Gluten Free Sourdough Buns

Structurally strong, yet soft and flavourful, these gluten-free sourdough buns are high in fibre and protein

5 from 17 reviews

This simple gluten-free sourdough buns recipe is perfect for picnics, BBQs and dinner parties. You can use this easy recipe to make hot dog buns, dinner rolls or focaccia. See the section above for more details.


  • 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
  • 4 tbsp tapioca starch, as needed


  1. Preheat the oven to 450 F.
  2. Mix all of the dough ingredients together except for the tapioca starch, which is used to form the buns.
  3. The batter will start out quite liquidy. Leave it for 5 minutes to thicken, then stir it again.
  4. This is a quick bread, so the buns can be formed after 5 minutes.
  5. Make a small circle of tapioca starch on the counter using about 2 tbsp of tapioca starch.
  6. Using a large spoon scoop out about a 1/4 cup of dough and place it in the centre of the tapioca starch.
  7. Form the dough into a ball (depending on the type of bun you are making), then place the bun on a greased baking sheet.
  8. Use more tapioca starch as needed to form the rest of the buns.
  9. 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 are my instructions for a typical sourdough starter and an even quicker recipe for a 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