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:
Hi there!
Thank you for the recipe! The taste is really good.
I made a recipe according to your instructions, but my wet ingredients after mixing with husk powder don’t look like gel and buns are less fluffy than yours.
What could be wrong?
Hi 😊💛
Thank you for trying the recipe! I’m glad you liked the taste. 😊
A few things could have caused this. First, did you measure the psyllium husk powder in grams or tablespoons? And can you double-check exactly what product you used? Psyllium husk powder, whole psyllium husks, and whole psyllium seeds all behave quite differently.
If you used whole psyllium seeds, or even whole husks instead of powder, the mixture won’t form the same gel and the buns can turn out much less fluffy.
Another possibility is the brand of psyllium husk powder. Some brands absorb significantly less liquid than others, especially if the product is older.
Also, did you use a kitchen scale for all ingredients? Even small measuring differences can affect the texture and rise.
Let me know which psyllium product you used and whether you measured it in grams, and I’ll be happy to help troubleshoot further. 😊💛
I used and measured the wet ingredients as shown however 10 minutes later still not gel like consistency. Where have I gone wrong 🙂
Hi Jill 😊💛
Did you measure the psyllium husk powder in grams or tablespoons?
Also, can you double-check exactly what product you used? Was it psyllium husk powder, whole psyllium husks, or perhaps even whole psyllium seeds? 😊
If you used whole psyllium seeds (rather than psyllium husk powder), that would definitely explain why the mixture didn’t become gel-like. Whole seeds absorb liquid very differently and won’t create the same gel that’s needed for this recipe.
Different brands of psyllium husk powder can vary a bit too, but if you used 30 g of actual psyllium husk powder, the mixture should thicken noticeably within seconds. 😊💛
Wow, those buns are the best we have ever eaten. I didn’t have the special bun pan and used big muffin forms, and they came out all right (the form was a bit strange, but the taste was the best). Again, an easy recipe that can’t go wrong. I baked them in the air fryer without any problem! Thank you for all your tasty bread recipes. We are hooked. You are the best!
Wow, thank you so much, Ikke! 😊💛
I’m thrilled that you loved the buns so much! 😍 It’s great to hear that the muffin forms worked too, even if the shape was a little different. And I love that you baked them in the air fryer, that’s very helpful to know! May I ask how long you baked them in the air fryer and at what temperature? I’m sure other readers would find that information helpful too. 😊
Opps! I used psyllium husk instead of psyllium powder. Can I just let the wet ingredients sit for longer and the mixture will still work? Or shall I start again combining the wet ingredients with psyllium husk powder? Lastly, Was planning to grind psyllium husk to make the powder – that should work, yes?!
Thank you!
Hi Helen 😊
Did you measure the psyllium husks on a kitchen scale in grams? If yes, the buns should turn out reasonably well, although the texture may be a little different. If you measured in tablespoons, then you only used about half of the required amount and the recipe likely won’t work as intended.
And yes, you can grind whole psyllium husks into a powder in a blender, coffee grinder, or spice grinder. But it still won’t turn out as fine as store-bought powder, therefore, I always recommend buying the powder. 😊
Simply letting the mixture sit longer unfortunately won’t make whole psyllium husks behave the same way as psyllium husk powder, since they absorb liquid differently.
Hope that helps! 😊💛
That helps A LOT! Thank you! I had used tablespoons, so it won’t work.
Off to the store to get the psyllium powder!
These look to awesome to mess around with. Thanks for providing another great recipe!
Hello,
I assume that I can use lemon juice in place of the apple cider vinegar?
Thank you
Hi Alina, yes, that should be fine.
Excellent! I just made them for the first time, and they turned out surprisingly good! A thousand thanks for the recipe!!
That’s wonderful to hear, Alice! 😊 I’m so happy they turned out well for you, especially on your first try!
Thank you so much for taking the time to come back and leave a comment. It really means a lot. 💛
Enjoy your burger buns, and if you experiment with different toppings or fillings, I’d love to hear how they turn out. Happy baking! 😊
I just made these buns and made a sandwich with bologna salami. These are the best buns ever! I love your recipes — they’re vegan, many are gluten-free, simple, and most importantly delicious! Thank you for creating a more beautiful world 🩷”
Aww, thank you so much for your kind words! 😊💛 I’m absolutely thrilled that you enjoyed the buns. 😍
Comments like yours truly make my day. Thank you for being here, trying my recipes, and for your lovely support. Sending you a big hug and happy cooking and baking! 🩷
PS: ALL my recipes (over 500) are always gluten-free, except one pizza dough which I made in Germany with my sister using spelt flour. 🙂
Another high protien bread option from you that taste better than the normal bread options out there. These buns came out so darn good. My husband and I will never buy burger buns again..thanks for letting me be the baker I’m not. Not one of your recipes has failed me.
Aww, thank you so much, Sherri! 😊💛 Comments like this make me so happy. I’m thrilled that both you and your husband enjoyed the buns so much and that they’ve earned a permanent spot in your kitchen 😊
And “thanks for letting me be the baker I’m not” might be one of my favorite compliments ever 😄 I’m so glad my recipes have been working well for you. Happy baking! 💛
Helo ela thanks for this recipe🙏🏻 but my question is Can i change psyllium husk with xantham gum?
Thanks, Ita! 😊 I wouldn’t recommend replacing the psyllium husk powder with xanthan gum in this recipe. The psyllium doesn’t just act as a binder, it also provides structure, elasticity, and helps the buns rise properly.
Xanthan gum behaves quite differently, so the buns would likely turn out much denser and the texture wouldn’t be the same.
Hello, wondering if I could use A muffin pan that is close to the same dimension, lined with parchment paper.? Eventually I need to get this pan , but I want to make these tomorrow , and I don’t have the Suggested pan. Thank you so much
Yes, absolutely! That should work fine. 🙂
Are you putting the bun pan on a flat baking sheet to cook the buns in the oven?
Yes, Annie, you can see it in the video at minute 1:51. 🙂
My husband doesn’t care for garbanzo flour, is there a gluten free substitute that you recommend?
Hi Karyn, I mentioned some in the FAQs section in the blog post but the result will differ. 🙂
can I substitute any other flour for the chickpea flour?
Hi Nancy, I mentioned some in the FAQs section in the blog post but the result will be a little different. 🙂
Would you please share where or what type of pan you use for making your buns….I see it holds six buns which looks like a good size. The recipe looks great! Thank you.
Hello Sandy! Of course, this one is quite similar: https://amzn.to/49v7PaF