Summertime calls for juicy burgers enjoyed on delicious buns! These gluten-free brioche burger buns are the perfect option! Made with Caputo Fioreglut gluten-free flour, these homemade hamburger buns boast a light and fluffy texture that perfectly complements your favorite grilled meats.
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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 and a gluten-free sourdough sandwich bread 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 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.
- If you cannot find or use Caputo Fioreglut, then Cup4Cup would 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, not potato starch. In a pinch, you can grind plain mashed potato flakes into a powder if you have a high-powered blender, like a Vitamix.
- To omit this ingredient, substitute with an equal amount of the gluten-free flour blend.
- 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.
- 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 husk helps 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.
- Place the dry ingredients in a stand mixer bowl and whisk to combine.
- 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.
- Gradually blend the milk mixture into the dry ingredients on low speed.
- 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.
- To shape the rolls, use a greased bench scraper or rubber spatula to roughly divide the dough into four equal portions. You can weigh them if you want them to be perfectly even in size, each dough ball will be approximately 115 grams.
- **Grease your hands liberally.** I spray mine with cooking spray or use vegetable shortening to coat my hands. 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.
- 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.
- Repeat with the other balls of dough, spacing them about 1-inch apart.
- 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.
- Once the dough has risen, preheat the oven.
- 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.
- 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. I use the term "roll" liberally here. Basically, just try and shape them into a uniform ball. I can't stress enough to grease your hands and trust the process! I have made these so many times and greased hands is the key to making 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
Yes, I have this USA mini round cake pan and it is the perfect size for hamburger buns. The final shape is slightly different than a traditional hamburger bun, but it works well if you'd prefer to go that route. The bake time is still 15-20 minutes.
Yes. Take the same amount of dough and form into a log shape about 5 inches long. Or pick up this hot dog pan off of Amazon. I have used this pan to make these buns in to hot dog buns with great results. The baking time is about 15 minutes.
Traditional brioche bread contains gluten. Brioche bread is made with wheat flour, which is a gluten-containing grain. If you have a gluten intolerance or follow a gluten-free diet, it is important to look for gluten-free alternatives made with gluten-free flours.
Traditional brioche buns are not gluten-free. Brioche buns are typically made with wheat flour, which contains gluten. If you have a gluten intolerance or follow a gluten-free diet, it's important to look for specific recipes or products that are labeled as gluten-free to ensure they do not contain wheat or gluten-containing ingredients.
The taste and texture of gluten-free brioche will differ from traditional brioche due to the use of gluten-free flours and the lack of gluten. However, with the right combination of gluten-free ingredients and techniques found in this recipe, it is possible to create a delicious and satisfying gluten-free brioche that comes close to the flavor of the original.
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Recipe
Gluten-Free Brioche Burger Buns
Ingredients
- 140 g Caputo Fioreglut gluten-free flour
- 30 g granulated sugar
- 24 g potato flour, or equal amount Fioreglut
- 4 g whole psyllium husk
- 9 g instant yeast, RapidRise or bread machine yeast
- 6 g salt
- 126 g milk
- 85 g butter, melted
- 1 large egg, room temperature, plus one egg for egg wash
- 1 large egg yolk, room temperature
- sesame seeds
Instructions
- In the stand mixer bowl, combine gluten-free flour, sugar, potato flour, psyllium husk, instant yeast, and salt with the paddle attachment.
- Warm milk in a microwave-safe measuring cup until it reaches 120-130°F. Add melted butter, egg, and egg yolk, whisking to combine. Double-check the temperature and warm again, if necessary.
- While the mixer is on low speed, gradually pour the milk mixture into the dry ingredients. Increase to medium speed and blend for 2 minutes, scraping the bowl occasionally, until smooth.
- Line a small baking sheet with parchment paper.
- Use a greased bench scraper or rubber spatula to gather the dough into a ball and then divide the dough into four equal portions. Each portion should be approximately 115g by weight. With greased hands, gently shape each portion into a round ball and place them on the baking sheet, gently flattening the tops. Leave about 1 inch of space between each bun.(If you find the dough is particularly difficult to work with, you can try letting the batter rest for 10 minutes to allow the psyllium to gel. This will make the dough a bit easier to work with. Keep in mind the dough is thick and sticky, which is why working gently with greased hands is necessary.)
- Cover the buns with plastic wrap and let them rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 400°F.
- In a small bowl, whisk an egg. Brush the tops of the buns with the egg wash and sprinkle sesame seeds on top.
- Bake for approximately 15-20 minutes or until the buns are golden brown and reach an internal temperature of at least 205°F.
- Allow the buns to cool completely before slicing horizontally for burgers or sandwiches.
