Brioche is a sweet bread of French origin , enriched with butter, and characterized by its soft, tender, and spongy crumb. One of the secrets to achieving this crumb in the traditional brioche recipe is the development of gluten during the rising of the dough, so to make a gluten-free brioche, we'll have to find an alternative.
This is one of the trickiest gluten-free recipes to make while still achieving a result similar to the original. However, it's not impossible, and with the formula we're about to share, you'll get excellent results . We know this because it's the recipe we usually make at home, and we know it works.
In a recipe like this, we can't simply replace wheat flour with another gluten-free flour, as we need to substitute the gluten's action in the crumb with other ingredients. We'll achieve this with psyllium and xanthan gum, which we'll add at the end of kneading to prevent the dough from becoming rubbery too quickly.
These ingredients will be key to the success of this recipe. We'll also use a mixture of rice flour, buckwheat flour despite its name, it's a gluten-free grain—and cornstarch, which, in the right proportion with the other ingredients, will give us an easy-to-work dough.
The final adjustment necessary for the success of this recipe is the amount of butter, which is less than in a traditional brioche, since these ingredients don't have the same strength as gluten to support a dough heavily enriched with butter. Therefore, the easiest way to ensure our gluten-free brioche turns out well is to reduce the amount of butter in the dough.
To prepare this recipe, a stand mixer is essential, as gluten-free doughs require a very long kneading process. While it's not impossible to do by hand, we don't recommend it. In any case, the corresponding step explains how to proceed if you don't have a stand mixer at home.
As we always like to remind you in gluten-free recipes, it is essential to verify that all the ingredients used in the recipe are suitable for celiacs by checking their labeling and, whenever possible, opting for those certified with seals such as the Crossed Grain trademark for greater safety.
This time, we've opted for a traditional gluten-free brioche shape in a loaf pan, although another option is to make individual rolls with the same dough, ideal for children or kids' parties. In this case, simply shape the dough into round rolls of about 50g and bake them for just 12 minutes. These rolls can be filled with sweet or savory ingredients; we love them with butter and ham, but we're sure you can think of other interesting fillings.
Gluten-free brioche freezes perfectly, as long as you freeze it sliced separately on parchment paper in an airtight bag. To eat them, simply take them out and let them thaw at room temperature for a while, microwave them, or toast them for a few seconds in a pan or toaster.
Recipe Information
- Preparation time : 20 minutes
- Cooking time : 30 minutes
- Total time : 50 minutes (plus rising times)
- Servings : 20 slices
- Category : breads
- Type of cuisine : French
- Calories per serving (kcal) : 93
Ingredients of gluten-free brioche
- 6 g dried baker's yeast
- 280 ml of lukewarm milk
- 35g of butter at room temperature
- 2 medium eggs
- 14 g honey
- 260 g cornstarch
- 50g of rice flour
- 35g of buckwheat flour
- 9 g of salt
- 28 g of sugar
- 4 g of baking powder
- 10 g of psyllium powder
- 10 g of xanthan gum
- Sunflower oil (to help with shaping and greasing the mold)
How to make the gluten-free brioche
We begin by mixing 6g of dried baker's yeast with 280ml of lukewarm milk in a bowl. Next, we add 35g of room-temperature butter, one medium egg, and 14g of honey. We'll use the other egg to brush the brioche before baking. We set these ingredients aside in the bowl while we prepare the dry ingredients.
In a separate bowl, whisk together 260g cornstarch, 50g rice flour, 35g buckwheat flour, 9g salt, 28g sugar, 4g baking powder, and 10g psyllium husk powder. This will create a smooth mixture before adding it to the batter.
Add the dry ingredients to the bowl you set aside in the first step, mix, and knead—preferably with a stand mixer—at medium speed for 10 minutes. Gluten-free dough is very sticky, so we don't recommend kneading by hand, but if you don't have a stand mixer, with a little patience you can manage. In this case, we recommend greasing your hands and work surface before handling the dough. Next, proceed with kneading by slapping the dough against the work surface and folding it over itself until you notice its texture changes, becoming smooth and more cohesive. Although it may be tempting, it's very important not to add more flour to the work surface, as this will dry out the dough.
Once we have obtained a smooth and homogeneous dough, we add 10g of xanthan gum to it and knead again for another 5 minutes until we obtain a homogeneous dough.
We divide the dough into 3 equal portions, shape them into balls on the greased countertop with our greased hands and place them in a rectangular mold about 25 cm long lined with lightly greased paper.
Cover the mold with a clean cotton cloth and let the dough rise for 2 hours in a draft-free place. After 2 hours, the dough will have doubled in size.
Preheat the oven to 220ºC. Brush the gluten-free brioche with 1 beaten egg and bake at 200ºC, with heat from above and below, for 30 minutes.
Once the baking time is over, remove the gluten-free brioche from the oven, unmold it, and let it cool on a wire rack before slicing and serving.
Easy-to-prepare summary
- We mix the milk with the yeast, butter, egg and honey
- We mix the dry ingredients in a bowl except for the xanthan gum
- We add the dry ingredients to the previous mixture and knead for 10 minutes
- Add the xanthan gum and knead for another 5 minutes.
- We divide the dough into 3 equal portions and place them in an oblong mold.
- We let the dough rise for 2 hours
- After rising, brush the surface with beaten egg and bake the brioche for 30 minutes at 200ºC
- We let the gluten-free brioche cool before serving it.
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