Gluten Free Brioche Recipe

Gluten Free Brioche Recipe

First of all, I have to come clean here on this gluten free recipe – I haven’t actually tasted “regular” brioche since going gluten free almost 2 decades ago, so I had to rely on references to what brioche should be like to know if this recipe came close.

So I did my homework and determined the characteristics of brioche then compared my gluten free brioche recipe to what my research turned up.

  • Yeast bread enriched with butter and eggs… Check.
  • Slightly sweet… Check.
  • Tender crumb… Check.
  • Dark golden crust… Check.

Is this brioche just like one you would buy from a bakery in Paris? I don’t know. What I do know is that this gluten free brioche is absolutely delicious!

It produces a rich loaf of bread that is not too soft and not too dense and that lasts for days! Perfect for sandwiches, French toast and bread pudding. Perfect just sliced and eaten (especially warm).

I had seen a recipe going around the internet for Brioche, however the copious amounts of cornstarch turned me off and the recipe lacked eggs which, along with butter, is what makes brioche, “brioche!” I can understand subbing-out dairy free butter for the butter but I can’t see how a bread recipe without eggs can be considered brioche. It may be lovely bread but I am not sure I would call it brioche.

So I went and studied traditional brioche recipes, came up with a plan and then I tested and tested and tested – painstakingly changing one thing at a time and retesting until I came up with this recipe. I played with flours, adjusted ingredients and rising times and even tested different pan sizes and shapes.

I always like to share the process with you in case you’re interested. I believe that understanding what goes into a recipe and why helps you use the recipe for a springboard in case you want to go off and come up with your own creation.

The Ingredients

Brioche is yeast bread that is enriched with butter and eggs. Use the best butter you can get or, if you’re dairy-free, use a good quality butter substitute. The eggs actually add a lot of flavor so again, use really good eggs.  I prefer to use organic, cage free, pastured eggs, from chickens fed with pure grains with no animal fats or by-products – mine were from Nature’s Yoke – fresh from the Amish farm lands in Pennsylvania.

Brioche is also a little sweet. I made the bread with agave, honey and sugar. As much as I wanted the agave recipe to be the best, the one with sugar won the blind taste tests. But if you don’t eat refined sugar, agave is a great substitute. Honey came in third but still made an awesome loaf of bread.

To keep the bread light enough in texture, it requires starch. I tried potato, tapioca and a combination of the two. Tapioca alone produced the best crumb.

To make the bread a little denser and to add some whole grain goodness I used superfine brown rice flour. I actually didn’t test it with white rice flour but making an educated guess I would say it would work just fine as long as it is super fine. What I wouldn’t use is brown rice flour that isn’t milled really finely; I think it would be too heavy.

The Appliances & Pans

I tried making the dough in a stand mixer with the whisk and paddle attachment and in the food processor. They all worked but the easiest was using the stand mixer with the paddle attachment. I didn’t try mixing by hand, I love you all very much but I am way too lazy to mix dough with a spoon. You could do it if you put some elbow grease into it.

Loaf pan size seemed to make a difference, the best was an 8- by 4-inch loaf pan, the bread rose higher and the sides were straighter. Since my husband likes a high crust ratio I tried baking it in a ring mold – it was ok by a little dry. Letting the bread cool in the pan after baking is essential, the added structure of the pan helps the sides not cave in.

Technique Tips

One of the challenges was getting a deep brown crust and having the inside of the bread not come out too wet. Making a ¼ deep slit down the middle (lengthwise) of the loaf helped allow steam to escape while baking handling the wetness, and doing a double coating of egg wash (an egg beaten with about a tablespoon of water) and baking the bread in the lower third of the oven produced a beautiful crust. Before baking I brushed the top of the loaf with egg wash, let it sit for 5 minutes and then brushed it again.

