Gluten Free Brioche

5 from 6 votes
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Light and fluffy Gluten Free Brioche is a yeasted sweet bread with a tender crumb and a beautifully browned crust. Its soft texture makes it more of a dessert than traditional bread, and it’s perfect for using in your favorite French toast recipe. Plus this recipe has a secret shortcut to simplify the baking process and ensure perfect results every time!

Delicious Details at a Glance

Cuisine Inspiration: French
Primary Cooking Method:
Baking
Dietary Info:
Gluten-free, nut-free
Skill Level:
Intermediate

Buttery and rich, gluten free brioche bread is just as good eaten as toast with a smear of strawberry jam as it is tucked into bread pudding. If you’re worried about making gluten-free bread, don’t be: It’s surprisingly easy to make gluten free brioche using my simple method. Plenty of eggs and melted butter form an incredibly rich, plushy bread that was made for soaking up French toast batter, or for dipping into a cup of hot chocolate.

Why You’ll Love This Gluten Free Brioche Bread

Brioche is one of those breads that’s special – it’s so rich you don’t want to eat it every day, so it feels like a treat every time you make it. If you’ve been missing brioche, my gluten free brioche bread will satisfy all of your brioche dreams, and then some. Here’s why you’ll love this gluten free brioche recipe:

  • Easy to make at home. If you can’t get gluten-free brioche at the store, you can quickly make it at home using my gluten free brioche recipe! And you can’t beat the smell of homemade bread baking.
  • Simple method. Sometimes making gluten-free bread can feel stressful, but this recipe is straightforward and simple to follow.
  • Adaptable. You can dress this loaf up by following my suggestions below for adding citrus zest or vanilla extract.
  • Versatile. Gluten free brioche can be used as the base for a turkey sandwich, or you can make good use of it in many sweet dishes! Check out all the ways to use this gluten free brioche bread below.
A loaf of gluten free brioche dough is shown with slices cut out of it.

GF Brioche Ingredients

Here’s a glance at the ingredients needed to make this gluten free brioche recipe. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts.

  • King Arthur GF Bread & Pizza Mix: I used 1 package of this mix in the recipe. There is yeast included in the box, so no need for additional yeast. This is essential – do not substitute another mix or flour.
  • Milk: Use whole milk in the brioche for richness.
  • Honey: Honey is used to activate the yeast for the bread.
  • Eggs: Eggs form the rich base of the brioche.
  • Sugar: A little sugar in the dough makes this more of a dessert bread.
  • Oil: Oil helps to keep the bread moist after baking.
  • Butter: Brioche is a rich bread, and butter is essential to the texture and flavor of the loaf.
Ingredients for gluten free brioche are shown on a white background: melted butter, honey, oil, eggs, sugar, yeast, and a bread mix.

Variations

  • Make it dairy-free. You can substitute your favorite non-dairy milk and non-dairy butter in place of the milk and butter.
  • Add in some citrus zest. If you feel like flavoring your bread a little bit, add the zest of 1 lemon or 1 orange in with the sugar when you make the dough.
  • Stir in some vanilla. For another flavor note, add 1 teaspoon of pure vanilla extract to the dough along with the milk.

How to Make Gluten Free Brioche

Here’s my step-by-step method for making gluten free brioche. The detailed instructions will be in the recipe card at the end of this post.

  • Proof the yeast. Add the honey and yeast to warmed milk and let sit for 5 minutes to activate the yeast.
  • Beat the ingredients. Whisk the eggs using a stand mixer for 1 minute, then beat in the sugar and oil until well combined.
  • Form the dough. Mix in the bag of bread mix on low speed until combined. Slowly pour in the activated yeast and milk and mix until a loose dough forms.
  • Form the dough. Mix in the bag of bread mix on low speed until combined. Slowly pour in the activated yeast and milk and mix until a loose dough forms.
  • Pour in the butter. Add the melted butter on low speed, then increase the speed until a thick batter forms.
  • Rest. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
  • Prepare. Grease a 9×5 loaf pan with butter and line it with parchment paper.
  • Form. Using an ice cream scoop, scoop the dough into the prepared pan.
  • Let the dough rise. Place the dough in a warm place to rise for 1 hour.
  • Bake. Bake the bread in a 350℉ oven for the preheated oven for 40-45 minutes.
  • Cool. Let the bread cool completely in the pan before serving.
A baked loaf pan of gluten free brioche.

Tips for Success

Making gluten free bread easier than you think:

    • Bring the ingredients to room temperature. The butter, eggs, and milk will be better incorporated into the dough if they are at room temperature before you add them in.

    • Use the mix I recommend. For the best results, don’t substitute a gluten-free flour blend for the bread mix. I haven’t tested this recipe with anything other than the King Arthur Bread and Pizza Mix so I can’t guarantee results if you make substitutions.

    • If needed, you can use a hand mixer. If you don’t own a stand mixer, don’t worry. You can still make this bread using a hand mixer. If you have a paddle attachment for your hand mixer it will help, however.

FAQs

Why didn’t my gluten-free bread rise properly?

If your gluten-free bread hasn’t risen as expected, check that the yeast is fresh and that it has been activated in water that’s warm, but not too hot, as extreme temperatures can deactivate yeast. Ensure the baking powder is not expired and that the dough is proofed in a place free from drafts.

What causes the gummy texture inside my bread?

A gummy interior could be due to under-baking. Verify that the bread has reached an internal temperature of 205°F (96°C) before removing it from the oven. Make sure to measure the ingredients accurately for the right moisture balance and always cool the bread completely before slicing.

My bread collapsed during baking. What happened?

