After spending several years and much time creating the perfect gluten free brioche bread recipe, I finally did it! Brioche is one of my husband’s favorite breads. This sweet, rich bread is the basis of Italian Panettone and French Tarte Tropezienne, to name a couple. Using this recipe, you can make bread, buns, or rolls. Check out the texture in this video.
Recipe You’ll Need:
Carla’s Gluten FreFree All-Purpose Flour Blend Recipe
Gluten Free Brioche Bread Recipe
Ingredients
- 3 tablespoons nonfat milk (or dairy-free substitute), warmed to 110 - 115ºF
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- 2 large eggs at room temperature
- 3/4 cup Carla's Gluten Free All-Purpose Flour Blend see recipe link above
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter melted (or dairy-free margarine: Smart Balance)
Instructions
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Line the bottom of an 8-inch cake pan (7-1/2 inches on the bottom is what mine is). Add a tiny bit of oil to the center. (This will help anchor the parchment paper.) Line the bottom with parchment paper and oil the top of the parchment paper and sides of the pan; set aside.
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Add the warm milk, sugar, and yeast to the bowl of your electric mixer. Stir and allow to rest for 5 minutes or until slightly foamy on top.
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Add the eggs (make sure they're room temperature) and beat on low just long enough to combine.
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Add the flour and salt and beat on medium speed for 6 minutes.
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While the mixer is running on medium-low to low, slowly pour in the melted butter until combined.
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Scoop the batter into the prepared pan; allow to rise in an 80 - 90ºF environment for 30 minutes.
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After the first 30 minutes of rising, preheat the oven to 350ºF.
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Using a silicone spatula, dipping it in water as needed to prevent sticking, scoop the risen dough away from the sides of the pan. You're trying to create an arched side rather than one that is straight up and down. This will cause the dough to fall, which is what we want. Now, allow it to rise a second time for an additional 10 - 15 minutes or until the dough shows signs of holes on the top.
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Whisk together the egg white and water and baste it on the top of the dough.
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Bake on the center shelf of the oven for 20 minutes.
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Immediately remove the brioche from the pan and discard the parchment paper. Allow the brioche to cool completely on a wire rack. Use according to your recipe.
Tips
*For gum-free, use 2-1/4 teaspoons of psyllium husk powder to replace every 1 teaspoon of xanthan gum in the flour blend recipe. Therefore, if you’re using 1 tablespoon of xanthan gum, you will replace it with 6-3/4 teaspoons or 2 tablespoons + 3/4 teaspoons.
Variations:
To Make Buns or Rolls:
Refrigerate the dough after the first rise. Form the dough into several small balls and place them in small round tins or muffin pans. Place 4 balls on the bottom and one on the top to make traditional brioche buns.
OR
Place 1/4 to 1/3 cup scoops of dough in muffin tins and bake until they are done and a toothpick inserted in the center of one comes out clean, 15 - 20 minutes.
what is this picture? i was looking for a brioche.
Andre,
Perhaps you’d like this one better: https://glutenfreerecipebox.com/gluten-free-brioche-rolls-buns/.
How would one make this is a loaf style?? Could it be doubled??
Paul,
I would not double it. Just put the entire thing into a loaf pan and bake until it springs back when lightly touched.
Let me know how it goes.
Carla
We made this today as a trial to thanksgiving. AMAZING!!! We did double the recipe and made them in muffin tins with a #20 scoop. This is probably the best “dinner roll” we’ve done from your recipes!!
My question is, could they be frozen after being formed (refrigerated, formed, then frozen) Then thawed in a Muffin tin?? Not unlike the frozen roll dough you can buy?? Thinking we want to keep this on hand. If not, do you have a recommendation of another “dinner roll” recipe that would lend itself to being frozen raw?
Paul,
I’m so happy that you enjoyed this recipe.
I have not frozen the dough myself, but I would definitely give it a go. Freezing the dough does just that. The dough freezes as if nothing had ever changed. The trick is the defrosting. Bake it as soon as it defrosts. Then, you should be fine. Try a single batch first.
Enjoy!
Carla
Can you please clarify the gum free recipe note. It says replace Xanthan gum with 2 1/4 tsp gum?
Fiona,
It is supposed to read, “*For gum-free, use 2-1/4 teaspoons of psyllium husk powder to replace every 1 teaspoon of xanthan gum in the flour blend recipe.” Sorry about that!
Carla