These gluten-free sourdough hamburger buns are soft, fluffy, and so rich in flavor! This is a revamped recipe with improved texture and a more open crumb. Use these to make burgers for the next tailgate party!
This recipe has been inspired by the Loopy Whisk's burger buns! Now they are softer and fluffier and closer to my soft sourdough dinner rolls in texture.
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What Is Gluten-Free Sourdough?
I remember a few years back when I was wondering if it was possible to grow a gluten-free sourdough starter at home. After a few failed attempts I decided to try more expensive flours (brown rice, sorghum, millet, buckwheat, etc.) and I was pleasantly surprised by the results!
Ever since then I make my vegan gluten-free sourdough bread on repeat and enjoy experimenting with recipes like sourdough cinnamon rolls, sourdough bagels, baguettes, pretzels, etc. I especially like the process of braiding this sourdough challah!
Starters tend to have a lot of discard which I love adding to sourdough flatbreads, chocolate chip scones, brown sugar cookies, and even sourdough cornbread.
Ingredients
- Gluten-free sourdough starter - you can use any starter (sorghum, brown rice, buckwheat, millet, etc.) other than a starter made with potato flakes or keto flours like almond and coconut.
- Gluten-free flour - I don't recommend using a store-bought blend as it will affect the texture of the buns. There are, however, some substitutes for the flour types I used (see section below).
- Psyllium husk - although there are some acclaimed psyllium substitutes, I don't recommend using them in this recipe. I have successfully tried Konjac in gluten-free bread, but it won't work with these burger buns. For more details, read my psyllium husk guide!
- Xanthan gum - it is used to add fluffiness and softness to the buns.
- Oil - oil enriches the dough and allows for a lighter crumb vs. the crumb you would get with butter.
- Eggs - add flavor to the buns.
- Baking powder - helps raise the buns for an airier crumb.
- Milk - enriches the dough.
- Sugar - helps the yeast bacteria and adds a slightly sweet flavor like in the traditional burger buns.
Substitutes
- Psyllium husk - don't substitute this ingredient.
- Xanthan gum - if you skip this ingredient, reduce the water by 40g. Alternatively, you can use guar gum.
- Eggs - you can use 70g aquafaba or 2 chia/flax eggs instead, although I have not tested this recipe with an egg substitute.
- Tapioca starch (same as tapioca flour) - use arrowroot starch/flour instead.
- Potato starch - use cornstarch instead.
- Milk - use plant-based milk.
- Baking powder - don't substitute for baking soda. You can leave it out if you must but the buns might not be as tall and airy.
- Sugar - you can use honey/maple syrup instead.
my favorite
Digital scale
This is a good and affordable kitchen scale for baking!
Step-By-Step Instructions
Step 1
Add water and psyllium husk to a medium-sized bowl and whisk to incorporate.
Set the bowl aside to let the psyllium gel form (2 min).
Step 2
In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.
Step 3
Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks.
I recommend mixing for at least 5 minutes to ensure a smoother dough.
Alternatively, you can mix with hands or a wooden spoon but the buns might turn out less smooth on the top.
The dough will be very sticky but don't add any extra flour!
Step 4
Turn the dough onto a floured working surface and shape into a ball. Grease your hands with some oil to prevent sticking or use extra flour for dusting.
Step 5
Separate the dough into 8 equal pieces, about 130g per piece. Shape each piece into a small ball using extra flour for dusting and oil for your hands to prevent sticking.
Step 6
Then, place the buns onto a baking sheet lined with parchment paper, cover them with a tea towel, and let them ferment for 5-7 hours at room temperature.
You can proof the buns in the fridge overnight (12-18h) if you need to!
In either case, the buns will not double in size but they will puff up some.
Step 7
Once the buns are done proofing, preheat the oven to 375F/190C (no fan). Brush the buns with egg wash and top with sesame seeds.
To make the egg wash, simply whisk 1 egg with a fork until the yolk and the white incorporate with each other. Then, brush with a silicone or a baker's brush.
If you don't have sesame seeds, check out these sesame seed substitutes for topping buns!
Bake for 40-45 minutes on the middle rack. Once the buns are done baking, transfer them to a cooling rack and enjoy warm or cooled!
How to Store
You can store these hamburger buns at room temperature for 2-3 days, in the refrigerator for 4-5 days, and in the freezer for up to 3-4 months.
It is best to keep the buns in a textile bread bag or a bread box to prevent them from drying out. If you freeze the buns, place them in a freezer bag or an air-tight container.
To defrost, simply place the buns into a microwave for 1-2 minutes!
