These indulgent gluten free kolaches are the best way to start your day. This is an easy gluten free kolache recipe that will impress the entire family. Perfect for holidays and family gatherings.
This post may contain affiliate links. Please read our Disclosure Policy.
Imagine flaky pastry dough filled with your favorite fruit jam. Now, take it over the top with a sweet glaze, and you have the best gluten free dessert! It has the perfect flavor combination of sweet fruit and flaky crust! You can also make them with Nutella for a sinfully delicious treat.
We haven’t had kolache in forever! The problem was I couldn’t find a recipe that was gluten free that tasted light and fluffy. Not to mention the multiple tries I made, I had to get the texture just right, too. But guess what! I’ve figured this out and am so excited to share this recipe with you.
The person who is the most excited is Mr. Fearless Dining! We used to travel to New Braunfels, Texas, just for the authentic kolache when we lived in Austin. Once we went gluten free, we stopped eating it. After trying my recipe, Mr. Fearless Dining has been in a gluten free kolache food heaven since I got it right! You may also want to make this Gluten Free Czech Poppy Seed Roll!
This recipe is a winner. My family loved it with blueberry jam. We used Cup4Cup flour.”
Margie T., Pinterest comment
Allergen Information:
This homemade kolache recipe is gluten-free, nut-free, oat-free, and soy-free. Make it dairy-free using plant-based butter. To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – for this recipe, I used Cup4Cup gluten free flour blend. (Note: this blend has dried milk powder.) I tried a few other blends, but they did not turn out as fluffy as Cup4Cup. I suspect Better Batter Artisan Blend will also work really well. If you use King Arthur Gluten Free Flour, use the all-purpose blend instead of the KA 1 to 1 and add xanthan gum.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter – Use unsalted butter.
- Eggs – Use size large eggs.
- Milk or Non-Dairy Milk – I used almond milk, but any type of milk works well.
- Jam – I used a plum jam I made with sliced plums, sugar, tapioca starch, and lemon juice. You can use any flavor jam you have on hand.
- Yeast – I used active dry yeast. Make sure your yeast is gluten free. Red Star Platinum is NOT.
Step-By-Step Photos and Directions:
It is so easy to make my homemade gluten free kolache recipe.
Step 1: Add your dry ingredients to a large bowl and whisk to blend them all.
Step 2: Add your yeast and a teaspoon of sugar to the warm milk. Make sure your milk is around 110-115º F and no hotter, or your yeast will not grow. Let the yeast mixture sit for 10 minutes.
Add in the rest of the wet ingredients and whisk to blend.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 3: Mix the wet ingredients into the dry ingredients.
Step 4: Cover your bowl with plastic wrap and allow your dough to rise for one hour.
📢 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.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: Place your dough onto a gluten free flour-dusted piece of wax paper or silicone mat. The dough will be wet but workable. If your dough is too gooey, add a little gluten free flour and work it into it.
Step 6: Drop small dough balls onto a parchment paper lined
Step 7: Spoon your favorite jam into the center of each dough ball. Brush each kolache with an egg wash. Don’t brush the jam centers.
Step 8: Bake the kolache at 350º F for 20-23 minutes, until the edges get a little golden like the above photo. The actual baking time will vary depending on the size of your kolache.
Step 9: Allow the kolache to cool. Add the powdered sugar and milk to a small bowl and mix. When the kolache is cooled down, drizzle the icing on top.
Try these yummy filling ideas:
I used a plum jam that I made, but you can use any fruit jam in this recipe! You can also use:
- Nutella!
- A sweetened cream cheese like in my Gluten Free Cheese Danish recipe.
- Chocolate custard or vanilla custard.
Frequently Asked Questions:
Kolache is a delicious pastry that is well known for having dough on the outside and a fruit jam filling. It’s served as a breakfast, brunch, or even dessert item. While it originates from the Czech Republic, it’s become very popular in some areas of the United States.
While a kolache and a Danish tend to be filled with fruit or cheese, the texture is slightly different. Kolache dough is a little sweeter than Danish. Plus, the texture of a Danish is light, airy, fluffy, and flakes easily, while kolache is denser too.
I feel like Cup4Cup was really good for making kolache. I tried a few other blends that worked, but they did not turn out quite as fluffy as Cup4Cup. I suspect Better Batter Artisan Blend will also work really well. If you use King Arthur Gluten Free Flour, use the all-purpose blend instead of the 1 to 1 and add xanthan gum.
When you make this easy kolache recipe after they have been baked and cooled, you need to store it in an airtight sealed container. They will last 3-4 days in the refrigerator.
Make sure to keep the gluten free kolaches away from steam, direct sunlight, and heat. Otherwise, they will go bad rapidly. A few ways to tell if they have started to go bad is if the dough seems to have gotten really hard or dry. Either way, check them, and if they don’t seem right, then don’t eat them to be safe.
