Best Gluten-Free Brioche Bread Recipe
Learn to bake tender, rich gluten-free brioche bread at home! Get the best recipe for a golden, bakery-style loaf with expert tips & substitutions. This recipe yields a soft, airy gluten-free brioche that's perfect for breakfast, brunch, or even French toast.
Ingredients
- 400 g Gluten-Free All-Purpose Flour Blend with xanthan gum, or add 1 tsp if blend doesn't contain it
- 50 g Granulated Sugar
- 7 g Instant Yeast (about 2 1/4 tsp or 1 packet)
- 5 g Salt (about 1 tsp)
- 120 ml Warm Milk dairy or unsweetened non-dairy, 105-115°F (40-46°C)
- 3 Large Eggs room temperature, plus 1 egg yolk for egg wash
- 115 g Unsalted Butter melted and cooled slightly, plus more for greasing pan
- 1 tsp Vanilla Extract optional, for flavor
- 1 tbsp Milk for egg wash
Instructions
- In the bowl of a stand mixer, combine the gluten-free flour blend, granulated sugar, instant yeast, and salt. Whisk briefly to combine thoroughly. If your GF flour blend does not contain xanthan gum, add 1 teaspoon now.
- In a separate bowl, whisk together the warm milk, 3 large eggs, and vanilla extract (if using). Ensure the milk is warm but not hot, to activate the yeast without killing it.
- Pour the wet ingredients into the dry ingredients in the stand mixer bowl. Attach the paddle attachment and mix on low speed until just combined, then increase to medium-low and mix for 2-3 minutes until a thick, sticky dough forms. The dough will not resemble traditional wheat dough.
- Gradually add the cooled melted butter, about 1 tablespoon at a time, mixing well after each addition until fully incorporated. Continue mixing on medium speed for another 5-7 minutes until the dough is smooth, elastic, and glossy. It will still be soft and sticky.
- Lightly grease a large bowl with butter or cooking spray. Transfer the dough to the greased bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1.5 to 2 hours, or until it has visibly expanded and is puffy. It may not double in size like wheat dough.
- Gently deflate the dough by pressing it down. Turn the dough out onto a lightly floured (with GF flour) surface. Divide the dough into 3 equal portions. Shape each portion into a smooth ball or a small log. Arrange the three pieces side-by-side in a generously buttered 9x5 inch loaf pan.
- Cover the loaf pan loosely with plastic wrap or a kitchen towel and let it rise again in a warm place for 45-60 minutes, or until the dough has noticeably puffed up and fills the pan. Preheat your oven to 375°F (190°C) during the last 15-20 minutes of the second rise.
- While the oven preheats, prepare the egg wash: whisk together the remaining egg yolk and 1 tablespoon of milk in a small bowl. Gently brush the top of the risen brioche dough with the egg wash, being careful not to deflate it.
- Bake for 35-40 minutes, or until the top is golden brown and a thermometer inserted into the center reads 200-205°F (93-96°C). If the top browns too quickly, loosely tent it with aluminum foil.
- Remove the brioche from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing too early can result in a gummy texture. Serve warm or at room temperature.
Notes
Expert Tips:
- Ensure all cold ingredients (eggs, milk) are at room temperature for optimal yeast activity and dough development.
- Using a kitchen scale for flour is highly recommended for accurate gluten-free baking.
- Gluten-free doughs are stickier and more delicate than traditional wheat doughs. Don't be tempted to add too much extra flour.
- The rise times for gluten-free brioche can vary and may not result in the same dramatic doubling in size as wheat brioche. Look for significant puffiness.
- For a dairy-free version, substitute with unsweetened non-dairy milk and a high-quality vegan butter alternative.
