low fodmap ✓ | gluten-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓| nut-free ✓
French baked goods are the best! From Croissant to Pain Au Chocolate to the soft Brioche, the list is endless. And they’ve been one of the things that I’ve missed most on the gluten-free diet. So recreating my favorite french baked goods makes me so happy, especially when they are successful and taste so good that you can’t even tell that they are gluten-free. And that is the story for this Gluten-Free Brioche Bread. After experimenting for a few months I made the best Gluten-Free Brioche Bread. And in these past few months of experimenting my house smelled absolutely heavenly, because there is no better smell than from a freshly baked brioche!
Gluten-Free Brioche Bread Recipe
This Brioche Bread is pillowy soft, buttery, tender, rich, simple to make, tummy-friendly and so delicious!
It is so tasty that you can even enjoy it on its own. But it also goes great with butter or any sweet or savory toppings of choice. The best part is you won’t be able to tell that it is gluten-free!
How to make this Gluten-Free Brioche Bread?
Brioche Bread is actually very easy to make! Simply mix all the ingredients, let it rise for 2 hours. Knead one more time, form 8 balls, and place them in a prepared loaf pan. Bake and that is it! Your Brioche is done! SO SIMPLE!
what flour to use to make it?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
*This Gluten-Free Brioche Bread is freezer friendly. To freeze baked brioche simply wrap the loaf or the slices in plastic foil and place it in a freezer friendly bag or container. To defrost it, thaw in the fridge or room temperature or warm it up in the oven on 180C (350F) degrees. The bread will stay good in the freezer for up to 4 months. You can also freeze the dough. To defrost thaw overnight in the refrigerator
* fodmap tip:
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour
*All the ingredients used in this recipe are FODMAP friendly, however, As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet.
*If you are celiac or highly sensitive to gluten, buy certified gluten-free yeast and cornstarch. Dried instant yeast and cornstarch are naturally gluten-free, however, depending on the manufacturing place and process there can be cross-contamination.
Looking for more gluten-free breads?
Check out these my:
Gluten Free Brioche Bread
- 250 g gluten-free flour mix
- 250 g Cornstarch
- 1 tsp Xanthan Gum (in addition to the one that is in the gluten free mix)
- 1 tbsp Instant Yeast
- 1/2 tsp salt
- 260 ml lactose-free milk (lukewarm)
- 2 eggs
- 170 ml maple syrup
- 170 g butter (melted)
- 1 tsp pure vanilla extract
- Whisk together the flour, cornstarch, xanthan gum, yeast & salt in the bowl of a stand mixer.
- Add the milk, eggs, maple, melted butter & vanilla. Mix with a wooden spoon or a heavy-duty stand mixer fitted with the paddle attachment
- Cover and allow to rest at room temperature until the dough rises, approximately 2 hour
- The dough can be used immedietly or stored in the refrigiator for up to 5 days, or in the freezer for up to 3 weeks. Thaw overnight in the refrigiator before using.
- On baking day. Butter and dust two 9 x 4 inch, standard loaf pans with flour. Divide the dough into 8 equal portions. For each portion (with the smooth side down), fold in the edges towards the middle as before. Carefully flip the dough over, and using a cupped palm, roll the dough portion on your work surface until you have a smooth dough ball.Repeat with the other dough portions to get 8 smooth dough balls. Place the dough balls in the loaf pan in a zig-zag manner. After arranging the dough balls in the loaf pan, flatten them slightly. Then cover the pan with plastic wrap and set aside.
- Let it proof for 60 minutes or until double in size.
- Fifteen minutes before baking, preheat the oven to 175°C ( 350°F.)
- Brush the top of the loaf with egg wash and bake until golden and firm, 40 to 50 minutes.
- Allow to cool on a rack before serving.