You don’t want to rush this recipe – when blending in the butter, take your time. Blend the butter in 1 tablespoon at a time until it is fully incorporated. Don’t try to hurry this along with melted butter (tried that!) believe me when I say this makes all the difference. Take the time to let all your ingredients come to room temperature first, the eggs and butter need about half an hour. And this recipe requires two risings. It seems that I could be a little loose with rising times. Two hours seemed perfect for the first but once I forgot and it rose for almost an hour longer, everything was fine. I also tried doing a long second rise in the fridge overnight and to my delight, it worked great! Such a great thing if you want to have freshly baked bread in the morning!

After I perfected the recipe I tried doubling the recipe because heck, if you are gonna make bread why not make 2 loaves instead of one? It worked perfectly! I even tried using the dough for a simple cinnamon bun – more on that in a later post.

The really great news is that while coming up with the recipe was complicated; the recipe itself is very straight forward and simple. Yes, it takes a little to make the dough and then there are those two risings but it is not at all difficult and it rises unattended.

Love baking? Get more gluten-free bread recipes!

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Gluten Free Bread   Brioche

4.16 from 52 votes
Gluten Free Brioche Recipe
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Gluten Free Brioche Recipe

Course: Side Dish
Cuisine: French
Servings: 1 8 x 4 inch loaf
Calories: 2239kcal
Author: Gluten Free & More


  • 1 tablespoon dry active yeast
  • 5 tablespoons sugar (or agave nectar or honey)
  • ¼ cup warm (not hot) water
  • 2/3 cup superfine brown rice flour
  • 1 cup tapioca starch
  • 2 teaspoons xanthan gum
  • ¾ teaspoon kosher or fine sea salt
  • 4 large organic pastured eggs – use divided
  • 9 tablespoons unsalted butter (or dairy free butter) at room temperature – use divided


  • Combine the yeast, 1 tablespoon of sugar and warm water in a small mixing bowl and whisk to combine. Let sit until the mixture is foamy, about 6 minutes.
  • In the bowl of a mixer whisk together the brown rice flour, tapioca starch, remaining 4 tablespoons of sugar, xanthan gum and salt. Make a well in the center and add the yeast mixture. Put the bowl in the mixer and mix on low speed to combine. Add 3 of the eggs, one at a time, mixing each egg in thoroughly. Add 8 tablespoons of butter, one tablespoon at a time, mixing after each addition until the butter is fully incorporated. Increase the speed of the mixer to medium and beat for another minute or two until the dough is smooth. Scape the dough into a clean mixing bowl, cover with a tea towel and let sit in a warm, draft free place until it has doubled in size, about 2 hours. If it looks a bit more than doubled, that’s ok.
  • Butter an 8- by 4-inch loaf pan with the remaining tablespoon of butter. Make sure you really coat the pan well. Scrape the batter into the prepared pan and smooth into the pan evenly. With a wet spatula, smooth the top. Cover with a tea towel and let rise for 45 minutes. (To do a cool rise in the fridge, cover the pan with a tea towel and let rise in the refrigerator from 2 to 24 hours. When ready to bake, uncover the pans and let the pans sit at room temperature for 15 minutes while the oven preheats.)
  • Place the rack of the oven in the bottom third and preheat to 350 degrees.
  • Cut a slit about ¼ inch deep down the center of the loaf with a sharp knife or razor blade dipped into some tapioca starch. Mix the remaining egg with 1 tablespoon of water, whisking well. Brush the mixture onto the top of the loaf, let sit for 5 minutes then brush again with the egg wash. Bake for 40 – 45 minutes or until the bread is deeply golden brown and the bread sounds a little hollow when tapped. Let cool in the pan for 15 – 20 minutes.
  • The bread stays moist for several days. Wrap well in plastic wrap and store in the fridge.


Nutrition facts were calculated for the entire loaf. Serving size varies depending on how large you cut the slices; please divide the amounts according to your preference.


Nutrition Facts
Gluten Free Brioche Recipe
Amount Per Serving
Calories 2239 Calories from Fat 1116
% Daily Value*
Fat 124g191%
Saturated Fat 72g360%
Cholesterol 932mg311%
Sodium 2218mg92%
Potassium 666mg19%
Carbohydrates 256g85%
Fiber 11g44%
Sugar 65g72%
Protein 34g68%
Vitamin A 4198IU84%
Calcium 209mg21%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.


Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Bread Brioche Dairy Free Eggs Gluten-Free Gluten-Free Recipes Loaf Nature's Yoke Recipe Yeast
  1. Mary
    February 13, 2012

    do you think potato starch would work in place of tapioca starch?

    1. Gluten Free & More
      February 13, 2012

      I did try it with potato starch and it was heavier but still very good.

  2. February 13, 2012

    Looks gorgeous Carol. As per usual, stunning pictures. The gluten-free community is lucky to have an ardent recipe tester like you.

    1. Gluten Free & More
      February 15, 2012

      Oh thank you so much Kalinda!

  3. February 13, 2012

    Beautiful! I’m so excited to try your recipe…thank you so much for sharing as well as going through the process. Hooooray for Brioche! And hooray for you!

    1. Gluten Free & More
      February 15, 2012

      Thanks so much Mary!

    2. Paul Coles
      September 28, 2021

      Hi Carol, have you ever tried making these into rolls instead of a loaf?

      1. Gluten Free & More
        September 30, 2021

        I haven’t, but another reader, Gayle, used this recipe for the brioche dough and then made them into rolls with some additional ingredients to change up the flavor. Scroll through the comments and you should find hers. They sound delicious!

  4. A beautiful idea that sounds delicious, too.

    1. Gluten Free & More
      February 15, 2012

      Thank you Pat!

  5. Sharon
    February 14, 2012

    This looks heavenly! I’m going to give it a try this weekend!

    1. Gluten Free & More
      February 15, 2012

      Enjoy Sharon!

  6. February 14, 2012

    Thanks for doing all the hard work so we can just enjoy the fruits of your labour!

    1. Gluten Free & More
      February 15, 2012

      Aww, my pleasure!

  7. Kerry Smith
    February 15, 2012

    Did you try it using your flour? I have lots of that on hand and would love to use it in baking bread!

    1. Gluten Free & More
      February 15, 2012

      Hi Kerry,
      I did not try it yet but I see no reason why it would not work. In fact I am thinking it would be even lighter. I try not to make my blog an advertisiment for my flour so I offer other options :)

      This and the French Bread recipe would be good ones for my flour.


  8. Julie Tien
    February 15, 2012

    Do you think I could do this in my breadmaker?

    1. Gluten Free & More
      February 15, 2012

      Hi Julie,

      I haven’t tried it yet but I think you could. If you do it, let me know!

  9. February 16, 2012

    Wow, looks delicious, love to try this in the morning, the recipe is easy and simple to make. Good way to start the morning a gluten free diet. Thanks for this!

  10. February 20, 2012

    This will be the next recipe of yours for me to try. So far, I have loved everyone I have made. Very impressed with you and your ability to come up with such great recipes. Thanks so much.

    1. Gluten Free & More
      February 20, 2012

      Aww, thank you so much Cedar!

  11. Sowmya
    March 4, 2012

    Can I use white rice flour instead of brown rice flour??

    1. Gluten Free & More
      March 4, 2012

      Yes! I was trying to add some whole grain in there but white would work very well.

  12. sally
    March 13, 2012

    I just made the bread it raised really nice in the oven but sunk when I took it out.. I did not use rice flour but sorghum I also, use instant yeast….. Hubby loves the taste and the texture is great, it is done in the middle and very golden brown. Can you tell why? Thanks sally

    1. Gluten Free & More
      March 13, 2012

      I would have to play around with that s I used rice flour and not sorghum – my off the cuff thought is you would need to add some more starch to give it more structure. Also I am not sure if the instant yeast would make a iffernce or not. I am going to have to look at this further.

      1. sally
        March 14, 2012

        Thanks I also used to big of a bread pan? Making it again and going to use the right size… I have check into instant yeast they only need one rise no proofing, it may also be oven getting a new one soon. I will add some more starch to this batch and let you know. just me sal

        1. Gluten Free & More
          March 16, 2012

          Great, thanks Sally – oven temp can play a big role – I have 2 ovens, 1 is 25 degrees too cold and 1 is 50 degrees too hot! I always use an oven thermometor.

