A strong structure and delicious flavour are key to really good gluten free sourdough buns. This recipe is perfect in so many ways:
- It’s packed full of GF structural supports, so it won’t crumble.
- The sourdough starter gives this bun a deliciously rich flavour.
- High in fibre and protein, it is a healthy alternative to white, Styrofoam-like buns.
- They are super quick to make. They are done mixing and baking in less than 45 minutes!
- Gluten free sourdough buns freeze really well. So make a huge batch and you’ll have them for all your dinner parties, BBQs and sandwiches.
One recipe lots of different types of buns
I love this recipe so much that I use it for all of my GF buns. Everything from hot dog rolls to focaccia sandwiches. I’ve been GF since 2009… and I still missed bread. However, creating this recipe changed all of that.
Here are some ways you can take this basic gluten free sourdough buns recipe and turn it into whatever it is you want:
- Hamburger buns: Brush the buns with an egg wash made from 1 egg and 1 tbsp of milk. Then sprinkle with sesame seeds.
- Hot dog buns: Instead of forming the dough into round buns, form them into hot dog-sized rolls. The rolls will be a bit flat unless you use a hot dog bun pan. Either way, they’ll taste good!
- Dinner rolls: The only difference between a hamburger bun and dinner roll is the size of the bun. I like adding olives to my dinner rolls to make them a bit fancier. Add about 1/4 cup of chopped kalamata olives to a single batch of the sourdough bun recipe.
- Sandwich focaccia: After I became GF I missed sandwiches from my Italian deli more than anything else. Making gluten free sourdough focaccia changes all of that. To make sandwich-sized focaccia, scoop out 1/2 cup of dough and form it into a flat disk. After placing it on the baking sheet, generously brush the top with olive oil and sprinkle with chopped rosemary and flaked sea salt. You need about 2 tbsp of olive oil, 1 tbsp of rosemary and 1 tsp of flaked salt for 3 focaccia.
Gluten Free Sourdough Buns
This simple gluten free sourdough buns recipe is perfect for picnics, BBQs and dinner parties. You can take this easy recipe and make hot dog buns, dinner rolls or focaccia. See the section above for more details.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 3–6 buns 1x
- Category: Bread
- Method: Sourdough
- Cuisine: Gluten Free
- 1 1/2 cups of sourdough starter
- 3 eggs
- 1/2 tsp baking soda
- 1 tsp sea salt
- 5 tbsp ground flax
- 5 tbsp ground psyllium husk powder
- 4 tbsp tapioca starch, as needed
- Preheat the oven to 450 F.
- Mix all of the dough ingredients together except for the tapioca starch, which is used to form the buns.
- The batter will start out quite liquidy. Leave it for 5 minutes to thicken, then stir it again.
- This is a quick bread, so the buns can be formed after 5 minutes.
- Make a small circle of tapioca starch on the counter using about 2 tbsp of tapioca starch.
- Using a large spoon scoop out about a 1/4 cup of dough and place it in the centre of the tapioca starch.
- Form the dough into a ball (depending on the type of bun you are making), then place the bun on a greased baking sheet.
- Use more tapioca starch as needed to form the rest of the buns.
- Bake the buns for 20-30 minutes. The buns are ready when they have a crusty exterior and fully cooked interior.
- It’s really quick and easy to make a gluten free sourdough starter from scratch. Here’s my instructions for a typical sourdough starter and an even quicker recipe for sourdough starter with milk kefir or kombucha.
- Buckwheat and teff make very active sourdough starters in about 24 hours. Rice and other GF flours usually take a bit longer. I usually avoid baking with white rice because I find it to be very dry and flavourless.
Keywords: hamburger bun, hot dog bun, sandwich, focaccia, dinner roll, picnic, barbecue, potluck, dinner party, low carb