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Gluten-Free Chocolate Chip Brioche Buns

Gluten Free Stories
These Gluten-Free Chocolate Chip Brioche Buns are pillowy soft, buttery, tender, chocolaty simple to make and so delicious!
Prep Time 20 mins
Cook Time 30 mins
2 hrs
Total Time 2 hrs 50 mins
Course Breads, Breakfast
Cuisine French, Gluten-Free, Low FODMAP, Vegetarian
Servings 7 buns


  • 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


  • 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