This vegan gluten free hamburger buns recipe is completely dairy free, egg free, yeast free, xanthan gum free, vegan, soy and nut free. They make a much healthier choice than the gluten free rolls / buns sold in stores. You can make delicious vegan gluten free sourdough bread rolls, ciabatta rolls, burger buns, slider buns – without compromising your health!
Looking for a gluten free hamburger buns or rolls recipe made with gluten free sourdough starter that yields healthy buns with a perfect balance of crusty exterior and soft interior without being tough or crumbling apart? You came to the right place!
Gluten Free Sourdough Hamburger Buns Recipe
If you’ve been missing the buns since going gluten free or you’re looking for a healthier alternative than store-bought varieties, I think you’ll love this new recipe for vegan gluten free hamburger buns!
Made with healthy wholesome ingredients and no eggs, dairy or yeast, this recipe is allergy friendly and can be enjoyed by those with dairy and gluten intolerances.
I also have great recipe for gluten free sourdough English muffins, I’m using them just like buns and they require only 30 minutes to make from start to finish.
For Making Gluten Free Sourdough Rolls / Buns You Need:
- gluten-free sourdough starter
- oat flour
- buckwheat flour
- cassava flour
- golden flax seeds
- psyllium husk
- maple sugar (optional)
Dairy Free, Vegan Gluten Free Buns / Rolls
The dough for hamburger buns is usually enriched with milk, butter and yeast in order to give them that very tender, fluffy and moist texture.
Since we’re making gluten free, vegan / dairy free hamburger buns their texture will differ of course. Instead am going to use psyllium husk and water, but you can also use some oil too, the fat plays a big role – it’s a powerful tenderizer in baking.
I’m also not using any commercial yeast, it makes me feel unwell if I consume it. So I’m using a sourdough starter to make these vegan gluten free hamburger buns.
Even though it technically consists of wild yeast (which is totally different than commercial yeast), in addition to yeast, sourdough starter also contains bacteria, predominantly lactic acid bacteria that belong to the genus Lactobacillus.
The long fermentation time of sourdough breaks down proteins into amino acids for a more readily digestible bread. The best part I can eat it without any reactions!
Gluten Free Hamburger Buns With Sourdough Starter
These vegan gluten free hamburger buns have a wonderful sourdough flavor that adds dimension character to sandwiches. That fermented tang given by a sourdough active starter, actually enhances the other flavors of the toppings you want to add to these gluten free sourdough hamburger buns.
Not to mention the health benefits of fermentation process, by pre-digesting the starches and the sugars for you.
Moreover, studies show that the lactic acid bacteria present in sourdough bread have the ability to release antioxidants during sourdough fermentation.
How To Make Gluten Free Sourdough Buns
If you’re new to this page, read the post with gluten free sourdough starter recipe first. There, you’ll find where to get the gluten free sourdough starter, how to activate, maintain and store it for future recipes.
But if you already have an active gluten free starter then you’re good to go, just follow the instructions in this post.
The dough is easy to prepare and it’s very versatile. In place of wheat flour, I created a blend of gluten-free flours (I don’t use store-bought blends): buckwheat, oat and cassava flour plus the sourdough starter maintained with brown rice flour.
As a binder (instead of eggs) I used ground flax seeds and psyllium husk so the dough could get a nice texture and a nice pliability.
The texture of these vegan gluten free burger buns made is definitely denser than other gluten free counterparts. Because the lack of yeast, starchy flours, gums and eggs means a lack of a traditional rise and fluffy texture. But it’s ok, they still perform their job fantastically in making a homemade burger, and its much healthier!
Shaping Vegan Gluten Free Hamburger Buns / Dinner Rolls
The hands-on work is minimal, no kneading required. You have two options, either pour the batter as it is in the cups or sprinkle a little flour on a surface and form small dinner rolls or buns by hand.
I noticed that the rolls had risen more in the baking cups I baked them in. You can either use a ceramic non-stick muffin pan as the mold or ceramic baking cups for bigger buns. In the video you will see the difference in texture when I used “walls”.
If you want skinny buns just place less dough in the cups, and reduce the baking time. Or if you’re making vegan gluten free dinner rolls – flatten them out a bit before baking.
Even though these are vegan gluten free hamburger buns /or rolls, they have a great texture and are soft and tasty.
I always make a big batch since my family devours them pretty quick, whether with seed butters, filled with an avocado salad, as hamburger buns or as dinner rolls.
Make sure to watch the short How-To video, it will show you tips for the mixing, shaping and baking process of these vegan gluten free sourdough buns.
Storing Gluten Free Sourdough Buns
I simply slice them in half and place them in a zip lock bag and freeze for up to 3 months.
And how to thaw frozen hamburger buns? Whenever I need some, I pop them in the toaster at the highest setting and they are ready in minutes – warm gluten free hamburger buns just like the fresh ones.
Also make sure to check out my COOKBOOK for more vegan gluten free baking ideas with sourdough starter.
