GF Brioche Sandwich Bread Recipe

This gluten-free brioche sandwich bread is a soft, rich, and slightly sweet loaf that rivals its wheat-based counterpart. Made with a blend of gluten-free flours, eggs, and butter, it delivers a tender crumb and a golden crust that holds up beautifully for sandwiches, toast, and French toast. The added xanthan gum and a thorough proofing method give this bread the structure and elasticity that gluten-free baking often lacks, making it a reliable staple for any gluten-free kitchen.

Ingredients

2 cups (280 g) gluten-free all-purpose flour (with xanthan gum, or add 1 tsp xanthan gum if your blend lacks it)
1/2 cup (60 g) almond flour
1/4 cup (50 g) granulated sugar
2 tsp (8 g) instant yeast (or 2 1/4 tsp active dry yeast, dissolved in 1/4 cup warm water)
1 tsp (5 g) salt
3 large eggs, at room temperature
1/2 cup (120 ml) warm milk (110°F/43°C)
1/4 cup (60 g) unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 tbsp (15 ml) honey (optional, for extra sweetness)

Instructions

In a large mixing bowl, whisk together the gluten-free flour, almond flour, sugar, instant yeast, and salt. If your flour blend does not contain xanthan gum, whisk in 1 tsp of xanthan gum now.
In a separate bowl, beat the eggs lightly. Add the warm milk, melted butter, vanilla extract, and honey (if using). Stir until combined.
Pour the wet ingredients into the dry ingredients. Mix with a sturdy spatula or a stand mixer fitted with the paddle attachment for 2-3 minutes, until a thick, sticky batter forms. The batter will be softer than a typical wheat dough—this is normal.
Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for 1 hour, or until the batter has visibly increased in volume by about 50% and looks airy. (If your kitchen is cool, place the bowl in an oven with the light on, but do not turn the oven on.)
Grease a 9×5-inch (23×13 cm) loaf pan with butter or line it with parchment paper.
Transfer the risen batter to the prepared pan. Using a wet spatula or your wet fingers, smooth the top evenly. The batter should fill the pan about 3/4 full.
Cover the pan loosely with a greased piece of plastic wrap. Let it rise again for 30-45 minutes, until the batter reaches the top of the pan and looks puffy.
While the bread is rising, preheat your oven to 350°F (175°C).
Once the bread has finished its second rise, bake it for 40-45 minutes, until the top is deep golden brown and the internal temperature reaches 200°F (93°C) on an instant-read thermometer. If the top browns too quickly, tent it loosely with foil after 25 minutes.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing. This step is crucial—slicing warm bread will cause it to crumble.

Tips

Use a quality gluten-free flour blend: For best results, use a blend that contains xanthan gum and is designed for bread (like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1). Avoid blends with a high bean flour content, as they can make the bread taste bitter.
Don’t overmix: Overmixing can make the bread dense. Mix just until the batter is smooth and no dry clumps remain.
Check your yeast: If using active dry yeast, proof it in the warm milk with a pinch of sugar for 5-10 minutes until frothy before adding it to the dry ingredients. If it doesn’t foam, the yeast is dead—start over.
Weigh your ingredients: Gluten-free flours vary widely in density. For consistent results, weigh your flour using a digital scale rather than scooping.

Serving Suggestions

This brioche bread is perfect for classic sandwiches like grilled cheese, BLTs, or turkey and avocado. It also makes exceptional French toast—the rich, buttery crumb soaks up custard beautifully. Toast it and spread with jam, honey, or almond butter for a simple breakfast, or use it for a decadent bread pudding.

Variations

Savory brioche: Omit the honey and add 1 tsp of garlic powder, 1 tbsp of dried herbs (like rosemary or thyme), and 1/2 cup (60 g) of shredded cheese to the batter.
Sweet brioche: Increase the sugar to 1/3 cup (65 g) and fold in 1/2 cup (85 g) of chocolate chips or dried fruit after mixing.
Dairy-free: Replace the butter with coconut oil or vegan butter, and use almond milk or oat milk instead of cow’s milk. Note that the texture may be slightly less tender.
Brioche rolls: Instead of a loaf, divide the batter into 12 greased muffin cups and bake for 18-20 minutes, until golden and cooked through.

Storage and Reheating

Store the cooled bread in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a single layer on a baking sheet, then transfer the slices to a freezer-safe bag. It will keep in the freezer for up to 3 months. To reheat, toast the slices directly from frozen or thaw at room temperature for 15 minutes. For a fresh-baked feel, warm a whole loaf in a 300°F (150°C) oven for 10 minutes.

Frequently Asked Questions

Can I make this bread without almond flour? Yes, you can substitute the almond flour with an equal amount of additional gluten-free all-purpose flour. The bread will be slightly less tender and may have a drier crumb, but it will still work.

Why is my bread dense or gummy? This usually happens if the batter didn’t rise enough before baking, or if you sliced it before it cooled completely. Make sure to let it rise in a warm place until it’s puffy, and always cool the loaf completely on a wire rack.

Can I use bread flour instead of gluten-free flour? No, this recipe is specifically formulated for gluten-free flours. Using wheat bread flour will result in a completely different texture and will not be gluten-free.

How do I know when the bread is done? The bread is done when the internal temperature reaches 200°F (93°C) on an instant-read thermometer. The top should be golden brown and the loaf should sound hollow when tapped on the bottom.

Can I make this bread in a bread machine? Yes, you can, but the results may vary. Add the wet ingredients first, then the dry, and use the gluten-free or basic cycle. Check the batter after 5 minutes of kneading—it should be thick and smooth, not runny.

Is this bread vegan? No, this recipe contains eggs and butter. For a vegan version, you can try using a commercial egg replacer and vegan butter, but the texture will be significantly different.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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