Soft and Buttery Gluten Free Brioche

Pillowy soft and buttery, this gluten free brioche is all you’ve ever dreamed of from a gluten free bread and more!!

gluten free brioche loaf with a few slices cut on a wooden cutting board

I never stop. Seriously. I never stop fiddling with things. Sometimes that’s a bad thing, but sometimes it can be really, really good. And today it’s really, REALLY good!

I have several recipes that make really soft and light loaves of bread. But lately I’ve been obsessed with trying to make something like the loaves and rolls that I often buy for my son from Aldi. They’re brioche hot dog and hamburger buns, as well as brioche loaves, and when you pick them up it’s like you’re picking up nothing. They are SO light and ethereal and soft. Of course I’ve never tasted them, but Brandon tells me all the time how wonderful they are.

You should be happy that I rarely leave well enough alone because some of my best recipes are created from not leaving well enough alone. I strive for perfection in my baking, and if I can ever make something better than it was before, I’ll never give up until that happens. With all that in mind, this amazing gluten free brioche bread was born! (Carisoprodol)

cut open view of gf brioche loaf

What is in Gluten Free Brioche?

So here’s the deal. There is 1 whole egg and 6, yes 6! egg yolks in this dough. And a half cup of sugar. And six tablespoons of butter. Let’s just get that out of the way. I know many of you are clicking out of here right now. But for those who stuck around, I appreciate your faith in me. After all, we’re making the best of the best, the richest, the bread behind the saying “Let Them Eat Cake.” We’re making brioche, people, not health food!

I know many people out there eat gluten free because they think they’re being healthier. And maybe they are. Who am I to say? I’m not a nutritionist. But if that’s what you’re after when you visit my site, I’m so sorry to disappoint you but none of my recipes are made to be healthier. Not saying that some of them aren’t healthy. But they are ALL made as a way of being able to feel normal and have the things we, who were told we can’t eat gluten, can no longer have. These recipes are not necessarily for those who choose to eat gluten free for a healthier lifestyle.

In addition to all the eggs/egg yolks, sugar, and butter, there’s also the usual suspects–my gluten free bread flour blend, yeast, psyllium husks, salt, baking powder, and milk.

How to Make GF Brioche

  • The dough begins in a stand mixer, BUT I’ve heard from some of my readers who have made many of my doughs in a large bowl with a handheld mixer with success! If yours has dough hook attachments, use them.
  • After mixing, cover the dough and refrigerate it for at least 6 hours or up to 3 days. We’re opting for a cold bulk fermentation instead of the usual method of letting it rise in a warm area until doubled in size. It will still double in size, but this time it’ll do it in the fridge. Do not skip the fridge step because you’ll have a mess on your hands.
  • Remove from the fridge and knead on a well-floured surface. It will be sticky. Shape it into a loaf shape and place it in a well-greased 8 by 4-inch loaf pan and cover it loosely with plastic wrap.
  • Allow it to rise until it rises above the pan. This can take anywhere from a half an hour to 2 hours or more. Be patient.
  • Preheat the oven to 350 degrees F. Bake the brioche for 30-35 minutes. A knife inserted all the way through to the bottom of the bread will come out clean or nearly clean. This is a better test than the temperature test for this loaf. It will also be very light in weight relative to its size.
  • Remove it from the oven and brush it with melted butter. Allow the loaf to cool in the pan for 10 minutes and then carefully remove the loaf from the pan to finish cooling on a wire rack.
risen loaf of brioche dough

Gluten Free Brioche FAQs

Can the Eggs be Substituted?

In a word, no. The egg, and especially the egg yolks, are what make this bread so light and fluffy. Without them, I don’t think you’ll get the texture that I was after and achieved in this bread. Egg yolks also offer extra fat in this bread, but in addition they allow for a more tender and even texture.

How About Other Substitutions?

I often get asked about substitutions, within my bread flour blend itself OR within my recipes. And I get it. Some people can’t have eggs, or dairy, or nightshades, etc. And I feel tremendously for those people and try to help when I can. But my wheelhouse is solely gluten free, and I’m definitely no expert in any other allergen.

That being said, I think you could substitute the milk in this recipe with a non-dairy milk and the butter with a non-dairy butter. I also think an oil, such as vegetable, canola, or even coconut, would work well, but the amounts may need to be adjusted. You’ll need to experiment.

How Long Will Brioche Stay Soft?

