Gluten-Free Brioche Burger Buns
Master this easy gluten-free brioche burger buns recipe—soft, fluffy, and perfect for backyard barbecues. Step-by-step guide for beginners included.
There’s something genuinely special about biting into a homemade burger bun that’s so soft and buttery you almost forget it’s gluten-free. I spent years buying sad, crumbly store-bought gluten-free burger buns until I finally decided to just make them myself—and honestly, I’ve never looked back since. These gluten-free brioche burger buns changed my whole backyard barbecue game, and they’re about to change yours too.
The secret to these brioche buns isn’t some fancy technique or hard-to-find ingredients. It’s actually pretty straightforward: the right flour blend, psyllium husk powder for structure, and proper mixing method.
Whether you’re meal prepping for a holiday barbecue, feeding a gluten-free family member, or just tired of flavorless sandwich bread, these gluten-free burger buns deliver soft, pillowy perfection every single time.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Caputo Fioreglut Gluten-Free Flour Blend | 195 g |
| Sugar | 9 g (2 teaspoons) |
| Psyllium husk powder | 5 g (1½ teaspoons) |
| Instant yeast | 4 g (1 teaspoon) |
| Table salt | 3 g (½ teaspoon) |
| 2% milk | 100 g |
| Melted butter | 44 g (3 tablespoons) |
| Oil | 14 g (1 tablespoon) |
| Large egg (room temperature) | 1 |
| Sesame seeds (optional topping) | As desired |
Instructions
Step 1: In the bowl of your stand mixer, whisk together the gluten-free flour blend, sugar, psyllium husk powder, instant yeast, and salt. Taking a moment to combine these dry ingredients properly sets you up for success—think of it like laying the foundation for your gluten-free brioche burger buns masterpiece.
Step 2: Warm the milk, butter, and oil together to 120–130°F in a small saucepan or measuring cup. Slowly whisk in the room-temperature egg until everything’s well blended, then double-check your temperature—you want it right around 120–130°F, which keeps the yeast happy without killing it.
Step 3: Pour the warm wet mixture into your dry ingredients and mix on medium speed for 2–3 minutes, scraping down the bowl as needed. Your dough should come together into something smooth and cohesive—not sticky, not dry, but perfectly balanced.
Step 4: Divide the dough into 4 equal portions (about 105 grams each) and gently shape each piece into a smooth ball. You’re looking for that clean, tight surface that bounces back slightly when you touch it—this is what creates those beautiful gluten-free burger buns.
Step 5: Place your shaped buns about ½ inch apart on a parchment-lined baking sheet and press them down gently into disc shapes. Don’t squash them flat—just a light press so they’ll expand upward instead of sideways during rising.
Step 6: Cover loosely with plastic wrap and let rise in a warm place for 45 minutes to 1 hour, or until visibly puffed and puffy like little clouds. A warm corner of your kitchen, an oven with the light on, or even a proofing box all work beautifully here.
Step 7: Gently brush the tops with egg wash (beaten egg or egg white mixed with a splash of water), then sprinkle with sesame seeds if you’re feeling fancy. This egg wash creates that gorgeous golden sheen that makes your gluten-free brioche burger buns look bakery-worthy.
Step 8: Bake in a preheated 350°F oven for about 30 minutes, or until golden brown on top and the internal temperature reaches around 205°F. You’ll know they’re perfect when they sound slightly hollow when you tap the bottom—that’s the sign of a properly baked gluten-free bun.
Substitutions For Gluten-Free Buns For Burgers
Switching Your Flour Blend: While Caputo Fioreglut is genuinely excellent for this recipe, you can use other quality gluten-free flour blends with similar protein content. Just know that each blend behaves slightly differently, so you might need an extra splash of milk if your dough looks too stiff—adjust gradually and trust your instincts.
No Psyllium Husk Powder: If you can’t find psyllium husk, try substituting with xanthan gum at about ¾ teaspoon, though your gluten-free burger buns might be slightly less tender. Some bakers also report success with ground flaxseed, though it’ll give a subtly different flavor.
Active Dry Yeast Instead of Instant: You can absolutely swap active dry yeast for instant yeast at the same ratio. The main difference is active dry needs slightly more time, so you might add 5–10 minutes to your rise time.
Dairy-Free Option: Replace the 2% milk with unsweetened oat milk or almond milk, and use dairy-free butter instead. Your gluten-free buns will still rise beautifully and stay soft—dietary restrictions won’t stop you from enjoying homemade brioche.
Ready to expand your gluten-free bread skills? Check out our beginner-friendly baking tips or dive into our complete gluten-free bread collection for more soft, delicious options that’ll make your family forget they’re eating gluten-free.
