Gluten-Free Sourdough Hamburger Buns
These gluten-free sourdough hamburger buns are what you have been looking for if you are gluten-free! These hamburger buns are naturally leavened with a gluten-free sourdough starter and they don't contain any added yeast or unnatural ingredients. They are super easy and flexible to make, and they are delicious! Full of sourdough flavor and a nice texture, these are the perfect gluten-free bun to accompany your burger!
Servings: 6 Hamburger Buns
Ingredients
- 295g warm water
- 12g psyllium husks
- 150g gluten-free sourdough starter
- 15g melted butter unsalted
- 80g potato starch
- 140g brown rice flour
- 10g salt
Instructions
- Combine psyllium husks and warm water, stir well, and set aside for 5 minutes.
- Add gluten-free sourdough starter and butter to a large mixing bowl. Then add the psyllium/water mixture. Whisk well to combine.
- Add potato starch, brown rice flour, and salt. Use a dough whisk to loosely combine, and then switch to your hand to bring it all together in a ball, with no dry flour remaining in the bowl.
- Cover the bowl and let sit at room temperature for 3 hours. Then place in the refrigerator until the next day.
- The next day, take the dough out of the refrigerator and shape into 6 equal balls. Place them on a baking sheet and flatten each ball with your hand.
- Cover with greased plastic wrap and let sit for 1 hour in a warm spot.
- While the buns rise, preheat your oven to 450 degrees F.
- After 1 hour, take the plastic wrap off and place the buns in the oven. Then turn the temperature down to 425 degrees F and bake for 30 minutes. Top with melted butter if you like and let them cool completely on a wire rack.
Video
Notes
- For added flexibility, you can freeze these hamburger buns after the second rise. Just place the entire sheet pan, uncovered, in the freezer for several hours. Then place the frozen buns in a freezer bag. When you are ready to bake, put the frozen buns on a sheet pan directly in the oven and bake according to the recipe. They might need a few extra minutes, but check on them at 30 minutes.
- For slider buns, divide the dough into 8 balls.
- You can use active starter or discard for this recipe.