My Account My Recipe Box

Quick and Easy Gluten Free Brioche

Posted on October 12, 2011 by Glutenfreeda

gluten free brioche bunsBrioche is one of my all time favorite breads — perfect for a tender, butter sandwich bread, dinner rolls, Eggs Benedict and of course, French toast! Here is a super simple recipe for this buttery French classic!

Quick and Easy Gluten Free Brioche
Adapted from Healthy Bread in Five Minutes A Day by Zoë Francois and Jeff Hertzberg, MD via Wasabimon.

1/2 c brown rice flour
1/2 c tapioca starch/tapioca flour
2 cups – 2 Tbsp corn starch
1 Tbsp granulated yeast
2 tsp kosher salt
1 tsp xanthan gum
1 1/4 cups milk
1/2 cup honey
2 large eggs
1/2 cup canola or coconut oil
1 Tbsp pure vanilla extract
Egg wash (1 beaten egg with 1 tablespoon water), to be brushed on outside of loaf
Raw sugar for sprinkling over top

Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a large (5-quart) bowl.

Combine the liquid ingredients and slowly add them to dry ingredients using one of the following: a spoon and mixing bowl, a 14-cup food processor (using dough attachment) or a stand mixer with a paddle attachment. Mix just until just combined (no more dry patches)  If using a spoon + mixing bowl, you will probably want to use damp hands to mix in the last little bit of flour.

Cover with a tea towel or cheesecloth (not plastic wrap!) and allow the dough to rest at room temperature and rise for 2 hours At this point, the dough can be baked or be refrigerated for up to 5 days before use, just be sure not to store in an airtight container!

When you use to bake your brioche, grease a 8.5″x4.5″ loaf pan. Use wet hands to break a 1.5 pound piece of dough and shape/press it into a ball. (Because there is no gluten, the dough will not be very elastic, so don’t worry about stretching as much as gently shaping) Again, you may need to wet or grease your hands to keep the dough from attacking your hands and creating a smooth surface. Just be careful not to get the dough too soggy and damp.

Elongate the dough into an oval and press into the loaf pan, smoothing the surface with your fingers as you go along. Cover loosely (Again with a tea towel or cheesecloth) and allow to rest for 90 minutes if it had been refrigerated or 40 minutes the dough is fresh.

Preheat the oven to 350°F. Just before putting it in the oven, use a pastry brush to gently paint the top of the loaf with egg wash and sprinkle with the raw sugar.

Bake on the center rack of your oven for 40-45 minutes. The loaf is done once it is caramel brown on top and firm to the touch.

Remove your brioche from the pan and allow it to cool on a rack before slicing and eating. If it does not easily release from the pan, allow it to sit for 5 minutes — the steam will hopefully loosen things up, but can create a soggy outer edge. To crisp up the outer crust again, place it back in the oven for three minutes to dry out the steam dampened sides.

Please note: Smaller or larger loaves will require adjustments in resting and baking times.

Photos by littlebluehenGimmeFood



29-Oct-11 at 20:42

Your recipe for Brioche bread has 2 cups of Corn starch….is that correct? Seems a like a lot of corn starch


09-Nov-11 at 15:56

Hi Mark! I know it seems like a lot but that is the correct amount! I’m glad you enjoyed the recipe!

George peterson

10-Nov-11 at 01:58

Hi Freeda nice to read your recipes, I’ve tried it last night to make a surprise dinner for my wife and my wife really liked my dish. Thank you for helping me.


12-Nov-11 at 16:55

i would love to make this as muffing….what would be the cooking and rising times for muffins ??


12-Nov-11 at 18:55

Hi Patty!

It’s really easy to use this recipe to make popovers or dinner rolls in a muffin tin! The rising time is the same (just remember that dough from the refrigerator will need a longer rising time!), and when you go to bake them, start off at 15-20 minutes and see how things look — you may need to bake them a little bit longer, but err on the side of caution, you don’t want to over bake them!

Please let us know if you have any other questions! Happy baking!

Leave a Reply

By submitting a comment you grant Glutenfreeda ~ Our Blog a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin's discretion. Your email is used for verification purposes only, it will never be shared or published.



  • 2013 (40)
  • 2012 (91)
  • 2011 (87)
  • 2010 (60)
  • 2009 (29)
  • 2008 (38)
  • 2007 (5)