Getting a gluten-free sourdough bun shouldn’t be a hassle, especially when you can make your own. As luck would have it, the ingredients are easy to get and it’s also easy to make. Let’s get started:
Ingredients:
- 1 ½ cups of gluten free sourdough starter
- 3 Eggs
- 1/2 tsp baking soda
- 1 tsp sea salt
- 5 tablespoon ground flax
- 5 tablespoon ground psyllium husk
- 4 tablespoon tapioca starch
Steps:
- Preheat the oven to 232°C.
- Mix all the dough ingredients together except the tapioca starch for the buns.
- The batter will look liquid at the beginning. However, leave it for five minutes to thicken, then stir again.
- This is a quick bread, so the buns can form after five minutes.
- Make a small circle of tapioca starch (2 tablespoons) on your counter.
- Use a large spoon to scoop out about 1/4 cup of dough and place in the center of the tapioca starch.
- Make the dough into a ball (depending on the bun you’re making), then place the bun on an already greased baking sheet.
- Use more tapioca starch (as needed) to form the rest of the buns.
- Bake the buns for 20 - 30 mins.
- The buns are ready when it has a fully cooked interior and crusty exterior.
If your buns are for hamburgers, here’s what to do:
First, make an egg wash from 1 egg and 1 tablespoon of milk, which you’d use to brush the buns. Next, sprinkle sesame seeds and you’re done.
Note:
- It is packed full of gluten-free structural supports, so it won’t crumble.
- The sourdough starter gives this bun an outstanding rich flavor.
- They are quick to make, as it takes only 45 minutes to mix and bake them.
- They’re high in protein and fiber, it’s a healthy alternative to white styrofoam-like buns.
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