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!
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.
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.
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, and egg.
- 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.
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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.
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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)
- 4 g instant yeast (1 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)
- 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 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.
- Divide the dough into 4 equal portions (about 105 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 to flatten slightly 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 350°F oven for about 30 minutes, or until golden brown and the internal temperature reaches around 205°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 may 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.
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Help! How come my buns come with lot of wholes when it rise?
Katie Olesen says
You might be over-proofing the dough. Reduce the rise time next time.
Lynn in TX says
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 says
I use large eggs, which tend to be 45-50g each (without the shell).
Rossana Plastina says
Beautiful brioche buns !! Didn’t have the potatoe flour so used more flour.
Delicious
Sharon says
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 says
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 says
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 says
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 says
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 says
My buns ended up quite dark. Do you think I could turn the temp down to 375 and still have success?
Katie Olesen says
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 says
What substitute do you suggest if you cannot eat the Caputo Fioreglut flour?
Katie Olesen says
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 says
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 says
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 says
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 says
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 says
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 says
Thanks for the great tip, Jeanne! Glad you enjoyed the recipe!
Patrice says
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 says
Patrice ….. did you “pour” the dough into your silicone bun molds since its impossible to shape with your hands?
Nike van der Molen says
hi the milk is in grams you mean ml?
Katie Olesen says
It was measured in grams on a kitchen scale.
Rossana says
Tripled the recipe. I made 12. Huge brioche buns. Absolutely amazing. Thx for the recipe. Love caputo gf flour !!
Katie Olesen says
Nice! I am so glad you enjoyed the recipe!
Diane says
Hi, I am wondering if I can substitute the psyllium husk with the powder?
The recipe looks great!
Katie | Wheat by the Wayside says
Yes, it's a little stronger than whole husk, so use 3 grams.
Kathy says
These are better than any store-bought buns. Thanks for sharing your recipe.
Suzanne says
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 says
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?