The crazy good part about this bread is that it will stay soft for DAYS!!!! Even over a week, if wrapped well! I know. I couldn’t believe it either. But it’s true. I thought I found the holy grail of gluten free breads when I made my best ever gluten free white sandwich bread. It is a great loaf of bread and not to be dismissed. However, this is a whole different type of bread. I mean, brioche. Need I say more?

hot dog and hamburger brioche buns

This soft and buttery gluten free brioche bread is a total game changer in the gluten free world! I can’t wait for y’all to try it and let me know what you think!!

gluten free brioche loaf with a few slices cut on a wooden cutting board

Soft and Buttery Gluten Free Brioche


Pillowy soft and buttery, this gluten free brioche is all you've ever dreamed of from a gluten free bread and more!!

4.84 from 31 votes

Prep Time 20 minutes
Cook Time 30 minutes
Proofing and Chilling Times 8 hours
Total Time 8 hours 50 minutes

Course bread
Cuisine French

Servings 1 8 by 4-inch loaf



  • cups (245 g) Kim's gluten free bread flour blend
  • ½ cup (100 g) granulated sugar
  • 1 tsp baking powder
  • 1 tbsp plus ¾ tsp (12 g) instant yeast
  • 1 tbsp (5 g) whole psyllium husks (or 1½ tsp psyllium husk powder)
  • ½ tsp kosher salt
  • 6 tbsp (85 g) salted butter, very soft or melted
  • 1 cup (240 ml) whole milk, warmed to between 100-110° F
  • 1 large egg, at room temperature
  • 6 large egg yolks, at room temperature
  • 1 large egg mixed with 1 tbsp water and a pinch of salt for egg wash
  • 1 tbsp butter, melted, for brushing



  • Mix the warm milk with 1 tsp of the granulated sugar and the yeast. Set aside to allow the yeast to bloom, about 5 minutes. It should be bubbly and have doubled in volume.
  • In the bowl of a stand mixer, weigh the flour blend, sugar, baking powder, psyllium husks, and salt. Whisk to combine.
  • Add the softened or melted butter and mix on low using the dough hook or the beater blade. Add the egg and egg yolks, followed by the yeast/milk mixture. If using the dough hook, slowly add the liquid. Knead/mix on medium high for about 5 minutes. Dough will be wet and sticky and stretchy, which is completely normal.
  • Scrape the dough into the middle of the bowl (or into another bowl) and cover with plastic wrap. Refrigerate for at least 6 hours, preferably overnight (or up to 3 days).
  • On baking day, remove the dough from the fridge and knead it on a well-floured surface until smooth. Use plenty of extra flour as it will be very sticky. You can also place it in the freezer for 10 minutes to make it easier to work with if it's hot in your kitchen. Shape it into a loaf shape that will fit an 8½ by 4½ inch pan. Place it into a well-greased loaf pan. Cover with plastic wrap loosely (tucked in around the edges) and allow it to rise until doubled in size and cresting above the top of the pan by about one inch. This can take anywhere from 30 minutes to 2 hours, depending on your proofing area.
  • Preheat the oven to 350° F. Brush the top of the dough with egg wash gently. Bake for 30-35 minutes, or until a knife inserted all the way into the bread to the bottom comes out clean to nearly clean. You can also tell if it's done by feel. If the loaf feels relatively light for its size (picking up with pot holders in the pan), it's done.
  • Remove the bread from the oven and immediately brush with melted butter. Place the loaf (in the pan) on a wire rack and cool for 10 minutes. Remove it from the pan and continue cooling until warm or room temperature before cutting.
  • This bread will keep, well wrapped, at room temperature for up to a week. For any longer storage, freeze whole or cut into slices.


*Please do not make substitutions for my bread flour blend.  You will not get the same results.  

**Buns and rolls can be made with this dough, such as hot dog and hamburger buns.  Please see my YouTube video for how to portion them out and shape them.  

Keyword bread, brioche, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

68 thoughts on “Soft and Buttery Gluten Free Brioche”

  • I just made it for the first time following the steps to a T, it came out perfect. I’m so happy, it’s so delicious! Thank you so much for sharing your genius recipes, you are a blessing!!!

  • So lovely! I modified the recipe just a bit in order to make the lemon beignets of my dreams 🥰

    Thank you so much for continuing to share your incredible recipes with our gf community!

  • Great recipe for my GF nieces. With a few tweaks. I had all the ingredients except for the psyllium husk powder, which I found out once i had put the milk on to heat so i substituted gr flax seed. As a pastry chef, i found the ratio of sugar to flour etc, to be super high so i cut that in half and added 1/4 tsp extra salt since i only ever have unsalted butter in my fridge. I also added an extra half cup of the flour since my batter was very cake like. Overnighted it, but it was still very runny so kneading it was impossible. Since i was making gf buns for a BBQ i scooped them into my ring molds instead of kneading. The results were great.

