This gluten free brioche is soft, rich, and buttery. It’s got a slightly crisp, golden crust with a fluffy crumb. It’s great on its own with a smear of butter or jam.
No matter how you choose to eat this loaf, it won’t last long!
- What is brioche bread?
- Does brioche have gluten in it?
- Why this should be your next loaf of bread
- How to make gluten free brioche
- What to expect during proofing
- Tips for getting the best rise from yeast
- How long does the bread stay soft?
- Flavour variations
- Other ways to enjoy brioche bread
What is brioche bread?
Brioche bread originated in France and is a rich loaf made with eggs and butter. The crumb is soft and light, but it has a rich delicious taste. It’s one of the most indulgent gluten free breads you’ll ever make!
Does brioche have gluten in it?
Unfortunately, traditional brioche bread contains gluten as wheat flour is used during baking. This recipe makes the buttery loaf gluten free by using a combination of tapioca starch, millet flour, and sorghum flour.
Why this should be your next loaf of bread
- The best thing about this recipe is the taste. It’s buttery and rich, the soft and fluffy crumb is amazing and the melted butter on top of the loaf before baking gives it a golden and slightly crisp crust.
- The next best thing about this recipe is how many ways you can use the brioche bread. It’s perfect on its own with a smear of butter or jam, but it’s great for sandwiches, french toast, or bread pudding. Got some gluten free brioche that’s gone a bit dry? Use it for croutons or make it into a holiday stuffing! You’ve got so many delicious options with this one loaf of bread.
- There are so many ways to change up this bread. Need some inspiration? Keep reading and check out the flavour variation section of this post!
To make this buttery loaf of gluten free brioche, you’ll need these ingredients:
- Gluten free bread flour: I used my own Gluten Free Bread Flour for this recipe. It's a combination of tapioca starch, millet flour and sorghum flour.
- Psyllium husk: the binder in this gluten free recipe
- Eggs: help bind the ingredients and also add a rich texture
- Active dry yeast: the magic ingredient for this soft, fluffy loaf!
- Warm water: to add hydration. Warm water also activates the yeast.
- Sugar: adds a bit of sweetness to the bread, and also feeds the yeast.
- Apple cider vinegar: helps the yeast along by creating a slightly acidic environment.
- Milk: to add richness.
- Butter: obviously to create a rich, buttery taste but also helps fluff up the bread crumb as it bakes.
If you’re looking to change the recipe, for whatever reason, here are some suggestions…
Do you need to use eggs in this recipe?
- Eggs are essential in a brioche recipe. I wouldn’t recommend using a flax egg or egg replacer, since it will take away from the overall brioche taste. That being said, you could certainly try to make an egg-free brioche - it just may not taste similar to the traditional loaf.
Can you use instant yeast instead of active dry yeast?
- If you don’t have any active dry yeast, you can replace it with instant yeast. Substitute 1 ¾ teaspoons of instant yeast for the 2 teaspoons of active dry yeast called for in the recipe.
- Instant yeast doesn’t need to be activated in warm water with sugar, so it can be added in with the dry ingredients. The water and sugar can be mixed in with the eggs, apple cider vinegar, and milk.
Can you make brioche dairy free?
- To make this gluten free brioche dairy free, you’ll need to substitute the milk for a dairy free substitute and replace the butter for a dairy free alternative. The recipe has not been tested as dairy free, so I can’t guarantee results. Try it with the best quality dairy free butter you can find.
How to make gluten free brioche
Making gluten free brioche bread is super easy! It starts by blooming the active dry yeast in warm water and a bit of sugar. In another bowl, mix the gluten free bread flour with the psyllium husk, and salt.
After the yeast has bloomed, it's added to the flour mixture, along with the eggs, apple cider vinegar and the milk. The softened butter is mixed into the dough.
The bread dough is proofed for 1 hour in a warm spot and then transferred to a prepared loaf pan. The dough will go through another proof (for just 20 minutes) and then brushed with melted butter.
Bake the bread at 400°F for 30 minutes. See, it’s easy!
What to expect during proofing
There are 2 separate proofing times for this recipe. The first one is the dough mixture in the bowl and then the second happens right in the loaf pan. Both times the dough will begin to expand in size, but will not double. For the second proof, allow the bread to just rise to the top of the loaf pan. This may take about 20 minutes.
The texture of the dough will become much more fluffy and airy as the yeast continues to release carbon dioxide.
If the dough does not get warm enough during proofing, it may take longer for it to expand in size.
Tips for getting the best rise from yeast
Using yeast will ensure your gluten free bread is the fluffiest it possibly can be! Here are a few tips to help you (and the yeast) during the proofing and baking:
- Use warm, but not scalding water to activate the yeast. The active dry yeast will bloom in warm water and loves eating sugar. If the water is too cold, it will take forever to activate and if the water is too hot, it will kill the yeast.
- Place your dough in a warm location to rise (proof). If your kitchen is warm, you can just set your bowl (covered in plastic wrap or a clean tea towel) on the counter. If your kitchen is on the chilly side, preheat your oven to the lowest temperature and then shut the oven off (think warm hug and not burning hot bake temperature). If the area you choose isn’t warm enough, it may just take longer for the dough to expand and rise.
