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A Loaf of Freshly Baked Gluten Free brioche

Buttery Gluten Free Brioche Bread

Gluten Free Stories
This Gluten Free Brioche is pillowy soft, mildly sweet, and rich with eggs and butter which give this bread that tender crumb and dark golden flaky crust. It is perfect for sandwiches, French toast, or on its own. 
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Resting Time 2 hrs
Total Time 3 hrs
Course Bread, Breakfast
Cuisine French, Gluten-Free, Nut Free, Vegetarian
Servings 1 loaf


  • 2 cups + 2 tbsp (250g) Gluten-Free Flour Mix
  • 2 cups + 2 tbsp (250g) 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
  • 1 cup + 1 Tbsp (260ml) Milk (lukewarm)
  • 2 Eggs
  • 1/2 cup (170ml) Honey
  • 3/4 cup (170g) Butter (softened)


  • Butter and dust 9 x 5 inch, standard loaf pan with flour. 
  • In the bowl of a stand mixer fitted with the paddle attachment add the flour, xanthan gum, yeast and salt. Whisk to combine
  • Add the eggs, milk, butter, honey (or any other liquid sweetener).
  • Place the bowl in the stand mixer and beat on medium-high for about 5 minutes.  The dough should feel slightly sticky to the touch, but you should be able to form a ball from it.
  • Cover the dough with a kitchen towel and let it rise for about 40 to 60min. The amount of time that will take for your dough to rise will depend on your environment. If it's hot and humid the dough will rise faster, if it's cold it will take longer.
  • Transfer the dough to a floured surface. Divide the dough in half, roll each half into a log and divide each log into 4 equal portions.
  • Roll the dough portions on your work surface until you have a smooth dough balls. You need 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.
    If you don’t want to shape the bread in this way, you can also just transfer the entire dough directly into the prepared pan.
  • Cover the pan with lightly greased plastic wrap and let the dough be rise one more time.
  • When the dough has reached the end of its rise, preheat the oven to 350°F (175°F). Brush the loaf with an egg wash.
  • Bake until golden and firm, 40-50 minutes. To test if it’s baked, instep a knife all the way through, if it comes out lean then your bread is done.
  • Remove the bread from the oven and immediately brush with melted butter.
  • Place the loaf (in the pan) on a wire rack and cool until no longer hot to the touch. Remove it from the pan slice and serve.
Keyword Gluten Free Brioche Bread