    • @Judy, that sounds great. I thought I was the only one that had a runny batter. Added lots of flour so I could knead it a bit before putting it in the bread pan.
      I was also wondering if I could reduce the amount of sugar like what you did.
      In the end, the bread came out high and relatively fluffy. The only problem was that it was a tad dry. I watch it and kept testing for doneness. Maybe I should’ve taken it out sooner.

    • I’m so glad you had success, especially with all the substitutions! The sugar plays a huge role in the texture of the dough, so if you try it again and leave the sugar as is, you’ll find you are able to knead it. Gluten free baking is very different from wheat baking.

  • I started making the dough for the brioche, but it looks more like a thick cake batter.
    I put it in the fridge and hoping that it wlll thicken up or else I won’t be able to knead it.
    Any suggestions?

  • Hi Kim, I made both the Brioche Bread and Italian Bread the last couple of days. They both turned out amazing!!! Better than the first time I attempted your breads. I live in Arizona so we are extremely hot in the summer, so needless to say things rise fairly quickly. I found with both of the breads I needed to cover the loafs with foil around the 1/2 way point in the cooking time. For the Italian Bread. I added the foil cover with 13-15 mins remaining and cooked for a total of 38 mins, then took out of oven removed my stone, left the broiler/foil large pie plate at the bottom of the oven, turned oven off, then placed the loaf with the foil cover back in the oven directly on rack and left for a final 5 minutes. Once completely cooled cut into Italian loaf and it was beautiful and cooked all the way to the bottom. Wasn’t doughy at all. YAHooooo!!! For the Brioche loaf my total cooking time was 40 mins and covered with foil with 10 mins remaining from my initial time of 32 mins. After initial time completely used a knife to check for doneness. Ended up cooking an additional 8 mins. Cooled till warm cut slices and it’s perfect!!! Thank you once again for these amazing GF recipes, I share them with both my Sons and spouses who are also Celiac and they are in love with everything I bake. wishing you a very blessed weekend. Looking forward to making your raisin oatmeal cookies, as this is one of both my husband and my favorite cookies. However, every one of your cookie recipes I have made has been a hit. You’re the best

  • Hello Kim! First of all, THANK YOU for your commitment to perfecting GF cooking! I am currently trying this brioche recipe (dough is in the fridge!) . I live in Colorado, do you have any suggestions for high altitude GF baking? Any adjustments I need to make? Thank you again for all of your yummy recipes!

    • Hi, Lisa! I’m so sorry I didn’t get back to you sooner. There’s always a SEA of comments and questions I need to go through and sometimes it just takes a little more time than usual to respond to everyone.

      If you haven’t figured it out by now, I’d suggesting checking out this article from King Arthur Flour: Unfortunately, I’m right at sea level so I know absolutely nothing about high altitude baking.

  • I made many mistakes while making this… but it still tastes pretty good! I didn’t use the flour blend because I didn’t feel like it (I just used King Aurthur’s GF Flour), but next time I will put the effort in for that. Also, I thought I poured out in 100g less of flour on accident, so I added 100g extra, but I might of been fine with the first measure. My timer got turned off by a family member, so my bread ended up just barely undercooked. Still edible, just a little denser/wetter than intended. My bread tastes a little fermented, which could be any of the previous issues, or the intended result of the recipe. Overall, I’m still eating it! If a messed up loaf tastes alright, then a correct loaf must taste really good. I’ll update/reply to this once I do end up making a second loaf.

  • Made this today. The dough was so pretty when I took it out of the fridge in the morning. Did the kneading, rising, and baking. It turned out nice, light, and airy. I used your bread dough, all the listed ingredients, and followed the recipe to a tee!!

    It is a tad sweet (in a good way) and tastes a little eggy. What should it taste like?

    • No, I don’t for this recipe because it will get a little bit of rise in the fridge overnight, but also because I want more of a tight crumb to the brioche and I find that this step helps.

      • thanks for getting back to me. I am not sure what I did wrong but my batter came out looking like cake batter.

        – I use you bread flour blend and yes it was made with authentic food superfund white flour
        – I always weight out everything but wondering if my scale is having issue
        – I purchase a jar of Fleischmann’s Classic Bread Machine but it does say right on the jar Also ideal for all RapidRise recipes. Could this be the issue??
        – I have found I am extremely sensitive to psyllium husk or powder (it make me very ill) I did cup the milk down to 3/4 of a cup. I have successfully made your Artisan bread several times without the psyllium husk and cut the water to less than 1 1/2 cup and it came out fine and was delicious. I have also successfully made Hawaiian rolls.

