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!
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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!
If you prefer a crusty bread, be sure to check out my gluten-free sourdough bread recipe made with gluten-free sourdough starter.
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.
Get the Goods!
Caputo Fioreglut
I recommend you buy Caputo Fioreglut from Brick Oven Baker. They have great prices and you can use code: KATIE for 10% off your first order!
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!
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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
- 280 g Caputo Fioreglut gluten-free flour
- 78 g granulated sugar
- 6 g psyllium husk powder, to omit see notes.
- 7 g instant yeast, also known as bread machine or rapid rise yeast
- 3 g salt
- 100 g large eggs, plus 1 egg for egg wash
- 183 g milk, warmed to 120°-130°F, substitute almond milk for dairy-free
- 113.5 g 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 25-30 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 or cups, click the "metric/grams" or "us/cups" 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
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Tried this recipe?Leave a comment and star rating below!
Momsforceliackids says
My teenage daughter who is celiac was so appreciative to finally eat “real” bread. I’ve tried so many recipes and finally we found a true and tested bread she can enjoy sandwiches and simply a piece of warm bread with butter. This is a keep for life!
Katie Olesen says
I am so glad your daughter loves the bread! Be sure to try my hot dog and hamburger bun recipes, using the same flour! I'm sure she will love them too!
Alyse says
Brioche Bread i am having some trouble with. The top is dark but the inside is still doughy and only about 180*.
The recipe says to bake for 25 minutes, however, the top lists bake time at 55. Can you explain if i am missing something?
Thank you
Katie Olesen says
The 55 minutes is a typo, I will fix that. I just went back and looked at my notes from testing that recipe as well, and I have 25-35 minutes written down. The bread does get rather dark with the egg wash, but it should not be burnt. You can cover with foil and see if that helps. I would definitely go by the temperature, rather than the time as all ovens behave a bit differently.
Tierney says
I made this exactly (except I had regular yeast) and it was delicious! Bought the wrong size challah loaf (too small) so it made enough dough for a loaf pan too. I froze that loaf and will try a baked french toast dish in the future! Amazing recipe 🙂
I am interested in a sandwich bread recipe for a 9x5 loaf pan, but not sourdough as I am not a huge fan. Katie - can you suggest which of your existing recipes - ingredient combo - might be the best for this purpose? I don't mind experimenting if you point me in a direction, and I can likely figure out the proportions for my pan. Your Fioreglut recipes have been fantastic so far, Katie, thank you so much!
Katie Olesen says
Glad you enjoyed the recipe Tierney! My dinner rolls would work great for a sandwich loaf! I've had a regular sandwich loaf on my list of things to add to the website for a while and your comment will give me a push to finally do it!
Kristene Rodrigues says
Texture was good, crumb was good. Instructions were fairly accurate as well. What the bread lacked was flavor. I will make this again with garlic, herbs, and cheese.
Nancy says
This bread is incredible! I am so glad to have found your site, and invested in the pan, and the psyllium husk powder! I will make this again and again! Thank you so much!
Barbara Demetrioff-Mielkie says
Can you use this recipe to make one large gluten free cinnamon roll including raisins and dried cranberries. If so, how long would you need to bake at 375f?
Katie Olesen says
I am not sure about this. It would require some experimentation on your part if you're interested in that. I do have a cinnamon roll recipe that may be a better starting point: https://wheatbythewayside.com/gluten-free-cinnamon-rolls-with-caputo-fioreglut/