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+ servings
a raspberry kolache on a plate

Gluten Free Kolache

Sandi Gaertner
These light and fluffy gluten free kolache make a delicious treat! Easy step by step directions and a video to walk you through every step.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Rise Time 1 hr
Total Time 1 hr 30 mins
Course Gluten Free Dessert Recipes
Cuisine Czech
Servings 12 Kolache
Calories 284 kcal


  • 1 tablespoon yeast 1 packet
  • 3 ¼ cups gluten free flour blend * see note
  • 4 tablespoons sugar
  • ½ teaspoon salt
  • 1 cup milk
  • 6 tablespoons butter melted, see note
  • 2 eggs large
  • 1 tablespoon lemon zest
  • flour for dusting and rolling

Egg Wash

  • 1 egg
  • 1 tablespoon milk


  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk Add more as needed after mixing


  • Add your dry ingredients to a large bowl and whisk to blend them all together.
  • 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.
  • 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 the powdered sugar and milk to a small bowl and mix. When the kolache is cooled down, drizzle the icing on top.



  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Cup4Cup has dried milk powder so if you want to make this recipe dairy-free you will need a different gluten free flour blend.
  4. You can use your favorite jam, jelly, sweet cream cheese, custard, and even Nutella in the centers.
  5. These kolaches will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1kolacheCalories: 284kcalCarbohydrates: 49gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 58mgSodium: 173mgPotassium: 52mgFiber: 3gSugar: 26gVitamin A: 272IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Keyword gluten free kolache, gluten free kolache recipe
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