Name: Easy Gluten-Free Brioche Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Cuisine: French
Ingredients: 2/3 cup milk or non-dairy milk; 2 1/2 teaspoons dry active yeast (one packet); 1 tablespoon cane sugar; 2 3/4 cups gluten free flour blend; 1/4 cup cane sugar; 1 teaspoon sea salt; 3 large eggs; 1/2 cup melted unsalted butter; 1 egg (scrambled)

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Introduction

This easy gluten-free brioche recipe delivers a soft, buttery loaf that’s perfect for breakfasts or special treats. With just a few simple steps, you can enjoy the rich texture of brioche without gluten. It’s an ideal choice for those seeking a comforting homemade bread that everyone can enjoy.

This image shows a stack of three thick slices of pound cake on a white plate, placed on a white marbled textured surface. Each slice has a golden brown crust with a shiny, slightly bumpy texture and a light, fluffy inner crumb that is pale yellow to cream in color. The slices are stacked neatly, with the crust forming a rough but even outer edge around the soft interior. There are a few crumbs scattered on the plate around the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup milk or non-dairy milk (see note)
2 1/2 teaspoons dry active yeast (one packet)
1 tablespoon cane sugar
2 3/4 cups gluten free flour blend (see notes)
1/4 cup cane sugar
1 teaspoon sea salt
3 large eggs
1/2 cup melted unsalted butter

Instructions

Step 1: In a small bowl, heat the milk to about 110º F—this takes approximately 25-30 seconds in the microwave. Stir in 1 tablespoon cane sugar and the dry active yeast. Let it sit for 5-10 minutes until the mixture becomes frothy. Be careful not to overheat the milk or it may kill the yeast.
Step 2: Attach the paddle to your stand mixer. Add the eggs and melted butter to the mixer bowl and beat on low for 30 seconds. Then add the gluten-free flour blend, sea salt, cane sugar, and the frothy yeast mixture.
Step 3: Mix on low speed, gradually increasing as the flour incorporates. Once the dough forms, stop mixing—avoid overmixing. Note that gluten-free dough typically only rises once.
Step 4: Transfer the dough onto a silicone mat or a clean surface. Gently shape it into a ball without adding extra flour (if using the recommended flour blend). Divide the dough into two equal pieces and roll each into ropes matching the length of your loaf pan. Optionally, you can braid three strands for a different look.
Step 5: Grease your loaf pan. Preheat your oven to 175º F and position the rack in the middle. Once reached, turn off the oven.
Step 6: Twist the two dough ropes together and place them inside the pan. Cover with plastic wrap and place in the warm oven with the door slightly open or another warm spot to rise until doubled in size.
Step 7: After rising, preheat the oven to 350º F. Beat an egg in a small bowl and brush it over the top of the loaf twice for a deep golden color.
Step 8: Bake the brioche for 30-40 minutes, until the top is golden brown and the internal temperature reaches 190º F. Use a digital thermometer inserted deep in the loaf to check doneness.
Step 9: Remove the bread from the oven and let it cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely. For best results, wait at least 2 hours before slicing to allow the bread to set.

Tips & Variations

Use room temperature eggs for easier mixing and better texture.
If you prefer, substitute non-dairy milk like almond or oat milk to keep the recipe dairy-free.
Try adding a teaspoon of vanilla extract or orange zest for a subtle flavor twist.
Use a digital thermometer to ensure the brioche is perfectly baked through, avoiding undercooked centers.

Storage

Store the brioche in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. To reheat, thaw at room temperature and warm in a low oven (about 300º F) for 10-15 minutes to refresh the crust and softness.

How to Serve

A rectangular loaf of bread with a shiny, dark golden brown crust is shown on a light wood cutting board. The bread is sliced into six even pieces on one side, with a visible soft, slightly yellow inside layer under the crust. The crust has a slightly rough texture with small bubbles and a crack near the center, showing a thicker top layer. The cutting board rests on a white marbled textured surface that looks smooth and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less (about 2 teaspoons) because instant yeast is more concentrated and does not require proofing.

Why does gluten-free brioche only rise once?

Gluten-free dough structures are more fragile and do not develop the elasticity found in wheat doughs, so they typically only support one rise to maintain the best texture.