Brioche buns have become a popular burger bun option for their soft, slightly sweet flavor and texture. For those avoiding gluten, a gluten free brioche-style bun allows one to enjoy a burger without having to sacrifice the classic brioche experience. In the opening section, we’ll answer some key questions around gluten free brioche buns:
What is brioche?
Brioche is a light, buttery bread made with eggs and butter. It has a distinctive flavor and soft, almost cakey texture. Traditional brioche contains wheat flour, which gives it its signature properties but also makes it off limits for people avoiding gluten.
What makes brioche different from regular bread?
The high egg and butter content give brioche a rich taste and texture. Eggs act as a binding agent, resulting in a tighter crumb and buttery richness. The dough is often enriched further with cream or milk. Brioche also contains more sugar than regular bread, adding sweetness.
Why choose a gluten free brioche bun?
Gluten free diners don’t have to give up the soft, pillowy, sweet notes of brioche just because they are avoiding gluten. Gluten free brioche buns allow one to enjoy a classic burger experience. They offer satisfaction with every bite.
What are some good gluten free brioche bun brands?
Some popular gluten free brioche bun brands include Canyon Bakehouse, Katz, and Schar. Udi’s also makes a well-reviewed option. Many mainstream brands now offer gluten free brioche buns as well.
The Challenges of Gluten Free Brioche
While gluten free brioche brings greater food freedom, replicating the unique texture and taste of brioche without gluten presents difficulties. Here are some of the challenges inherent in crafting a quality gluten free brioche bun:
Mimicking Wheat
Wheat flour gives traditional brioche its structure and signature chew. Achieving this without gluten requires using a blend of alternative flours, binders, and gums to replicate the protein content and elasticity of wheat. It takes testing to find the right formula.
Preventing Dryness
Gluten free flours don’t retain moisture as well as wheat. This can result in a dry, crumbling texture. Gluten free brioche needs higher fat and egg content to counteract this dryness. Adding milk, cream, or other liquid also helps keep the buns moist.
Maintaining Rise
Leavening is harder with gluten free dough. Yeast needs gluten to trap the gases that make bread rise. Gluten free brioche relies on eggs and chemical leaveners like baking powder to get lift, but overmixing can cause it to collapse. Gentle handling is required.
Achieving Flexibility
Wheat gives brioche dough stretchiness that allows shaping burger buns. Gluten free brioche dough is more delicate and prone to crumbling. Careful mixing and resting time allows the dough to relax for better handling.
Preventing Crumbling
Without gluten for binding, brioche buns can break apart easily. Using starches like tapioca and xanthan gum adds structure. Allowing the buns to cool and set fully after baking also reduces crumbling.
Overcoming these obstacles requires carefully crafted recipes, specialty ingredients, and lots of trial and error. When done right, the result is a tender, slightly sweet gluten free bun that mimics classic brioche.
Gluten Free Flours for Brioche
Which gluten free flours work best for brioche? Here are some top options:
Almond Flour
With a sweet, nutty flavor similar to wheat, almond flour gives great taste and density. It has healthy fats that keep brioche buns moist. However, it is heavy and dense. Combining with lighter flours prevents a gummy texture.
Rice Flour
Very finely ground white rice flour blends well without grittiness. It provides a neutral flavor and delicate crumb. The lack of protein means it needs to be paired with other flours and binders for structure, however.
Sorghum Flour
Sorghum has protein content closer to wheat and gives stretch to the dough for shaping. Its mild, slightly sweet taste works well in brioche. The texture can become dense if overused, so it requires balance.
Tapioca Flour
Tapioca flour provides chew and rise. Its starchiness mimics the binding abilities of gluten to improve the dough’s elasticity. It can cause gumminess, so using sparingly along with rice flour prevents this.
Sweet Rice Flour
Also called glutinous rice flour, it lends stretch, moisture, and sheen to the crumb. While it has no gluten, it has natural binding power. Combine with sorghum and tapioca flours for enhanced cohesion.