Troubleshooting Tips On Gluten-Free Hamburger Bun Recipe
Dough Too Sticky: If your dough is sticking to the bowl and your hands, gradually add a tablespoon more of your gluten-free flour blend a little at a time while mixing. Remember, gluten-free dough naturally feels different than wheat-based dough—it’s okay if it’s a bit softer.
Buns Not Rising Properly: Make sure your yeast is fresh (check that expiration date!), and ensure your warm liquid is truly in that 120–130°F sweet spot—too hot kills the yeast, too cold and it won’t activate. Your rise location matters too: a drafty kitchen takes longer than a cozy warm corner.
Buns Are Too Dense: This usually means either under-mixing (make sure you really mixed those 2–3 minutes!) or insufficient rise time. Give your shaped buns the full hour if they don’t look visibly puffy after 45 minutes.
Crumbly or Dry Texture: Your gluten-free brioche burger buns need that proper egg wash and adequate hydration in the dough. If they’re coming out dry, add a teaspoon more milk to your wet mixture next time and mix thoroughly.
Storage & Make-Ahead Magic
Store your baked gluten-free burger buns in an airtight container at room temperature for up to 2 days, or freeze them in a freezer bag for up to 3 months. They toast beautifully straight from the freezer, which makes weekend burger night prep incredibly easy.
You can also prepare your dough the night before, shape the buns, and refrigerate them overnight—just add an extra 15–20 minutes to your rise time the next morning before baking. This is honestly my favorite meal-prep trick for busy families.
Serving Suggestions & Burger Night Ideas
Serve these gluten-free brioche burger buns warm, split and lightly toasted if you like, with your favorite burger toppings. The buttery, soft interior holds up beautifully to juicy patties, crispy bacon, and all your favorite fixings without falling apart like some gluten-free buns do.
These buns also work wonderfully for pulled pork sandwiches, fried chicken sandwiches, or even as a base for gourmet sliders at your next gathering. Try pairing them with our expert substitution advice for gluten-free sandwiches or explore easy dairy-free bread options if you’re feeding mixed dietary needs at your table.
Variations for Different Diets
Whole Grain Boost: Mix in 30 grams of gluten-free rolled oats or millet flour into your dry ingredients for added nutrition and a nuttier flavor. Your gluten-free burger buns will have a heartier texture that still stays soft and pillowy.
Herb & Everything Bagel Seasoning: After egg wash, sprinkle your buns with everything bagel seasoning or dried herbs like Italian seasoning instead of (or alongside) sesame seeds. Man, oh man, the savory depth this adds is genuinely incredible.
Mini Slider Buns: Divide your dough into 8 portions instead of 4 for cute little slider buns—just reduce baking time to about 20–22 minutes. They’re perfect for parties and portion control.
Sweet Brioche Variation: Add an extra tablespoon of sugar and omit the salt for a sweeter version that works for breakfast sandwiches or even cinnamon rolls. These feel more like traditional brioche and pair beautifully with jam or honey butter.
FAQs About Gluten-Free Brioche Burger Buns
Can I make gluten-free brioche burger buns without a stand mixer?
You can absolutely hand-mix, though you’ll need to knead for about 5–7 minutes to develop the dough properly and ensure all ingredients are well combined for your best results.
How do I know when my gluten-free buns are fully baked?
Look for a golden-brown top and check that the internal temperature reaches 205°F with a thermometer—you can also gently tap the bottom and listen for a slightly hollow sound.
What is the best gluten-free burger bun recipe for beginners?
This one! The detailed steps, proper temperature control, and clear visual cues make it super forgiving for first-timers making gluten-free bread.
Can I freeze gluten-free burger buns after baking?
Yes, freeze them in an airtight container or freezer bag for up to 3 months—they thaw beautifully and toast wonderfully straight from frozen.
Why does my gluten-free flour blend matter?
Different blends have different protein and starch ratios, which affects how your dough mixes and rises—Caputo Fioreglut is specifically formulated for yeast breads like these buns.
Is it possible to make gluten-free brioche without eggs?
You can try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for binding, though it won’t give quite the same richness and golden color as traditional egg wash.
Final Thoughts
Making your own gluten-free brioche burger buns is honestly one of those kitchen projects that feels fancy but is totally doable for anyone willing to follow the steps. There’s real joy in pulling a golden, perfectly-baked bun out of the oven and knowing you created something delicious from scratch.
These buns remind me why I love gluten-free baking in the first place—it doesn’t have to be complicated or require specialty equipment beyond what most kitchens already have. If you’ve been intimidated by yeast breads or gluten-free baking in general, this recipe is your permission to dive in. You’ve totally got this!
Gluten creates elasticity and structure in traditional bread, which is why gluten-free brioche burger buns need helpers like psyllium husk powder and proper technique. According to trusted gluten-free baking science resources, the combination of hydration, binding agents, and sufficient mixing time recreates that structure beautifully.
