These homemade gluten-free brioche burger buns, made with Captuo Fioreglut, are rich and soft! The perfect complement to your favorite summertime burgers!
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.
Divide the dough into four equal portions. With greased hands, 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 but 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 20-25 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.