Finding good gluten free burger buns at the store can be hit or miss. Most of them are either too dry, too crumbly, or just don’t taste like much.

That’s exactly why I started making my own at home. These gluten free brioche style burger buns are soft, buttery, and hold up perfectly with any burger you throw at them.

If you’ve never had brioche before, it’s basically a richer version of regular bread. The butter and eggs in the dough give it a slightly sweet, pillowy texture that makes everything taste better.

The recipe is pretty simple and uses ingredients you can find at any grocery store. No weird stuff, just the basics like gluten free flour, butter, eggs, and yeast.

Whether you’re having a backyard cookout or just making burgers for dinner, these buns will make a real difference. Once you try homemade, it’s hard to go back to store bought.

Why You’ll Love This Recipe

Finally, Real Brioche Buns Without the Gluten – If you’ve been missing that soft, buttery brioche texture since going gluten free, this recipe brings it back. These buns taste like the real deal and you won’t believe they’re made with gluten free flour.

Soft and Fluffy Every Time – The combination of butter, eggs, and warm milk gives these buns an incredibly soft and pillowy texture. They hold together beautifully without being dense or crumbly like so many gluten free breads out there.

Perfect for Burger Night – Store-bought gluten free burger buns can be dry and disappointing, but these homemade ones are rich and sturdy enough to hold all your favorite toppings without falling apart halfway through your meal.

That Beautiful Golden Top – Thanks to the egg wash and sesame seeds, these buns come out of the oven looking like they belong in a bakery. They have that classic golden-brown brioche look that makes your homemade burgers feel extra special.

Ingredients

3 cups Gluten Free All-Purpose Flour
1 cup Warm Milk
1 packet Active Dry Yeast
2 tbsp Sugar
1/4 cup Softened Butter
3 large Eggs
1 tsp Salt
1 tbsp Sesame Seeds

How to Make

Step 1

Whisk the warm milk, sugar, and active dry yeast in a bowl. Wait 5 minutes until frothy.

Step 2

Add the gluten free all-purpose flour, softened butter, 2 of the eggs, and salt to the yeast mixture. Beat on medium speed for 3 minutes until a smooth, slightly sticky dough forms.

Step 3

Divide the dough into 6 equal portions. With wet hands, shape each portion into a smooth, round bun and place on a parchment-lined baking sheet.

Step 4

Lightly press the tops to flatten them slightly. Cover with a damp towel and let rise for 40 minutes.

Step 5

Preheat the oven to 375F. In a small bowl, beat the remaining egg and gently brush it over the top of each risen bun.

Step 6

Sprinkle the sesame seeds evenly over the egg-washed buns.

Step 7

Bake for 18 to 22 minutes until deeply golden brown and shiny. Allow to cool completely on a wire rack before slicing.

Helpful Tips

Get the Milk Temperature Right

The warm milk needs to be around 105-110F. If you don’t have a thermometer, it should feel warm on your wrist but not hot. Think of it like a comfortable bath temperature.

If the milk is too hot, it will kill the yeast and your buns won’t rise at all. If it’s too cold, the yeast won’t activate and you’ll be waiting forever for that frothy layer to show up.

This one step sets up the entire recipe, so it’s worth getting right before you move on to anything else.

Make Sure the Yeast Is Actually Frothy

After you whisk the warm milk, sugar, and yeast together, you should see a foamy, bubbly layer on top within 5 minutes. It should look almost like a thin layer of beer foam sitting on the surface.

If nothing happens after 5-7 minutes and the mixture looks flat, your yeast is probably expired or the milk was too hot. Don’t keep going with dead yeast because you’ll end up with dense, flat buns that never rise.

Just toss it out, grab fresh yeast, and start this step over. It’s better to lose a few minutes now than waste all your ingredients.

Use Properly Softened Butter

The butter needs to be genuinely soft, not melted and not still cold. Leave it on the counter for about 30-45 minutes before you start. You should be able to press your finger into it easily and it leaves a dent.

If you use melted butter, it changes the texture of the dough and your buns can turn out greasy and flat. Cold butter won’t mix in evenly and you’ll end up with little chunks throughout the dough.

Frequently Asked Questions

What gluten free flour blend works best for these brioche buns?

A good gluten free all-purpose flour blend that contains xanthan gum works best here. Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are popular choices that give reliable results.

If your blend doesn’t already include xanthan gum, add about 1 teaspoon to the dough. Xanthan gum acts as a binder and helps mimic the stretch and structure that gluten would normally provide.