Gluten-Free Sourdough Hamburger Buns
These are the BEST gluten-free sourdough hamburger buns—soft, fluffy, vegan, and nut-free. Packed with wholesome ingredients like rice flour and psyllium husk, they’re a game-changer for any burger night.
Servings 8 buns
Ingredients
Dry Ingredients
- 120 g superfine white rice flour
- 100 g tapioca starch
- 320 g potato starch
- 8 g fine sea salt
Wet & Gel Ingredients
- 24 g whole psyllium husk
- 320 g milk of choice or any plant-based milk; I was using a soy milk
- 170 g water
- 200 g gluten-free sourdough starter at peak activity
- 70 g honey maple syrup, or cane sugar
- 40 g olive oil
For Glazing
- Water for brushing
- 30 g sesame seeds
- 40 g vegan butter
Instructions
- In a large bowl, mix the milk and water with psyllium husk. Add honey and olive oil. Stir well — it may take a bit of effort to mix evenly, but keep going until the liquid is thick and jelly-like. This is your base for soft, well-structured buns.24 g whole psyllium husk, 320 g milk of choice, 170 g water, 70 g honey, 40 g olive oil
- In a separate bowl, whisk together the rice flour, tapioca, potato starch, and salt. Add the psyllium mixture and the sourdough starter. Mix with your hands or a stand mixer until the dough is uniform, soft, and slightly sticky but workable.120 g superfine white rice flour, 100 g tapioca starch, 320 g potato starch, 8 g fine sea salt, 200 g gluten-free sourdough starter at peak activity
- Divide the dough into 8 equal portions, about 130g each. Gently roll each piece into a round, smooth bun and place them on a parchment-lined tray.
- Cover and refrigerate overnight (8–12 hours). The next day, remove from the fridge and let the buns sit at room temperature for 2 hours, until slightly puffed.
- While the buns come to room temperature, preheat the oven to 400°F (200°C). Once the oven is hot, brush the buns with water with a pastry brush and sprinkle generously with sesame seeds for a beautiful crust. You can use an egg wash instead of water if you're not vegan and want an extra shiny top.30 g sesame seeds, Water for brushing
- Transfer the buns to the oven and reduce the temperature to 375°F (190°C). Bake the buns for 30 minutes until they are golden and firm to the touch. Brush with butter when the come out of the oven. Let cool on a wire rack.40 g vegan butter
Notes
Prepare your hamburger buns ahead of time
Make-ahead dough: After shaping the buns, you can refrigerate them (covered) overnight. Bring back to room temperature and finish proofing before baking. Short-term storage: Once cooled, store your burger buns in an airtight container or bag at room temperature for up to 2 days. Freeze for later: Slice the buns in half before freezing—this makes it easy to toast straight from frozen. Store in a freezer-safe bag or an airtight container for up to 2 months. Reheating: Warm in the oven at 300°F (150°C) for 8–10 minutes for a soft bun, or toast for crispy edges.