          1. sally
            March 26, 2012

            Sorry it took so long to write back,life got in the way. Ok second loaf came out great!!!! smaller pan, only one rise with instant yeast, and more starch flour about 3 tablespoons… This bread stays soft and dose not crumble at all. Thanks, got new stove tomorrow I will make another loaf…. Thanks so very much….

          2. Gluten Free & More
            March 28, 2012

            Thanks for reporting back Sally and YAY!!!!

  13. Jean Daniel
    May 3, 2012

    Thanks Carol. I am making your GF French Bread, replacing eggs with 2 Tbs Ground Flax Seed and 6 TBs water. This is the 1st GF Bread that isn’t too moist, taking ages to bake. But I have trouble with it being dry and travelling up onto bottom of beater stand. Think I need to add more liquid. Have 2 batches in oven at the moment. Would love your feedback.I hate that eggy pudding gone wrong bread that is sold. Thanks again Jean

    1. Gluten Free & More
      May 4, 2012

      I am a little confussed – are you asking me this about the french bread or brioche? My guess is if too dry, add just a bit more liquid. I have not tried either recipe without eggs personally but others have and left comments that when using egg replacer the dough need a little more liquid. Hope that helps.

  14. Jean Daniel
    May 5, 2012

    Asking about the French Bread. Will add a little more liquid next time. Many thanks for your help.

    1. Gluten Free & More
      May 5, 2012

      My pleasure. Let me know what happens.

  15. Carina
    July 9, 2012

    do you know if I could make this in my bread maker? I just got a crusinart that has a gluten free cycle.

    1. Gluten Free & More
      July 9, 2012

      I think so but I am not a bread maker expert – sorry!

  16. Simone
    November 24, 2012

    Could you please convert your recipe into grams and mls.
    Many thanks.

    1. Gluten Free & More
      November 24, 2012

      Hi Simone, there are many on line converters you can use to so this.

  17. Jacque Sherman
    November 28, 2012

    I made this bread yesterday in a Welbilt bread machine and it turned out great! I made the adding of ingredients match the order in the breadmakers instruction book with the softened butter last and set the machine to 1lb. loaf, basic bread and light crust. It was done when there was still 22 minutes left on the bake cycle, so watch the bread near the end. It looks just like your photo, has great texture and a very nice taste. I do not do gluten free as a rule, but am developing this recipe for family members who are, and this bread is delicious first and gluten free second. I’m going to try plain egg bread next and then pannetone.

    1. Gluten Free & More
      November 28, 2012

      Thanks for letting us know how to do this in a bread machine – I get so many questions about this and now I can refer them to your comments! So happy you liked the bread and what a good family member you are!

  18. Gayle
    December 19, 2012

    I just made the brioche dough, but added about 2 extra tablespoons of rice flour. After it had risen I divided it in half and rolled eat half out on a piece of rice-floured parchment paper. I spread the dough gently with very soft butter. On one half I sprinkled a mixture of sugar and orange peel. I rolled that up, cut it into slices using dental floss, and placed in greased muffin tins to make orange rolls. When they’re cool I’ll frost them with a mixture of powdered sugar and orange juice. The other half I spread with butter and then with walnut filling. I rolled it up and formed it into a ring to make our traditional Swedish Tea Ring for breakfast Christmas morning. My newly GF daughter and I (15+ years celiac) tasted the orange rolls – excellent!! By far the softest and most flavorful sweet rolls I’ve made – and I’m an ardent baker.

    1. Gluten Free & More
      December 21, 2012

      Hi Gayle. Wow your adaptaion sounds absolutly amazing! How lucky your family is. Happy Holidays to you all!

  19. Kori
    December 20, 2012

    We have been gf for almost a year now and up to this point I have just avoided baking. I’m feeling ambitious since it’s that holiday time of the year and I wanted to ask – if I use a gf flour mix (such as King Arthur all purpose) that has rice flour and tapioca mixed, do I still need to add tapioca or potato starch to your recipes? Or do I just add up the flours and go from there? I’m thinking Brioche french toast on Christmas morning!!

