:00 pm
Have you ever thought about using ground chia/golden flaxseed mixed in boiling water as a binder instead of the xanthan gum? The gums leave breads sticky and gooey but the above does the same without the unpleasant texture. Plus it is way healthier than using the gums that here recently have been found to also cause issues. Your recipe sounds like it would be great. Minus the honey and gums.
September 26, 2014 at 3:21 pm
You can also use psyllium husks instead of xanthum gum. Just substitute amount for amount.
September 27, 2014 at 10:52 am
I haven’t tried it, Diane, so I can’t say if it woudl work.
August 6, 2014 at 1:01 pm
Is there any replacement for the Oat oat flour?
August 13, 2014 at 6:52 am
These are awesome!!!! I’ve made them a couple of times with great success. My kids are so excited.
What is the possibility of making this into a sandwich loaf?
August 13, 2014 at 6:53 am
I forgot to rate the recipe. It gets 5 starts at least!!!!
August 13, 2014 at 7:47 am
Aw, thanks so much, Joanna! I’m so glad to hear that your family, including the kids, are enjoying these buns. I’ve never tried it as a loaf, but it’s definitely worth experimenting! If you do try it, please let me know how it worked as a loaf!
Anna Bartness says
August 26, 2014 at 8:58 pm
This recipe has become my “go to” for hamburger or sandwich buns. I love the taste and texture. I freeze a bag of these, then microwave and slice as needed, butter and place on a cast iron pan for browning. I had one today and could not get over how wonderful the taste was. I no longer feel deprived! Thank you so much.
March 1, 2016 at 10:51 am
Anna, just re-reading your comment now put a smile on my face. 🙂
David Lodge says
October 19, 2014 at 6:24 pm
Wow, this looks really good. I’d love to try this but can I substitute the milk for something else? (I can’t have milk)
March 1, 2016 at 10:52 am
Dairy-free milk should work without a problem.
October 29, 2014 at 11:06 am
I’m new to GF baking and eating and was excited to try this recipe. But my dough was very runny and really spread out on the pan, and even after rising they’re barely 1/2 inch high – looks nothing like your picture. My yeast was fresh, and I followed recipe exactly, except that I used white vinegar instead of cider vinegar. Any ideas? Thanks!
October 30, 2014 at 1:43 pm
It almost sounds like you were missing the xanthan gum? I’ve had that happen to me before, and it makes a huge difference. 🙁 Did you measure by weight or volume? That can make a difference too. The dough should be very soft, but not soft enough to run.
Lori Jones says
November 24, 2014 at 8:45 am
This recipe sounds amazing, as I have been looking for one with mostly gf oat flour. I noticed that a couple of other people have asked how to make these without using powdered milk. I am also lactose intolerant and am wondering the same thing. I haven’t seen any responses to that, though. Would you please let us know if there is a substitute for the dry milk? Thanks so much 🙂
November 24, 2014 at 9:08 am
Hi Lori,I know there is dairy free milk powders available, so that’s an option, but I would probably sub with almond meal. You can eliminate it, but it does help give the bread good texture and colour. Hope this helps!
December 6, 2014 at 4:16 pm
Just made this, and the buns were SO FANTASTIC!!!! Can’t thank you enough for this recipe. My daughter and I thought we were never going to have hamburgers (with buns) ever again. We had hamburgers for 3 days in a row because this bread was so good. We cut the buns in half, buttered them and toasted in a skillet before adding our hamburgers, amazing!
I’ve been cooking/baking for 33 years and have never left a review for a recipe, but could not help myself with this one. Again, thank you, thank you!
December 6, 2014 at 4:27 pm
Forgot to rate the recipe, 5 stars and also say that i didn’t have dry milk powder, so did as you suggested, and used almond meal instead, worked beautifully.
January 9, 2015 at 11:22 am
I made these this morning, for my normal hot-dog-on-Friday ritual. I wish I had been able to grind my oats to a more fine texture. I think that was one obstacle. I did use almond milk in place of the milk listed. I don’t think that affected anything. One question though – I have really grown to dislike the taste of ground flaxseed in baked goods (still sprinkle in my yogurt though). If I cut it back to 1 T, should I increase to 3 eggs? Or has anyone else tried other alternatives to that ground flaxseed?
I will have a learning curve to shape these, but managed ok enough to actually put my hot dog on it today. Score! I ended up with 8 buns – a little on the smallish side, and didn’t rise at all in the 30 min rise time, but still turned out fairly ok after baking. I also want to add some Italian seasonings or garlic powder or something. Any other suggestions are welcome too.
