Gluten Free Recipes

Gluten Free Brioche Rolls – Buns

When you want to serve the very best, this no-fail recipe for gluten free brioche rolls is the key. The dough not only doubles in size during the rising period but lifts up quickly and greatly as it expands in the oven. And it does not deflate upon cooling. There is no need for them to cool. Unlike most gluten free dough, you don’t have to wait until these rolls cool to serve them as they are not gummy whatsoever. The inner dough is tender, fluffy, and buttery. Its thin crust is slightly crispy on the sides and pliable on the top, just like traditional brioche buns. I dare even gluten-eaters to tell the difference. These gluten free brioche rolls are perfection!

Links You May Need:

Carla’s Gluten Free All-Purpose Flour Blend Recipe

Brod & Taylor Folding Proofer & Slow Cooker

Gluten Free Brioche Rolls

Get used to the compliments because everyone will be pushing them your way when you serve this decadent, airy, and butter gluten free brioche rolls.

Course Brunch, Dinner
Cuisine American, French
Ingredient Keyword butter, Carla’s Gluten Free All-Purpose Flour Blend, eggs
Prep Time 6 hours 20 minutes
Cook Time 20 minutes
Rising Time:: 45 minutes
Total Time 2 hours 25 minutes
Servings 12


  • Oil for pan
  • 1/4 cup + 2 tablespoons fat-free milk warmed to 110 – 115ºF
  • 1/4 cup granulated sugar
  • 4 teaspoons instant yeast
  • 4 large eggs at room temperature
  • 1-1/2 cups Carla's Gluten Free All-Purpose Flour Blend* see above recipe link
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter melted


  1. Oil a 12-cup muffin pan; set aside. If you’re using a proofer, (I use the Brod & Taylor Folding Proofer & Slow Cooker) preheat it to about 84⁰F with 1/4 cup of water. Otherwise heat the oven a little and then turn it off when you think it’s between 80 and 90⁰F. Also, add a small container of water to the oven.
  2. Add the warm milk, sugar, and yeast to the bowl of your electric mixer. Whisk together on low; set aside at least 5 minutes or until slightly bubbly or foamy on top.
  3. Add the room temperature eggs and beat on low just long enough to combine, about 30 seconds.
  4. Add the flour, all at once and sprinkle the salt last. Beat on medium speed 6 minutes.
  5. While the mixer is running on low to medium-low, slowly pour in the melted butter and beat until combined.
  6. Oil a bowl and add the batter-dough (it’s soft and creamy); allow to rise in the proofer or warm area 30 minutes.

  7. About 25 minutes into the rising, preheat the oven to 350ºF.
  8. Spoon or scoop about 4 small portions of dough into 11 to 12 cups (depending upon the size you'd like) of the prepared pan, (about three on the bottom and one in the center on top), filling the cup about halfway. Set in the proofer or warm oven for about 15 minutes or until the dough begins to show holes or cracks open on the top of each roll. Use your fingertips dipped in water to smooth out any pointy tips.

  9. Bake on the center shelf of the oven for 20 minutes.
  10. Immediately remove the brioche from the pan and transfer to a wire rack. Place as many as you desire in a bread basket. Just be sure not to place it in anything that is not breathable. You want paper or cloth napkins that will absorb any steam.
  11. Serve with butter or use for sandwiches. Then, wait for the compliments. If you’re alone, you’ll be raving to yourself.


  • *I used cornstarch, not tapioca flour in the flour blend recipe. If you have to use tapioca flour, expect a little bit chewier rolls, but the main change is it will be a darker crust. Tapioca flour browns more than cornstarch.

View Comments

  • Oh, one note... I forgot... I only added 2 tsp of yeast as I didn't want them tasting too yeasty and that seemed to be the perfect amount for a beautiful rise without too much yeast flavor. Really everyone should try them.

  • I can't say enough about this recipe. It isn't gummy at all, it is soft and ohhh so heavenly. I made them and had them fresh out of the oven with chili topped with colby jack cheese. It was a hit, people were going for seconds and thirds of the rolls more so then the chili. Wow. Everyone should try them.

  • Have you tried any other flour blends, like Pillsbury GF flour for this recipe. Just wondering as I have quite a bit to use up.

    • Rhonda,

      No. I have not tried history free flour to make this recipe. I find that most commercial gluten free flour blends contain too much gum or tapioca flour (which is cheap), which makes things gummy. If you do try again, please let us know.


  • I’m confused. This recipe contains yeast & also uses your GF all purpose flour blend. However, when clicking the link to your all-purpose GF flour recipe, it states that it can’t be used in yeast bread recipes. I really want to try this recipe for brioche buns but not sure about what GF flour to use 🤔

    • Use the flour blend listed. Brioche contains a lot sugar and butter. It’s closer to a cupcake. In addition, because this recipe is baked in extremely small tins, it works well.


  • I was wondering if these would work with soy (or other non-dairy) milk and unsalted margarine. I have been looking for a number of years for a roll recipe where they would rise and look good. Any chance with this one? Thanks.

    • Annie,

      I haven't tried making this recipe dairy-free. As usual, you should try the top dairy-free subs in this recipe:

      rice milk for the fat-free milk and palm oil (not the non-hydrogenated variety) for the butter. The next best things would be almond milk and margarine, but they will turn out drier. You can always replace some of the margarine with coconut oil (the refined type). Note that organic or non-refined coconut oil has a very strong coconut flavor.

      Let me know what you use and how they turn out!


  • I would like to message you about the freezing method that was VERY successful :) they are thawing/rising now for thanksgiving dinner!

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