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    Home » Recipes » Yeast Breads

    Gluten-Free Brioche (Dairy-Free Option)

    Published: Sep 17, 2021 · Updated: Sep 21, 2021 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Jump to Recipe Jump to Video Print Recipe
    A split open loaf of gluten-free brioche held by hand to show texture.
    Braided gluten-free brioche loaf on wire rack, partially sliced to show interior texture.

    This easy, homemade gluten-free brioche bread is soft, rich, and buttery. Perfect eaten warm from the oven, toasted with jam, or made into french toast!

    Braided gluten-free brioche loaf on wire rack, partially sliced to show interior texture.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Equipment
    • How to Make Gluten-free Brioche
    • Storage
    • Recipe Tips
    • More Gluten-Free Recipes
    • Recipe
    • Comments and Ratings

    Why You'll Love This Recipe

    There are several yeast bread recipes here on the blog, such as these gluten-free Hawaiian rolls (a King's Hawaiian copycat) and traditional dinner rolls. Both are delightful, but this gluten-free brioche recipe is next-level decadent.

    Part of what makes it so delicious is that it is rich with fat from eggs, milk, and butter! It is meant to be an indulgence! This enriched, bakery-style bread is lightly sweet and buttery and so tender! This bread is heavenly sliced warm and served at any dinner or brunch. You'll love it with a swipe of honey butter or your favorite jam! It can be enjoyed anytime but it is so pretty, it's also perfect for special occasions and holidays. You can even make it dairy-free with the same delicious results!

    Ingredients

    Ingredients for gluten-free brioche measured out in bowls on a white wooden board.
    • Caputo Fioreglut Gluten-free Flour: I do not recommend any other flour blend for this recipe as the results are no where near as fluffy and tender. If you use another flour blend, the result will be much more dense.

      Please Note: This flour contains gluten-free wheat starch, so it is not recommended for those with a wheat allergy. This product is considered gluten-free and safe for those with Celiac disease.

      If you cannot find or use Caputo Fioreglut, then Cup4Cup would be my next suggestion, but be advised it will not yeild quite the same results.
    • Instant Yeast: Also known as RapidRise or Bread Machine yeast. These types of yeast can all be mixed directly into the flour and do not need to be dissolved first.

      If you only have regular, active dry yeast, dissolve it for 5 minutes in the warm milk. Then mix it in with the rest of the ingredients.
    • Milk and Butter: You can make a dairy-free version of this recipe. Substitute vegan butter, such as Earth Balance Vegan Buttery Sticks and a dairy-free milk, such as almond milk. I have tested with these and the results were great!
    • Eggs: Eggs are critical in this recipe. If you must be egg-free, I recommend searching for a recipe that has been developed to be specifically egg free.
    • Sugar: Classic French brioche is known for it's amazing taste, golden exterior, and tender crumb. Sugar adds tenderness and helps with browning, so it cannot be omitted without changing the final result.
    • Psyllium Husk Powder: The psyllium husk powder helps the structure of this gluten-free bread and adds a little extra fiber. If you can't tolerate or don't have psyllium husk powder, you can omit it. Follow the notes in the recipe card.

    Equipment

    A standard size green speckled loaf pan and an orange silicone challah bread mold on white wooden board.
    • Challah Bread Mold: This bread can be made in a standard loaf pan but if you prefer the top to be braided, I highly recommend purchasing a braided challah bread mold. With this pan, there is no actual braiding required and the results are quite stunning!
    • Standard Loaf Pan: I recommend a light colored, metal loaf pan. A dark colored or ceramic loaf pan may result in a darker loaf.
    • Stand Mixer: I also recommend using a stand mixer for this recipe to ensure the batter is evenly mixed. A hand mixer may not be sturdy enough to hold up to the thickness of the dough. If you have very strong arm muscles, I'm sure you could do this by hand but it will be much easier with the help of a stand mixer.
    • Digital Scale: Especially for yeast bread recipes, I recommend weighing at least the flour in the recipe. A digital scale is easy to use and helps to ensure your measurements are accuarate.
    • Thermometer: Sometimes it is hard to tell when baked goods are done, so checking the internal temperature with a digital thermomteter can help quite a bit!

