These Soft Sourdough Buns are fun to make! The ingredients are free of wheat/gluten, eggs, dairy, nuts, corn and legumes! You will need wild natural yeast to make this recipe, also known as a gluten-free sourdough starter.
Baking Tools: Large Mixing Bowl (or Stand Mixer bowl), Large Bowl, Sifter/Sieve/Strainer, Kitchen Scale, Silicone Spatula, Dough Scraper/Large Knife, Baking Sheet, Unbleached Parchment Paper, Wire Rack.
- 265g active brown rice sourdough starter (1 cup); see instructions
- 330g/ml room temp water (70-85°F) (plus 1–2 extra tbsps if necessary)
- 20g whole psyllium husk (4 tbsps)
- 20g/ml pure maple syrup (1.5 tbsps)
- 20g/ml olive oil (1.5 tbsps)
- 80g light buckwheat flour (1/2 cup)
- 80g GF oat flour (scant 1 cup)
- 80g potato starch (1/2 cup)
- 60g tapioca starch (1/2 cup)
- 40g brown rice flour 1/4 cup)
- 8–10g sea salt (1/2 tbsp)
Before starting, watch the step-by-step recipe video!
The evening before baking, refresh (feed) your GF sourdough starter.
- Schedule Example: Remove the starter jar from the fridge around dinnertime and wait a few hours. I keep about 1 cup of starter in the jar when I refrigerate it between bakes. Feed the starter before bedtime. It doesn’t have to be precise. Add a few heaping spoonfuls of brown rice flour with enough water to stir.
- First thing in the morning, take a portion of the starter and feed it again to get it even livelier. Do so by combining approximately 1/2 cup active starter 133g with 70g brown rice flour and 62g water (mix & cover) and wait until it gets bubbly/active again—usually a few hours. Or feed the starter a second time, right in the same jar, using the previous measurements as a guide. The goal is to create enough bubbly sourdough starter for the recipe (265g/1 cup). TIP: Feeding the starter more, right in the same jar is often faster.
Combine the room temperature water (about 70-85°F), whole psyllium husk, maple syrup, and olive oil in a large mixing bowl (or stand mixer bowl) and whisk well. Set aside for 5 to 10 minutes.
In a separate bowl, combine, sift and mix all the remaining dry ingredients including the sea salt.
Add the dry ingredients from Step 3 and the sourdough starter to the large mixing bowl with the psyllium gel. Mix with a spoon, hand(s), or stand mixer until the dough is well combined. If it’s too dry, add one or two additional tablespoons of water if necessary.
The final dough texture should feel smooth, not dry and possibly sticky. If the dough sticks to your fingers, if mixing by hand, that’s ok! Scrape them down and wash them once done.
Wet your hands with water, or grease them with olive oil, and gather the dough into a smooth ball. Return to the mixing bowl or place in a new clean bowl and let the dough rise, covered for 2 hours.
Transfer the dough to a clean work surface dusted with brown rice flour. Divide the dough into 6 to 8 equal portions with a knife or dough scraper. With your hands, shape each piece into a smoother ball. Tuck in any bumps to make the dough more uniform.
Place each dough ball onto a parchment-lined baking sheet. Gently press down on each dough ball to create a flatter shape. Brush each with olive oil now or before baking (optional). Cover with plastic wrap and a tea towel and rise for 2 to 3 hours.
Need Help? Watch the video tutorial for step-by-step instructions.
One hour before baking the buns, preheat the oven to 425°F. Position the oven rack in the center. If you have a baking stone, preheat it at the same time.
Add seeds to each top (optional). Bake buns for about 30 minutes, then flip them over and bake for another 5 to 10 minutes (total 40 minutes). If baking 8 smaller buns, the total baking time could be a little less. If after 40 minutes, your buns still feel too squishy, bake them for a little longer.
Once ready, cool on the baking sheet for 10 minutes. Transfer to a wire rack to finish cooling (2 to 4 hours). Slice and enjoy fresh or toasted!
Salt Tip: If weighing your ingredients 8-10g of sea salt is great. If measuring, start with 1/2 tablespoon. Adjust next time you make more. Each brand of sea salt can taste different, some are saltier. It’s best to add a smaller amount for your first batch.
Storing Tips: The buns will keep on the counter in a sealed bag or container for a couple of days or in the fridge for 5 to 7 days. Or freeze sliced buns for 1 to 2 months.
Prefer to Measure? You can use the measurements included but I suggest weighing the ingredients it’s more precise. A kitchen scale is helpful.
Need a Substitute?
Please note that I haven’t tested all these alternatives. Also, keep in mind that if you make a few substitutions I can’t promise the outcome will be the same as the original recipe.
– Do you have a gluten-free sorghum flour starter? Try it!
– Use 20 grams of psyllium powder in place of 20 grams of the whole husk.
– Switch the maple syrup with coconut palm sugar.
– Oil-Free? Try homemade hemp milk or plant-based milk.
– Don’t have light buckwheat flour, use sorghum flour.
– Oat-Free? Swap the oat flour for sorghum flour.
– Don’t have tapioca starch? Use arrowroot starch.
– Rice-Free? Try this Simple Sorghum Sourdough.
GF Oat-Flour: If you want to use oat flour but only have quick or large oats, mill them in a small blender or spice grinder. It creates the freshest flour!
Want to Bake a Boule or A Bread Pan Loaf instead of Buns? Watch this video to help you!
Important Toasting Tip: A cast iron pan/griddle makes the best toast! Low temperature, slow toasting (a few minutes each side) will create the ultimate toasted vehicle for the toppings of your choice! Perfect for sandwiches or burgers!
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