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
- Flourless chickpea bread
- Keto flaxseed bread
- Oatmeal seed bread
- Gluten-free seeded bread
- Gluten-free French bread
- Gluten-free pita bread
- Gluten-free naan bread
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.
Best Gluten-free Burger Buns
Video
Ingredients
- 300 g (3 cups) chickpea flour
- 2 tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
- 14 g (2 Tbsp) ground flax seeds
- 480 ml (2 cups) water
- 1 Tbsp apple cider vinegar
- 30 g (3 Tbsp) psyllium husk powder
- 1 Tbsp date syrup (or maple syrup)
- Sesame seeds (for topping)
Instructions
- You can watch the video for visual instructions.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.
- Finally, let the buns cool completely before slicing. Enjoy!
Notes
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Wow! They were very easy for this all thumbs guy, and both my wife and I love them. They are certainly on our regular baking list now. Next, I’ll try Mikaela’s black bean burgers.
So glad you love them! Thanks for your amazing feedback. 🙂
I made these this afternoon and I really liked them. I only did half the recipe to see how they would turn out because the bread using the dry chickpeas was really dense. I’ll make more if they turned out. I ate nearly 2 buns with my soup because they were so good. I didn’t have a bun pan so I just formed them with my hands. I’ll be making more because they were great
Wonderful, I am so glad they turned out incredible! 🙂
I have been searching for a good, rather neutral-tasting bread/bun recipe for ages. This is it! These buns are EXCELLENT!! I could not be happier! I make a batch and take them on my vacation to replace the buns/bread at the restaurants.
The only thing I’m curious about is that when I’m on my 3 day vacation, by late the second day or third day the buns get kind of sticky on the outside. I keep them in a cooler bag, but they still do this. Do you have any recommendations for counter balancing this, Michaela? My only thought is to brush some arrowroot flour over them before I pack them up to go. (Note: this only happens when I’m on vacation–I keep them in the fridge/freezer at home and have never had this happen there).
Thank you so much! ❤️ I’m thrilled that you finally found a bread/bun recipe you love, and taking them on vacation with you is such a great compliment! 😊
The stickiness you’re experiencing is most likely caused by condensation and moisture buildup in the cooler bag. Since you don’t have this problem when storing them in the fridge or freezer at home, the temperature fluctuations and trapped humidity while traveling are probably the culprit.
I wouldn’t brush them with arrowroot flour, as that won’t really prevent the moisture from accumulating. Instead, make sure the buns are completely cool before packing them, and wrap them individually in paper towels or parchment paper before placing them in an airtight bag/container. You could also add a small dry paper towel to the container to absorb excess moisture. Try to keep the cooler bag as consistently cold as possible and avoid opening it frequently.
If you have access to a freezer before your trip, freezing the buns and letting them thaw gradually in their individual wrapping can also work really well. ❤️
Thank you for this excellent recipe! Adding the psyllium as described evens the rise throughout the bun instead of having large holes. Mine didn’t rise as high as yours even though I used all new ingredients so it was a bit dense. Even so, it is the best grain free recipe I’ve ever found and holds up perfectly for a juicy burger!
Thank you so much for your detailed feedback! 😊 I’m really happy you enjoyed the buns and that they held up well for a juicy burger! ❤️
Thank you so much for sharing your healthy recipes. The first time I made these they rose beautifully however I found the psyllium husk powder gave them a grittiness and they were quite dense, not soft and fluffy like yours. I made them again today and reduced the amount of psyllium husk and they turned out much better. Will try again with even less next time. Can see them becoming my go to.
That is so interesting, thanks for sharing Corinne. Did you also reduce the water?
This is going to sound bizarre. I made these using a bag of chickpea flour I had in the freezer. I also had a bag of cornmeal in the freezer. They both had red labels. I realized I used the wrong bag just before i put them in the oven. It was throw it or bake anyway and see what happens. I gotta tell ya, it’s the best cornbread I’ve ever made! Hamburger bun shaped, but still. I’ve tried a lot of gf cornbread recipes, and this accidental was best – haha!
Haha that’s so funny! I am glad it turned out amazing! 🙂
Made these today to have with our beetroot burgers and wow – they are so perfect – thank you the best Ive tried
So glad you love them! 🙂
Hello beautiful Ella! The burger bread recipe is wonderful, thank you! What can I replace the husk with?
Hi Ella! The burger patty recipe is wonderful, thank you. Since the hygroscopicity of the husk causes problems for my digestive system, can I replace it with something?
the world needs to adopt this,stop eating refined carbs and build muscle.
what about their taste? do they taaste any good?