These gluten-free brioche burger buns are the perfect for all your juicy burgers! Made with Caputo Fioreglut gluten-free flour, this recipe makes four light and fluffy buns and only requires one rise!
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Katie's Recipe Testing Notes
Since first publishing this recipe in July 2023, it's become a reader favorite. It's one of my favorites too. I've made it more times than I can count! These gluten-free hamburger buns have the best flavor, a soft, fluffy texture, and just the right structure to hold up to a burger.
And as of June 2026, I've made another small tweak to this recipe. Based on some reader feedback, I added an egg yolk and slightly increased the yeast, which provides a bit softer texture and makes them little less dense, while keeping the dough easy to work with.
Caputo Fioreglut
As with most of my gluten-free bread recipes, Caputo Fioreglut is secret to creating that soft, bakery-style crumb, while a little extra psyllium husk adds structure.
Want to learn more about why Fioreglut works so well in gluten-free baking? I've got a full Fioreglut review.
Not sure how to use psyllium or how to swap whole vs. powdered? Check out my post on psyllium husk in gluten-free baking and if you're mid-recipe, my conversion calculator can help you quickly swap between the two.
Ingredients for Gluten-Free Burger Buns
- Caputo Fioreglut Gluten-free Flour: For the best results, I do not recommend any other gluten-free 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. With Fioreglut, there's no need for extra starches or xanthan gum.
**Please Note: This flour contains gluten-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. - Psyllium Husk Powder: This helps with elasticity and structure, mimicking the binding properties of gluten. After testing with both whole husk and the powder, I preferred the powder, but you can use whole husks if that's all you have.
- Instant Yeast: Also known as RapidRise or Bread Machine yeast. These types of yeast can all be mixed directly into the flour and do not need to be dissolved first.
- Egg + Egg yolk: The extra egg yolk adds richness, improves softness and shelf life, and adds lecithin, which can help create a finer, more springy crumb.
See recipe card for full information on ingredients and quantities.
Get the Goods!
Caputo Fioreglut
I recommend you buy Caputo Fioreglut from Brick Oven Baker. They have great prices and you can use code: KATIE for 10% off your first order!
Can I Make Them Dairy-Free?
For a dairy-free option, substitute vegan butter, like Earth Balance Vegan Buttery Sticks and dairy-free milk, such as almond milk.
Topping Variations
Feel free to vary the toppings on these buns or simply leave them plain. Sesame seeds, everything bagel seasoning, dried minced onion, poppy seeds, or flaky sea salt would be delicious on these buns!
Equipment You'll Need
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 stand mixer is very helpful to properly mix the dough. This dough is thick and batter-like so a hand mixer is not powerful enough.
- You need a 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 Homemade Gluten-Free Hamburger Buns
- Step 1: Whisk together the dry ingredients, including the instant yeast.
- Step 2: Add the warmed wet ingredients, including the milk, melted butter, egg and egg yolk.
- Step 3: Blend on medium speed with the paddle attachment for 2-3 minutes, scraping the bowl as needed.
- Step 4: Divide the dough into four equal portions. Roll each piece into a ball and flatten slightly into a thick disc shape.
- Step 5: Place them about ½-inch apart on a parchment-lined baking sheet.
- Step 6: Cover and let the buns rise in a warm place for 45 minutes, up to 1 hour. They should be slightly puffed and touching.
- Step 7: Brush the tops of the buns with an egg wash.
- Step 8: Sprinkle with sesame seeds. Then bake according to the directions in the recipe card below.
How to Store the Buns
These gluten-free buns are best enjoyed fresh and warm, but they'll keep for 2-3 days in an airtight container at room temperature or in the refrigerator. Before serving, warm them briefly in the microwave to soften.
To freeze, let the buns cool completely, then store in an airtight bag. Defrost at room temperature or microwave for about a minute before serving.
Top Recipe Tips
- Be sure your ingredients are at the proper temperature. This helps the yeast activate properly and ensures the dough rises as it should. I usually warm the milk and butter together first, then slowly whisk in the egg. After that, I recheck the temperature and, if needed, warm the mixture again slightly to reach 120-130°F.
- Make sure your yeast is fresh. Use yeast that hasn't expired, has been refrigerated once opened, and is ideally less than 6 months old.
- The buns may not fully double in size. They should look visibly puffy and lighter, but they may not completely double in size. Refer to the step-by-step photos above for a visual guide.
Recipe FAQs
Yes. Go to the gluten-free hot dog bun recipe!
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.
If you only have whole psyllium husks, use 2 ½ teaspoons compared to 1 ½ teaspoons of psyllium husk powder.
Yes, the added psyllium husk helps with the structure of the hamburger buns.
For those that loved it, you can still make the original version of this recipe.
More Gluten Free Bread Recipes
Need more than just a gluten-free bun? Check out my other gluten-free yeast bread recipes, like these gluten-free dinner rolls and gluten-free cinnamon rolls.
Recipe
Small Batch Gluten-Free Hamburger Buns
Video
Ingredients
- 195 g Caputo Fioreglut Gluten-Free Flour Blend
- 9 g sugar (2 teaspoons)
- 5 g psyllium husk powder (1½ teaspoons)
- 5 g instant yeast (1½ teaspoons *See notes for active dry yeast.)
- 3 g table salt (½ teaspoon)
- 100 g 2% milk
- 44 g butter (melted, 3 Tablespoons)
- 14 g oil (1 Tablespoon)
- 1 large egg (room temperature (plus 1 extra for egg wash))
- 1 large egg yolk (room temperature)
- sesame seeds (optional for topping)
Instructions
- In the bowl of a stand mixer, whisk together the gluten-free flour, sugar, psyllium husk powder, instant yeast, and salt.
- Warm the milk, butter, and oil to 120-130°F. Slowly whisk in the egg and egg yolk until well combined. Recheck the temperature and warm again if needed to reach 120-130°F.
- Add the warmed wet ingredients to the dry ingredients. Mix on medium speed for 2-3 minutes, scraping down the bowl as needed, until the dough is smooth and well combined and thick.
- Divide the dough into 4 equal portions (about 110 grams each). Gently shape each into a smooth ball.
- Place the shaped buns about ½ inch apart on a parchment-lined baking sheet and press slightly to flatten into a disc shape.
- Cover loosely with plastic wrap and let rise in a warm place for 45 minutes to 1 hour, or until visibly puffed.
- Gently brush the tops with egg wash. Sprinkle with sesame seeds, if desired.
- Bake in a preheated 375°F oven for about 20 minutes, or until golden brown and the internal temperature reaches around 205-210°F.
Notes
- Make sure you're using instant yeast and that the yeast is not expired or older than 6 months.
- If you need to use active dry yeast, dissolve it in warm milk (110°F) for 5-10 minutes before adding to the dry ingredients.
- Proof the buns until visibly puffy; they will not fully double.
- I highly recommend using weighted measurements for accuracy. If you want to use cups, toggle between 'us/cups' and 'metric/grams' buttons at the top of the list of ingredients.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Lucy Fritts says
I just wanted to say that I’ve made these twice since the recipe was tweaked slightly with an egg yolk and they have gorgeous color and texture. It is so nice to have good buns for my burgers! My husband even noticed how pretty they were.
Katie Olesen says
This makes me so happy to hear! Thanks for the wonderful feedback, Lucy!
MEL says
Hello,
Would it be possible to make the dough, refridgerate overnight then form and bake the next day ?
Thank you.
Mel
Katie Olesen says
Yes, that should work fine. It may take more time for the dough to rise since it will be cold.