This gluten free brioche recipe is an absolutely incredible yeast bread to make. If you are looking for a light, fluffy gluten free brioche loaf, this is the bread recipe you need to make next!
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When was the last time you were able to enjoy brioche? I will never forget it. That first bite was buttery and fluffy and absolutely delicious. This gluten free version is the best thing I have found to compare.
Brioche is more than just bread. It has lots of butter and eggs to give it a richness regular bread doesn't have.
I will break this recipe down into really easy directions so you can make this loaf easily at home. It isn't hard to make this gluten free brioche, but you do need to use my recipe without substitutions to get the same delicious results.
I made this today using the new Artisan Better Batter gf flour and dairy free milk/butter. My non gf grandkids liked it! I'm going to try a couple of different flour blends that I have on hand to see how they work. Great, easy recipe! Thanks!!"
Michelle K.
Why This Brioche is Great:
- It is fluffy and soft and tastes so good!
- This gluten free brioche recipe is pretty easy to make, with just a few simple ingredients.
- You can vary the flavors in some fun ways!
- It makes incredible French toast!!
- This recipe also makes great gluten free brioche rolls or hamburger buns.
Ingredient Notes:
There are not a lot of ingredients in my homemade brioche recipe, but I am going to say I do not recommend substitutions if you want your bread to be exactly as mine turned out.
- Gluten free flour mix - I used Authentic Foods Steve's GF Bread Blend for this recipe. This flour is light years ahead of other gluten free flour blends because you can work this dough with your hands, and it bakes up beautifully. If you try another gluten-free flour blend, be sure the one you use has xanthan gum or guar gum, or you add a teaspoon separately.
- Milk - I tested this recipe with regular milk; I assume dairy-free milk will work, but I haven't tested it. I assume dairy-free milk, like almond milk, will work, but I haven't tested it.
- Yeast - I used regular, active dry yeast, not rapid-rise yeast. Double-check that the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- Eggs - Use whole eggs size large.
- Butter - Use room-temperature unsalted butter. I have not tested vegan butter in this recipe. If your butter isn't very soft, heat it in the microwave for 20-25 seconds.
How To Make Gluten Free Brioche:
This gluten free brioche bread doesn't have many crazy steps and is pretty straightforward to make.
Step 1: In a small bowl, heat the milk to 110º F. This is about 25-30 seconds in your microwave oven. Add in the sugar and yeast and mix them in the warm milk. Let the mixture sit for 5-10 minutes until it is frothy.
HINT: It is important that your milk is not too hot, or the yeast will die.
Step 2: Put the paddle attachment onto your standing mixer. Add the eggs and melted butter and beat on low for 30 seconds. Add the gluten free flour, sea salt, and sugar to the bowl of the standing mixer. Pour on the foamy yeast mixture.
Step 3: Mix at low speed, gradually increasing the speed as the flour incorporates into the mixture. Turn off the mixer when the dough has formed. Do not overmix your dough.
This is what your dough should look like.
Note: With gluten free, you need to form your bread before the first rise. Gluten free dough really only gets one good rise. Work the dough and then let it rise.
Step 4: Place the brioche dough onto a silicone mat or on a clean work surface. Gently press the dough into a ball. You should not need any extra flour for this part if you use the same gluten free flour blend as I did.
Step 5: Split the dough into two pieces. Gently roll the dough into two ropes. Keep the length the same as the bread loaf pan. You can also do a three-plait braid if you prefer.
Grease the loaf pan and preheat your oven to 200º F. Move the oven rack to the bottom setting. Once the oven reaches that temperature, turn it off the oven.
Step 6: Twist the two gluten free bread ropes into one and place it in the baking tin. Cover with plastic wrap and place it in a warm spot to rise.
BREAD RISING TIP:
Rising gluten free dough is tough. The best way I have found is to preheat your oven to 200º F, then turn the oven off.
Step 6: For best results, place the bread loaf pan in the oven and let the bread rise for 1 ½-2 hours. You can also rise your bread in a warm place if you have one in your kitchen. Remove the bread from the oven. Preheat the oven to 360 degrees F.
Step 7: Scramble an egg in a small bowl and use a pastry brush to brush the egg over the top of the loaf. I did a double coating so my brioche loaf would get with a deep golden color.
Step 8: Bake the brioche for 30-40 minutes until the top is golden brown and it has an internal temperature of 190º F. To measure the temperature, insert a digital thermometer down to the bottom of the loaf.
Step 9: Remove the loaf from the oven and let it sit in the pan for 5 minutes. Gently remove the gluten free brioche and put it on a wire rack to cool. Try not to cut into the bread for 2 hours. It will give the bread the time to finish cooking and set.
See all of the incredible gluten free bread recipes on my blog!
Tasty Flavor Variations:
There are some fun ways to vary this delicious loaf of brioche.
- Make the chocolate filling like in my Gluten Free Chocolate Babka recipe. You can roll and make this bread similarly to get the chocolate woven into the loaf.
- Add a teaspoon of cinnamon.
- Mix in raisins or chocolate chips!
Tips and Recipe FAQ:
Brioche is made with a lot of butter and eggs, whereas most bread is baked without butter and with very few eggs.
This brioche bread would be great for sandwiches, especially peanut butter and jelly.
Brioche has a lot of carbs, butter, and eggs. It also has more sugar than a normal loaf of bread, making it not a healthy choice if you watch your weight.
You can make this recipe in a bread machine, but it will not have the egg wash top unless you open the bread machine to brush one on. The downside of doing this is you let heat out of the machine, which affects the baking.
