These gluten-free brioche burger buns are a game-changer for anyone craving that soft, rich texture of classic brioche—without the gluten. Made with Caputo Fioreglut, these buns are light, fluffy, and perfect for burgers, sandwiches, or eating warm with butter. Whether you’re hosting a summer BBQ or just want a satisfying gluten-free bread option, this recipe delivers bakery-style results from your own kitchen.
⭐ Bonus: This recipe includes dairy-free options and tips for making the dough easy to handle—even if you’re new to gluten-free baking!
Why You’ll Love These Brioche Buns
- Soft and pillowy texture – no dense or gummy centers here!
- Rich and buttery flavor – tastes like traditional brioche.
- Gluten-free, with dairy-free options
- Perfect for burgers, breakfast sandwiches, or to serve alongside soup.
Ingredients & Substitutions
Note: For the best results, weigh your ingredients using a digital kitchen scale.
✅ Main Ingredients
- Caputo Fioreglut Gluten-Free Flour (140g) – The secret to a fluffy, bakery-worthy texture. This flour contains gluten-free wheat starch, which is safe for those with celiac but not for those with a wheat allergy.
🛒 Best source: Brick Oven Baker – use code KATIE for 10% off! - Potato Flour (24g) – Not potato starch. Adds softness and moisture.
💡 No potato flour? Blend plain mashed potato flakes into a fine powder. - Instant Yeast (9g) – Also called RapidRise or Bread Machine yeast.
🧠 Using active dry yeast instead? Dissolve it in warm milk (110–120°F) for 5 minutes before adding. - Milk (126g) – Use any unsweetened milk; dairy-free options like almond or oat milk work great.
- Butter (85g, melted) – Substitute with vegan butter if needed.
- Egg + Egg Yolk – Essential for richness and structure.
❌ Not tested with egg substitutes—consider an egg-free specific recipe if needed. - Granulated Sugar (30g) – Adds sweetness and helps the buns brown beautifully.
- Whole Psyllium Husk (4g) – Crucial for structure and dough elasticity.
🔄 Using powdered psyllium? Use slightly less—about 3g. - Salt (6g) – Balances flavor.
Topping Ideas
Customize your buns to suit your style!
- Sesame seeds (classic!)
- Everything bagel seasoning
- Poppy seeds
- Flaky sea salt
- Dried minced onion
- Or leave them plain
Tools You’ll Need
- Stand Mixer – Essential for mixing the thick, sticky dough.
- Digital Instant-Read Thermometer – Ensures your liquids are the right temp for yeast activation.
- Digital Kitchen Scale – Precise measuring is key in gluten-free baking.
How to Make Gluten-Free Brioche Dough
- Mix Dry Ingredients
In a stand mixer fitted with the paddle attachment, combine the flour, potato flour, sugar, psyllium husk, yeast, and salt. - Mix Wet Ingredients
Warm the milk to 120–130°F. Add melted butter, egg, and egg yolk. Whisk well, then double-check that the mixture is still within the temperature range. - Combine
Gradually add the milk mixture to the dry ingredients while mixing on low. Increase to medium and beat for 2 minutes until smooth and thick.
Shaping & Rising the Buns
Yes, the dough will be sticky! Grease your hands well and work gently.
- Line a baking sheet with parchment.
- Use a greased spatula to divide the dough into 4 equal portions (~115g each).
- With greased hands, gently shape each into a ball and place on the sheet. Slightly flatten the tops.
- Cover loosely with plastic wrap and let rise in a warm spot for 1 hour, or until puffy and nearly doubled.
Baking Instructions
- Preheat the oven to 400°F.
- Whisk an egg and brush the tops of the risen buns.
- Sprinkle with sesame seeds or other toppings.
- Bake for 15–20 minutes, until deeply golden brown.
- Let cool on a rack before slicing.
Storage Tips
- Room Temp: Store in an airtight container for 1–2 days.
- Freezer: Freeze for up to 3 months. Wrap tightly to avoid freezer burn.
- To Thaw: Leave in the fridge overnight or use the microwave defrost setting.
Recipe FAQs
Can I bake these in a pan?
Yes! You can bake them closer together in a pan to help them rise upward for a soft pull-apart style.
Can I use this dough for hot dog buns?
Absolutely—just shape the dough into logs instead of balls.
Does brioche contain gluten?
Traditional brioche does. This recipe is completely gluten-free.
How do these compare to traditional brioche?
These buns are rich, buttery, and soft just like classic brioche—but gluten-free and slightly lighter!
Final Thoughts
Once you try these homemade gluten-free brioche buns, there’s no going back to store-bought! Whether you’re crafting the ultimate burger or simply enjoying them warm with butter, these fluffy buns are a must-try for any gluten-free kitchen.
Gluten-Free Brioche Burger Buns
Ingredients:
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tbsp sugar
- ¾ cup warm milk (about 110°F)
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- ¼ cup tapioca starch
- 1 tsp salt
- 2 tbsp honey
- 2 large eggs (room temp)
- ¼ cup unsalted butter, melted and slightly cooled
- 1 egg + 1 tbsp water (for egg wash)
- Sesame seeds (optional)
Instructions:
- Activate Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, tapioca starch, and salt.
- Combine Wet Ingredients: In another bowl, whisk honey, eggs, and melted butter. Add yeast mixture and stir to combine.
- Form Dough: Add wet mixture to dry ingredients. Mix until smooth and thick. Dough will be sticky.
- First Rise: Cover bowl and let dough rise in a warm place for 45–60 minutes, or until puffy.
- Shape Buns: Divide dough into 6–8 equal parts. Shape into balls and place on a parchment-lined baking sheet.
- Second Rise: Cover lightly and let rise 30 minutes.
- Preheat Oven: To 375°F (190°C).
- Egg Wash: Brush tops of buns with egg wash. Sprinkle with sesame seeds if using.
- Bake: 18–22 minutes, or until golden brown. Cool before slicing.