Notes
- It is highly encouraged to use the weight measurements for this recipe. If you must measure by volume, click the US/Cups button at the top of the recipe card.
- The dough is sticky: Grease your hands generously and handle the dough gently when rolling into balls.
- Check your yeast: Ensure you use instant yeast, rapid rise yeast, or bread machine yeast. Check the expiration date; if it's more than 6 months old or expired, replace it.
- Active dry yeast: If using active dry yeast, dissolve it in warm milk (110-120°F) before adding it to the dry ingredients. Let it sit for 5 minutes until bubbles form. If no bubbles appear, get new yeast.
- Monitor bake times: Ovens vary, so watch the buns closely and remove them when they are a deep golden brown.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Michael H
First and foremost, your lifesaver because I was introduced to Caputo fioriglut by you, and have been making pizza and focaccia ever since. I have a question about the SUGAR i’m not supposed to have any. Is there a good substitute? Or is it just for the yeast to rise?
Katie Olesen
That's great, Michael! I'm glad you are enjoying the flour and the recipes. The sugar is for the yeast and it helps with browning and texture. Would reducing by half work for you? I think that would be fine to do.
Yvette
Your recipe indicates that the Brioche burger bun it is GF. However when I opened the link of the recommended flour “Caputo Fioreglut”, the package’s list of ingredients indicates it contains Wheat.
Katie Olesen
Yes, that is correct. The flour contains gluten-free wheat starch. It is gluten-free but not wheat free. I've provided some details here in the post above, so read the ingredients section. You can also read my article about gluten-free wheat starch if you'd like to know more: What is gluten-free wheat starch?
Jan
I made this recipe today. I didn’t have the Caputo flour so I substituted it with King Arthur Flour brand Gluten Free Pizza Flour. This flour also has the gluten free wheat starch in the ingredients. I am very pleased with the results. The rolls look beautiful and smell amazing. Still cooling but I don’t think these will have any problem being consumed! When I make again, I’ll decrease the proofing time slightly, maybe by 10-15 minutes, but the bake time of 20 minutes was just right. Thanks for this recipe.
Katie Olesen
Definitely adjust the proof time based on your needs! Especially in the warmer months, it may proof faster than stated. I am glad to hear the KAF worked well as I haven't had the chance to cross test each of my Fioreglut recipes with it yet.
Tammi
I cooked these for 20 min and the bottoms were black....any thoughts on what I may have done wrong? Too much oil from shaping them? Oven Temp?....
Katie Olesen
That's interesting. Here's what I would check the next time:
1. Oven temp like you said, maybe your oven runs hotter than mine. You can pick up an oven thermometer to check this if you are curious.
2. How dark is your pan? If it is a very dark pan your buns will bake faster.
3. Position in the oven, bake in the center of the oven where the heat is even. Baking on the bottom rack can cause your buns to brown too quickly.
4. You might want to try reducing the baking time by a few minutes and keeping an eye on them towards the end.
Let me know if these tips help!
Angela
Can you freeze these? If so would you freeze the dough balls? Or the baked buns? And if you can freeze the baked buns, would you need to reduce the baking time?
Katie Olesen
I have only frozen them after fully baking so far. They freeze very well. I thaw in the microwave for about a minute on the defrost setting and then toast it on the grill/griddle, mainly because I love a toasted bun.
Suzanne
Help! How come my buns come with lot of wholes when it rise?
Katie Olesen
You might be over-proofing the dough. Reduce the rise time next time.
Lynn in TX
Hi there! I weigh everything and was wondering if you by chance have the weight of the eggs for the batter on hand?
Thank you!
Katie Olesen
I use large eggs, which tend to be 45-50g each (without the shell).
Rossana Plastina
Beautiful brioche buns !! Didn’t have the potatoe flour so used more flour.
Delicious
Sharon
Like a couple of others have mentioned, after measuring all the ingredients on a scale the batter was like a thin pancake mix - I ended up adding approx. 1 cup additional flour....I didn't weigh, just kept adding 1/4 cup at a time until the dough seemed to be the best consistency. Probably was a bit too much because the buns ended up quite dense...but they were tasty.
Katie Olesen
First, I will ask if you made any modifications/substitutions/omissions to the recipe? Secondly, I will attest that the dough is looser than regular dough, which is purposeful. As you found, adding too much flour makes the buns dense. I have rechecked my notes, and the measurements listed in the recipe card are indeed correct. I have not had the experience with the it being like pancake batter though, so I am going to have to make them again to try and replicate this issue. I would say the dough is more thick and sticky. Greasing hands and working gently, goes a long way. Keep in mind the psyllium does take a couple minutes to gel, so next time you could let the batter sit for 10-15 minutes and see if that helps thicken it up enough to handle.