More Gluten Free Bread Recipes
- Soft Buckwheat Bread Recipe (GF, DF)
- Gluten Free Sourdough Pumpernickel Bread (Vegan)
- Gluten Free Sourdough Bread | Vegan, Yeast Free, Gum Free
- Gluten Free English Muffins (Vegan, Sourdough)
Gluten Free Hamburger Buns Recipe (Vegan, Sourdough, No Egg)
To Activate The Gluten Free Starter:
- 1 cup gluten-free sourdough starter - activated
- ½ cup brown rice flour - organic
- ½ cup filtered water - room temperature
The rest of ingredients:
- 1 cup oat flour - gluten free, organic
- 1 cup buckwheat flour - organic
- ½ cup cassava flour - organic
- 1/3 cup golden flax seeds - ground
- 1 tbsp psyllium husk
- 1½ cup filtered water
- 1 tbsp Himalayan pink salt
- ¼ cup maple sugar - optional, or replace with other sweetener
Activate the gluten free sourdough starter:
- Combine ½ cup brown rice flour and ½ cup of water with 1 cup of sourdough starter in a medium bowl. Let the starter activate for 2 hours, this will make it stronger and bubbly.
Form the dough:
- In a separate bowl, whisk together the water, salt and psyllium husk. Let it sit for 2-3 minutes to absorb the water, then pour the content over the starter bowl.
- Then add the rest of the ingredients and mix together until combined for about 4-5 minutes.
Make the gluten free hamburger buns
- Scoop about 1/3 cup of the dough and place it into baking cups or shape into rounded rolls.
- Cover with plastic wrap and allow to ferment at room temperature for 4 to 6 hours depending how warm is your house. The rolls should look like they doubled in size.
- Preheat the oven to 380 degrees Fahrenheit with a baking pan with water on the bottom of the oven.
Bake the gluten free sourdough buns
- Bake the gluten free buns in the middle of the oven with a tin foil on top for 20 minutes, then remove the foil and bake for another 20-25 minutes until browned.
- Let cool on a wire rack for at least 2 hours, then you can slice in half and freeze them if you like.
Gluten Free Sourdough Buns Recipe Tips
- If you already have an active gluten free starter then you’re good to go, if you don’t, make sure to read this first.
- I experimented with the amount of water, too much water made the dough too gummy in texture and it didn’t keep its shape. Too little resulted in a dry, hard texture and it didn’t rise too much. Once the dough is mixed, the water will be absorbed and the dough will get a sticky, soft texture, like you should be able to stir, but not wet enough to pour.
- You can also use some oil, the fat plays a big role – it’s a powerful tenderizer in baking (but its optional), and you may need to adjust the ratio of dry ingredients in this case.
- When it comes to shaping these gluten free burger buns, you have two options, either pour the batter as it is in the cups or sprinkle a little flour on a surface and form small dinner rolls or buns by hand (they will turn out denser). You will get the best results when using a vessel with “walls” – see video. Either use a ceramic muffin pan as the mold or ceramic baking cups (ramekins) for larger buns.
- If you want skinny gluten free buns just place less dough in the cups, or if you’re making vegan gluten free dinner rolls – flatten them out a bit before baking.
How To Store Vegan Gluten Free Hamburger BunsI simply slice them in half and place them in a zip lock bag and freeze for up to 3 months. And how to thaw frozen hamburger buns? Whenever I need some, I pop them in the toaster at the highest setting and they are ready in minutes – warm gluten free hamburger buns just like the fresh ones.
The information shown is an estimate provided by an online nutrition calculator.
If you make these vegan gluten free hamburger buns, please feel free to share your experience, leave a rating and a comment below, it’s super helpful for me and readers!
Friday 24th of December 2021
Could this be shaped into a baguette (or several smaller baguettes) as well?
Saturday 1st of January 2022
If you have a baguette shaped pan and it's not too large, I think it could work.
Saturday 27th of November 2021
I've been on again off again with gf and am happy to find your recipes. Do you have an alternative for cassava flour as it doesn't agree with me?
Saturday 27th of November 2021
You can try tapioca or potato flour, green banana flour, they all have a starchy texture.
Sunday 26th of April 2020
Do you follow a certain ratio to activate the starter? (starter:flour:water) How do you arrive at the amounts you listed? Look forward to trying this!
Monday 27th of April 2020
Yes, it's usually 1:1:1 (starter:flour:water), the amount of water could be by 20% less if your starter is on the liquid side.
Sunday 22nd of March 2020
Do you know what the egg replacement for this recipe (or any of your GF sourdoughs) might be? I can't have psyllium or flax, but I'm fine with eggs. I would LOVE to try making this and am going to begin a starter tonight if possible. Thanks for the inspiration!! I can't wait to try these.
Sunday 22nd of March 2020
If you're fine with eggs, you can use 2 eggs in the recipe, they should work as well. If you have any other questions let me know I'll be happy to help!
Tuesday 4th of February 2020
Hi, the recipe yields 12 but the video has it divided by 6. How many should this make?
Thursday 6th of February 2020
The other 6 were just shaped differently. 12 in total.