Gluten-free Flat-bread Burger buns. Vegan Gumfree Recipe

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It is time to say hello to Super Fluffy, soft, moist, spongy, white and gluten-free gum-free Burger buns! Look at that airy cross-section.

These are more like flat bread burger buns, but hey they are not dry, they are spongy and they pass the hubb's I can't believe this is gluten-free test. The buns have white, brown rice flours, starches, a bit of oat flour, non dairy yogurt and are baked covered with parchment. Steam, capture the Steam!

You can substitute upto half of the grain flour with other flours of preference. Keep some white rice and some oat in there for best results. The yogurt gives great moist texture to the buns, so try to add some non dairy yogurt. You can use full-fat coconut milk or mashed avocado as well. You can also make larger flat breads with the dough or shape into Naans!

Make a bunch of these today!

Pictured below a burger with sloppy Sweet and sour lentils recipe here. or make any Burger patty!

More Gluten-free and Vegan breads
Jalapeno Pepper jack Biscuits
Strawberry Oat Sandwich Loaf
GF Naan flat bread
Lentil Mung Bean Tortillas
Faux Soudough Loaf
Focaccia Style Pizza Crust.
Thin Teff Pizza crust.

For regular, with gluten Burger buns see here


Mix the dry ingredients. Proof the yeast in warm water+sugar until frothy. 

Mix both and the yogurt, oil and more water to make a thick batter. 

Place dollops of the batter on parchment sheet. Using wet hands (with water or oil), flatten and shape then buns.

Sprnkle sesame seeds and spray water on the buns. Place another parchment on top and Bake.

Let cool slightly then remove from the parchment. The buns keep well for upto 4 days refrigerated. Toast them to refresh.

Fluffy White Glutenfree Burger buns. 

Allergen Information: Free of Dairy, egg, corn, soy, gluten, nut.

Makes 8  3.5 inch Buns

1/2 cup white rice flour
1/4 cup brown rice flour
1/4 cup Oat flour (or use amaranth, millet or sorghum)
1/4 cup tapioca starch
1/4 cup potato starch
3/4 tsp baking powder
1/2 tsp salt

1/4 cup water

2 tsp active yeast
1 tsp raw sugar or maple syrup

1 Tbsp extra virgin olive oil

1/4 cup non dairy yogurt (I used coconut milk yogurt), or use full fat coconut milk
1/2 cup water


In a bowl, add all the dry ingredients and whisk very well.
In another bowl, add warm 1/4 cup water, sugar and yeast. Mix and let sit for 5 minutes or until frothy.
Add the frothy yeast mixture to the dry mix. Add the oil, yogurt and 1/2 cup warm water to the bowl as well. Mix to make a thick batter.
Pre-heat the oven to 450 degrees F. Let the batter sit near the warm oven for 10 minutes.
Mix the batter and Drop a 1/4-1/3 cup of the batter or large spoon fulls on parchment lined sheet. Spray water on the batter, flatten and shape into flat 1/2 inch rounds. (wet your hands in water to reduce sticking). Sprinkle sesame seeds on top. Let the shaped breads sit in a warm place for 10 minutes. spray water on top. Place another parchment sheet on top so it just sits lightly on the buns. (This is important to keep all the moisture from escaping the buns)
Bake for 11-12 minutes. Remove from oven, remove the top parchment and let cool for 5 minutes before removing the buns from the sheet. The buns taste best fresh or well toasted. 
The buns keep well upto 4 days refrigerated. Toast or grill to refresh. Freeze separated by parchment in ziplock or air tight container. Thaw and Toast to refresh.

Variations: add fresh herbs, garlic, jalapenos or shredded cheese in the dough.

These buns are being shared at allergy Free Wednesdays. 


  1. I love how the burger/slider looks like. Do you have a recipe for the fillings as well? I hope you post it soon.

    1. thanks. here is the sweet and sour lentils recipe

  2. these look perfect! can't wait to make these!

    1. Thank you Caitlin! definitely make some!

  3. Can you please tell me how many this recipe makes? Can they be frozen?

    1. makes 8 buns. Yes they can be frozen, use parchment to separate and freeze in ziplock or air tight container. Thaw and toast.

  4. I would be tempted to put toasted minced onion and garlic chips on top. I have difficulty with seeds.
    These STILL look like Luscious cookies to me! Can they be taken in that direction?
    Thank you SO much for this MOST interesting recipe!

    1. they are too soft to be cookies and will be soft even with added sugar Try them as is to see how you like the texture to get an idea. I have gf sugar cookies on the blog that you can use to make cookies.

  5. Yum!
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  7. These look great! I don't find myself ever missing burger buns, BUT naan?? Hells ya!

  8. Wonder what would happen if I took out the oil...Any idea?

    1. i dont think much will change. sub the oil with yogurt. and be sure to cover with another parchment and bake:)

  9. I hate the fact that it's gluten free, but it looks great otherwise!

    1. there are several regular buns and rolls on the blog which use regular flours. see

  10. How cute those are! I have to try them just for that alone!

  11. Wow! These look delicious. I haven't experimented with making any gluten-free flour blends for buns and other breads. This recipe looks like the perfect place for me to start. I bet my gluten-free clients are going to love this :)

    1. Thanks Jenne. :) Are you planning to make some for some event?

  12. These just came out of the oven .. and I'm having a hard time stopping myself from gobbling them all up!

    1. Awesome! I am so happy you like them!


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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

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