January 24, 2015 at 9:33 pm
I made the hamburger buns from this recipe and they are amazing! Great texutre, great taste and pretty easy to make! I even like these better than the gluten-filled hamburger buns I used to eat in my pre-celiac days. Thanks (again!) Jeanine!! 🙂
Megan Stewart says
February 27, 2015 at 1:50 pm
Hi, is there a good substitute to use instead of eggs? I am allergic to eggs along with the gluten and dairy. This looks like a fantastic recipe that I would love to try!
March 5, 2015 at 12:04 pm
Megan, my friend Cara is an allergy free baking whiz! Here are her recommendations for converting recipes to egg free: http://www.forkandbeans.com/2013/11/22/guide-egg-substitutions/
March 21, 2015 at 11:54 am
These are absolutely brilliant – have just made them and they were fab. The first time I’ve made gluten free bread that actually still tastes like bread! Cannot thank you enough – thank you thank you thank you 🙂
March 25, 2015 at 3:10 pm
You’re really welcome, Emmy! I know exactly what you mean. These are my family’s favourite, and they are all gluten-eaters too. 😉 I bake a batch of these, and we don’t have to worry about cross contamination, which makes meal time more fun for all of us. 😀
May 19, 2015 at 9:36 am
Great recipe! I found this when I was looking for a GF hot dog bun recipe for my hot dog pan (I think they call it New England style hot dog buns). Its been my experience that the proper pan helps with gluten free baking. If by chance you’re trying to do the same thing, you may be interested in my adjustments. I doubled the recipe and also made some hamburger buns in a special pan that makes 4 inch mini pies or buns. I put the dough in the hot dog pan and with held 215 g. Next time I would with hold more – 325 to 430 g. Each burger bun was about 108 g. and turned out great!! The hot dog buns could have been a little lighter, I noticed that when I tasted the hamburger buns. You’ve got an excellent dough that seems great for free form. But I want to emphasize that the flavor is fantastic!!
May 19, 2015 at 3:33 pm
Thanks, Jackie. I’ve made this recipe NUMEROUS times already, and I realize that I need to make sure I have enough liquid added. If you’re a little light on the liquid, and the dough isn’t quite wet enough, the texture of the buns will change. But as long as it’s soft enough (a bit on the sticky side), you’ll get great, soft buns. I’ve never heard of that pan before though, I’ll have to google it. 🙂 Thanks!
May 22, 2015 at 6:44 pm
I made this twice now. Once into hotdog buns and today into hamburger buns.
I ended up making my hotdog buns too large, but live and learn. I will certainly be trying the hotdog buns again.
For the hamburger buns, I have a muffin top pan and use this to make 6 perfect size buns.
Funny thing is, I have never used that pan to make muffins tops, haha
June 12, 2015 at 10:26 am
You really don’t have to make the hot dog buns very big, do you? I’ve made that mistake too – I now make them the size I mentioned in the post, and they work great with the costco all beef weiners. I think they also hold up better than store bought buns, plus, when the whole family eats them, we don’t have to worry about cross contamination at all. Win – Win! 🙂
May 23, 2015 at 6:52 pm
Muffin top pan is what I use for my hamburger buns too.
May 27, 2015 at 8:23 pm
I have been making these hamburger buns for months now and they have worked every time. All of a sudden the last three times they are now working properly. They rise like mushroom clouds, they don’t bake all the way through and they sink. I am so puzzled, I have not changed any ingredients and my yeast is still good. Any ideas?
June 12, 2015 at 10:22 am
Hi Joy – I wish i knew the answer. One thing – did you replace any of your other flours lately? Are your other baked goods still working? I had a batch of tapioca starch once that made everything not turn out, and since it was the only thing that had changed, I swapped it out with new stuff, and it worked again. Another thing – you may need to add a few extra tablespoons of milk – I’ve found that if I have the dough a little too stiff, it won’t rise. I add enough milk that the dough is quite wet and soft, and get lofty buns every time. HTH!
June 11, 2015 at 6:59 pm
Hi, these look delicious but I can’t have oats. Can I substitute sorghum flour? I would really like to try this recipe! Thanks!
June 12, 2015 at 9:57 am
Hi Nancy, I haven’t tried it using anything other than the oat flour, because that gives it such a great texture. You’re welcome to experiment with either sorghum or millet flour though. If you do, please let me know how it worked for you!
October 17, 2015 at 9:32 am
I was wondering what I could substitute for the milk powder?
