This gluten free sourdough buns recipe does not require any rise time. They are also made entirely with sourdough starter with no added flour. For these reasons they are quick to make!
I started making these buns when I had extra sourdough starter that I needed to use up. It's perfect if you don't have time to put together a loaf of bread or if you don't have quite enough starter for a full loaf (this is my bread recipe if you want to try it!). I love that all of the flour in these buns are fermented which makes the grains easier to digest. The addition of chia seeds and psyllium husk help to make the dough stiff and packed with fiber. Chia seeds are great because they are a very good source of omega 3 which can be hard to get enough of in the typical American diet.
How to Eat Gluten Free Sourdough Buns
These buns are great just eaten by themselves, toasted with butter and jelly is even better. I also use them for…
- Egg sandwiches
- Sandwiches in the kids lunchboxes… turkey, ham, chicken, etc.
- Served as a dinner roll with a soup or chili, try one of these soup recipes
- They work well as hamburger buns too, they are strong enough to hold up (unlike some other gluten-free buns).
Gluten free Sourdough Buns
Ingredients
- 1 1/2 cups sourdough starter
- 3 eggs
- 3 tbsp maple syrup
- 1/2 tsp baking soda
- 1 tsp sea salt
- 5 tbsp ground chia seeds
- 5 tbsp ground psyllium
- 4 tbsp tapioca starch
Instructions
- Preheat oven to 450
- Mix all of the dough ingredients together except for the tapioca starch, which is used to form the buns.
- The batter wil start out quite liquidy. Leave it for 5 minutes to thicken, then stir it again.
- Use a 1/4 cup measuring cup to scoop out dough, sprinkle with tapioca starch
- Place buns on a parchment paper lined baking sheet
- Bake the buns for 20-30 minutes, they are finished when the outside is crusty
Recipe Variations
This recipe is a basic bun but you can make them in many different ways depending on what you want. Here are some ideas:
- Cinnamon Raisin – add 1 tsp of cinnamon and 1/2 cup of raisins
- Rosemary – add 1 tbsp of dried rosemary
- Sun-dried tomato – add 1/4 cup of finely chopped sun-dried tomato (drain off the oil before adding)
- Italian herb – add 1 tbsp Italian seasoning
- Everything – Brush them with an egg wash and top with everything seasoning prior to baking.
More Gluten Free Sourdough Recipes
Thank you for reading this post, don't forget to subscribe to stay in the loop. If you are looking for some of the healthy tools and resources mentioned in my articles, take a look at my healthy shopping guide.
Some of our links are affiliate links, which means if you click and buy, I earn a small commission. The price is the same for you, though. Thank you!
You might also like these posts...