Collapsing can occur if the dough is over-proofed. Let the bread rise only until it’s just about the top of the pan. Make sure your oven is properly preheated and try to open the oven door sparingly to avoid temperature drops that could cause the bread to fall.

The crust on my bread is too hard. How can I prevent this?

If the crust is too hard, it might be due to the oven temperature being too high. Use an oven thermometer to ensure accuracy and tent the bread with foil if necessary. Also, consider the type of glaze or topping you use and apply it gently.

What should I do if my yeast doesn’t foam?

If the yeast doesn’t foam, it may no longer be active, and using it could result in bread that doesn’t rise. Begin with new yeast to ensure it is active. Make sure the water temperature is just right—not too hot nor too cold.

A slice of gluten free brioche is shown spread with jam.

Storage and Freezing Gluten Free Brioche

Save leftover gluten free brioche bread so you can have it anytime you want! Here’s how to store your brioche:

  • On the counter – Store gluten free brioche bread in a Ziploc bag or well wrapped in plastic at room temperature for up to 1 week.
  • In the freezer – To freeze gluten free brioche, you have two options. You can wrap the whole loaf in plastic wrap, then place it into a freezer-safe bag and freeze it for up to 3 months. Thaw it in the fridge before eating. Or, you can slice the loaf and place the slices in a freezer-safe bag to freeze for up to 3 months. This makes it easy to take out a slice and pop it into the toaster anytime you’d like a piece of brioche toast.

Revitalizing Bread:

  • If your bread has dried out or become stale, briefly heat it in the microwave covered with a damp paper towel, or re-crisp it in the oven or toaster. This can help to bring back some of the bread’s original texture and moisture.
A loaf of gluten free brioche dough is shown with slices cut out of it.

Ways to Use Gluten Free Brioche Bread

Gluten free brioche is delightful in many preparations, including my favorite, French toast! Here’s how to use this gluten free brioche:

  • As French toast. French toast is a wonderful way to use brioche, as the bread soaks up the egg batter so well. You can also use gluten free brioche to make overnight French toast casserole or mini French toast casseroles.
  • In bread pudding. Brioche was made for a rich dish like bread pudding. Tuck day-old gluten free brioche into my Gluten Free Bread Pudding recipe for a special dessert.
  • Lightly toasted. Eat gluten free brioche bread lightly toasted and spread with butter and jam for a quick breakfast! Try Cranberry Orange Butter for an added treat.
  • With fruit. Serve toasted, slices of gluten free brioche with fruit like sliced strawberries, blueberries, and raspberries, or make a fruit salad like my Watermelon Berry Fruit Salad.
  • Alongside eggs. Toasted brioche and scrambled eggs are a filling breakfast! You can also serve gluten free brioche with Baked Eggs or use it to make Gluten Free Breakfast Sandwiches.
Slices of gluten free brioche.
5 from 6 votes

Gluten Free Brioche

Light and fluffy Gluten Free Brioche is a yeasted sweet bread with a tender crumb and a beautifully browned crust. Its soft texture makes it more of a dessert than traditional bread, and it's perfect for using in your favorite French toast recipe.
Prep: 20 minutes
Cook: 45 minutes
Chill Time and Cooling Time 2 hours 30 minutes
Total: 3 hours 35 minutes
Servings: 12 servings

Ingredients

  • 1 package King Arthur GF Bread & Pizza Mix
  • 1 cup milk / 240 ml
  • 1 tablespoon honey / 21 grams
  • 4 large eggs
  • ½ cup sugar / 100 grams
  • 2 tablespoons oil / 30 ml
  • ¾ cup butter / 170 grams, melted

Instructions

  • Remove the bag of bread mix and yeast package from the box and discard. Do not follow the box directions.
  • Heat the milk to 110℉. Add the honey and yeast packet to the warm milk. Stir well and allow to sit for 5 minutes to activate the yeast.
  • While you’re waiting for the yeast, add the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium low speed for about 60 seconds.
  • Add the sugar and oil to the beaten eggs and mix for 30 seconds more to combine.
  • Pour the bag of bread mix into the mixer bowl. Stir on low speed until combined with no dry ingredients remaining. Scrape down the bowl.
  • With the mixer on low speed, slowly pour in the activated yeast and milk. Once it has all been incorporated you will have a loose batter.
  • Slowly pour the melted butter into the mixer while still stirring on low speed. As soon as everything has combined into a smooth mixture, turn the mixer to medium speed and beat for 5 minutes. This will be a very thick batter, not like a wheat bread dough.
  • Remove the bowl from the mixer, cover with plastic wrap and refrigerate for 30 minutes.
  • While the dough is chilling, coat a 9×5 loaf pan with butter and then line it with parchment paper.
  • Remove the chilled dough from the refrigerator and spread it into the pan. Use a large ice cream scoop to get the textured top typical of a loaf of brioche.
  • Place in a warm place to rise for an hour or until the dough is about 1” taller than the top of the pan.
  • Preheat the oven to 350℉.
  • Bake the bread in the preheated oven for 40-45 minutes, rotating the pan halfway through. If the top browns too quickly, cover with loosely with a piece of aluminum foil. Remove the loaf from the oven when the internal temperature reaches 190 degrees.
  • Cool the bread completely in the loaf pan, about 2 hours.
Nutrition Facts
Gluten Free Brioche
Amount Per Serving
Calories 191 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g40%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 87mg29%
Sodium 121mg5%
Potassium 52mg1%
Carbohydrates 11g4%
Fiber 0.003g0%
Sugar 11g12%
Protein 3g6%
Vitamin A 454IU9%
Vitamin C 0.05mg0%
Calcium 35mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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