    How to Make Gluten-free Brioche

    The beauty of gluten-free breads is that they are really easy to make! No kneading, punching down, or special shaping techniques are required. Basically, you will just mix the batter, let it rise, and then bake the bread.

    Steps showing how to make the bread. The ingredients are blending in a stand mixer and then spread into a silicone challah bread mold.
    1. Mix the dry ingredients together in the bowl of a stand mixer fitted with the paddle attachment.
    2. Blend in the eggs and warm milk.
    3. Then blend in the butter.
    4. After blending, spread the batter into your preferred loaf pan.
    5. Cover the dough with plastic wrap and let the batter rise until about 1.5-2x in size. This should take about 1 hour in a warm environment, 70-80°F.
    6. Once risen, brush with an egg wash and bake the bread according to the directions in the recipe below.
    Braided gluten free brioche on a wire rack.

    Storage

    • This bread is best when freshly baked and eaten on the same day.
    • You can store the bread tightly wrapped at room temperature for up to 3 days.
    • The baked loaf can be frozen, whole or in slices, and enjoyed later.
    • Stale slices can be used for french toast, breadcrumbs, or croutons, provided they are not moldy.

    Recipe Tips

    • Challah bread molds: The challah bread molds come in many sizes!
      • This recipe makes enough dough for 1 standard-size loaf pan. Whatever size your challah bread mold is, fill it halfway. This is so that the bread does not rise too far above the top of the pan since that will eventually be the bottom of the loaf.
      • If you are left with some extra batter, spread it into another small challah mold, a mini loaf pan, or muffin tins.
    • Ingredient temperature: For proper mixing, make sure all ingredients are room temperature.
      • Except for the milk which should be warmed to 120-130°F for proper yeast activation.
      • The butter especially needs to be cubed first and then allowed to come to room temperature before adding to the batter or it will not blend in properly.
    • Yeast: Be sure to use instant yeast! This type of yeast does not need to be dissolved and is mixed in with the dry ingredients.
    • Dough Consistency: This brioche dough should be the consistency of a smooth, thick batter. It will not be dough-like, like traditional breads. This extra moisture will be absorbed by the flour and is necessary for gluten-free bread that is soft and light.
    • Brioche Rolls: This dough may also make rolls, if you'd like a dedicated recipe for brioche rolls, let me know in the comments!

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    Braided gluten-free brioche loaf on wire rack next to slices of the bread.

    More Gluten-Free Recipes

    If you enjoyed this recipe, be sure to check out these other yeast breads too! Happy Baking!

    • The Best Gluten-free Pizza at Home
    • Gluten-free Hawaiian Rolls
    • Soft and Fluffy Gluten-free Dinner Rolls with Caputo Fioreglut
    • Gluten-Free Hot Cross Buns

    Recipe

    Braided gluten-free brioche loaf on wire rack, partially sliced to show interior texture.

    Gluten-Free Brioche (Dairy-Free Option)

    Katie | Wheat by the Wayside
    It does not get any more delicious than this gluten-free brioche bread! This easy, homemade gluten-free bread is soft, rich, and buttery. Perfect when eaten warm from the oven, toasted, or made into french toast!
    5 from 8 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 55 mins
    Rise Time 1 hr
    Total Time 2 hrs 15 mins
    Course Bread
    Diet Gluten Free
    Servings 12 slices
    Calories 195 kcal
    Prevent your screen from going dark.

