low fodmap ✓ | gluten-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓| nut-free ✓
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 :
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.
Gluten-Free Chocolate Chip Brioche Buns
Ingredients
- 250 g gluten-free flour
- 250 g Cornstarch
- 1 tsp Xanthan Gum
- 1 tbsp Instant Yeast
- 1/2 tsp salt
- 260 ml lactose-free milk (lukewarm)
- 2 eggs
- 170 ml maple suryp
- 170 g butter (melted)
- 1 tsp 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.
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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!