- Add sugar to the warm water. The recipe calls for 2 tablespoons (26g) of sugar to be added to the warm water and yeast mixture. This is essential, since the sugar is what the yeast feeds on. The mixture will get nice and frothy once the yeast activates.
How long does the bread stay soft?
When stored in an airtight container at room temperature, a loaf of this gluten free brioche will stay soft for 1-2 days. After that, it starts to get a tad bit dry, but it’s still delicious! You can still toast it for a few more days and it’s still amazing. (That’s also prime french toast time, right?!)
You can also freeze the loaf (slices or whole) to maximize the softness for much longer.
Ready to kick your gluten free brioche up a notch? Try some of these flavour variations:
- Make a cinnamon raisin brioche by adding 1-2 teaspoons of cinnamon in with the flour mixture and fold in ⅓-½ cup of raisins when mixing the dough. Be sure to scatter a few raisins on top before baking, too!
- Make a chocolate brioche by adding in ⅓-½ cups of chocolate chips (or chopped chocolate) after the second proof, when the dough is in the loaf pan. Add some to the top as well (just push them gently into the top of the dough) for a ridiculously indulgent loaf of bread.
- Make a cheddar brioche and rock a savory loaf instead of sweet! Add ½ cup of your favourite grated cheese into the proofed dough in the loaf pan. (Knead it gently into the dough). Like all the other flavour suggestions, be sure to add some cheese on top as well!
Other ways to enjoy brioche bread
- Toasted with a bit of butter. Classic, but you can never beat it! Get extra fancy and smear a little peanut butter and jam on it, instead!
- As part of a stuffing. Chop it up, dry it out on the counter and use this loaf to make your all-time-favourite holiday stuffing!
- Make french toast. Regular french toast is super tasty, but french toast made with rich and butter brioche bread? Yikes. My favourite waffle recipe is in trouble!
- Whip up some brioche bread pudding. A casserole-like take on brioche french toast, but with a little bit more butter and some raisins. Definitely sounds like a winner to me!
- Make a loaf of cheddar brioche and eat it with your favourite meal. Add ½ cup of shredded cheese into the dough in the loaf pan before baking. You’ll have the best savory side dish for a bowl of Gluten Free Chili or Gluten Free Chicken Tetrazzini.
- Go garlic bread. Make the garlic butter from my Gluten Free Garlic Bread recipe, but use this brioche loaf instead of a baguette. That’s a whole lotta butter, but so dang delicious!
Store fully cooled brioche bread in an airtight container on the counter for 3-4 days.
For longer term storage, slice the loaf and freeze it in an airtight container or wrapped tightly in plastic. To defrost the bread, pop it in the fridge overnight or place on the counter at room temperature.
Gluten Free Brioche
- 1 cup (240g) warm water
- 2 teaspoons (8g) active dry yeast
- 2 tablespoons (26g) sugar
- 3 ¼ cups + 2 tablespoons (375g) gluten free bread flour (see note below)
- 1 teaspoon (6g) salt
- 2 tablespoons (12g) psyllium husk
- 2 eggs room temperature
- 2 teaspoons (10g) apple cider vinegar
- ¼ cup (60g) milk, warmed
- ¼ cup (56g) butter, softened, plus 2 tablespoons (28g), melted for glazing the loaf
- Activate the yeast by combining the warm water, active dry yeast, and sugar in a small bowl. Allow the mixture to sit for 10 minutes and the yeast will bloom and become slightly frothy. If that doesn’t happen, new yeast is needed.
- Combine the gluten free bread flour, salt and psyllium husk in a medium-sized bowl. Mix to combine.
- After the yeast has bloomed, pour the yeast mixture into the bowl containing the dry ingredients. Add in the eggs, apple cider vinegar and milk. Mix well until the dough is fully combined and no dry lumps remain. The dough will be wet and look like a cake batter.
- Mix in the softened butter, ensuring it is well incorporated. Use a fork to add it into the mixture, if needed.
- Cover the bowl with plastic wrap or a clean tea towel and place in a warm area to proof for 1 hour. The dough will expand, but will not fully double in size.
- After proofing, prepare a loaf pan by greasing with butter or lining with parchment paper. Place the dough in the prepared loaf pan and cover with a clean tea towel or plastic wrap and proof in a warm area again for 20 minutes. Allow the bread to rise just to the top of the loaf pan.
- Preheat the oven to 400°F.
- After the second proofing is done, brush the top of the loaf with 2 tablespoons (28g) of melted butter.
- Bake the brioche bread in the oven for approximately 30 minutes, until the crust is golden and the internal temperature is 190°F.
- Remove the loaf from the pan and place on a cooling rack. Allow the bread to fully cool before slicing.
- Gluten free bread flour: I used a blend of 45% tapioca starch, 40% millet flour, and 15% sorghum flour. You can blend your own by following this recipe: Gluten Free Bread Flour. Another blend can be used; however, results may not be the same.
- Storage: Fully cooled bread can be stored in an airtight container on the counter for 3-4 days. For longer term storage, slice the loaf and freeze it in an airtight container or wrapped tightly in plastic. To defrost the bread, pop it in the fridge overnight or place on the counter at room temperature.