Expert Tips
- Don't add extra flour if the dough seems a bit sticky. Rather, grease your hands to prevent excessive sticking.
- If you want sweeter buns, add 25g of sugar.
- Don't open the oven during baking or the buns will deflate.
- Use a digital scale if at all possible!
- Get an oven thermometer to ensure the correct temperature.
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📖 Recipe
Gluten-Free Sourdough Hamburger Buns
Ingredients
- 20 grams whole psyllium husks, use 18g if using powder
- 260 grams water, room-temperature
- 130 grams tapioca starch, or arrowroot starch
- 100 grams potato starch, or cornstarch
- 170 grams sorghum flour, brown rice, millet, or oat flour can be used istead.
- 25 grams sugar, or honey/maple syrup
- 7 grams xanthan gum, or guar gum. If you choose to leave it out, reduce the water by 40g
- 8 grams baking powder, NOT baking soda
- 12 grams sea salt
- 120 grams milk, use plant-based for dairy-free
- 2 medium-large eggs, room temperature
- 50 grams sunflower oil, or any other neutral vegetable or seed oil
- 60 grams gluten-free sourdough starter, active, not from the fridge
Instructions
- Add water and psyllium husk to a medium-sized bowl and whisk to incorporate.Set the bowl aside to let the psyllium gel form (2 min).
- In a large mixing bowl combine all of the dry ingredients including sugar and whisk thoroughly to incorporate.
- Finally, add all the wet and dry ingredients together and mix using an electric mixer with dough hooks.I recommend mixing for at least 5 minutes to ensure a smoother dough. Alternatively, you can mix with hands or a wooden spoon but the buns might turn out less smooth on the top. The dough will be very sticky but don't add any extra flour!
- Turn the dough onto a floured working surface and shape into a ball. Grease your hands with some oil to prevent sticking or use extra flour for dusting.
- Separate the dough into 8 equal pieces, about 130g per piece. Shape each piece into a small ball using extra flour for dusting and oil for your hands to prevent sticking.
- Then, place the buns onto a baking sheet lined with parchment paper, cover them with a tea towel, and let them ferment for 5-7 hours at room temperature.You can proof the buns in the fridge overnight (12-18h) if you need to! In either case, the buns will not double in size but they will puff up some.
- Once the buns are done proofing, preheat the oven to 375F/190C (no fan). Brush the buns with egg wash and top with sesame seeds.To make the egg wash, simply whisk 1 egg with a fork until the yolk and the white incorporate with each other. Then, brush with a silicone or a baker's brush.If you don't have sesame seeds, check out these sesame seed substitutes for topping buns!Bake for 40-45 minutes on the middle rack. Once the buns are done baking, transfer them to a cooling rack and enjoy warm or cooled!
Notes
-
- Don't add extra flour if the dough seems a bit sticky. Rather, grease your hands to prevent excessive sticking.
-
- If you want sweeter buns, add 25g of sugar.
-
- Don't open the oven during baking or the buns will deflate.
-
- Use a digital scale if at all possible!
-
- Get an oven thermometer to ensure the correct temperature.
Nutrition
Jeandrine says
Ik heb ze gebakken en ze zijn super goed gelukt!
Een broodmix gebruikt als meelsoort.
Ik heb “discard” gebruikt en verder precies het recept gevolgd.
Stephanie says
can these be frozen to use at a later date?
Natasha Levai says
Yes!
Kimberlee says
Hi there! I'm.new to the whole sourdough thing and am trying these buns because store bought gf buns are horrid. Is it ok if they ferment overnight?
Natasha Levai says
Absolutely!
Monica says
I bake exclusively gluten free, this is the best roll I have ever made. It was approved by my non-gluten husband and young children. Thank you!!! I will be doubling the recipe, every time.
Natasha Levai says
Hi Monica! So excited you liked it! You can use the dough in this recipe and bake it as a whole and you will get a soft and fluffy gluten-free sourdough loaf with the same texture as the buns.
Mackenzie Baker says
Can I leave out pysillium husk if my GF flour mix already has it in there?
Natasha Levai says
I doubt that the flour mix will have enough psyllium husk for the recipe! You can reduce psyllium husk to a degree, it depends on how much psyllium is in the mix.
Kathy Bock says
Mine turned out dry. I substituted ground flax for the egg and let them rise in the fridge overnight, so maybe one of those variables had something to do with it. The flavor was really good, so I'm going to try again and maybe bake a little less time.
Natasha Levai says
Hi Kathy! Maybe the egg substitute is the reason!
