Gluten-Free Sourdough Hamburger Buns
Light, tender, and made with simple pantry staples, these gluten-free sourdough hamburger buns are perfect for holding juicy patties without crumbling.
Ingredients
Flours & Grains
- 2 cups rice flour Use medium or fine rice flour for best results.
Binders & Thickeners
- 1/2 cup psyllium husk Essential for texture.
Liquids
- 1 1/2 cups water Add at room temperature.
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
Leavening & Seasoning
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon active dry yeast
Instructions
Preparation
- In a bowl, whisk together the rice flour, psyllium husk, salt, baking soda, and yeast until evenly mixed.
- In a separate bowl, stir the water, apple cider vinegar, and maple syrup until combined.
- Pour the wet mixture into the dry ingredients and mix until a cohesive dough forms and no dry pockets remain.
- Let the dough rest about 30 minutes so the psyllium absorbs moisture and the dough firms up.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape the dough into equal-sized buns, place them on the sheet, and gently flatten to bun shape.
Baking
- Bake for 25–30 minutes until golden and firm; cool before serving so the crumb sets.
Notes
Measure ingredients by scoop-and-level for consistent results. Let the dough rest fully so the psyllium creates structure; don't skip the 30 minutes. Bake until golden and firm—an underbaked bun can be gummy as it cools. Store cooled buns in an airtight container for 2–3 days or freeze for up to 3 months.