Gluten-Free Brioche Buns
Enriched doughs like brioche are often made with added milk, butter, and sugar. For individuals looking for dairy-free options, we recently made a recipe featuring coconut milk in the enriched dough, which gave the bread a wonderfully tropical, summery feel.
Instructions
14 stepsPrepare Wet Ingredients
Gather your required ingredients.
In a large bowl, mix warm milk and yeast. Let the mixture sit for 10 minutes until the yeast dissolves.
Add psyllium husk to the mixture and let it absorb the water for 5 more minutes, or until thickened.
Mix Dry Ingredients
In a separate bowl, combine Caputo flour, starches, rice flours, sugar, salt, and protein powder. Mix well.
Make the Dough
Add the psyllium-milk mixture to the dry ingredients.
Add olive oil and 3 eggs.
Mix until the dough is smooth. Use a stand mixer with a dough hook or knead by hand.
First Fermentation
Let the dough ferment for 45 minutes at room temperature until doubled in size.
Shape the Buns
Divide the dough into 12 equal portions (about 100 g each).
Shape each into a ball and place on a parchment-lined baking tray.
Second Fermentation
Cover and let rise again for 45 minutes.
Bake
Preheat the oven to 375°F (190°C).
Brush each bun with egg wash and sprinkle sesame seeds on top if using.
Bake the buns for roughly 40 minutes, or until they are perfectly golden-brown and fully baked.
Recipe Notes
➲ Best enjoyed fresh, or store in an airtight container at room temperature for up to 2 days.
➲ Freeze for up to 1 month. Reheat gently in the oven.
