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Sourdough Hamburger Buns

Name: Sourdough Hamburger Buns
Prep time: 235 min
Cook time: 20 min
Total time: 255 min
Yield: 6 servings
Ingredients: 205 g Water; 200 g Active Sourdough Starter; 20 g Psyllium Husk; 15 g Avocado Oil; 1 Egg; 47 g Tapioca Flour; 160 g Millet Flour; 25 g Sorghum Flour; 13 g Gluten Free One-to-One Flour; 16 g Baking Powder; 8 g Xanthan Gum; 7 g Salt; 1 Egg; 1 tbsp Water

These fresh milled buns make burgers on a bed of lettuce a thing of the past! They are fluffy and delicious and pair well with a grass fed and finished burger with raw cheese - but don’t take my word for it, give it a try!

Prep

3h 55m

Cook

20m

Total

4h 15m

Sourdough Hamburger Buns

These fresh milled buns make burgers on a bed of lettuce a thing of the past! They are fluffy and delicious and pair well with a grass fed and finished burger with raw cheese - but don’t take my word for it, give it a try!

Prep

3h 55m

Cook

20m

Total

4h 15m

Ingredients

Method

Turn cooking mode on

Step 1

In a mixing bowl, combine dry ingredients together. In a separate bowl, mix the wet ingredients together and let that mixture sit for 2 minutes so a gel will form.

For

6

M

I

Wet Ingredients

205

g

Water

200

g

Active Sourdough Starter

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Courtney Lynch

14 days ago

The first step is not filled out like the rest. It's a little confusing and contradicting. Other than that it was easy to follow. My buns came out small and dense but slightly fluffy. I probably needed to cook them longer and maybe give them more water during proofing as they are on the darker side and not golden brown.

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Cassidy H

9 months ago

Is the egg, for wash listed under the wet ingredients supposed to be mixed in with the rest of the wet ingredients or is that used only for the egg wash?

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Jennifer R

9 months ago

One for the dough, one for the wash!

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Cassidy H

9 months ago

Thank you!

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