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!
Jump to:
Why You'll Love This Recipe
There are several gluten-free yeast bread recipes here on the blog, such as these gluten-free Hawaiian rolls (a King's Hawaiian copycat) and traditional gluten-free dinner rolls. Both are delightful, but this gluten-free brioche recipe is next-level decadent.
If you're wanting to make gluten-free brioche-style buns for hamburgers, I've modified this recipe for that as well!
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
- 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
- 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.
- Mix the dry ingredients together in the bowl of a stand mixer fitted with the paddle attachment.
- Blend in the eggs and warm milk.
- Then blend in the butter.
- After blending, spread the batter into your preferred loaf pan.
- 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.
- Once risen, brush with an egg wash and bake the bread according to the directions in the recipe below.
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!
Gain access to our FREE exclusive mini-series:
Gluten-Free Baking and Lessons Learned!
Plus, be the first to know about new recipes and exciting announcements!
📩 Sign up for the Mini-Series Here! 📩
More Gluten-Free Recipes
If you enjoyed this recipe, be sure to check out these other yeast breads too! Happy Baking!
Recipe
Gluten-Free Brioche (Dairy-Free Option)
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!
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
- Measuring ingredients, especially the flour, by weight is preferred.(To convert to grams, click the "metric" button at the top of the ingredients list.)
- To Omit Psyllium Husk: Add 1 additional egg (3 total, 150g) to the batter and reduce the milk to ½ cup (130g).
- 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.
- Yeast: Be sure to use instant yeast, also known as bread machine or rapid rise yeast.
- 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.
- 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!
Joanna
It had been awhile since I had made your brioche recipe as I ran out of the fioreglut flour. Today I was making too many things at the same time along with this one, and realized too late after mixing all the bread dough ingredients and had it rising that I misread my handwriting and instead of using 1/2 Cup butter, I used 1/2 stick of butter, so only 1/4 cup! All I could do at that point was bake it and see. Happy to report it still made a good loaf of bread, obviously not as rich, and sides did cave very slightly. It tastes good, and will still serve its purpose for French toast and bread pudding. It is a good recipe. Thank you.
Mickey Page
Great recipe and result! Can you post a dedicated brioche rolls recipe?
Katie | Wheat by the Wayside
Glad you enjoyed it! Yes I can work on this! ◡̈
Natalie
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
Katie | Wheat by the Wayside
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.
Natalie
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.
Cynthia
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!
Katie | Wheat by the Wayside
Your bread sounds so delicious! I'm so glad you could use my recipe as a starting point!
Marie-Anne
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!
Katie | Wheat by the Wayside
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!
betty
hello!
has anyone one tried to make it with oat milk? we can't use almond milk b/c of allergies. thanks!
Mimi
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
Katie | Wheat by the Wayside
This is awesome Mimi! So glad you enjoyed the recipe! Happy to hear the dairy free subs worked for you as well!
Margo
Is there a substitute for psyllium? I'm allergic to it.
Katie | Wheat by the Wayside
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.
Katie | Wheat by the Wayside
Margo,
I’ve tested and updated the recipe with instructions to omit psyllium husk. Enjoy!
Kathy
This looks better than the wheat bread I make. Nice!
Katie | Wheat by the Wayside
Thank you! I love how pretty it turns out with the braided pan!
Alice
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!
Katie | Wheat by the Wayside
So glad you enjoyed the recipe! Thank you so much for your kind review!