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. Whether you’re craving classic cheeseburgers or veggie patties, these homemade burger buns are the perfect vessel.
For years, I’ve dreamed of a perfectly soft, spongy, a little chewy, and beautifully golden gluten-free burger bun. Gluten-free buns at restaurants tend to be so dry and crumbly that it makes the whole burger-eating process a bit of a fiasco. Definitely not the ultra-satisfying experience you crave when you order a burger. So, it was about time this recipe landed on our tables: gluten-free sourdough burger buns.
They’re everything you want in a hamburger bun, and more:
Soft and spongy with an open crumb
Durable enough to hold up to your loaded burger
Will not fall apart at the touch of a sauce
Topped with sesame seeds for the classic look
Easy to adjust the size – sliders, anyone?
A little tang from the sourdough for extra flavor
Simple to make from scratch!
No eggs and no xanthan gum needed.
As with everything sourdough, these sourdough burger buns do require forethought to be ready for your burger night, but the preparation is absolutely worth the result. They also freeze incredibly well, so you can bake, slice, and store for future burger nights on a whim.
How to make gluten-free sourdough buns
1. Make the Psyllium Gel
Whisk milk, water, and psyllium husk in a large bowl. Add honey and olive oil. Mix until thick and jelly-like.
2. Mix the Dough
In another bowl, whisk rice flour, tapioca starch (aka tapioca flour), potato starch, and salt. Add the psyllium gel and sourdough starter. Mix until smooth, soft, and slightly sticky.
3. Shape & Weigh
Divide the dough ball into eight equal pieces (~130 g each). Roll into smooth rounds and place on a parchment-lined tray.
4. Ferment
Cover and place in the refrigerator for 8–12 hours. The next day, keep the buns covered and let them sit at room temperature for 2 hours, until they are slightly puffed.
5. Preheat & Prep
Preheat oven to 400°F (200°C). Brush buns with water and sprinkle with sesame seeds. You can use an egg wash instead of water if you’re not vegan and want an extra shiny top.
6. Bake
Place the burger buns in the oven and immediately lower the temperature to 375°F (190°C). Bake 30 minutes, until golden and firm. Brush with melted butter and cool on a wire rack before slicing.
Prepare your gluten-free sourdough 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 freezer 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 them straight from the freezer. 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.
Having a gluten-free sourdough baking marathon? Try these recipes:
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.
Dry Ingredients
120g superfine white rice flour
100gtapioca starch
320gpotato starch
8gfine sea salt
Wet & Gel Ingredients
24g whole psyllium husk
320gmilk of choice (or any plant-based milk; I was using a soy milk)
170gwater
200ggluten-free sourdough starter at peak activity
70ghoney, maple syrup, or cane sugar
40golive oil
For Glazing
Water for brushing
30gsesame seeds
40gvegan butter
1. Make the psyllium gel
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.
2. Mix the dough
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.
3. Shape and weigh
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.
4. Ferment
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.
5. Preheat and get ready to bake
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.
6. Bake
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. Let cool on a wire rack.
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.
