If you’ve been dreaming of buttery, fluffy gluten-free brioche that tasted incredible, you’re in the right place. This gluten-free brioche loaf is soft, springy, and works beautifully for French toast, brunch, or just warmed with a pat of butter.
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❤️ Sandi’s Summary
1. This homemade loaf is fluffy and soft and tastes so good!
2. This gluten free brioche recipe is pretty easy to make, with just a few simple ingredients.
3. It makes incredible French toast!!
4. This is the best gluten free brioche recipe.
5. [👉 Jump to Recipe]
Brioche is more than just bread. It has lots of butter and eggs to give it a richness that regular bread doesn’t have. This recipe will show you how to make a soft, fluffy gluten-free brioche loaf that is better than store-bought. 👉 Want more gluten-free yeast breads that feel like the real deal? Try my Gluten-Free Cinnamon Raisin Bread next—it’s also soft and fluffy!
Allergen Information:
This homemade brioche bread is:
- gluten-free
- nut-free
- oat-free
- soy-free
Ingredient Notes:
For the full list of ingredients and amounts, please see the recipe card below. My homemade brioche recipe has few ingredients, but I do not recommend substitutions if you want your bread to be exactly as mine turned out. Flour blend matters!
- Gluten Free Flour Mix – I used Authentic Foods Steve’s GF Bread Blend for this recipe. This flour brand 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 it works with yeast recipes. If you use a different flour blend, you WILL need less liquid. The blend I tested needs more liquid than other blends.
- Milk – I tested this recipe with regular milk; dairy-free milk can 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 large eggs.
- Butter—Use room-temperature unsalted butter. If your butter isn’t very soft, heat it in the microwave for 20-25 seconds.
Check out ALL of my recipes using Authentic Foods Steve’s Gluten Free Bread Blend. One of my favorites is this Gluten-Free Monkey Bread.
Step-By-Step Photos and Directions:
Note From The Kitchen: A reader asked me if this type of bread was possible in a gluten-free version, so I took it as a challenge. It turned out better than I imagined, and I hope you love it just as much as I do.
Activate the Yeast
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 into 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.
👀 Sandi Says: If you use rapid yeast, add it to the dry ingredients and skip adding it to warm water.
Mix the Dough
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 as the flour is incorporated 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 that if you used a different flour blend, your batter may need to be wetter.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
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Shaping the Gluten-Free Brioche Loaf
🔑 Sandi says: With gluten free, you must 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.
Step 6: Twist the two gluten free bread ropes into one and place it in the baking tin.
- Gluten-free brioche dough should be soft and slightly tacky, but it must be firm enough to roll and braid. It won’t be stretchy like wheat dough, but you should be able to shape it without it collapsing or sticking to everything.
- If your dough feels too soft, sticky, or wet to roll into ropes, it means your flour blend may need a little more support. Mix in an extra tablespoon of flour at a time until the dough is workable.
- On the flip side, if the dough feels dry or crumbly, add a little more milk, one tablespoon at a time, until it comes together smoothly.
Rise the Dough
Rising gluten free dough is tough. The best way I have found is to preheat your oven to 175º F, then turn the oven off.
Step 6: 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 1/2-2 hours. If you have one in your kitchen, you can also rise your bread in a warm place. Remove the bread from the oven. Preheat the oven to 360º F.
Bake Until Golden
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 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. Baking time will vary depending on the size and material of your pan.
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!
Frequently Asked Questions:
If you notice your gluten-free bread dough is too sticky, it usually means you have too much liquid in the dough or didn’t bake it long enough. The best way to fix sticky dough is to add more gluten-free flour or bake it for longer. Some gluten free flour blends are very starchy, and you need to use more flour with these blends than with other blends.
There are three potential reasons why your gluten-free bread didn’t rise. Ask yourself: Was the yeast expired? What temperature was the water in which you proofed the yeast? It should be no hotter than 110º F. Did you use purified water? Chlorine and other chemicals in tap water can kill yeast.
For more bread troubleshooting, read my Gluten-Free Bread Troubleshooting Guide for more information and tips. Also, be sure to store your bread properly. Read How to Store Gluten-Free Bread to see how I store my gluten-free bread to keep it fresh the longest.
