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Homemade Gluten-Free Brioche Bread (Bakery-Style)

Gluten-Free Brioche Bread
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This Homemade Gluten-Free Brioche Bread is soft, buttery, and perfectly fluffy with a rich golden crust. Made with certified gluten-free ingredients, this bakery-style loaf is ideal for toast, sandwiches, French toast, or simply enjoying warm with butter. Even if you’re new to gluten-free baking, this easy recipe delivers tender, delicious results every time.

Ingredients

  • 3 cups (420g) certified gluten-free bread flour blend (with xanthan gum)
  • 2 teaspoons instant yeast
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) warm whole milk
  • 6 tablespoons (85g) unsalted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 egg + 1 tablespoon milk (for egg wash)
  • Optional: 1 teaspoon orange zest, 1/2 teaspoon cinnamon, or 1/2 cup certified gluten-free chocolate chips

Instructions

  1. Prepare the Pan: Grease a 9×5-inch loaf pan with butter or gluten-free baking spray.
  2. Mix the Dry Ingredients: Whisk together the gluten-free flour, instant yeast, sugar, and salt.
  3. Combine the Wet Ingredients: In another bowl whisk together eggs, warm milk, honey, and vanilla. Add to the dry ingredients.
  4. Add the Butter: Beat in the softened butter using a stand mixer with a paddle attachment for 5-7 minutes until smooth. The dough should remain soft and sticky.
  5. First Rise: Transfer dough to the prepared loaf pan, smooth the top, cover, and let rise in a warm place for 60-90 minutes until nearly doubled.
  6. Brush with Egg Wash: Whisk together the egg and milk, then gently brush over the risen dough.
  7. Bake: Bake at 350°F (175°C) for 35-40 minutes until golden brown and the internal temperature reaches 200°F (93°C).
  8. Cool: Let cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing for the best texture.

Notes

Always use certified gluten-free ingredients to avoid cross-contamination. Gluten-free brioche dough is naturally softer than traditional dough, so avoid adding extra flour. Store leftovers in an airtight container for up to 3 days or freeze sliced bread for up to 3 months.

Find it online: https://springkitchenrecipe.com/gluten-free-brioche-bread/