Homemade Sourdough Burger Buns

Summer BBQs are wonderful, although it can be hard to find gluten-free buns to accompany whatever is coming off the grill.

One solution: Bring your own homemade buns!

The FREE recipe below works great for burgers, sandwiches, or simply as a delicious vessel to hold a bunch of grilled veggies!

These gluten-free sourdough burger buns are soft, springy, and coated with a savory sesame crust. See a full set of ingredients and instructions below.

And to learn how to make gluten-free sourdough bread from scratch, sign up to view our Gluten-Free Sourdough Video Course series!

In this upcoming video series, our chef creator Evelina and I will guide you through the basics of sourdough starters, basic bread, and the best gluten-free bagels you’ve ever tried!

Signing up also gives you access to all our fermentation and homemade yogurt video courses, gluten-free recipes, and online resources like our cookbooks!

Total Time:

• Prep Time: 25 minutes 

• Fermentation Time: 5–6 hours (or overnight)

• Cooking Time: 17 minutes

Serving:

12 buns

Ingredients:

Dry Ingredients:

• 60 g (½ cup) sorghum flour

• 30 g (¼ cup) cornstarch

• 180 g (1¼ cups) potato starch

• 15 g (2 Tbsp) protein powder (plant-based or whey)

• 45 g (3 Tbsp) brown sugar

• 4 g (¾ tsp) salt

Psyllium Gel & Wet Ingredients:

• 12 g (1 Tbsp) whole psyllium husks

• 160 g (⅔ cup) milk or plant-based milk

• 80 g (⅓ cup) gluten-free sourdough starter

• 90 g (2 large) eggs

• 45 g (3 Tbsp) melted butter or vegan butter

For Topping:

• 1 egg (for brushing)

• White and black sesame seeds (for topping)

Instructions:

Step 1: Prepare Psyllium Gel

1. Gather your required recipe ingredients.

2. In a bowl, combine the psyllium husks with milk. Let the mixture sit for 5–10 minutes to form a gel.

Step 2: Make the Dough

1. In a large mixing bowl, whisk together the sorghum flour, cornstarch, potato starch, protein powder, brown sugar, and salt.

2. Add the psyllium gel to the dry ingredients.

3. Add the sourdough starter, eggs, and melted butter. Mix and knead until a sticky but cohesive dough forms.

Step 3: Bulk Fermentation

1. Cover the dough and let it ferment at room temperature for 2–3 hours, until slightly risen.

Step 4: Shape the Buns

1. Divide the dough into 12 equal portions (approx. 70 g each).

2. Roll each into a smooth ball and place on a parchment-lined baking tray.

3. Cover loosely with plastic wrap or a clean towel and allow to rise for another 3 hours at room temperature, or overnight in the fridge.

Step 5: Bake the Buns

1. Preheat the oven to 200°C (390°F).

2. Brush the tops of each bun with beaten egg and sprinkle generously with white and black sesame seeds.

3. Bake for 17 minutes or until golden brown and firm to the touch.

4. Use to create your favorite burger/sandwich, or simply enjoy them on their own!

Storage:

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freeze for longer storage.

Perfect for burgers, sandwiches, or simply toasted with a bit of butter!

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