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 5 votes
Prep Time 20mins
Cook Time 55mins
Rise Time 1hr
Total Time 2hrs15mins
Cuisine American, French
2 ⅓cupCaputo Fioreglut gluten-free flour
½tablespoonpsyllium husk powderto omit see notes.
2teaspoonsinstant yeastalso known as bread machine or rapid rise yeast
2eggsplus 1 egg for egg wash
¾cupmilkwarmed to 120°-130°F, substitute almond milk for dairy-free
½cupbuttercubed and softened to room temperature, substitute Earth Balance Vegan Buttery Sticks for dairy-free
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.
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.