Bakerita · by Rachel Conners★ 3.8 (5)
Gluten-Free Sourdough Hamburger Buns
NUTRITION · PER SERVING770M COOK
CAL 24%·PRO 15%
CARBS 82G67% OF CAL
6G FIBER62G OTHER13G TOTAL SUGAR
FAT 15G27% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy gluten-free sourdough buns made with rice flour and psyllium husk, topped with sesame seeds. A vegan and nut-free option for burger night.
componentamericanbaked good🥣 mixer🔥 ovengluten freevegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 120 g superfine white rice flour
- 100 g tapioca starch
- 320 g potato starch
- 8 g fine sea salt
- 24 g whole psyllium husk
- 320 g milk of choice (or any plant-based milk; I was using a soy milk)
- 170 g water
- 200 g gluten-free sourdough starter at peak activity
- 70 g honey (maple syrup, or cane sugar)
- 40 g olive oil
- Water for brushing
- 30 g sesame seeds
- 40 g vegan butter
At a glance
PER SERVING · TIME 770M
CAL 24%·PRO 15%
CARBS 82G67% OF CAL
6G FIBER62G OTHER13G TOTAL SUGAR
FAT 15G27% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 589mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 568mg
- Calcium
- 128mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 589MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.