This gluten-free brioche loaf delivers the rich, buttery, and pillowy texture of the classic French bread, but without any wheat. Using a blend of gluten-free flours, xanthan gum, and a generous amount of eggs and butter, this recipe creates a tender crumb that slices beautifully and toasts even better. It’s a reliable, from-scratch loaf that works for sandwiches, French toast, or simply slathered with jam.
Ingredients
- 2 cups (280 g) gluten-free all-purpose flour blend (with xanthan gum, such as King Arthur or Bob’s Red Mill)
- 1/2 cup (60 g) almond flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (or 1 packet)
- 1 tsp salt
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) warm milk (110°F/43°C), any kind
- 1/2 cup (1 stick / 113 g) unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract (optional)
- 1 egg beaten with 1 tbsp water, for egg wash
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten-free flour blend, almond flour, sugar, yeast, and salt. If your flour blend doesn’t already contain xanthan gum, add 1 tsp of xanthan gum.
- In a separate bowl, whisk the eggs, warm milk, melted butter, and vanilla (if using) until combined.
- With the mixer on low speed, slowly pour the wet ingredients into the dry. Increase speed to medium and beat for 3-4 minutes, scraping down the sides once. The batter will be very thick, sticky, and slightly shiny—this is normal for gluten-free dough.
- Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, until it has visibly puffed and nearly doubled in size. (Gluten-free dough rises slower than wheat dough.)
- Grease a 9×5-inch (23×13 cm) loaf pan thoroughly with butter or nonstick spray.
- Transfer the risen dough to the prepared pan. Using a spatula or wet fingers, smooth the top into an even layer. It will be sticky—that’s okay.
- Cover the pan loosely with plastic wrap and let it rise again for 45–60 minutes, until the dough has risen to about 1 inch (2.5 cm) above the rim of the pan.
- While the dough is rising, preheat the oven to 350°F (175°C).
- Gently brush the top of the loaf with the egg wash.
- Bake for 40–50 minutes, until the top is deep golden brown and a food thermometer inserted into the center reads at least 200°F (93°C) (the internal temperature of gluten-free bread should be higher than wheat bread to ensure it’s baked through). If the top browns too quickly, tent loosely with foil after 25 minutes.
- Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. (Gluten-free bread slices best when fully cool.)
Tips
- Use a good flour blend: Not all gluten-free flours are equal. A blend that already contains xanthan gum (like King Arthur or Bob’s Red Mill) gives the best structure. If you use a single flour like rice flour, the bread will be crumbly.
- Don’t over-bake: Gluten-free bread can go from moist to dry quickly. Check the temperature early—once it hits 200°F (93°C), it’s done.
- Let it cool completely: Slicing warm gluten-free bread will result in a gummy, crumbly mess. Patience pays off—cool for at least 1 hour on a wire rack.
- For a richer flavor: Use browned butter instead of melted butter. Let it cool slightly before adding to the wet ingredients.
Serving Suggestions
Slice and serve toasted with butter and honey for breakfast, or use it for the ultimate grilled cheese sandwich. It also makes incredible French toast—just soak thick slices in a custard of eggs, milk, and cinnamon, then pan-fry until golden.
Variations
- Chocolate Chip Brioche: Fold 3/4 cup (130 g) mini chocolate chips into the batter after mixing.
- Cinnamon Swirl: Before the second rise, spread the dough with softened butter, sprinkle with cinnamon sugar, and gently swirl with a knife.
- Savory Brioche: Reduce sugar to 1 tbsp, omit vanilla, and add 1 tsp dried herbs (rosemary or thyme) and 1/2 cup (60 g) grated cheese to the batter.
Storage and Reheating
Store the loaf in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, toast slices directly from the freezer, or wrap the whole loaf in foil and warm in a 300°F (150°C) oven for 10–15 minutes.
Frequently Asked Questions
Can I make this dairy-free? Yes. Substitute the butter with a high-quality vegan butter (like Miyoko’s) and use a dairy-free milk (oat or almond). The texture will be slightly less rich but still soft.
Why is my brioche dense or gummy? This usually happens if the dough didn’t rise enough, or if it was sliced too early. Make sure your yeast is fresh and give it enough time to double. Also, always cool completely before cutting.
Can I use active dry yeast instead of instant? Yes, but you need to proof it first: dissolve the yeast in the warm milk with a pinch of sugar and let it sit for 5–10 minutes until frothy. Then add it with the other wet ingredients.
Can I make this without a stand mixer? Absolutely. Mix the batter vigorously with a wooden spoon or a hand mixer for 3–4 minutes. The dough is too stiff to knead by hand, but you don’t need to—the mixing develops the structure.
Why did my loaf sink in the middle? This can happen if the dough was over-proofed (risen too long) or if the oven door was opened during the first 20 minutes of baking. Try reducing the second rise time by 15 minutes next time.
Can I double the recipe? Yes, you can double it and bake in two loaf pans. Just make sure your mixer bowl is large enough—the batter will be quite heavy.
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