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Easy Gluten-Free Brioche Recipe

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★★★★★

4.5 from 149 reviews

This easy gluten-free brioche recipe offers a rich, buttery bread substitute perfect for anyone avoiding gluten. Made with a specialized gluten-free flour blend, eggs, and melted butter, this brioche is tender and slightly sweet with a golden, glossy crust achieved through an egg wash. Ideal for breakfast or sandwiches, it includes clear steps for activating yeast, preparing the dough, shaping, rising, and baking to perfection.

Ingredients

Scale

Yeast Mixture

  • 2/3 cup milk or non-dairy milk
  • 2 1/2 teaspoons dry active yeast (one packet)
  • 1 tablespoon cane sugar

Dough

  • 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

For Egg Wash

  • 1 egg (scrambled)

Instructions

  1. Activate the Yeast: Heat 2/3 cup milk or non-dairy milk to 110ºF (about 25-30 seconds in microwave). Stir in 1 tablespoon cane sugar and 2 1/2 teaspoons dry active yeast until mixed well. Let sit for 5-10 minutes until frothy, ensuring the milk isn’t too hot to avoid killing the yeast.
  2. Mix the Dough: Attach paddle to a stand mixer. Beat 3 large eggs and 1/2 cup melted unsalted butter on low for 30 seconds. Add 2 3/4 cups gluten free flour blend, 1 teaspoon sea salt, and 1/4 cup cane sugar to the bowl, then pour in the frothy yeast mixture. Mix on low, gradually increasing speed as flour is incorporated. Stop mixing once dough forms; avoid overmixing.
  3. Shape the Dough: Transfer dough onto a silicone mat or clean surface. Gently form it into a ball without adding extra flour. Divide the dough into two equal pieces and roll each into ropes matching the length of your loaf pan. Optionally, braid into three strands if preferred.
  4. First Rise: Grease a loaf pan. Preheat oven to 175ºF and move rack to middle. When temperature is reached, turn oven off. Place twisted two ropes into the pan, cover with plastic wrap, and place in the warmed oven with door slightly ajar or in another warm spot to rise until doubled in size.
  5. Prepare for Baking: Once risen, preheat oven to 350ºF. Beat one egg and brush it generously over the loaf surface twice to create a deep golden crust.
  6. Bake the Brioche: Bake for 30-40 minutes until the top is golden brown and internal temperature reaches 190ºF, measured with a digital thermometer inserted to the bottom of the loaf.
  7. Cool the Bread: Remove loaf from oven and let it sit in pan for 5 minutes. Then, transfer to a wire rack to cool completely. Avoid slicing for at least 2 hours to allow bread to set and finish cooking internally.

Notes

  • Use the same gluten-free flour blend throughout to maintain dough consistency.
  • Ensure milk temperature does not exceed 110ºF to avoid killing yeast.
  • Gluten-free dough only gets one rise; handle gently.
  • Double egg wash helps achieve a shiny, deep golden crust.
  • Waiting 2 hours before slicing allows the brioche interior to fully set.

Keywords: gluten free brioche, gluten free bread, easy brioche recipe, homemade brioche, gluten free baking, soft gluten free bread

Find it online: https://nayabaker.com/easy-gluten-free-brioche-recipe/