Storage and Freezing Instructions:
Store this brioche in an airtight container for 2 days in the refrigerator max. Gluten free baked goods tend to get mold quickly, so you definitely want it in the fridge or freezer. Learn How to Store Gluten Free Bread so you can keep it fresh.
I made the mistake of making one loaf of bread. My family LOVED it! It’s all gone in 5 minutes. Now I’m doubling the recipe and remaking it. This is going to be a staple in my home. Thanks!”
Tif B., Pinterest comment
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 comment
More Gluten Free Bread Recipes To Try:
- Easy Gluten Free Challah
- Soft and Fluffy Gluten Free Nutella Breakfast Twist
- Simple Gluten Free Bread Machine Bread Recipe
- The Best Gluten Free Bagels
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Brioche Recipe
Ingredients
Yeast Proofing
- ⅔ cup milk or non-dairy milk * see note
- 1 tablespoon dry active yeast One packet
- 1 tablespoon cane sugar
For the Brioche
- 2 ¾ cups gluten free flour blend * See notes!
- ¼ cup cane sugar
- 1 teaspoon sea salt
- 3 large eggs
- ½ cup melted unsalted butter
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Instructions
Activate the Yeast
- In a small bowl, heat the 2/3 cup milk or non-dairy milk to 110º F. This is about 25-30 seconds in your microwave oven. Add in the 1 tablespoon cane sugar and 1 tablespoon dry active 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.
Mix the Dough
- Put the paddle attachment onto your standing mixer. Add the 3 large eggs and 1/2 cup melted unsalted butter and beat on low for 30 seconds. Add the 2 3/4 cups gluten free flour blend, 1 teaspoon sea salt, and 1/4 cup cane 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.
Shaping the Dough
- 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 175º 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 the oven with the door cracked open or another warm spot to rise.
- When the dough has doubled in size, preheat the oven to 350º 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 of egg wash so my brioche loaf would get a deep golden color.
Bake the Brioche
- 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 tested 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 3/4 teaspoon separately.
- I am saying it again….the flour blend you use matters! If your bread turns out dense, didn’t rise, etc., the chances are you used a gluten free flour blend that doesn’t work with yeast or your yeast is expired.
- Yeast – double-check the brand you use is gluten free. Red Star Platinum is NOT gluten free!
- This bread will keep fresh for up to 3 days in an airtight 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
Hi i was wondering at what point can i add chocolate and how do i do that? Do i melt the chocolate? Do i do chocolate chips?
Hi Tauri, You can melt chocolate and roll and weave the chocolate in like I do in this Babka recipe. https://www.fearlessdining.com/gluten-free-chocolate-babka/
I made it with rapid rise instant yeast and my own homemade gf flour blend and it turned out fantastic! It was good for sandwiches, but it really shined in my bread pudding and when I made french toast. I can’t believe how easy this is to make too! Thanks for another great recipe Sandi!!
I am so glad you loved this recipe, Ella. I love it in French toast as well!
Can this be made dairy free with plant based milk and butter ? Thanks.
Hi Keith, What flour blend do you plan to use? If you are using Steve’s, I haven’t tested it myself, but two readers wrote plant based butter and milk worth with the Authentic Foods Steve’s Bread Blend GF Flour. I am not sure about others…please note it is important to use a flour blend that works with yeast.
Can i make this in my Bread Machine?
Hi Jennifer, in general, the Authentic Foods Steve’s GF Bread Flour does not work in a bread machine. If you use another flour blend…maybe? I haven’t tested it so I am not able to say for sure.
Such an excellent recipe! I bought some Steve’s GF Bread Flour just for this recipe and I did not regret it. The bread was light and fluffy, without the frequent layer of gumminess or the crumbliness GF breads so often get. I’ll definitely be making this often!
I am so glad you tried this flour blend! It truly is magic when it comes to bread!
Is it really 190 Fahrenheit that you cook the bread at
Hi Sonia, this is the internal temperature of the baked bread. You bake it at 350º F.