Playing with the ratios of these gluten free flours allows creating a brioche bun with just the right amount of lift, structure, and tenderness.
Vital Ingredients for Gluten Free Brioche
In addition to specialty flours, certain ingredients are vital for making the best gluten free brioche:
Xanthan Gum
This additive mimics the sticky quality of gluten to improve binding and rising. About 1/2 to 1 teaspoon per cup of flour gives the right structure without strange textures. It also thickens up the dough.
Eggs
Eggs provide lift and richness in gluten free brioche. Using several whole eggs per loaf makes up for the lack of gluten. Both yolks and whites help bind the dough. Yolks add fat and color.
Butter or Shortening
Fat tenderizes brioche and keeps it moist. Using a high ratio of butter or shortening (around 50 percent of the flour weight) gives the ideal buttery flavor and tender crumb.
Milk or Cream
Some liquid is essential to keep gluten free brioche from drying out. Milk and cream add richness while helping bind the dough. Water alone risks a dense, heavy texture.
Sugar
Sugar fuels yeast rise and fermentation. It also supplies the subtle sweetness that brioche is known for. White sugar or brown sugar both work. Honey can also be used.
Yeast
Active yeast gives lift to the dough when combined with the chemical leaveners. Fast-acting or instant yeast ensures the dough rises properly before the structure collapses.
Getting the perfect balance of these ingredients takes trial and error. Once mastered, you can achieve bakery-quality gluten free brioche.
Steps to Make Gluten Free Brioche
Here is an overview of the process for crafting gluten free brioche burger buns at home:
1. Combine dry ingredients
Whisk together the gluten free flours, xanthan gum, sugar, yeast, salt, and any other dry spices or mix-ins. This integrates the ingredients and activates the yeast.
2. Add wet ingredients and mix
Beat eggs together with butter, milk or cream, and any other wet ingredients like honey or extracts. Pour the wet mix into the dry and use an electric mixer to combine.
3. Knead the dough
Turn out onto a floured surface and knead gently until the dough comes together in a smooth, slightly sticky ball. Be careful not to overwork.
4. Let it rise
Place dough in a greased bowl, cover with plastic wrap, and set aside in a warm place to rise for 1-2 hours until puffy. Punch it down.
5. Shape into buns
On a floured surface, divide the dough into 8 equal pieces and form balls. Use your palms to flatten each into a rounded bun shape.
6. Proof and bake
Arrange shaped buns on a parchment lined baking sheet. Cover and proof for 30-45 minutes until puffy. Bake at 375F for 18-22 minutes until deep golden brown.
7. Cool and serve
Let brioche buns cool completely on a wire rack before slicing and enjoying your burgers. Store leftover buns in an airtight container for up to a week.
With this helpful walkthrough, you can enjoy fresh homemade gluten free brioche buns! Adjust the shaping in step 5 to make rolls, loaf bread, or even cinnamon rolls.
Top Brands of Gluten Free Brioche Buns
Want to skip the work of making gluten free brioche at home? Here are some top store-bought options:
Canyon Bakehouse
This popular brand offers classic gluten free brioche buns with a soft, rich taste. They contain eggs and milk for richness and rice flour for lightness.
Katz
Katz has bakery-style gluten free brioche buns that are tender and fluffy. They are enriched with potato starch, tapioca, eggs, and dairy.
Schar
Schar crafts gluten free brioche buns in classic round and long shapes. They use maize and rice flours for a moist, cakey texture.
Udi’s
Udi’s gluten free brioche rolls have a sweet golden color and fluffy interior. They make tasty dinner rolls or slider buns.
Against the Grain
This brand offers vegan-friendly gluten free brioche buns using almond flour, tapioca, and potato starch for richness without eggs or dairy.
Trader Joe’s
Trader Joe’s gluten free brioche style buns are a budget-friendly option. They have a classic brioche shape and tender crumb.
