This Gluten-Free Brioche Recipe is made with a simple bread mix, eggs, butter, and honey. Bake this soft, rich, lightly sweet loaf for breakfast, sandwiches, French toast, or holiday brunch.
This Gluten-Free Brioche Recipe bakes into a soft, buttery, lightly sweet loaf with a rich golden crust. The egg- and butter-rich batter creates a tender, gluten-free crumb that is wonderful for weekend brunches, French toast, or everyday sandwiches.
I love how this brioche feels special without requiring a long ingredient list or complicated shaping. King Arthur Gluten-Free Bread & Pizza Mix gives the loaf structure, while plenty of eggs and butter deliver the rich texture brioche is known for.
Unlike traditional wheat brioche dough, this mixture looks more like a thick batter than a kneadable dough. That is exactly what you want. The stand mixer does the hard work, and the chilled batter spreads easily into the loaf pan.
Key Ingredients
King Arthur Gluten-Free Bread & Pizza Mix: Provides the flour blend, starches, binders, and structure needed for a dependable loaf. Use the entire bag of mix, but discard the included yeast packet.
Milk: Warm milk wakes up the yeast and adds tenderness. Heat it only to F110 ∘F, since overly hot milk can kill the yeast.
Honey: Gives the yeast a quick food source and adds gentle sweetness.
Yeast packet from the mix box: Use this yeast packet to activate in the warm milk and honey.
Eggs: Four eggs make this loaf rich, tender, and brioche-like while helping the bread rise.
Sugar: Adds sweetness and supports browning for a golden crust.
Oil: Keeps the crumb moist and soft, even after the loaf cools.
Melted butter: The signature brioche ingredient. Butter gives the bread its luxurious flavor and delicate texture.
How to Make Gluten-Free Brioche Recipe
Remove the bag of bread mix and the yeast packet from the King Arthur mix box. Discard the box directions; you will not use them for this recipe.
Heat the milk to 110∘F. Stir in the honey and the yeast packet, then let the mixture sit for 5 minutes. It should look foamy or bubbly when the yeast is active.
Add the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed for about 60 seconds.
Add the sugar and oil. Mix for another 30 seconds.
Add the entire bag of gluten-free bread mix. Mix on low until no dry flour remains, scraping down the sides of the bowl as needed.
With the mixer running on low, slowly pour in the activated yeast and milk mixture. The batter will be quite thin at this stage.
Gradually add the melted butter while mixing on low. Once smooth, increase the speed to medium and beat for 5 minutes. The finished mixture should be very thick, more like a batter than traditional bread dough.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
While the batter chills, butter a 9×5-inch loaf pan and line it with parchment paper.
Spread the chilled batter evenly in the prepared pan. For a textured, classic brioche-style top, use a large ice cream scoop to portion the batter across the pan.
Set the pan in a warm spot away from drafts. Let the dough rise for about 1 hour, or until it sits about 1 inch above the rim of the pan.
Preheat the oven to 350∘F.
Bake for 40 to 45 minutes, rotating the pan halfway through. If the top darkens too quickly, loosely tent it with foil. The loaf is done when its internal temperature reaches 190 ∘F.
Let the brioche cool completely in the pan for about 2 hours before slicing. This step helps the loaf finish setting and prevents a gummy center.
FAQs About This Gluten-Free Brioche Recipe
What flours work best in gluten-free brioche?
A dependable gluten-free bread flour blend with starches and binders works best. King Arthur Gluten-Free Bread & Pizza Mix is a convenient option because it is specially formulated to provide excellent structure and a soft, bread-like texture. For homemade blends, you generally need a balance of rice flour, tapioca or potato starch, and a binder such as xanthan gum or psyllium husk.
Can you get gluten-free brioche buns?
Yes. Some specialty bakeries and gluten-free brands sell brioche-style buns, especially burger buns and sandwich rolls. You can also use this batter to make buns, though the baking time will be shorter and you will need a muffin pan or bun molds to support the soft dough.
Is there any gluten-free bread that tastes like regular bread?
Yes, many gluten-free breads can come very close when they use a well-balanced flour blend, yeast, eggs, fat, and enough moisture. Rich breads such as brioche are often especially satisfying because butter, eggs, and sugar create a softer texture and fuller flavor than a basic gluten-free sandwich loaf.
Can I make brioche without bread flour?
Yes. This recipe is made without traditional wheat bread flour. A gluten-free bread mix supplies the starches and binders that would otherwise come from wheat flour and gluten, while eggs and butter create the familiar rich brioche texture.
Storage and Freezing Gluten-Free Brioche
Store completely cooled brioche in an airtight container or tightly wrapped at room temperature for up to 2 days. For the best texture, slice only what you plan to eat and lightly toast slices after the first day.
To freeze, slice the cooled loaf and place parchment paper between slices. Transfer the slices to a freezer-safe bag or container and freeze for up to 2 months. Toast slices directly from frozen, or thaw them at room temperature before serving.
More gluten-free bread to make ASAP!
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Gluten-Free Brioche Recipe
This Gluten-Free Brioche Recipe has a soft, buttery crumb and a lightly sweet flavor. This easy gluten-free loaf is perfect for breakfast, French toast, sandwiches, and brunch.
Ingredients
- 1 package King Arthur GF Bread & Pizza Mix
- 1 cup milk / 240 ml
- 1 tablespoon honey / 21 grams
- 4 large eggs
- ½ cup sugar / 100 grams
- 2 tablespoons oil / 30 ml
- ¾ cup butter / 170 grams, melted
Instructions
- Remove the bag of bread mix and the yeast packet from the King Arthur mix box. Discard the box directions; you will not use them for this recipe.
- Heat the milk to 110∘F. Stir in the honey and the yeast packet, then let the mixture sit for 5 minutes. It should look foamy or bubbly when the yeast is active.
- Add the eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed for about 60 seconds.
- Add the sugar and oil. Mix for another 30 seconds.
- Add the entire bag of gluten-free bread mix. Mix on low until no dry flour remains, scraping down the sides of the bowl as needed.
- With the mixer running on low, slowly pour in the activated yeast and milk mixture. The batter will be quite thin at this stage.
- Gradually add the melted butter while mixing on low. Once smooth, increase the speed to medium and beat for 5 minutes. The finished mixture should be very thick, more like a batter than traditional bread dough.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- While the batter chills, butter a 9×5-inch loaf pan and line it with parchment paper.
- Spread the chilled batter evenly in the prepared pan. For a textured, classic brioche-style top, use a large ice cream scoop to portion the batter across the pan.
- Set the pan in a warm spot away from drafts. Let the dough rise for about 1 hour, or until it sits about 1 inch above the rim of the pan.
- Preheat the oven to 350∘F.
- Bake for 40 to 45 minutes, rotating the pan halfway through. If the top darkens too quickly, loosely tent it with foil. The loaf is done when its internal temperature reaches 190 ∘F.
- Let the brioche cool completely in the pan for about 2 hours before slicing. This step helps the loaf finish setting and prevents a gummy center.
Notes
- Do not expect a kneadable dough. Gluten-free brioche batter is thick, sticky, and softer than traditional wheat bread dough.
- Do not use milk hotter than 110∘F, or the yeast may not activate properly.
- Let the loaf cool fully before slicing to prevent a gummy texture.
- Store tightly wrapped at room temperature for up to 2 days.
- Freeze individual slices with parchment between them for up to 2 months. Toast from frozen or thaw before serving.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 189Total Fat: 18gSaturated Fat: 9gUnsaturated Fat: 8gCholesterol: 99mgSodium: 186mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 4g