    Ingredients
     
     

    • 2 ⅓ cup Caputo Fioreglut gluten-free flour
    • ⅓ cup granulated sugar
    • ½ tablespoon psyllium husk powder, to omit see notes.
    • 2 teaspoons instant yeast, also known as bread machine or rapid rise yeast
    • ½ teaspoon salt
    • 2 eggs, plus 1 egg for egg wash
    • ¾ cup milk, warmed to 120°-130°F, substitute almond milk for dairy-free
    • ½ cup butter, cubed and softened to room temperature, substitute Earth Balance Vegan Buttery Sticks for dairy-free

    Instructions
     

    • In the bowl of stand mixer fitted with paddle attachment, blend the flour, sugar, psyllium husk powder, instant yeast, and salt together.
    • Then blend in the eggs one at a time until incorporated.
    • Gradually blend in the warm milk and mix on medium speed until well combined, about 1 minute.
    • Finally, mix in the room temperature butter. Continue to blend about 1 more minute on medium speed until the mixture is well combined and smooth.
    • Scrape the batter into a greased standard-size loaf pan or silicone challah bread mold. (For challah mold, do not fill the pan more than halfway full. See Notes.)
    • Cover the pan with plastic wrap. Let rise in a warm place (70-80°F) for about 1 hour or until about doubled in size.
    • Preheat oven to 375°F. Make an egg wash by whisking an egg together with a splash of milk.
    • Standard Loaf Pan: Brush egg wash over the top of the dough. Bake for 25 minutes or until deep golden brown and an internal temperature of 205°F.
      Silicone Challah Loaf Pan: Bake for 20 minutes. Remove the loaf from the oven and flip the bread out of the mold onto a baking sheet lined with parchment paper, braided side up. Brush with egg wash and bake another 5-7 minutes or until deep golden brown and an internal temperature of 205°F.

    Video

    Notes

    1. Measuring ingredients, especially the flour, by weight is preferred.(To convert to grams, click the "metric" button at the top of the ingredients list.)
    2. To Omit Psyllium Husk: Add 1 additional egg (3 total, 150g) to the batter and reduce the milk to ½ cup (130g).
    3. Room Temperature: For proper mixing, make sure all ingredients are room temperature, except for the milk which should be warmed to 120-130°F for proper yeast activation. The butter especially needs to be cubed first and then allowed to come to room temperature before adding to the batter or it will not blend in properly.
    4. Yeast: Be sure to use instant yeast, also known as bread machine or rapid rise yeast. 
    5. Challah Molds: Challah bread molds come in many sizes! This recipe makes enough dough for 1 standard-size loaf pan. Whatever size your challah bread mold is, fill it halfway. This is so that the bread does not rise too far above the top of the pan since that will eventually be the bottom of the loaf. If you are left with some extra batter, spread it into another small challah mold, a mini loaf pan, or muffin tins.
    6. Storage: Store the bread tightly wrapped at room temperature for up to 3 days. The baked loaf can be frozen, whole or in slices, and enjoyed later.

    Nutrition

    Serving: 1sliceCalories: 195kcalCarbohydrates: 24gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 182mgPotassium: 52mgFiber: 3gSugar: 7gVitamin A: 301IUVitamin C: 1mgCalcium: 40mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Yeast Breads

    • 14 Amazing Recipes With Caputo Fioreglut Gluten-Free Flour
    • Gluten-Free Prune Sticky Buns with Pecan Caramel Topping
    • Gluten-Free Cinnamon Rolls with Caputo Fioreglut

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    1. Kathy

      September 17, 2021 at 3:39 pm

      5 stars
      This looks better than the wheat bread I make. Nice!

      Reply
      • Katie | Wheat by the Wayside

        September 18, 2021 at 9:31 am

        Thank you! I love how pretty it turns out with the braided pan!

        Reply
        • Alice

          March 23, 2022 at 7:26 pm

          5 stars
          The best gf bread recipe ever! I used a store bought Gf flour as I live on the road so don't have access to alot of stuff... It is so fluffy and moist and tastes delicious with sweet or savoury toppings. Was so easy to do as well!

          Reply
          • Katie | Wheat by the Wayside

            March 23, 2022 at 8:40 pm

            So glad you enjoyed the recipe! Thank you so much for your kind review!

            Reply
    2. Margo

      September 19, 2021 at 5:35 pm

      Is there a substitute for psyllium? I'm allergic to it.

      Reply
      • Katie | Wheat by the Wayside

        September 19, 2021 at 5:39 pm

        I think you could omit it. Possibly add an extra egg. The next time I make it I will test this and update the post! Thanks for asking.

