Gluten-Free Sourdough Hamburger Buns
These hamburger buns are easy to make and wonderful to enjoy!
Ingredients
- ½ cup milk use plant-based if needed
- ½ cup water room-temperature
- 1 tablespoon sugar for the yeast
- 15 grams psyllium husk whole husks, 10g if using powder. If you only have super fine powder refer to my psyllium husk in baking guide.
- ½ cup (130 grams) sourdough starter mature starter is best but you can use discard if necessary
- ¼ cup (57 grams) butter melted
- 1 egg room-temperature
- 2½ cups (350 grams) gluten-free flour I used my millet flour mix
- 2 teaspoon (4 grams) baking powder check the package to make sure it is GF
- 1 teaspoon (5 grams) salt
Instructions
Mix the dough
- Add water, milk, sugar, and psyllium husk to a medium size bowl and whisk to combine. Let the mixture sit for 1-2 minutes to form a gel.
- Once psyllium gel has formed, add the sourdough starter, the egg, and melted butter to the bowl and whisk to incorporate. You can melt the butter in a microwave! Make sure the butter is not piping hot when you add it to the rest of the ingredients.
- In a large mixing bowl combine all the dry ingredients and whisk to bring them together. Then, add the liquid ingredients to the bowl with flour and mix by hand until all flour is incorporated.
Shape the buns
- Let the dough sit for 5 minutes to absorb the liquids. In the meantime prepare a baking sheet lined with a piece of parchment paper. Then, to ensure all rolls are the same size, you can weigh the dough on a digital scale and divide the weight by 6.
- Grease your hands with oil to prevent the dough from sticking. Then, separate the dough into 6 equal parts and shape them into balls with your hands. Don't worry if the dough seems to be a bit too sticky, just grease your hands more to be able to work the dough. Consider adding more flour only if your rolls are spreading and flowing into each other when you place them onto the baking sheet.
- Cover the rolls with a tea towel and let them ferment for 3.5-4 hours.
Bake
- 20-30 minutes before the buns are done fermenting, start preheating the oven to 450F/230C. Place a dish with water in the bottom of the oven to create extra steam for the buns. Bake the buns for 20 minutes, then cover them with foil to prevent burning and bake for additional 10 minutes. Check your buns after the 20-minute mark to make sure they are not browning too much.
- Once ready, transfer the buns onto a cooling rack and preferably let them cool completely but I have eaten these buns while warm and they were just as good!
Notes
- Don't add extra flour if the dough seems a bit sticky. Rather, grease your hands to prevent excessive sticking.
- If you are using a different type of GF flour, your dough might have a different consistency. Only add extra flour if your buns are not holding shape at all, spread on the paper, and flow into each other. If they only spread a little bit without flowing into other buns, that is okay! No need to add more flour.
- If you like a rather sweet flavor in hamburger buns, add an extra tablespoon of sugar.
- You can top the buns with sesame seeds, poppy seeds, or other seeds you like!
Nutrition
Serving: 1bunCalories: 314kcalCarbohydrates: 50.2gProtein: 7.7gFat: 10gSaturated Fat: 5.4gCholesterol: 49mgSodium: 470mgPotassium: 193mgFiber: 8gSugar: 3gCalcium: 103mg
Tried this recipe?Let us know how it was!