October 21, 2015 at 1:31 pm
Hi Danica! You can either sub with almond flour, or even omit it. It’ll still work, just maybe not be quite as moist. But when I’ve been in a bind, I’ve omitted it without a problem.
Jill K says
November 13, 2015 at 4:13 pm
These buns taste great. I used jumbo muffin cup papers to make the hamburger buns. After I put the dough in the paper it spread out to the perfect size. Cheap and easy. Clean up is a breeze.
December 12, 2015 at 3:27 pm
Hi Jeanine, I made this recipe today and it was delicious but my buns did not rise much like the others. Now I used dry active yeast which did foam in the proofing. The mixture was a bit stiff and taking into account your prior comment about it needing water to be fluffy, I added about 2 tablespoons more but it still did not rise. Would you be willing to retest this one for us as many seem to be having the same issues. Perhaps this recipe requires instant yeast alone to work.
January 13, 2016 at 1:51 pm
That’s really strange, because it should work no matter which yeast you use. For the time being, I’m sticking with using instant yeast, it’s just easier to use for me.
January 5, 2016 at 3:24 pm
Hi, this is a great recipe! We are dairy free as well, so I make these using coconut milk and coconut cream powder in place of the milk powder. Works great!
January 13, 2016 at 1:11 pm
So glad to hear that, Jasmine! Thanks for sharing your substitutions to make them dairy free, I appreciate that!
February 12, 2016 at 12:16 pm
Hi Jeanine, I and my family liked the buns so much that I decided to double the recipe and make bread. I did use two tablespoons of chia seeds and one teaspoon of psyllium instead of the xanthan gum in the doubled recipe, but those were the only changes. Results: Your recipe is ABSOLUTELY AMAZING! Thank you, thank you. I have been baking gluten free bread for about three years, trying recipes, changing recipes, doing the extra collar around the top and so on. I have had a lot of successes, but I have also had a lot of small and even big holes in loaves, leaking over the sides of the loaf pan loaves and small loaves. I have made this bread twice now and it is perfect. The fantastic thing is that it rises— well above the top of the pan so one has properly sized sandwich slices. I do use a 9″x4″ bread pan, but then, I have always used this size pan for gluten free bread. The sides are just a little taller than a regular bread pan as well.
So, again, Thank you. Keep up the good work.
March 1, 2016 at 10:54 am
YEAH!! (Happy Dance) So glad to hear that it works well as a bread, that I haven’t tried yet! People should never take a normal sized sandwich for granted – us who have to eat gluten-free know about the mini sandwiches. 🙂 Thanks so much for sharing what you’ve done and the changes you made! Next time I need a loaf, I’m going to give that a try!
March 21, 2016 at 12:28 pm
Jeanine, I am from the USA and recently figured out that I have some allergy to wheat, and I was so happy when I found your blog.I really enjoy your post and have made your buttermilk biscuits and now I will have to put my hands to work at making these buns.
You are a great baker! Thank you for your recipes.
Eileen J says
July 23, 2016 at 8:31 am
These buns are fantastic – my go to recipe. Today I made them and tried something different. Before adding the dough to the plastic bag, I lightly sprayed the inside of the bag. The result was no dough left on the sides of the bag – I got the whole works into the buns. Thank you Jeanine for such wonderful recipes. I have been recommending your site to all my friends who have to follow a gluten-free diet. Seldom is there a failure with a recipe. Keep up the wonderful work. 🙂
March 28, 2017 at 2:49 pm
This recipe made THE BEST gf burger buns I have ever had! Light texture just perfection- doubling the batch next time- so moreish!
October 28, 2017 at 1:42 pm
Im trying this recipe very soon, but I ve got a question.Is the ground flax seed used as a sub for eggs here? Could I use egg instead? Thank you for your wonderful recipe.
March 4, 2018 at 5:19 pm
Made this recipe and doubled it to exact recipe. It came out soupy. I added a half of cup more or oat flour, 1/4 of potato starch and 1/4 of tapioca. Still soupy/ But being I have a hot dog bun pan I baked it. Cooked up nice, but I found extremely gritty and flavorless. I have no clue why others think its great. So very Sorry.
March 4, 2018 at 5:24 pm
Sue, I’m sorry it didn’t turn out for you. I promise that if you followed the recipe exactly, it would not have been a soupy mess. Errors are made at times, and it sounds like one was made here, I’m guessing you forgot the xanthan gum. I’ve done it before, and that makes things have a completely different texture.
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