        Reply
      • Katie | Wheat by the Wayside

        September 24, 2021 at 7:47 pm

        Margo,
        I’ve tested and updated the recipe with instructions to omit psyllium husk. Enjoy!

        Reply
    3. Mimi

      April 16, 2022 at 12:07 am

      I made this in the shape of Ukrainian Paska - Easter brioche. It is delicious. I love that the Caputo GF flour mix has some buckwheat flour in it. First time I've found a commercially made GF mix with buckwheat flour in Australia.I used almond milk & Nuttelex for the butter to make it dairy free too.Yummy recipe.
      Thank you for sharing. Mimi

      Reply
      • Katie | Wheat by the Wayside

        April 18, 2022 at 8:53 am

        This is awesome Mimi! So glad you enjoyed the recipe! Happy to hear the dairy free subs worked for you as well!

        Reply
    4. betty

      January 08, 2023 at 11:13 pm

      hello!
      has anyone one tried to make it with oat milk? we can't use almond milk b/c of allergies. thanks!

      Reply
    5. Marie-Anne

      January 18, 2023 at 12:11 am

      I just got a breadmaker with a gluten-free setting. I am wondering if you have a recipe for bread, and for a cinnamon raisin bread that I could try. I found this gluten free flour at an Italian market, so am eager to try recipes! Your cinnamon buns sound amazing, that will be my first attempt!

      Reply
      • Katie | Wheat by the Wayside

        January 18, 2023 at 7:51 am

        Both of those recipe ideas are on my list and ones I’ve been tinkering with. Just not happy enough with them to post quite yet!

        Reply
    6. Natalie

      February 13, 2023 at 7:16 pm

      5 stars
      Hi Katie! Thank you for posting recipes with Fioreglut flour. I can finally enjoy gf baking. I made the cinnamon rolls, and the hot cross buns and they were all delicious!
      The brioche recipe however has not been working out for me. I made it twice-once in a loaf pan and once in a small Bundt cake form. Both times the bread did not bake through. Do you have any idea why? I tried increasing the baking time, but then the top of the bread was too dark and it was still not baked in the middle. The internal temperature was around 205F.
      Thanks, Natalie

      Reply
      • Katie | Wheat by the Wayside

        February 14, 2023 at 12:50 pm

        Hi Natalie, I'm glad you're enjoying the recipes. I'm sorry this one is giving you trouble! That is interesting what is happening, especially since you're checking the temperature. Are you letting the bread cool completely before slicing into it? Breads continue to bake as they cool. Other than that, I'd ask if your loaf pan was glass or metal? The times I've made this bread have been in a metal loaf pan or silicone bread mold.

        Reply
        • Natalie

          February 14, 2023 at 4:27 pm

          Thank you for your response, Katie. I am guilty of cutting into the bread before it cools down completely. Well, who can really wait for this beautifully smelling baked bread to cool down? I will try to exercise some self discipline next time I pull it out of the oven.
          I have used metal pans both times.

          Reply
      • Cynthia

        February 14, 2023 at 9:16 pm

        5 stars
        Hi Katie! This recipe is absolutely wonderful .The Caputo flour is amazing. I spent 21 days in Italy with my husband who has celiac & the Italians have it right. We’re so behind in this country when it comes to GF. They use Caputo & the pizza & homemade pasta was to die for & he even had his first GF eclair in 10 years - think I saw a tear! I’m Greek & I made this recipe into a Greek sweet bread that I grew up with. I added orange zest, some cinnamon & increased the sugar a bit.
        Egg washed it then added sesame seeds & baked in a 8” round cake pan -
        Perfection! Brought back many memories & my husband once again can enjoy! Thank you!

        Reply
        • Katie | Wheat by the Wayside

          February 17, 2023 at 10:50 am

          Your bread sounds so delicious! I'm so glad you could use my recipe as a starting point!

          Reply
    7. Mickey Page

      March 07, 2023 at 5:08 pm

      Great recipe and result! Can you post a dedicated brioche rolls recipe?

      Reply
      • Katie | Wheat by the Wayside

        March 08, 2023 at 10:05 am

        Glad you enjoyed it! Yes I can work on this! ◡̈

        Reply

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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