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Make easy gluten-free burger buns that are actually fluffy, golden brown, and rise like a dream! Plus, they’re high-protein, yeast-free, egg-free, and oil-free.

Why You’ll Love This Recipe

With summer around the corner (aka BBQ season) it felt like the perfect time to create these chickpea flour gluten-free burger buns. They’re perfect for vegan burgers, sandwiches, and meal prep, and easy to customize with herbs, spices, mix-ins, and toppings.

Made with zero eggs, dairy, oil, or yeast, these buns bake up perfectly fluffy and well-risen with the help of both baking powder and baking soda. They’re soft inside, delightfully budget-friendly, and packed with protein, fiber, and several nutrients like folate, iron, and magnesium, thanks to the chickpea flour.

You might also enjoy my red lentil bread rolls, gluten-free bread rolls, or other high-fiber, high-protein, gluten-free bread recipes like lentil protein bread or quinoa bread.

The Ingredients

Chickpea flour: (aka garbanzo bean flour, besan, or gram flour) creates nutritious and delicious, high-protein gluten-free burger buns. Use finely ground chickpea flour for the softest rolls and ensure it’s fresh to avoid bitterness. See FAQs for substitutes.
Leavening: Baking powder and baking soda work together for rise and browning.
Apple cider vinegar: (or lemon juice) activates the baking soda.
Psyllium husk powder: Adds binding, elasticity, and structure to the gluten-free dough. Don’t omit it. If using whole husks, grind them into a fine powder first.
Ground flaxseed: (or chia seeds) also helps bind the dough.
Salt: To enhance the overall flavor of the loaf.
Date syrup: (or maple syrup) Optional for subtle sweetness.
Water: To bring the dough together. Warm water hydrates the psyllium more evenly.
Seeds: Though optional, I love sprinkling the buns with sesame seeds. Poppy seeds, sunflower seeds, pumpkin seeds, or everything bagel seasoning also work.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Flavor Chickpea Flour Burger Buns

There are several simple ways to adapt the gluten-free vegan burger buns, including:

Herbs: Italian seasoning, rosemary, thyme, parsley, scallions, cilantro, za’atar, etc.
Spices: Garlic powder, onion powder or onion flakes, smoked paprika, cumin, turmeric, cayenne, black pepper, etc.
Nutritional yeast: Or vegan parmesan for cheesy, savory flavor.
Cheese: i.e., vegan feta or cheddar. Sprinkle on top or mix into the dough.
Mix-ins: Finely chopped sun-dried tomatoes, olives, roasted garlic, caramelized onions, or sautéed spinach. Don’t add too much or the dough won’t bind.

How to Make Gluten-Free Burger Buns

In a large bowl, whisk all the dry ingredients except the psyllium husk powder.

In a separate bowl, immediately whisk the wet ingredients together with the psyllium husk powder very well, as the mixture thickens quickly. Let the mixture rest for about 3-5 minutes until gel-like. Then preheat the oven to 325°F/165°C.

Mix the wet and dry ingredients into a sticky dough. It’s very sticky, but that’s normal!

Lightly wet your hands and divide the dough evenly into the 6 sections of a bun pan.

If adding sesame seeds, brush or spritz the dough with water first.

Bake the chickpea flour burger buns for about 50 minutes, until deeply golden. Internal temperature should reach 205–210°F/96–99°C if using a thermometer.
Finally, let the buns cool completely before slicing. Enjoy!

Serving Suggestions

Burgers (like quinoa lentil burgers or black bean burgers)
Breakfast sandwiches (with tofu scramble, vegan bacon, cheese, avocado, etc.)
Open-faced sandwiches or toast (hummus and veg, avocado toast, tofu egg salad, chickpea ‘tuna’ salad, Vegan cream cheese or vegan ricotta with cucumber, etc.)
Sliced in half with tomato sauce, mozzarella, and toppings for mini pizzas
Homemade toasted garlic bread
Vegan sloppy joes
Savory bread casserole/pudding
Vegan Butter and enjoy as a soup roll

You can also use leftover, stale buns for homemade stuffing or croutons.

Storage Instructions

Store: In an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days. Gently warm one to restore texture.

Freezer: Wrap in plastic wrap and place in a Ziplock for up to 3 months. Then, thaw in the refrigerator overnight, on the counter for several hours, or quickly in a microwave/toaster.

Reheat: Warm in the oven at 350°F/175°C for 5–8 minutes.

FAQs

Can I substitute the chickpea flour?

Buckwheat flour, millet flour, or sorghum flour should work, though I haven’t tried them.

Can I make the dough ahead?

I don’t recommend it, as the leavening agents start working immediately, so bake them within a few minutes of shaping the dough.

Do I have to use a bun pan?

No, let the dough rest for 5 minutes, then use damp/lightly oiled hands to shape then bake them on a lined baking sheet, though they may not be as evenly shaped and risen.

Recipe Notes

Measure carefully: Especially with gluten-free baking, which requires accuracy. Too much psyllium or flour creates dense, gummy rolls. Too little makes them crumbly. It’s always best to use a kitchen scale and measure in grams!
Use psyllium husk powder: If you only have whole psyllium husk, grind it into a powdery consistency first to ensure it distributes evenly into the dough.
Leave to cool: They continue to bake through residual heat, becoming the perfect texture when cooled. If sliced too quickly, they may be gummy.
For a softer crust: Bake with a tray of hot water underneath. The steam encourages a softer crust.
Color may vary: Some brands of psyllium husk may leave a grey-purple tint.
To adjust the shape: Shape into mini rolls if preferred.

More Gluten-free Bread Recipes

If you try this gluten-free burger buns recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in recreations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.