Gluten-Free Brioche Burger Buns: Easy Recipe! (2024)

Why This Recipe?

The perfect compliment to any good gluten-free burger is an equally good bun! When it comes to gluten-free burger buns, sometimes that's hard to come by! Sure you can choose between those dense store-bought options with overpowering flavors or use lettuce wraps, but maybe you just want to make the best gluten-free hamburger buns right at home! If so, consider making this easy recipe!

Once you've made your buns, be sure to check out all of my tips for the best gluten-free burgers!

If you've ever tried Caputo Fioreglut gluten-free flour, you know the difference it can make in gluten-free yeast bread recipes, this one is no exception. The combination of Caputo Fioreglut, potato flour, and psyllium husk creates a light and fluffy texture reminiscent of traditional buns. Granulated sugar adds a subtle sweetness and aids in browning, while the melted butter and eggs provide richness and flavor.

If you enjoy this homemade gluten-free hamburger buns recipe, don't miss out on my other gluten-free bread recipes using Caputo Fioreglut.

I have recipes for gluten-free dinner rolls, gluten-free Hawaiian rolls, gluten-free cinnamon rolls, and gluten-free pizza dough, all made with Caputo Fioreglut!

I've even made a phenomenal gluten-free sourdough loaf using gluten-free sourdough starter!

Brioche Dough Ingredients and Substitutions

• Caputo Fioreglut Gluten-free Flour: For the best results, I do not recommend any other flour blend for this recipe, the results with other flour blends are no where near as fluffy and tender. If you use a different flour blend, the result will be much more dense.
  • Please Note: This flour containsgluten-free wheat starch, so it is not recommended for those with a wheat allergy. This product is considered gluten-free and safe for those with Celiac disease or on a gluten-free diet.
  • If you cannot find or useCaputo Fioreglut, thenCup4Cupwould be my next suggestion, but be advised it will not yeild quite the same results.
• Potato Flour:For this recipe, you'll need potato flour,notpotato starch.In a pinch, you cangrind plain mashed potato flakesinto a powder if you have a high-powered blender, like aVitamix.
  • To omit this ingredient, substitute with an equal amount of the gluten-free flour blend.
• Instant Yeast: Also known asRapidRise or Bread Machine yeast. Thesetypes of yeastcan all be mixed directly into the flour and do not need to be dissolved first.
  • If you only have regular, active dry yeast, dissolve it for 5 minutes in the warm milk. Then mix it in with the rest of the ingredients.
• Milk and Butter: For a dairy-free option, substitute vegan butter, such as Earth Balance Vegan Buttery Sticks and a dairy-free milk, such as almond milk.
• Eggs: Eggs are critical in this recipe. If you must be egg-free, I recommend searching for a recipe that has been developed to be specifically egg free as I have not tested egg free substitutes at this time.
• Sugar: Sugar adds tenderness and helps with browning, so it cannot be omitted without changing the final result.
• Psyllium Husk: Whole psyllium huskhelps with the structure and workability of this gluten-free bread. Do not omit this ingredient, the results will not be the same.
  • Note: This recipe calls for whole husk, if you only have psyllium husk powder, you'll want to use slightly less by weight than what is called for in the recipe, use about 3 grams.

See recipe card for full information on ingredients and quantities.

Topping Variations

If you don't like or are allergic to sesame seeds, feel free to vary the toppings on these buns or simply leave them plain. Some other toppings to try:

• Everything bagel seasoning
• Dried minced onion
• Poppy seeds
• Flaky sea salt

Gluten-Free Yeast Bread Essentials

In order to make this recipe or any of my other yeast bread recipes, these tools are extremely helpful and well worth the investment!

• A sturdy mixer is necessary to properly mix the dough. This dough is thick and batter-like so a hand mixer is not powerful enough. Mixing by hand is also going to be difficult.
• You need a good quality digital instant read thermometer to check the temperature of your liquids. This is very important for proper yeast activation.
• A digital kitchen scale is imperative for accurately measuring the ingredients. A lot of gluten-free recipes call for weight measurements, so you'll get plenty of use out of it! Look for one that can measure down to 0.01g, this is especially important for measuring small amounts of ingredients, like the yeast and psyllium husk.

How to Make the Dough

Making this dough is quite simple. The most important part is ensuring your liquid ingredients are the proper temperature.

1. Place the dry ingredients in a stand mixer bowl and whisk to combine.
2. Warm the milk to 120-130°F. Then whisk in the melted butter and eggs. Check the temperature again with a digital thermometer to ensure the temperature is still within the 120-130°F range. If not, heat for a few seconds at a time until the range is reached.
3. Gradually blend the milk mixture into the dry ingredients on low speed.
4. Increase to medium speed and continue to blend for two minutes, or until the dough is thick and smooth.

How to Shape the Buns

This step is arguably the most difficult but it's really not hard. Keep in mind that this dough is not traditional, it is a soft and sticky dough. You need to be gentle when rolling the dough into a ball and work with greased hands or it will be a sticky mess.

1. To shape the rolls, use a bench scraper or knife to roughly divide the dough into four equal portions. You can be extra and weigh them if you want them to be perfectly even in size, each dough ball will be approximately 115 grams.
2. Grease your hands liberally. I spray mine with cooking spray. Grab a ball of dough and gently roll it into a ball. If the dough is sticking to your hands, you need to grease them more.
3. Place the ball of dough on a baking sheet lined with parchment paper. Press the top down just a bit to flatten it into a thick disc shape.
4. Repeat with the other balls of dough, spacing them about 1-inch apart.
5. Cover the pan with plastic wrap or a clean kitchen towel. I prefer plastic wrap because I am always afraid the towel will stick. Let the dough rise in a warm spot for about an hour.
6. Once the dough has risen, preheat the oven.
7. Brush the tops with egg wash and sprinkle with sesame seeds or your desired toppings. You can also leave them plain with just the egg wash.
8. Bake according to the recipe card below.

Storage

Store these buns at room temperature in an airtight container for 1-2 days. If you need to store them for longer, place them in an airtight container and freeze them for up to 3 months. They can last longer even if they don't get freezer burn.

Thaw overnight in the refrigerator or use the defrost setting on your microwave.

Top Recipe Tips

• Yes, the dough is sticky! Liberally grease your hands and be gentle when rolling the balls of dough.
• Check your yeast! Is it the right kind? The package should say instant yeast, rapid rise yeast, or bread machine yeast. Also, check the age. If it's more than 6 months old or expired, you need to buy new yeast.
  • If you see you have active dry yeast, that is ok but you need to dissolve the yeast in the milk first, before mixing it with the dry ingredients. In this case the milk should be 110-120°F, sprinkle the yeast on top of the milk, and let it set for 5 minutes. If you don't see bubbles, you need new yeast.
• Keep an eye on bake times. All ovens vary slightly, so keep an eye on your buns and pull them out when they are a deep golden brown.

Recipe FAQs

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Gluten-Free Brioche Burger Buns

Katie Olesen

These homemade gluten-free brioche burger buns, made with Captuo Fioreglut, are rich and soft! The perfect complement to your favorite summertime burgers!

Nutrition

Serving: 1bunCalories: 379kcalCarbohydrates: 39gProtein: 8gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 142mgSodium: 755mgPotassium: 165mgFiber: 5gSugar: 10gVitamin A: 711IUVitamin C: 0.2mgCalcium: 104mgIron: 2mg