There’s just something about the smell of fresh-baked brioche that instantly makes my kitchen feel like the happiest place on earth. For years, I thought that was a scent I’d have to miss out on after going gluten-free. But oh, how wrong I was!
These Gluten Free Strawberry Cheesecake Buns are proof that you don’t have to sacrifice a single bit of joy or flavor. They’re fluffy, sweet, and bursting with creamy cheesecake and juicy strawberries. It’s truly a labor of love, but every bite is worth it.
Why You’ll Love This Gluten Free Strawberry Cheesecake Buns
- They’re incredibly soft and fluffy, just like traditional brioche, but completely gluten-free!
- The creamy cheesecake filling pairs perfectly with the sweet-tart strawberries.
- They look absolutely stunning, making them perfect for brunch or a special treat.
- You get to enjoy the rewarding process of baking a truly special pastry from scratch.
Ingredients You’ll Need
- Whole Psyllium Husk: This is your secret weapon for gluten-free dough! It acts as a binder, giving the dough elasticity and structure that gluten usually provides. If you only have powder, use 9g instead of 10g.
- Tapioca Starch: This helps create a light and chewy texture. You can swap it for an equal weight of cornstarch, potato starch, or arrowroot starch.
- Millet Flour: Adds a lovely mild flavor and contributes to the soft crumb. Finely milled brown rice flour can be used as an equal weight substitute.
- Sorghum Flour: Another fantastic gluten-free flour that lends a slightly sweet, neutral taste. Light buckwheat flour, white teff flour, or oat flour (if you’re not sensitive) are good alternatives.
- Instant Yeast: This yeast doesn’t need to be activated beforehand, making the process a bit simpler. If you’re using active dry yeast, you’ll need to activate it in warm milk first.
- Xanthan Gum: Essential for gluten-free baking, it mimics gluten’s binding properties, preventing your buns from crumbling.
- Full-Fat Cream Cheese: Make sure it’s at room temperature for a super smooth, lump-free cheesecake filling.
- Strawberry Jam: This adds a wonderful depth of strawberry flavor and helps coat the fresh berries.
- Plain Gluten Free Flour Blend for Streusel: A simple blend works perfectly here. I often use Doves Farm Freee. If your blend already contains xanthan gum, you can omit the extra ⅛ tsp.
How to Make Gluten Free Strawberry Cheesecake Buns Step by Step
First things first, let’s get that gluten-free brioche dough going! You’ll start by making a psyllium gel – just mix the psyllium husk with lukewarm water and watch it magically thicken. This is what’s going to give our gluten-free dough that amazing elasticity.
While that’s gelling, whisk all your dry dough ingredients together in a big bowl. Then, add the milk, egg, and oil to your psyllium gel mixture, stir it up, and pour it into the dry ingredients. Now for the fun part: kneading! If you have a stand mixer, let it do the work for 4-5 minutes. If you’re kneading by hand, give it a good 6-8 minutes. Don’t worry if the dough feels super soft and sticky; that’s exactly how it should be. Just make sure to scrape down the bowl so everything gets incorporated. This extra kneading is key for a beautifully smooth brioche!
Once your dough is kneaded, it’s time to shape. Turn it out onto a generously floured surface, and make sure your hands are floured too. Divide the dough into six equal portions, roll them into balls, and then gently flatten them into circles about 4 inches wide. Place them on a lined baking sheet, giving them plenty of space. Now, cover them lightly and let them proof in a warm spot for about an hour to an hour and 15 minutes, until they’re nice and puffed up. While they’re proofing, you can whip up your creamy cheesecake filling, the sweet strawberry topping, and that delightful streusel. About 20 minutes before the proofing is done, preheat your oven to 375ºF (190ºC) so it’s ready to go!
My Top Tips for Success
- I always recommend using a digital scale for gluten-free baking; it’s much more accurate than cup measurements.
- Trust me on this one: don’t add extra flour to the dough, even if it feels sticky. Too much flour will make your buns dense.