Storage:
Store this brioche in an air-tight container for up to 3 days in the refrigerator. Gluten free baked goods tend to get mold quickly so you definitely want it in the fridge or freezer.
Check out the gluten free brioche web story too!
I tried it! It came out wonderful. Best gluten free bread I've made so far. Hard to not eat the whole loaf.
Jamie B., Pinterest reader
More Gluten Free Bread Recipes To Try:
- Easy Gluten Free Challah
- Soft and Fluffy Gluten Free Cinnamon Raisin Bread
- Simple Gluten Free Bread Machine Bread Recipe
- The Best Gluten Free Bagels
Recipe
Easy Gluten Free Brioche Recipe
Equipment
Ingredients
Yeast Proofing
- ⅔ cup milk * see note
- 1 tablespoon dry active yeast *or one packet
- 1 tablespoon white cane sugar
For the Brioche
- 2 ¾ cups gluten free flour blend
- ¼ cup white cane sugar
- 1 teaspoon sea salt
- 3 eggs size large
- ½ cup butter melted
Instructions
- In a small bowl, heat the milk to 110º F. This is about 25-30 seconds in your microwave oven. Add in the sugar and yeast and stir to mix them together in the warm milk. Let the mixture sit for 5-10 minutes until it is frothy.
- HINT: It is important that your milk is not too hot or the yeast will die.
- Put the paddle attachment onto your standing mixer. Add the eggs and melted butter and beat on low for 30 seconds. Add the gluten free flour, sea salt, and sugar to the bowl of the standing mixer. Pour on the foamy yeast mixture.
- Mix at low speed, gradually increasing the speed as the flour incorporates into the mixture. Turn off the mixer when the dough has formed. Do not overmix your dough.
- NOTE: Gluten free dough really only gets one good rise. Work the dough and then let it rise.
- Place the brioche dough onto a silicone mat or on a clean work surface. Gently press the dough into a ball. You should not need any extra flour for this part if you use the same gluten free flour blend as I did.
- Split the dough into two pieces. Gently roll the dough into two ropes. Keep the length the same as the bread loaf pan. You can also do a three plait braid if you prefer.
- Grease the loaf pan and preheat your oven to 200º F. Move the oven rack to the bottom setting. Once the oven reaches that temperature, turn off the oven.
- Twist the two gluten free bread ropes into one and place it in the baking tin. Cover with plastic wrap and place it in a warm spot to rise.
- For best results, place the bread loaf pan in the oven and let the bread rise for 1 ½-2 hours. You can also rise your bread in a warm place if you have one in your kitchen. Remove the bread from the oven. Preheat the oven to 360 degrees F.
- Scramble an egg in a small bowl and use a pastry brush to brush the egg over the top of the loaf. I did a double coating so my brioche loaf would get with a deep golden color.
- Bake the brioche for 30-40 minutes until the top is golden brown and it has an internal temperature of 190º F. To measure the temperature, insert a digital thermometer down to the bottom of the loaf.
- Remove the loaf from the oven and let it sit in the pan for 5 minutes. Gently remove the gluten free brioche and put it on a wire rack to cool. Try not to cut into the bread for 2 hours. It will give the bread the time to finish cooking and set.
Notes
- I used Authentic Foods Steve's GF Bread Blend for this recipe. This flour is light years ahead of other gluten free flour blends in the fact that you can work this dough with your hands, and it bakes up beautifully. If you do try another gluten free flour blend, be sure the one you use has xanthan gum or guar gum, or you add in a teaspoon separately.
- Yeast - double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- This bread will keep for up to 3 days in an air-tight container in the refrigerator or up to 4 months in the freezer. To soften it up, microwave the slice of brioche for 20-25 seconds.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Carole
I had difficulty with the recipe. I used the exact ingredients and followed the insurance best as I could and the bread was more of a batter than a dough. I checked other recipes and the proportion of flour seemed right. There’s no indication on how long to mix it other than until the flour is incorporated. Perhaps a longer mixing time? The bread could not be braided so I poured it into the prepared pan. It did rise nicely though.
Sandi Gaertner
Hi Carole, I am sorry this recipe didn't turn out as you hoped. To confirm, you ordered the Authentic Foods Steve's GF Bread Blend? Tell me how you rose the yeast, the temperature of the water before adding the yeast, and did you shape the dough then rise it?
Betty Weiss
I made this for a friend whose son was recently diagnosed as celiac. She wanted to make brioche french toast for the family and they all enjoyed it with this bread. Her son told me “It was so nice to have French toast and real bread again!”
One correction to the recipe: I believe the finished internal temp should be 190, not 390 degrees
Sandi Gaertner
I am so glad you loved these, Betty. That is so kind to bake this for a friend's son. Thanks for the heads up on the internal temperature!
frank anderson…linner bakery
Good afternoon….I am an aspiring gluten free baker and I am always on the look out for simple and good tasting recipes. The brioche was certainly simple but I would say it was less than fluffy, it was more dense than I anticipated. I did use dairy free butter and milk but I did you use the flour you recommended. Do you think the lack of real butter and dairy may have created the dense result?
Thanks
Sandi Gaertner
Hi Frank, can you tell me how you rose the dough? Did you follow my direction to braid the dough, then do the first rise in the pan? I haven't had this issue with Authentic Foods Steve's GF Bread Blend. I don't think the milk and butter would affect the texture, but I haven't tested those substitutes myself yet.