        I will try this again because this bread looks too good.

        • It does start out like a thick cake batter, but once it’s been in the fridge overnight it stiffens up nicely. Did you watch the video? It is a softer, looser dough than most of my doughs, but it’s still able to be kneaded. However, without the psyllium husks it may be more difficult. The brand of yeast should be fine.

          • I watched the video several times. My batter was much thinner than yours. After I refrigerated it overnight it did rise but was extremely difficult to work with – I could not shape it as you did yours in the video, I barely was able to get it in a pan. I must eliminate the psyllium husks I just can’t tolerate it with the amount of potato starch in your bread flour recipe – I am sick all night. I have eliminated it in your artisan bread and reduced the amount of water and I don’t have an issue working with the dough. Because I live up north, I have been proofing in a warm oven. I have noticed several places you have mentioned doing that as well. I covered as you did and placed it in the oven for 2 hours, when I went to take it out – oh my it rose and cascaded over the side and onto the rack below thankfully I had something on that rack to catch the overflow. I am sure I did something stupid, but I am not giving up on it just yet.

          • Some of my dough recipes started out without the use of psyllium husks, such as the artisan bread, so I knew it worked fine without it. The brioche, however, was only ever made with psyllium husks so maybe it just doesn’t work without them.

    • I don’t have a bread machine so I can’t say for certain, but I do know that readers have made some of my other bread recipes in a bread machine with success, so I don’t see why this wouldn’t work.

  • recipe looks good, as a bread baker I will say that normally using instant yeast, it does not need to be added to a warm liquid to bloom the yeast, instant is most often added straight to the dry components. Active dry And fresh must be bloomed….but making for my GF girlfriend that can’t get good bread products.

    • I agree and normally never bloom my yeast in the liquid because I always use instant yeast. However, I read in one of Peter Reinhart’s books that he did a test and although he normally doesn’t bloom it either, he found that when he did, the rise on his loaf was a little higher so I thought I’d give it a try. You definitely don’t have to, but gf baking needs all the help it can get so anything more you can do to help it along is worth it 🙂

  • So I used King Arthur AP blend, reduced the milk by 1/4 cup and didn’t add psyllium husk and it was VERY wet. I watched the video and mine was a lot more wet. I added about a half cup more flour and the psyllium husk and it was a little stringier, still seemed too wet but ended up rising well. It was not hard to shape it for the final rise even though it was a very soft dough.
    The bread came out pretty good, a little tender of a crumb, would have liked more of a stretch. I also was hoping it would be lighter (was not dense by any means) and I think I attribute that to my addition of extra flour.
    I think I will try again and trust the process. Do you think the KA flour will make a large difference? My sister just bought all the ingredients for your flour blend (completely uncoordinated, we didn’t know we were both working on your recipes) so maybe I will try it with that blend next week!

    • Yes, using a different flour blend will result in very drastic differences. I even have a disclaimer at the bottom of nearly all of my bread recipes (I might have forgot a few) that states that if you don’t use my flour blend, you most likely will not get the results I achieve. I developed my own blend because I tried all those other blends and was unhappy with the results.

  • This is a game changer! My son and I are Celiac and this is just freaking amazing bread!! We love it! My son keeps saying how it’s soft and easy to eat. Thank you for sharing your magic! If you are reading this to decide if you want to make it….this is your sign!!!

  • Kim…I can’t wait to try the brioche bread recipe. I have only one questions regarding the whey protein isolate….can I use whey protein or must it be the isolate?

  • I can’t wait to try this, Kim! A friend with Celiac can’t find great sandwich bread, and this looks so lovely! I wish I could post comments/questions on your flour blend recipes, but will do so here, though it’s a bit off topic. Did you play around with using sweet white rice flour in any of your bread recipes or flour blend? I would LOVE to know and hear about your experiences if you did. Thanks!

    • I did try sweet rice flour when first starting out, but from what I can remember it didn’t give me the results I quite wanted. Then when I got such wonderful results with these flour blends, I stopped trying anything else.