Sharon
Thank you for your response - I did use ground up instant mashed potatoes because I can't get potato flour around here - otherwise followed ingredients and amounts to a T - including Caputo Fioreglut
Katie Olesen
I often do the same with ground up mashed potatoes, so I don't think that would be the issue. Do you ensure your flour blends are mixed up before measuring to ensure nothing has settled?
Shelly Boggs
My dough turned out runny like pancake batter at first. Then I remembered that the psyllium husk needs to hydrate. So I let it sit for about ten minutes then turned on the mixer for two minutes. I was able to scoop the dough with well oiled hands. It just needed a few minutes to hydrate everything. Next time I will spilt my milk into two portions one in with the yeast and one to pre hydrate the psyllium. They are rising now and I just can’t wait!
Lisa
My buns ended up quite dark. Do you think I could turn the temp down to 375 and still have success?
Katie Olesen
I think you could try that, but I have not yet so I'm not 100% sure. You could try removing the yolk from the egg wash and using only the egg whites. A foil tent can also help reduce over browning. Or maybe they were baked just a tad too long? Hopefully these tips can help!
Lovestocook
What substitute do you suggest if you cannot eat the Caputo Fioreglut flour?
Katie Olesen
I have not currently tested other flours. If I were to try another flour, I would use Cup4Cup multipurpose flour. The results won't be quite the same, likely more dense than Fioreglut.
Mary
I have made these rolls several times. They do turn out well but the dough is impossible to work with. I find a lot of it is wasted trying to roll into balls. The last time I made them I baked the dough in a round glass dish and cut into kind of roll shapes and split in half. They still came out great. I will try in a square pan like this next time just for shape.
Katie Olesen
Don't overthink rolling them into balls. Liberally grease your hands and gently pat the dough into shape. With enough grease, nothing sticks, and it only takes a few seconds. I also grease the spatula to help grab the dough. Adding more flour makes them dense, so that's why the recipe is the way it is. I recently bought a mini round cake pan that works great for this too. You can find it linked above in the FAQ section under "Can I bake these in a pan instead?"
Erica
I weigh all ingredients before starting any recipe. And the dough for this was way way too wet. It was like trying to shape pancake batter. I let it rest for 15 minutes before I tried to handle it and Rhonda having to sprinkle on a bunch of extra flower just so I could get it to keep any kind of shape. Otherwise it melted out into a flat circle. I appreciated your pictures, but a sped up video of how it should look and how you handle the dough would be awesome
Katie Olesen
The dough is looser than a regular dough. It needs to be. That is what makes them soft and fluffy, rather than dense. I always use greased hands and shape them gently. It is a bit tricky until you've done it a few times and learn to just be gentle with it. I would not say the dough is like pancake batter though. Did you add the psyllium husk?
Jeanne
Hi Erica, you can use a hamburger bun pan and use a large ice cream scoop to fill the pan half full. I made them today and they came out great. They were fluffy and moist but not doughy like most gf breads can be.
Katie Olesen
Thanks for the great tip, Jeanne! Glad you enjoyed the recipe!
Patrice
This was the second time I made these. I doubled the recipe and the buns came out so beautifully. My first attempt was delicious, but my eggs were cold and I think they stopped them from rising as nicely as they could have. Second time around, I paid better attention to the milk-butter-egg mixture and used silicone molds to make them into 4" hamburger buns. I set them to rise in my garage (in Phoenix, the garage is toasty warm). They rose beautifully and I topped half of them with everything bagel mix and left the other half plain with just the egg wash. I'm very excited for hamburgers tonight!
Barbara
Patrice ….. did you “pour” the dough into your silicone bun molds since its impossible to shape with your hands?
Nike van der Molen
hi the milk is in grams you mean ml?
Katie Olesen
It was measured in grams on a kitchen scale.
Rossana
Tripled the recipe. I made 12. Huge brioche buns. Absolutely amazing. Thx for the recipe. Love caputo gf flour !!
Katie Olesen
Nice! I am so glad you enjoyed the recipe!
Diane
Hi, I am wondering if I can substitute the psyllium husk with the powder?
The recipe looks great!
Katie | Wheat by the Wayside
Yes, it's a little stronger than whole husk, so use 3 grams.
Kathy
These are better than any store-bought buns. Thanks for sharing your recipe.
Suzanne
It’s really look like a pate a choux, I really had a hard time to do a round ball even if my hands was greased. I It’s look like flat ball. Fingers crossing that it works.
Katie Olesen
It doesn't need to be fully round. I know the dough is softer than typical dough, but that's why the rolls are light and not dense. How did they turn out?