Whip Up Heaven with This Gluten Free Brioche Bread!
Ever bitten into a slice of melty, buttery brioche that feels like a warm hug? If you haven’t had your gluten-free cake and eaten it too, this recipe is going to change your bread game completely! This Gluten Free Brioche Bread is soft, rich, and oh-so-delicious — perfect for brunch or just because you deserve a tasty treat. It’s easy to make, and the smell wafting from your oven will have your neighbors thinking you opened a bakery!
Why Make This Recipe?
- Easy Peasy: You can whip this up without breaking a sweat. No complicated techniques here — just mix, rise, and bake!
- Family Favorite: Everyone loves brioche! Whether you spread it with jam or make indulgent French toast, this bread always gets rave reviews.
- Gluten Free Delight: Enjoy all the wonderful flavors of brioche without the gluten! It’s a win-win for those with dietary restrictions.
Ingredients
You don’t need fancy stuff — just these basics!
- 2 1/2 cups all-purpose gluten free flour blend
- 1 3/4 teaspoons xanthan gum (omit if your blend already contains it)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons instant yeast
- 1 teaspoon cream of tartar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon apple cider vinegar
- 5 eggs (at room temperature)
- 1/2 cup warm milk (about 95°F)
- 10 tablespoons unsalted butter (at room temperature, roughly chopped)
Directions
- Grease and line a standard 9-inch x 5-inch loaf pan and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, xanthan gum, sugar, yeast, and cream of tartar.
- Toss in the salt and whisk again to combine.
- Add in the vinegar, eggs, warm milk, and butter.
- Beat on medium-low speed for 30 seconds, then switch to medium-high speed for at least 2 minutes. Scrape down the sides and beat on high for another 2 minutes.
- Move the dough into the prepared loaf pan, pressing it firmly into the corners. Smooth the top with a moistened spatula.
- Cover the pan with lightly greased plastic wrap and place it in a warm, draft-free spot. Let it rise until it reaches the top of the pan.
- When it’s puffed up beautifully, preheat your oven to 375°F.
- Remove the plastic wrap, and score the loaf down the center at a 45° angle, cutting about 1/4 inch deep.
- Bake for 25 minutes, rotate the pan 180°, and bake for another 20 minutes.
- For a soft crust, wrap in aluminum foil and bake an extra 5-10 minutes, or until it reaches at least 190°F inside.
- Remove from the oven, let it cool on a wire rack, and slice to serve.
How to Make Gluten Free Brioche Bread (Overview)
Making this gluten free brioche bread is simpler than you might think! Start by mixing your dry ingredients, then introduce the wet ones, and let that mixer do its magic. While the dough does its rising thing, get that oven heated up. After a little baking time, a heavenly aroma fills your kitchen, and your taste buds will be dancing with labor day joy! Pro tip? Don’t skip the rising time; it’s crucial for that perfect fluffy texture!
How to Serve Gluten Free Brioche Bread
Serve this brioche bread fresh from the oven, and you’ll have everyone swooning over its golden crust and butter-yellow insides! Slather on some homemade strawberry jam or dip it in maple syrup for a brunch treat. Feeling fancy? Pair it with creamy avocado and poached eggs for a gourmet breakfast! The richness of the brioche absorbs all those delicious flavors, making every bite a heavenly experience.
How to Store Gluten Free Brioche Bread
If you have leftovers (unlikely, but let’s be real!), you can keep this bread in an airtight container for up to 3 days on the countertop or up to a week in the fridge. Want to save it for later? Slice it up and pop it in the freezer! Just remember to wrap it tightly in plastic wrap before sticking it in a zip-top bag. When you’re ready to enjoy, let it thaw at room temperature or toast it straight from frozen — because who doesn’t love warm, freshly toasted bread?
Tips to Make Gluten Free Brioche Bread
- Room Temperature Ingredients: Make sure your eggs and butter are at room temperature to help them blend smoothly.
- Watch the Oven: Everyone’s oven is different, so keep an eye on the baking time to avoid burning the crust.
- Swap Ingredients: If you’re out of milk, try almond or oat milk for a different flavor profile (just make sure they’re unsweetened).
- Add Flavors: Feeling adventurous? Throw in some orange zest for a citrus twist or mix in chocolate chips for an indulgent treat!
Variation
Try making a loaf using a vegan butter substitute and flax eggs for a dairy-free option! Or, get creative by adding fresh herbs, chopped nuts, or dried fruits for unique flavors. The world is your brioche oyster!
FAQs
Can I use any gluten free flour blend?
Yes! Just make sure it contains xanthan gum or add it separately as indicated.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough up to the second rise, then refrigerate it overnight before baking.
How do I know when the bread is done?
Use a kitchen thermometer! Aim for an internal temperature of at least 190°F for that perfect texture.
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Brioche Bread
Ingredients
Method
- Grease and line a standard 9-inch x 5-inch loaf pan and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, xanthan gum, sugar, yeast, and cream of tartar.
- Toss in the salt and whisk again to combine.
- Add in the vinegar, eggs, warm milk, and butter.
- Beat on medium-low speed for 30 seconds, then switch to medium-high speed for at least 2 minutes. Scrape down the sides and beat on high for another 2 minutes.
- Move the dough into the prepared loaf pan, pressing it firmly into the corners. Smooth the top with a moistened spatula.
- Cover the pan with lightly greased plastic wrap and place it in a warm, draft-free spot. Let it rise until it reaches the top of the pan.
- When it’s puffed up beautifully, preheat your oven to 375°F.
- Remove the plastic wrap, and score the loaf down the center at a 45° angle, cutting about 1/4 inch deep.
- Bake for 25 minutes, rotate the pan 180°, and bake for another 20 minutes.
- For a soft crust, wrap in aluminum foil and bake an extra 5-10 minutes, or until it reaches at least 190°F inside.
- Remove from the oven, let it cool on a wire rack, and slice to serve.