Gluten-Free Sourdough Hamburger Buns

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4.32 from 25 votes

Gluten-Free Sourdough Hamburger Buns

These soft and fluffy sourdough hamburger buns are easy to make and wonderful to enjoy!

Prep Time20

Cook Time45

Fermentation6

Total Time7 5

Course: Bread, Snack

Cuisine: American

Keyword: gluten-free sourdough buns, Gluten-free sourdough hamburger buns

Servings: buns

Calories: 315kcal

Author: Natasha Levai

Cost: 4

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

Metric - US Customary

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

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!

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.

Nutrition