Yes, you can freeze this kolache recipe. You will need to wrap each one up in some plastic wrap, then place it in a storage container in the freezer. Wrapping them separately gives some added protection, and then you can quickly grab what you need.
The best way to reheat kolache is by placing them on a baking sheet and heating them for 5-7 minutes in the oven. You should heat the oven to 325º F, so it’s not too hot when warming them.
Typically, it’s best to keep them out of the microwave because sometimes the dough will harden rather quickly if you leave them in too long.
Trust me when I tell you that gluten free baking and cooking do take some practice. There are going to be days when your recipes don’t turn out. That is totally normal, and while it’s frustrating, you will get the hang of it. Just don’t give up. Take a peek at my Gluten Free Pantry Essentials And Equipment Recommendations to use as a guide to help.
More Gluten Free Recipes To Try:
If you can’t get enough of these gluten free kolache, try some of my other amazing breakfast recipes.
- Grandma’s Homemade Cheese Blintz
- Delicious Gluten Free Sable Cookies
- Grab N Go Gluten Free Oatmeal Breakfast Bars
- Gluten Free Cinnamon Rolls With A Creamy Peanut Butter Glaze
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Kolache
Ingredients
Equipment
Method
- Add 3 1/4 cups gluten free flour blend, 3 tablespoons cane sugar, and 1/2 teaspoon salt to a large mixing bowl and whisk to blend them.
- Add 1 tablespoon active dry yeast and 1 teaspoon of sugar to the 1 cup milk. Ensure your milk is around 110-115º F and no hotter, or your yeast will not grow. Let the yeast mixture sit for 5-10 minutes to get bubbly. Add in 6 tablespoons unsalted butter (melted), 2 large eggs, 1 tablespoon lemon zest, and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix well.
- Cover your bowl with plastic wrap and allow your dough to rise for one hour.
- Place your dough onto a gluten free flour-dusted piece of wax paper. The dough will be wet, but workable. If your dough is too gooey, add a little gluten free flour and work it into the dough.
- Drop small balls of dough onto a parchment paper-lined cookie sheet. Press them down a bit and use wet fingers to make an indention in the middle of each for the jam. Let the dough rise for 15 minutes.
- Spoon your favorite jam into the center of each dough ball. Brush each kolache around the perimeter up to the filling with an egg wash. Don't brush the jam centers.
- Bake the kolache at 350º F for 20-23 minutes, until the edges get a little golden. The actual baking time will vary depending on the size of your kolache.
- Allow the kolache to cool. Add 2 cups powdered sugar, 1 teaspoon pure vanilla extract, and 1 tablespoon milk or non-dairy to a small mixing bowl and mix. When the kolache is cooled down, drizzle the icing on top.
Nutrition
Video
Notes
- I only tested this recipe with Cup4Cup gluten free flour and the kolache turned out light and fluffy. I suspect you will get the same result with Better Batter Artisinal Blend gluten free flour or King Arthur Gluten Free All-Purpose Flour (add xanthan gum if you use this one) but I haven’t tested them.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cup4Cup has dried milk powder so if you want to make this recipe dairy-free you will need a different gluten free flour blend.
- You can use your favorite jam, jelly, sweet cream cheese, custard, and even Nutella in the centers.
- These kolaches will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Hi,
I’m excited to try this recipe, but I’m curious if it would work with savory filling as well. The dessert variety is always a treat, but what I really miss is the cabbage or sausage filled Kolache.
Thanks for any info you can provide as to the suitable nature of this dough for savory fillings.
Hi Karin, I have wanted to try it with savory filling, but I haven’t yet. You would want to omit much of the sugar, except what is needed for the yeast to bloom.
I am very excited to try this recipe. I have been struggling to convert my recipes to gluten free. Very Grateful. Thank You!
The gluten free flour you use is the key. Be sure it works well in yeast recipes :-).
Love your recipes. However, the link in this recipe to flour goes to King Arthur Measure for Measure Flour, on Amazon, which has a statement that this flour should be used in non-yeasted recipes. This could be confusing to some new GF bakers.
Hi Bonnie, I agree it can be confusing. I did test King Arthur. The flavor was still good, although it didn’t rise as much as with other flours. In the Ingredient notes, I do tell everyone I recommend Cup4Cup, but I do realize cost can be a factor for many. I will add a note to clarify. Thank you.
We do a family reunion. As a Czech family, we do a kolache contest. Also, I have tried to find gluten free kolaches in the Czech shop. Thank you for this recipe! Now my gluten free ( not sure if it is healthier lol) recipe will help me and others that have a hard time with gluten. I would like to send a pic.
I am so glad you enjoyed the recipe. My husband is Czech :-).
We fell in love with Kolaches when we visited Texas for the first time. Buckeyes had so many to choose from. I can’t wait to try this recipe and make them at home!
Ooh, I forgot about those Buckeyes. I miss those too.