- If your dough is too sticky to handle even with floured hands, pop it in the fridge for an hour. It firms up beautifully.
- Make sure your cream cheese and egg for the filling are at room temperature for the smoothest possible mixture.
- When making the well in the buns, really press down to create a good indentation for all that delicious filling.
- Don’t be afraid to make a little extra strawberry topping to cook down and drizzle over the baked buns – it’s a game-changer!
Common Mistakes to Avoid
- Adding too much flour to the dough: This is a common instinct because gluten-free dough can be sticky. However, adding more flour will result in dry, dense buns. Stick to the recipe and use plenty of flour on your work surface and hands.
- Not proofing long enough: Under-proofed buns won’t rise properly and will be heavy. Make sure your buns are noticeably puffed up before baking.
- Over-baking the buns: This can lead to dry buns. Keep an eye on them; they should be deep golden brown, usually around 18-20 minutes.
- Not having room temperature ingredients for the filling: Cold cream cheese or eggs will make your cheesecake filling lumpy. Plan ahead and let them sit out.
How to Store Gluten Free Strawberry Cheesecake Buns
- Countertop: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, keep in an airtight container in the fridge for up to 4 days.
- Freezer (unbaked dough): You can freeze the shaped dough balls before proofing. Wrap them tightly in plastic wrap and then foil. Thaw in the fridge overnight, then proof and bake as directed.
- Freezer (baked buns): Wrap individual cooled buns tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw at room temperature or warm gently in the oven.
Frequently Asked Questions
Can I use a different gluten-free flour blend for the brioche dough?
It’s best to stick to the flours recommended in the recipe for the dough’s structure. Substitutions for individual flours are listed, but an all-purpose gluten-free blend might not work the same way.
What if I don’t have psyllium husk?
Psyllium husk is really important for the texture of this gluten-free brioche. I don’t recommend omitting it or substituting it with other binders, as the results won’t be the same.
Can I use frozen strawberries?
Yes, you can use frozen strawberries for the topping. Thaw them first and drain any excess liquid before mixing with the jam.
Can I make these dairy-free?
I haven’t tested a dairy-free version of this recipe. You would need to substitute the milk, cream cheese, and butter with dairy-free alternatives, which might change the texture and flavor considerably.
How do I know if my yeast is active?
If using active dry yeast, mix it with warm milk and a pinch of sugar. If it foams and gets bubbly after 5-10 minutes, it’s active and ready to use!
I really hope you give these Gluten Free Strawberry Cheesecake Buns a try! They are such a treat and truly show how delicious gluten-free baking can be. If you make them, please let me know how they turn out!
PrintGluten Free Strawberry Cheesecake Buns
Indulge in soft, fluffy gluten-free brioche buns filled with creamy cheesecake and sweet strawberries, topped with a delightful streusel.
- Prep Time: 45
- Cook Time: 20
- Total Time: 125
- Yield: 6 buns
- Category: Dessert, Baking, Brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- Gluten free brioche dough:
- 10 g (2 tbsp) whole psyllium husk
- 140 g (½ cup + 1½ tbsp) lukewarm water
- 115 g (1 cup) tapioca starch
- 65 g (½ cup) millet flour
- 30 g (4 tbsp) sorghum flour
- 25 g (2 tbsp) caster/superfine or granulated sugar
- 4 g (1¼ tsp) instant yeast
- 4 g (1 tsp) baking powder
- 4 g (1½ tsp) xanthan gum
- 4 g (¾ tsp) salt
- 60 g (¼ cup) whole milk, lukewarm
- 1 US large/UK medium egg, room temperature
- 25 g (2 tbsp) sunflower oil, or other neutral-tasting oil of choice
- Cheesecake filling:
- 170 g (¾ cup) full-fat cream cheese, room temperature
- 25 g (2 tbsp) caster/superfine or granulated sugar
- ½ tsp vanilla bean paste
- 1 US large/UK medium egg, room temperature
- Strawberry topping:
- 240 g (about 1¾ cups) fresh strawberries, with tops removed
- 80 g (¼ cup) strawberry jam
- Streusel:
- 40 g (⅓ cup) plain gluten free flour blend
- 20 g (1½ tbsp) light brown soft sugar
- ⅛ tsp xanthan gum
- ⅛ tsp salt
- 20 g (1½ tbsp) cold unsalted butter, cubed
- You'll also need:
- 1 US large/UK medium egg, whisked, for egg wash
Instructions
- Make the psyllium gel: In a bowl, mix together 10g psyllium husk and 140g lukewarm water. Let it sit for 30-45 seconds until a gel forms.
