Gluten Free Sesame Seed Buns

There’s nothing quite like a fresh, homemade burger bun. And yes, you can absolutely have that even if you eat gluten free.

These gluten free sesame seed buns are soft on the inside, slightly golden on the outside, and topped with sesame seeds for that classic look and taste.

What I love about this recipe is how simple it is. You don’t need any fancy equipment or hard-to-find ingredients, just a few basics, a bowl, and an oven.

The combination of almond flour and psyllium husk powder does all the heavy lifting here. It gives the buns a great texture that holds up well, whether you’re using them for burgers or sandwiches.

If you’ve been missing good bread since going gluten free, give these a try. I think you’ll be really happy with how they turn out.

Why You’ll Love This Recipe

Super Simple Ingredient List – You only need 7 ingredients to make these gluten free sesame seed buns, and most of them are pantry staples you probably already have at home.

Perfect Burger Bun Replacement – If you miss biting into a real burger with a proper bun, these sesame seed buns give you that classic look and feel without any gluten.

Great Texture Thanks to Psyllium Husk – A lot of gluten free breads fall apart or feel crumbly, but the psyllium husk powder in this recipe gives these buns a soft, slightly chewy texture that actually holds together.

No Yeast Needed – These buns use baking powder instead of yeast, which means no waiting around for dough to rise and no worrying about whether your yeast is still active.

Ingredients

• 1 1/2 cups Almond Flour
• 5 tbsp Psyllium Husk Powder
• 2 tsp Baking Powder
• 1 tsp Sea Salt
• 3 large Egg Whites
• 1 cup Boiling Water
• 2 tbsp Sesame Seeds

How to Make

Step 1

Preheat oven to 350F and line a baking sheet with parchment paper.

Step 2

Whisk the almond flour, psyllium husk powder, baking powder, and sea salt together in a large bowl.

Step 3

Mix in the egg whites until the mixture is thick and crumbly.

Step 4

Pour the boiling water over the mixture and mix quickly until a sticky, cohesive dough forms.

Step 5

Divide the dough into 6 equal portions, roll them into balls, and place them on the baking sheet.

Step 6

Flatten each ball slightly to form a bun shape, then sprinkle generously with sesame seeds.

Step 7

Bake for 45 to 50 minutes until firm, then cool entirely on a rack before cutting.

Helpful Tips

Use Psyllium Husk Powder, Not Whole Husks

This recipe calls for psyllium husk powder specifically, and that’s not the same thing as whole psyllium husks. Whole husks are flaky and coarse, and they won’t absorb liquid the same way the powder does.

If you only have whole husks, you can blend them in a coffee grinder or blender until they turn into a fine powder. Measure after you grind, not before, because the volume changes a lot once it’s ground down.

Using whole husks without grinding them will give you a gritty, crumbly bun that doesn’t hold together properly.

The Water Needs to Be Actually Boiling

Don’t use hot tap water or warm water for this recipe. The water needs to be at a full, rolling boil when you pour it into the dough. This is what activates the psyllium husk and helps everything bind together into that sticky dough you’re looking for.

The easiest way is to boil it in a kettle or a small pot and pour it in right away. If you let it sit for a few minutes after boiling, the temperature drops fast and you won’t get the same result.

Mix Fast After Adding the Water

Once you pour the boiling water in, start stirring immediately and don’t stop until the dough comes together. The psyllium husk starts absorbing liquid right away, so if you wait even 30 seconds you’ll end up with lumps and dry patches that are hard to fix.

A sturdy spatula or wooden spoon works best here. You’ll notice the dough goes from wet and messy to thick and sticky pretty quickly, and that’s exactly what you want.

If it still looks too wet after mixing, give it about a minute to rest. The psyllium keeps absorbing water even after you stop stirring.

You Might Also Like

• Gluten Free Brioche Style Burger Buns
• Gluten Free Everyday Sandwich Loaf
• Gluten Free Fluffy Dinner Rolls
• Gluten Free Honey Oat Sandwich Bread
• Gluten Free Sweet Potato Dinner Rolls

Frequently Asked Questions

Can I use whole psyllium husks instead of psyllium husk powder?

It is best to use psyllium husk powder for this recipe because it absorbs water more evenly and gives the buns a smoother texture. Whole husks do not blend in as well and can leave your buns with a gritty or lumpy consistency.

If whole husks are all you have, you can grind them in a blender or coffee grinder until they turn into a fine powder. Just make sure to measure the powder after grinding, since the volume can change slightly.