Brioche Gluten Free Recipe That’s Soft and Delicious

Brioche is a classic French bread known for its rich, tender crumb and slightly sweet flavor. Traditionally made with wheat flour, butter, eggs, and sugar, brioche can be a challenge for those following a gluten-free diet.

But don’t worry! This gluten-free brioche recipe offers all the deliciousness of the original, with a soft and fluffy texture that’s perfect for breakfast, sandwiches, or even French toast.

Whether you’re new to gluten-free baking or a seasoned pro, this recipe will make you fall in love with brioche all over again.

With the right blend of gluten-free flours and patience during the proofing process, you can create a loaf that rises beautifully and tastes amazing. Plus, this recipe is flexible enough to adjust for personal tastes and dietary needs.

Ready to bake your own gluten-free brioche? Let’s dive in!

Why You’ll Love This Recipe

This gluten-free brioche recipe is a game-changer for several reasons. First, it captures the buttery, tender crumb of traditional brioche without compromising on texture or flavor.

Thanks to a carefully balanced mix of gluten-free flours and a touch of xanthan gum, the bread holds together beautifully, avoiding the crumbly or dense outcomes common in gluten-free baking.

Secondly, it’s made with simple, wholesome ingredients you probably already have in your pantry. The recipe is approachable for home bakers of all skill levels and doesn’t require any special equipment.

Plus, it’s naturally dairy-rich and eggy, providing a boost of protein and making it a satisfying breakfast or snack option.

Lastly, this brioche is incredibly versatile. You can enjoy it fresh from the oven, toast it for an indulgent breakfast, or use it as a base for creative sandwiches.

Gluten-free baking can be tricky, but this recipe proves that delicious, fluffy brioche is within your reach!

Ingredients

• 2 ½ cups gluten-free all-purpose flour (make sure it contains xanthan gum, or add 1 tsp separately)
• ¼ cup sugar
• 2 tsp instant yeast
• 1 tsp salt
• 3 large eggs, room temperature
• ⅓ cup warm milk (dairy or dairy-free)
• ½ cup unsalted butter, softened
• 1 tsp apple cider vinegar
• Optional: 1 tbsp honey (for extra sweetness)

Equipment

• Large mixing bowl
• Stand mixer with paddle and dough hook attachments (or hand mixer with dough hooks)
• Brioche loaf pan (8.5 x 4.5 inch recommended)
• Plastic wrap or clean kitchen towel
• Pastry brush (for egg wash)
• Measuring cups and spoons
• Thermometer (optional, to check milk temperature)

Instructions

1. Prepare the yeast mixture: In a small bowl, combine the warm milk (about 100°F/38°C), sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy.
2. Mix dry ingredients: In your large mixing bowl, whisk together the gluten-free flour, salt, and xanthan gum (if your flour blend doesn’t contain it).
3. Add eggs and vinegar: Beat the eggs in a separate bowl, then add them along with the apple cider vinegar to the dry ingredients. Begin mixing on low speed.
4. Incorporate the yeast mixture: Once the yeast is bubbly, add it to the mixing bowl. Continue mixing until combined.
5. Add softened butter: Gradually add the softened butter, a few tablespoons at a time, mixing thoroughly after each addition. The dough will be sticky but should come together smoothly.
6. Knead the dough: Switch to the dough hook attachment if you have one, and knead on medium speed for about 5-7 minutes. If kneading by hand, turn the dough onto a well-floured surface and knead gently until smooth and elastic.
7. First proof: Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1.5 to 2 hours, or until nearly doubled in size.
8. Shape the loaf: Gently deflate the dough and shape it into a tight loaf. Place it in your greased brioche loaf pan.
9. Second proof: Cover again and let the dough rise for another 45 minutes to 1 hour, until puffed.
10. Preheat your oven to 350°F (175°C): While the dough is finishing its second rise, preheat the oven.
11. Apply egg wash: Beat one egg with a tablespoon of water and gently brush the top of the loaf. This will give it a beautiful golden crust.
12. Bake: Place the loaf in the oven and bake for 30-35 minutes. The top should be deep golden brown, and a toothpick inserted in the center should come out clean.
13. Cool: Remove the brioche from the oven and allow it to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Tips & Variations

“Patience is key when making gluten-free brioche. Allowing the dough to proof fully ensures a lighter, fluffier texture.”

Use room temperature ingredients: This helps the yeast activate properly and the dough to develop better texture.

Butter temperature matters: Softened butter should be pliable but not melted, so it incorporates smoothly into the dough without making it greasy.

Try dairy-free options: Substitute coconut milk or almond milk and use vegan butter to make this recipe dairy-free and vegan-friendly.

Sweeten it up: Add cinnamon, nutmeg, or a handful of chocolate chips for a different flavor profile.

Storage: This brioche keeps well at room temperature for 2 days. For longer storage, slice and freeze it, then toast slices directly from the freezer.

Nutrition Facts

Serving Suggestions

This gluten-free brioche shines when served fresh and slightly warm. Here are some delicious ways to enjoy it:

• Spread with your favorite jam or honey for a simple breakfast.
• Make a decadent French toast using thick brioche slices, topped with fresh berries and maple syrup.
• Use it as sandwich bread for gourmet grilled cheese or turkey sandwiches.
• Toast slices and serve with avocado and poached eggs for a satisfying brunch.
• Serve alongside soups or salads to add a touch of elegance to your meal.

Conclusion

Baking gluten-free brioche may seem intimidating, but with this recipe, it becomes a joyful and rewarding experience. The combination of gluten-free flours, eggs, and butter creates a bread that’s both tender and rich, capturing the essence of traditional brioche without gluten.

Whether you’re baking for yourself, family, or friends with dietary restrictions, this loaf will impress with its golden crust, soft crumb, and subtle sweetness.

Remember, the key to success lies in patience during proofing and using quality ingredients. Once you master this recipe, you can experiment with flavors and shapes, making your gluten-free brioche truly your own.

Don’t forget to pair it with your favorite spreads or use it in creative meals. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Brioche Gluten Free Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and tender gluten-free brioche that is soft and buttery. Perfect for breakfast or sandwiches.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“2 1/2 cups gluten-free all-purpose flour”, “1/4 cup sugar”, “1 packet active dry yeast (2 1/4 tsp)”, “1/2 tsp salt”, “4 large eggs”, “1/2 cup warm milk (110\u00b0F/43\u00b0C)”, “1/2 cup unsalted butter, softened”, “1 tsp xanthan gum”, “1 tsp vanilla extract”, “1 tbsp honey”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a bowl, combine warm milk, yeast, and honey. Let sit 5 minutes until foamy.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, mix gluten-free flour, sugar, salt, and xanthan gum.”}, {“@type”: “HowToStep”, “text”: “Add eggs, vanilla, and yeast mixture to dry ingredients. Mix until combined.”}, {“@type”: “HowToStep”, “text”: “Gradually add softened butter, mixing until dough is smooth and elastic.”}, {“@type”: “HowToStep”, “text”: “Cover dough and let rise in a warm place for 1 hour.”}, {“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Shape dough into a loaf and place in a greased brioche pan.”}, {“@type”: “HowToStep”, “text”: “Let dough rise for another 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Bake for 25-30 minutes until golden and cooked through.”}, {“@type”: “HowToStep”, “text”: “Cool before slicing.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “6 g”, “fatContent”: “15 g”, “carbohydrateContent”: “22 g”}}