I make a lot of gluten free breads and such. I can’t wait to try this one. I have a dear friend whom I give some to because it makes too much for me to eat enough of it before it goes bad. She is unable to have the cornstarch that is a listed ingredient in that specific flour you have listed. Would I be able to use Pamela’s or Bob Red Mills bread flour in place of the other? Maybe I will play with that and see. Just wasn’t sure if you knew. Both have the gum in it that is needed.
Hi Mel, Thanks for your note. I haven’t tested those flour blends, so I would say give it a try, but be ready to add more liquid or flour, depending on the consistency of the dough.
Thank you so much! I use the Bob Red Mills Bread flour for my Gluten Free Cinnamon Rolls and it turns out amazing. That’s what I am hoping to use here. I will be making this next weekend. Can’t wait.
I haven’t tried that flour for baking yet, but I am really glad to hear you had great success! Thank you!
I made this recipe recently! I had a few slices with butter when it came out of the oven and the rest I made into French toast…both were delicious!!! I will definitely make it again…soon!
I am so glad you loved the brioche. I bet the French toast was amazing!
I made this being very careful to do things exactly according to your instructions. It is beautiful and delicious but a little flatter than i expected. I wonder if the 9.25 × 5.25 loaf pan I used was too big? I have smaller ones at 8.5 x 4.5. Which do you recommend? Also, in the Ingredient Notes it says to use room temperature butter but in the actual recipe it calls for melted, which is what I used. Is that correct? Thanks for everything you do!
Hi Janine, melted or room temperature butter will work well. I would use the smaller pan. How much did the bread rise?
This might be a dumb question but in step 2 are you using 2 eggs or all 3 eggs? I assume just 2 so that you have one left to brush on top of the bread.
Hi, It is 3 eggs, the egg wash uses so little egg, it throws off the calorie count that is automated. I haven’t found a workaround for this, so I don’t include it in the ingredients.
Do you think this would work with Non Dairy Milks?
Hi Renay, I am not sure. I haven’t tested any non-dairy milk options in this recipe. If you try it, please let me know how it turns out.
Yes it will work with dairy free milk. I have made this with whole milk and with Almond Milk and both turned out great! This is an awesome bread recipe and one of our favorites!
Thank you for sharing info, Ella 🙂
I used your recipe today, the best gf bread I’ve ever made! I had to improvise a bit since I used a different brand flour the called for adding xanthan gum. I’ll get the brand you use next time.
Thank you!
I am so glad you loved the recipe!! Thank you so much for coming back to let me know!
Can’t wait to try this recipe! How could this be modified to make brioche buns instead of a loaf?
Hi Aja, I am thinking you could just shape as you like for buns.
Can’t wait to try this recipe! Just a note though for those reading, Red Star Active Dry Yeast and All Natural Active Dry Yeast are gluten-free. The Platinum variety is not.
I hope you enjoy the recipe. I do say the platinum is not gluten free in the ingredient notes section, but I agree their other varieties are gluten free. Thank you.
Can you test your gluten free recipe with dairy free alternatives? I’d love to see how that’d turn out.
Hi Ella, I have a lot on my work schedule, so I am not sure I can get to this in the next few months. If you try it, please do come back and let us know how it turned out.
I’m making this bread tonight and will let it rise and bake tomorrow. I would however like to state that the instructions were very sporadic I had to go back after I had worked the bread and left it to rise and do the twisting and putting it in a pan because it was way down the list after you were supposed to do it. I had to read the comments where you asked someone if they twisted it before they let it rise before I realized it wasn’t supposed to be after it rose.
can I use this dough for poppyseed kolache?
any suggestions for that?
Hi Norma, great questions. It should work, but I recommend using Authentic Foods Steve’s GF Bread Blend as it is the best flour when you need to shape and work the dough.
Sandi,
1. thank you for this recipe. I bake a lot for 2 of my sisters and this is a big hit.
2. I believe that step 12 says to bake to an internal temp of 190 and not 390.
I do agree, though, that the wording can be a little confusing at times. So, I just slow down and read it again 😂
Paula
Hi Paula, I looked everywhere including doing a find and replace. I can’t see where you see 390. I am so glad everyone loved it. If you can clarify where you saw the 390, I would be grateful.
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.
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?
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
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!
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
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.