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    Home » Gluten-Free Recipes

    Gluten-Free Chocolate Chip Brioche Buns

    Published: Sep 13, 2021 by Stefani Weiss · This post may contain affiliate links · 3 Comments

    Jump to Recipe Print Recipe

    These Gluten-Free Chocolate Chip Brioche Buns are pillowy soft, buttery, tender, chocolaty, simple to make and so delicious!

    Gluten-Free Chocolate Chip Brioche Buns Recipe

    These buns are great as a breakfast, mid-day snack, or even dessert. It is so tasty that you can enjoy them on their own. But they also go great with butter or any sweet toppings of choice. The best part is you won’t be able to tell that it is gluten-free!

    You will love these Gluten-Free Chocolate Chip Brioche Buns if you love:

    • Baked Goods
    • Brioche bread
    • Chocolate

    What Ingredients you will need to make these Gluten-Free Chocolate Chip Brioche Buns?

    • Gluten-Free Flour 
    • Cornstarch
    • Xanthan Gum
    • Instant Yeast
    • Salt
    • Lactose-Free Milk
    • Maple Syrup
    • Butter
    • Chocolate Chips
    • Pure Vanilla Extract

    How to make these Gluten-Free Chocolate Chip Brioche Buns?

    Step 1 - MAKE THE DOUGH

    Whisk together the flour, cornstarch, xanthan gum, yeast & salt in the bowl of a stand mixer. Add the milk, eggs, maple, melted butter, vanilla & chocolate chips.  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 immediately or stored in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks. Thaw overnight in the refrigerator before using.

    Step 2 - FORM THE BUNS

    Divide the dough into 7 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 7 smooth dough balls.

    Place the dough balls in a baking tray, flatten them slightly. Then cover the pan with plastic wrap and set it aside.

    Let it proof for 60 minutes or until double in size.

    Step 3- BAKE

    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 cooling on a rack before serving.

    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 :

    1. White Rice Flour

    2. Brown Rice Flour

    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 mixes might vary slightly, depending on what flours your mix contains.

    To find the recipe for my gluten-free flour mix click, HERE.

    *freezing tip:

    *These Gluten-Free Chocolate Chip Brioche Buns are 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 at 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.

    *gluten-free tip:

    *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.

    Recipe

    freshly baked gluten-free chocolate chips brioche buns

    Gluten-Free Chocolate Chip Brioche Buns

    Stefani Weiss
    These Gluten-Free Chocolate Chip Brioche Buns are pillowy soft, buttery, tender, chocolaty simple to make and so delicious!
    1 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    2 hours hrs
    Total Time 2 hours hrs 50 minutes mins
    Course Breads, Breakfast
    Cuisine French, Gluten-Free, Low FODMAP, Vegetarian
    Servings 7 buns
    Prevent your screen from going dark

    Ingredients
      

    • 250 g gluten-free flour
    • 250 g Cornstarch
    • 1 teaspoon Xanthan Gum
    • 1 tablespoon Instant Yeast
    • ½ teaspoon salt
    • 260 ml lactose-free milk (lukewarm)
    • 2 eggs
    • 170 ml maple suryp
    • 170 g butter (melted)
    • 1 teaspoon pure vanilla extarct
    • 100 g chocolate chips

    Instructions
     

    • Whisk together the flour, cornstarch, xanthan gum, yeast & salt in the bowl of a stand mixer. Add the milk, eggs, maple, melted butter, vanilla & chocolate chips.  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 immediately or stored in the refrigerator for up to 5 days, or in the freezer for up to 3 weeks. Thaw overnight in the refrigerator before using.
    • Divide the dough into 7 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 7 smooth dough balls. 
    • Place the dough balls in a baking tray, flatten them slightly. Then cover the pan with plastic wrap and set it 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 buns with egg wash and bake until golden and firm, 30 to 40 minutes. Allow cooling on a rack before serving.
    Keyword Gluten-Free Chocolate Chip Brioche Buns
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    Reader Interactions

    Comments

    1. Alexandra says

      July 16, 2022 at 12:24 am

      Thanks for sharing this great sounding recipe! I’m so happy to have found your low fodmap blog, and especially happy you bake bread and share your recipes. Thank you!

      Reply
    2. Anisa says

      September 27, 2022 at 1:15 pm

      Hi, my son has an egg allergy, can I use aqua fibre instead?

      Reply
      • Gluten Free Stories says

        October 13, 2022 at 11:25 am

        Hi Anisa, I'm afraid that Aquafaba wouldn't work here.

        Reply
    1 from 1 vote (1 rating without comment)

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