Kathy Bock says
I'm allergic to eggs, so that's why I used the flaxseed. I've used sweet potato as a binder in other recipes, so I think I'll try that. I made dry breadcrumbs out of them, so no problem! Thanks!
Thomas W Eaton says
Hi Kathy; try chia seeds.
I'm new to cooking gluten free and I just made this recipe. I used 7 grams of ground chia seeds instead of xanthan gum and it turned out great. I have read that chia seeds are a good substitute for eggs. You can find instructions for making chia eggs online. check out, way too long comment for more about my experience.
Rachel says
I feel like I finally hit the jackpot with Gf sourdough after many undesirable attempts! These were forgiving and delicious! It felt like real bread!! And your English muffins are the biggest hit in my house!! Thank you!!
Simran says
Hi, was hoping you could provide a substitute for eggs in your recipes.
Natasha Levai says
Hi Simran! You can try using chia egg instead.
Lori says
One quick (maybe silly) question on the 2 eggs listed in the ingredient list. I'm assuming both go into the batter. Or is one to save for the egg wash topping and one in the batter?
I'm in the process of making this so I'll put both in (🤞) and this question is for my future bakes. 😊
Natasha Levai says
Hi Lori! The eggs are both for the dough! I'll add the egg for the eggwash into the ingredients too to make it clearer, thank you!
Lori says
Thank you! Made these buns and they were such a hit with my gluten intolerant children!! This is such an easy recipe to follow and so far, the only gluten-free thing I have made that has turned out AND I actually like. My husband also likes them. They are so soft and taste and feel like regular wheat buns. I'm so excited to try out this recipe as a loaf bread! Thank you so much for this recipe Natasha!
Eva says
Hi. Would be possible to do the bulk fermentation in the fride over night right after mixing all ingredients together (i don't have enough space for shaped buns in the fridge), do the balls shaping in the morning and leave them for another 2-3 hours rising on the bench before baking?
Natasha Levai says
Hi Eva! Yes, you can absolutely do that. Let me know how your buns turn out!
Stephanie says
These are absolutely amazing. I've made them twice now and they come out perfect every time. I used everything bagel seasoning on the top....so good!
Thomas W Eaton says
I don't think I have already left a comment about these buns but if I have I apologize. I just have to say some things that I know I have not. I made this recipe over the weekend and I definitely want to make them again. First off because I forgot the oil, and secondly because I substituted chia seeds for xanthan gum, and thirdly because the end result looks more like dinner rolls than hamburger buns. Xanthan gum is an artificial supplement with effectively non of the nutritional value of whole minimally processed food. Besides not being good for my IBS and GERD I doubt it has any real benefit for baking, other than the fact that it's convenient, so naturally I wanted to find a better way and I believe ground chia seeds soaked in water, in this case right along with the psyllium husks, is the solution. It's a one to one highly nutritious alternative to xanthan gum. I cooked up a frozen, 5 inch diameter, grass fed, 5.3 ounce patty from Costco. They loose quite a lot of fat while cooking so I'll say they make a decent quarter pounder, at least four inches in diameter. The three inch diameter buns that I made were a bit hard to hold on to! Don't get me wrong, they have decent flavor and I liked the crisp crust like kieser rolls, but they do need some work. I figure I should be able to get four decent quarter pounder size rolls from this recipe, and once I get the right quantity of ingredients worked out they should have even better flavor. There are two things I need to remember to do from now on, First I need to make sure I read the entire recipe before I do anything else: Duh huh! Then there's the other duh that I keep overlooking. If I always measure out my ingredients before I start mixing, and have them right there alongside my work space I most likely will be less inclined to forget the oil, or anything else. Wish me luck, and here's to happy, successful baking.
Natasha Levai says
Hi Thomas! Thank you for your comment. Chia seeds are not a good substitute for xanthan gum. Xanthan gum is fermented carbs, so there is nothing unnatural about it other than that some people can't have it. If you don't use xanthan gum, the texture of the buns will be entirely different!
Thomas Eaton says
Natasha; thank you for responding to my comment. Your comment about chia not being a good substitute for xanthan gum is interesting, my buns did taste just a tiny bit dry but otherwise they were great. I figured that leaving the oil out was the culprit. I am using the same recipe to make hotdog buns and still substituted the chia seeds. This time I remembered the oil so I'll see what happens.I do have two other questions. I have a mold for making the rolls but once again I can only make for decent buns in with your recipe. The mold will make ten buns so I am wondering if I can double the recipe? also is there any reason why I shouldn't use the mold?
Natasha Levai says
You can use the mold if you need to!