- In a large bowl or stand mixer bowl, whisk together the tapioca starch, millet flour, sorghum flour, 25g sugar, instant yeast, baking powder, 4g xanthan gum, and 4g salt.
- Add 60g lukewarm milk, 1 room temperature egg, and 25g sunflower oil to the psyllium gel and mix well to combine.
- Make a well in the center of the dry ingredients.
- Pour the psyllium gel-egg mixture into the well.
- Knead the dough until smooth and all ingredients are evenly incorporated.
- Continue kneading for an additional 4-5 minutes if using a stand mixer, or 6-8 minutes by hand, scraping the sides of the bowl as needed.
- Turn the dough out onto a generously floured surface and dust the top with flour.
- Give the dough a gentle knead with floured hands and shape it into a ball.
- Divide the dough into six equal portions, each weighing about 90g.
- Shape each portion into a smooth ball.
- Gently flatten each ball into a 4-inch (10cm) wide circle, about ½ inch (1-1.5cm) thick.
- Transfer the flattened buns to a large lined baking sheet, spacing them apart.
- Lightly cover the buns with plastic wrap to prevent drying.
- Proof the buns in a warm spot for about 1 hour to 1 hour 15 minutes, until noticeably puffed up.
- Preheat your oven to 375ºF (190ºC) about 20 minutes before the buns finish proofing.
- Adjust the oven rack to the middle position.
- Make the cheesecake filling: In a large bowl, mix 170g cream cheese, 25g sugar, and ½ tsp vanilla bean paste until smooth.
- Add 1 room temperature egg to the cream cheese mixture and mix until smooth. Set aside.
- Prepare the strawberry topping: Remove tops from 240g fresh strawberries. Depending on size, keep whole or cut into halves or quarters.
- Add the chopped strawberries and 80g strawberry jam to a bowl and mix until the berries are evenly coated. Set aside.
- Make the streusel: In a bowl, whisk together 40g gluten-free flour blend, 20g light brown soft sugar, ⅛ tsp xanthan gum, and ⅛ tsp salt.
- Add 20g cold, cubed unsalted butter to the dry streusel ingredients.
- Rub the butter into the dry ingredients with your fingertips until a crumbly mixture forms clumps when pressed. Set aside.
- Once the buns are proofed, whisk 1 large egg for egg wash.
- Brush the proofed buns all over with the egg wash.
- Make a deep well, roughly 2¾ inches (7cm) wide, in the middle of each bun using your fingers, the back of a spoon, or a measuring cup.
- Spoon about 2 tablespoons of the cheesecake filling into each well.
- Top the cheesecake filling with a generous spoonful of the strawberry topping.
- Sprinkle the streusel mostly around the edges of the buns, allowing some to fall onto the filling.
- Bake the buns at 375ºF (190ºC) for about 18-20 minutes, or until deep golden brown.
- Allow the buns to cool on the baking sheet.
- Serve warm or cooled completely to room temperature.
- Optional: If you have leftover strawberry topping, transfer it to a saucepan and cook over medium-high heat for 2-3 minutes until softened. Spoon over baked buns for extra strawberry flavor.
Notes
Use a digital scale for precise gluten-free baking measurements, as cup measures can be inaccurate.
Resist adding extra flour to the brioche dough; it’s meant to be soft and sticky, and too much flour will make your buns dry.
Ensure cream cheese and egg for the filling are at room temperature for a smooth, lump-free mixture.
When making the well in the buns, press firmly to create a good pocket for the filling.