Check labels for allergens and nutrition profiles to find the right fit. Bake or toast buns to warm before use.
Gluten Free Brioche Bun Recipe
Want to bake your own gluten free brioche at home? Try this tasty bun recipe:
Ingredients
- 1 1/4 cups brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup sweet rice flour
- 2 tsp xanthan gum
- 1 tbsp sugar
- 1 1/4 tsp instant yeast
- 1/2 tsp salt
- 3 eggs
- 1/2 cup butter, softened
- 1/4 cup milk
- 1 tsp pure vanilla extract
Instructions
- In a large bowl, whisk together the rice flours, tapioca flour, sweet rice flour, xanthan gum, sugar, yeast and salt.
- In a separate bowl, whisk together the eggs, melted butter, milk and vanilla.
- Pour the wet ingredients into the dry and mix with an electric mixer until combined. Knead gently until a smooth dough forms.
- Place dough in a greased bowl, cover with plastic wrap and let rise for 1 hour.
- Punch down dough and divide into 8 pieces. Shape each into a ball then flatten into rounds.
- Arrange on a parchment lined baking sheet. Cover and proof for 30 minutes.
- Bake at 375F for 18-20 minutes until deep golden brown.
- Cool on a wire rack before slicing and serving.
This recipe makes 8 tender, mildly sweet gluten free brioche buns perfect for burgers or sandwiches.
Tips for Perfect Gluten Free Brioche
Achieving great gluten free brioche requires care throughout the process. Here are some useful tips:
– Use a combination of gluten free flours like rice, tapioca, sorghum, and almond flours for the best texture and rise.
– Add xanthan or guar gum to mimic the elasticity of gluten. Start with 1/2 teaspoon per cup of flour.
– Beat the eggs well before adding for extra binding power. The more eggs, the richer the brioche.
– Use European style butter for authentic flavor. Colder butter straight from the fridge aids incorporation.
– Chill the dough for 30 minutes before shaping to prevent sticking and tearing. Keep all tools floured.
– Proof the shaped buns until doubled in size before baking. This allows for maximum rise despite the lack of gluten.
– Bake brioche on the lower side of the oven to ensure the interior cooks through before the crust over-browns.
– Cool brioche thoroughly before slicing or it will be gummy. Letting sit overnight allows the crumb to set.
With these useful tips, you can troubleshoot your way to bakery-worthy gluten free brioche.
Common Questions
Still have some questions about gluten free brioche? Here are answers to some frequently asked questions:
Is brioche just butter and bread?
More than regular bread, but not just butter and bread. Authentic brioche contains a large ratio of eggs and butter to flour, giving it a rich, cakey texture.
Can you make brioche without eggs?
It’s very challenging to make eggless brioche. Eggs provide essential structure, binding, moisture, and richness. Substitutes like flax eggs won’t replicate the same texture and taste.
Is brioche bread good for burgers?
Yes, the pillowy softness, sweetness, and ability to hold together make brioche an exceptional burger bun choice. Gluten free brioche offers the same advantages.
Does brioche have sugar in it?
Traditional brioche recipes call for a small amount of sugar, often 1-2 tablespoons per loaf. This helps feed the yeast, add subtle sweetness, and aid browning.
What can I use instead of brioche?
Good alternatives include challah, Hawaiian rolls, milk bread, or even white sandwich bread or hamburger buns when you want something simple.
The Bottom Line
Gluten free brioche may be challenging to perfect, but the pleasing flavor and cloud-like texture make it worth the effort. Combining specialty flours with lots of eggs, butter, and other binders allows creating a tender, mildly sweet bun that mimics the experience of traditional brioche. Brands like Canyon Bakehouse offer tasty store-bought options. With the right recipe and helpful tips, bakers can also craft bakery-quality gluten free brioche at home that stands up to any burger or sandwich filling. Armed with the information above, anyone avoiding gluten can enjoy this classic bread.
