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Gluten-free and craving a burger?

by Hannah Geddes |

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: 


  • 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


  • 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.


  • 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.