  • Made a few times so far, and getting better each time. Mine takes almost 2 hrs for the 2nd rise, and almost 50 minutes in the oven (covered after 20).
    Can’t believe how wonderfully it toasts and browns and starts soft in the inside. By far, the best bread recipe I’ve ever tried

  • I tried this recipe and followed the instructions to the letter. The bread looked and smelled amazing, but when I cut into it it had a huge cavern on the inside of completely raw dough. it cooked for 35 minutes at 350 degrees and when I did the knife test and everything was clean. I have no idea what I did wrong. I’m so disappointed 😭

    • That’s a tough one as the butter is usually the star of brioche. You could try butter flavored non-dairy alternatives and then use a non-dairy milk. I would think it would work, but I haven’t tried it so the best thing I could say is to give it a shot.

  • I haven’t tried this recipe yet, but plan to use it to make hamburger and hot dog buns. Is it possible to sub the psyllium husks? Hubby is allergic to psyllium, flax and chia seeds. I could use xanthan gum, cornstarch or almond flour. What do you think? Thanks!

  • Hi, I would love to try this recipe. Just I have a question, regarding the extra flour for kneading the dough. How much did you use, roughly? So I’ll have a reference point. Thank you.

      • Hello again, I made the bread. Flavor delicious but I had some trouble when I baked the bread. It raised a lot when baking and when it was cooling in the wire rack it deflated a bit on the sides and bottom. When I sliced it, the corners plus 2nd and 3rd slices were lovely, but then all the crust was floating and the bottom was dense all the way until the other end of the loaf. What do you think I did wrong?

      • Sorry, I forgot another detail. That extra flour for kneading is plain GF Flour, rice flour or it is the same Kim’s gluten-free bread flour blend? Thanks

        • You could probably use rice flour, but I always just use some of my bread flour that I have already made up. It sounds like you didn’t bake it long enough. Did you do the knife test?

          • No, I didn’t I forgot, also was afraid to deflate it. But the bread was in the oven for 45min at 190C fan assisted. Do you think it could be that I under-proofed it?

          • That is possible, too. When you bake it again, make sure to do the knife test. If it comes out clean, it’s done. If not, put it back in the oven for another 5-10 minutes and check again.

  • Hi, I only have 2% and heavy whipping cream on hand. Is it possible to sub with one of those or does it have to be whole milk?

  • Now that you mention it, they were probably over proofed. I’ll try again with less proofing time. Thanks!

  • Hi, Kim, just wondering if I make hamburger buns with this brioche recipe, do I bake it at the same temperature and the same amount of time? And can I half this recipe?

    • Yes, you would bake at the same temperature but for only 20-25 minutes, or until they’re well risen, golden brown, and if you pick them up they’ll feel very light 🙂

      • Thanks! I made them and baked them for about 20 minutes. They were delicious and a hit! The only thing was that they were bigger and flatter than regular hamburger buns. During the second rise, they didn’t really hold their “bun” shape. But, we used them anyway for hamburger buns and we all loved them. Thanks for all your help and great recipes! We couldn’t be happily gluten free without you. =)

        • Hmmm. It’s possible they were either under proofed or over proofed, but I’m glad they at least served their purpose! I appreciate your kind words 😍

  • I made this today. It’s very tasty! The top of my loaf got very dark too soon. Do you know why that would be? I covered it for the last few minutes and will check it earlier next time. Also- how long should I knead the dough and what is the purpose of kneading when there’s no gluten I’m not an experienced bread maker, so my technique needs work. I’m looking forward to making burger and lobster rolls with this. Thanks for another winner! Now I just need to become a better baker.

    • It could just be different ovens react differently, but I would do as you did before but cover it a little earlier.

      The only reason for kneading is to remove the air pockets and smooth out the dough. If you didn’t knead it, it would likely have lots of very large holes throughout the finished loaf. So I only knead it until it’s fairly smooth, which takes just a couple of minutes (2-3). You really can’t over knead it because you won’t be over developing any gluten of course.

      Thanks, Helen 😍

  • Omg! This bread is incredible. My kids actually said mom it BENDS and it’s SQUISHY!!! They thought the bright yellow was really fun too!!

    • Awe, yay!!!!!! You’re the first person who has tried the bread and gave me feedback! I’m so glad you all liked it 😍😍😍

  • I can not wait to try this recipe. I am already giving it a 5 star as your recipes do not disappoint. My DIL has celiacs and I feel awful when we have brioche rolls and she can’t have them. Thanks for always creating GF recipes

      • I started making the dough for the brioche, but it looks more like a thick cake batter.
        I put it in the fridge and hoping that it wlll thicken up or else I won’t be able to knead it.
        Any suggestions?

        • It starts out very loose, just like a thick cake batter. Did you watch the video? I show the consistency in the video. After spending overnight in the fridge, it will firm up nicely.

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