**This was my original burger bun recipe. I have a new and improved gluten-free burger bun recipe here.
Summertime is for juicy burgers and soft, flavorful buns. These gluten-free brioche burger buns are made with Caputo Fioreglut gluten-free flour and deliver a light, tender crumb that complements grilled patties perfectly. Rich with butter and eggs, and aided by psyllium husk and potato flour, these homemade hamburger buns brown nicely and slice cleanly for the best burger experience.
Why This Recipe?
A great gluten-free burger needs a great bun. Store-bought options are often dense or overly flavored, and lettuce wraps aren’t always what you want. This recipe aims to recreate the pillowy texture of traditional brioche buns while staying gluten-free. It’s straightforward to make at home and produces tender, rich rolls that pair well with all your favorite burger toppings.
If you enjoy making these buns, check my tips for cooking the best gluten-free burgers.
Caputo Fioreglut makes a noticeable difference in gluten-free yeast breads. In this recipe, it combines with potato flour and psyllium husk to create structure and a soft crumb. Granulated sugar helps with tenderness and browning, while melted butter and eggs add richness and flavor.
If you like this recipe, explore more gluten-free bread recipes using Caputo Fioreglut.
Brioche Dough Ingredients and Substitutions
Get the Goods!
Caputo Fioreglut
I recommend purchasing Caputo Fioreglut for the best results; it delivers superior texture in gluten-free yeast breads.
- Caputo Fioreglut Gluten-free Flour: This recipe is optimized for Fioreglut. Other blends will yield a denser result. Note: the flour contains gluten-free wheat starch and is considered safe for those with celiac disease but is not suitable for people with a wheat allergy.
- Potato Flour: Use potato flour, not potato starch. In a pinch you can grind plain mashed potato flakes finely. To omit it, substitute an equal amount of the gluten-free flour blend.
- Instant Yeast: Use instant, RapidRise, or bread machine yeast, which can be mixed directly into the dry ingredients. If you only have active dry yeast, dissolve it in warm milk (110–120°F) and let it sit 5 minutes before using.
- Milk and Butter: For dairy-free buns use vegan butter and a dairy-free milk like almond milk.
- Eggs: Eggs are important for structure and richness. I haven’t tested egg-free substitutes for this recipe.
- Sugar: Adds tenderness and helps with browning; don’t omit without adjusting the recipe.
- Psyllium Husk: Whole psyllium husk improves structure and handling—do not omit. If you have psyllium husk powder, use slightly less by weight (about 3 g).
*See recipe card for full ingredient amounts and instructions.
Topping Variations
If you prefer something other than sesame seeds, try these options or leave the buns plain:
- Everything bagel seasoning
- Dried minced onion
- Poppy seeds
- Flaky sea salt
Gluten-Free Yeast Bread Essentials
These tools make gluten-free yeast baking easier and more reliable:
- Sturdy mixer: The dough is thick and batter-like; a stand mixer with a paddle is recommended.
- Digital instant-read thermometer: Use it to check liquid temperature for proper yeast activation.
- Digital kitchen scale: Weighing ingredients yields the most consistent results; accuracy down to small grams is helpful for yeast and psyllium.
How to Make the Dough
Getting the liquid temperature right is the key. The method is simple:
- Whisk the dry ingredients together in the stand mixer bowl.
- Warm the milk to 120–130°F, then stir in melted butter and the eggs. Confirm the temperature and warm briefly if needed to stay within range.
- With the mixer on low, slowly combine the wet mixture into the dry ingredients.
- Increase to medium speed and blend for about two minutes, until the dough is thick and smooth.
How to Shape the Buns
The dough is soft and sticky, so work gently and grease your hands well to prevent sticking.
- Use a greased bench scraper or rubber spatula to divide the dough into four roughly equal portions (about 115 g each if you want uniform buns).
- Grease your hands liberally. Gently shape each portion into a round ball. If the dough sticks, add more grease.
- Place each ball on a parchment-lined baking sheet and lightly press to form a thick disc. Space them about 1 inch apart.
- Cover the pan (plastic wrap works well) and let the buns rise in a warm spot for about an hour, until puffed.
- Preheat the oven, brush tops with egg wash, and sprinkle with sesame seeds or another topping if desired.
- Bake as directed in the recipe card until golden brown.
Storage
Store at room temperature in an airtight container for 1–2 days. For longer storage, place the buns in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator or use the microwave defrost setting.
Top Recipe Tips
- Expect sticky dough: Grease your hands and shape gently. The psyllium makes the dough sticky but gives excellent structure once baked.
- Confirm your yeast: Use instant/RapidRise/bread machine yeast. If you use active dry yeast, dissolve it first in warm milk (110–120°F) and wait 5 minutes to ensure it’s active.
- Watch bake times: Oven temperatures vary. Remove buns when they reach a deep golden brown and check internal temperature if desired.
Recipe
Gluten-Free Brioche Burger Buns (Original)
Katie Olesen
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
- 6 g salt
- 126 g milk
- 85 g butter (melted)
- 1 large egg (room temp, plus 1 egg for egg wash)
- 1 large egg yolk (room temp)
- sesame seeds
Instructions
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In the stand mixer bowl, combine the gluten-free flour, sugar, potato flour, psyllium husk, instant yeast, and salt using the paddle attachment.
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Warm the milk to 120–130°F. Add melted butter, the egg, and the egg yolk, whisking to combine. Verify the temperature and warm slightly if needed.
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With the mixer on low, gradually pour the milk mixture into the dry ingredients. Increase to medium speed and blend for 2 minutes, scraping the bowl as needed, until smooth.
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Line a small baking sheet with parchment paper.
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Use a greased bench scraper or rubber spatula to gather and divide the dough into four equal portions (about 115 g each). With greased hands, gently shape each portion into a round and place them on the sheet, flattening the tops slightly. If the dough is difficult to handle, let it rest 10 minutes to allow the psyllium to gel.
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Cover the buns with plastic wrap and let rise in a warm spot for about 1 hour, until puffed.
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Preheat the oven to 400°F.
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Whisk an egg for the egg wash. Brush the tops and sprinkle with sesame seeds.
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Bake for 15–20 minutes, until the buns are deep golden brown and an internal temperature of about 205°F is reached.
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Let the buns cool completely before slicing horizontally for burgers or sandwiches.
Notes
- Use weight measurements for best accuracy. If you must use volume, convert the measurements accordingly.
- The dough is sticky: Grease your hands generously and handle gently when shaping.
- Confirm you’re using instant, RapidRise, or bread machine yeast and check the expiration date.
- If using active dry yeast, dissolve it in 110–120°F milk and wait 5 minutes for bubbles before adding.
- Monitor oven time—remove the buns when they are a deep golden brown.
Estimated Nutrition
Calories: 379 kcal
Carbohydrates: 39 g
Protein: 8 g
Fat: 23 g
* Nutritional information is an estimate and provided as a courtesy.