Basic Gluten Free Brioche Buns
These gluten free brioche buns are so soft and fluffy with a delicious chew and a glossy top! It is a slightly sweetened brioche that will work amazingly well as a burger bun or toasted with your favourite breakfast topping.
- 200g Gluten free all-purpose flour
- 20g Millet flour
- 30g Soya flour
- 13g Psyllium husk
- 160ml Water
- 25g Granulated sugar
- 100ml Warm milk
- 1.5tsp Yeast
- 1 Egg
- 75g Unsalted butter, room temperature
- Pinch salt
- 1 Egg yolk
- 1tbsp Milk
- in a small bowl combine the psyllium husk powder and water, ensuring to mix immediately. This should thicken up into a gel like consistency pretty quickly.
- In a mug mix together the warm milk, sugar, and yeast. Set aside for around 10 minutes.
- Meanwhile, mix together the all-purpose flour, millet flour, soya flour, and salt in a large bowl.
- Check back on the milky yeast mixture. If it appears to be foamy on top this means that your yeast is alive, and you can go ahead and add it to your flour and mix it in with a spoon.
- Your psyllium husk should be a thick gel like texture now. Break it up and add it to the flour mixture as well.
- Using a dough hook attachment for either an electric hand mixer or a stand mixer, kneed the psyllium husk gel into the dough.
- After 2 minutes, add your whole egg into the dough and mix it in using the same dough hook.
- Now add your butter in in small pieces. Make sure that the last piece is fully incorporated before you add the next piece.
- Once all of the butter is incorporated remove the dough from the bowl onto a floured work surface. Roll the dough into a big ball and then place in a clean bowl, and cover with clingfilm. Let prove for 1 hour.
- After the hour of proving time, the dough should have doubled in size. Punch the dough to knock back some of the air.
- Pour the dough onto the work surface and divide into 6 equal sized bits (each one should weigh around 105-110g). Roll into a ball shape, and place on a lined baking sheet, spacing them out evenly. Cover with clingfilm and leave to prove for another hour.
- Preheat oven to 180°C.
- In a little ramekin, whisk together the egg yolk and the tbsp of milk. Brush this over each roll using a pastry brush.
- Bake the rolls for 20 minutes.
- Enjoy fresh the day you baked them or toasted/slightly warmed over the next few days.
About This Recipe
Brioche is a delicious bread enriched with eggs, butter, and milk. It’s slightly sweet and goes amazingly well in sweet dishes such as bread and butter pudding, or just for breakfast with some butter and honey slathered on top. It also goes amazingly in savoury dishes such as burgers or bacon rolls, as its sweetness is light it does not overpower the savoury but complements it.
Making a gluten free brioche can be quite tricky because of the chewy light and fluffy texture of brioche bread. However, this recipe makes a delightfully chewy and fluffy brioche bun by using psyllium husk powder. Adding this to the dough makes an extremely stretchy dough that replicates that of a glutenous dough allowing the dough to rise and hold the air.
You will definitely love this recipe! It’s a really fun and tasty thing to bake on a rainy Sunday. The delicious smell of the freshly bakes brioche buns will penetrate through your house.
Question: Can I use xanthan gum instead of psyllium husk?
- With this recipe the psyllium husk is pretty essential to achieve the correct texture. I do however have some other bread recipes that use xanthan gum rather than psyllium husk such as my focaccia bread recipe and my gluten free bread roll recipe.
Question: Why are my brioche buns bumpy?
- This can be really difficult to avoid with gluten free bread as the dough will never be quite as stretchy as glutenous dough so although the bread can hold most of the air when it rises, it cannot hold it all. This results in some small tears on the surface where the dough has tried to stretch and has tared. This will not affect the taste or texture of your brioche buns, they will still be delicious.
Question: Why is my dough so sticky?
- Your dough is likely to be quite sticky to begin with but after the first prove it will be much less sticky as the flour will have hydrated.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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