Gluten Free Brioche

I gotta say, sometimes I amaze myself. Humble, I know! But seriously, If I produce a gluten free bread that is even slightly reminiscent of the original, I get excited. So to be THIS close: air pockets, rich flavor, this thing even puffs!

I will say, that it is not as pretty as traditional brioche but that is simply that gluten free bread won’t “glue” therefore making it hard to shape. Because of that I I no longer judge the success of my homemade bread by it’s looks, but on texture and flavor alone. In those categories this recipe is a win. It has a soft texture with a great crumb. 

It was very good as rolls and would hold up beautifully for french toast. Try it!

FREEZER FRIENDLY: When bread is completely cooled wrap tightly in plastic wrap and place in a zip top freezer bag.

gluten free brioche

gluten free brioche

Cook Time: approx. 1 hour

Total Time: approx. 3 hours

Yield: 1 loaf or 6-10 rolls


2 tablespoon dry active yeast

5 tablespoons honey

¼ cup warm (not hot) water

2/3 cup superfine Sorghum flour

1 cup tapioca flour

2 teaspoons xanthan gum

¾ teaspoon kosher or fine sea salt

4 large eggs + 1 for egg wash

8 tablespoons unsalted butter at room temperature

climbs the dough hook like traditional dough

climbs the dough hook like traditional dough


Combine the yeast, 1 tablespoon of honey and warm water in a small mixing bowl and whisk to combine. Let sit until the mixture is foamy, about 6 minutes.

In the bowl of a stand mixer, whisk together sorghum flour, tapioca flour, remaining 4 tablespoons (or 1/4 cup) of honey, xanthan gum and salt.

Make a well in the center and add the yeast mixture. Put the bowl in the mixer and mix on low speed to combine. Add eggs, one at a time, mixing each egg in thoroughly. Add the butter, one tablespoon at a time, mixing after each addition until the butter is fully incorporated.

Increase the speed of the mixer to medium and beat for another minute or two until the dough is smooth. It should start to stick to the hook at this point. Scape the dough into a clean mixing bowl, cover with a tea towel or clean thin towel and set in a warm place away from drafts so dough won’t dry out. After about two hours dough should be at least double in size.

after 2 hours – a bit more than double in size

Oil spray brioche tins or line and spray a loaf pan, thoroughly.

For rolls: With a wet hand and a oil sprayed cookie scoop, dollop 3-4 “balls” into each tin.Whisk together the remaining egg with 1 tablespoon of buttermilk or water. Brush the mixture on top of the rolls, let sit for 5 minutes then brush again with additional egg wash.

For loaf pan: Scrape the batter into the prepared pan and smooth into the pan evenly. With a wet spatula, smooth the top. Cut a slit about ¼ inch deep down the center of the loaf with a sharp knife or razor blade dipped into some tapioca flour.Whisk together the remaining egg with 1 tablespoon of buttermilk or water. Brush the mixture onto the top of the loaf, let sit for 5 minutes then brush again with additional egg wash.

Continue following steps for either loaf or rolls: Cover with a tea towel and let rise for 45 minutes. (For a cool rise in the fridge, cover the pan with a tea towel and let rise in the refrigerator from 2 to 24 hours. When ready to bake, uncover the pan/ or tins and allow to come to room temperature while waiting for the oven to preheat).

In the last 30 minutes of rise time, place an oven rack in the bottom third of the oven and preheat to 350° F.

Bake for 50 minutes or until the bread is deeply golden brown and the bread sounds a hollow when tapped. Let cool in the pan for 10 – 15 minutes.

The bread stays moist for several days. Wrap well in plastic wrap and store in the refrigerator.

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