    1. Gluten Free & More
      December 21, 2012

      Hi Kori – no, you can substitute a gf flour blend for the flours and starch. But even if your blend has xanthan gum, add it anyway. Good luck baking and Happy Holidays!

      1. Kori
        December 21, 2012

        Great!! Thank you!!

  20. Cherry
    January 11, 2013

    HELP! I’ve made this twice and it hasn’t risen either time. I made biscuits out of the first batch but I really wanted a loaf of bread this time. My yeast was foamy and I’ve double checked my ingredients and the amounts but its just not rising. I did the first rise in my gas oven without the heat on. What am I doing wrong? The biscuits were heavenly btw.

  21. January 21, 2013

    This is so lovely. And looks delicious.

    1. Gluten Free & More
      January 23, 2013

      Thanks so much!

  22. January 21, 2013

    Made this today as a test for making King Cakes next month and the bread turned out fabulous! I’ve only recently gone wheat free and I was anticipating much more of a challenge. So glad to be wrong!

    Thanks so much for sharing your recipe and your process. Laissez les bon temps rouler!

    1. Gluten Free & More
      January 23, 2013

      Thank you so much Jenn and I am excited the recipe works for King Cakes! Good luck with your journey. Do uyou live in New Orleans per chance? One of my favorite cities!!! Laissez les bon temps rouler.

  23. Deb
    January 28, 2013

    I made your brioche recipe for the first time last night…I used white rice flour and made it in my Breadman bread machine on the gluten cycle. You have to watch it…doesn’t take as long to bake as the machine programs for! But I digress…I wanted to thank you. I have just recently gone gluten free. My decision came after trips to the ER and a week long hospitalization for still undiagnosed gut issues. I have been tested for Celiac three times, each time testing negative…the only thing that seems to help my symptoms is staying off gluten and processed foods. I cried for three days at the prospect of never eating bread, pasta, etc. again but mainly it was the loss of bread that crushed me. I realize now how addicted I was to all that destructive wheat. Your brioche was a revelation and again, I cried, but with joy. This tastes, smells, and has the texture of “regular” brioche. Eggy, buttery, sweet, light and crumbly!!! Sunday’s have become my baking day…next week I will tackle the French bread recipe. From the bottom of my heart–thank you!!! Thank you. Thank you. Thank you.

    1. Gluten Free & More
      January 28, 2013

      My pleasure Deb and I am glad your tears have turned to tears of joy! It gets easier, trust me! And feeling better is so worth the effort.

  24. Veronika
    February 8, 2013

    can I use tapioca flour instead of starch?

    1. Gluten Free & More
      February 13, 2013

      Yes, it is the same thing. Enjoy!

  25. Flower
    February 17, 2013

    I made this bread today. It rose like crazy! I used tapioca flour (is that the same as starch??) and used 2 large chicken eggs and 2 small duck eggs. It baked VERY quickly! Liekin 15 minutes as opposed to 45. Good think I checked it when I did…even so it was a little brown, but looks just like the pic above, was very light and fluffy and pretty tasty! I will make this again and will monitor the time in the oven better next time. I wonder if my chick pea flour would work instead of the brown rice?? I will experiment! Thanks!

    1. Gluten Free & More
      February 19, 2013

      I have heard that duck eggs make things rise more. I have never used duck eggs so maybe what I hear is true! I think chick pea flour would be fine, it would just change the flavor a bit. And yes, tapioca starch and flour are the same thing.

  26. Sherri
    February 18, 2013

    I just made this bread this morning. It’s a keeper! My hubby loves it and says it tastes much better than the store bought gluten-free breads. Here’s the modifications I used (by accident), but it still turned out awesome:

    – I used salted butter and cut back on the salt in the recipe to 1/4 tsp.;
    – I used a 9 x 5 pan because I thought the batter wouldn’t fit in the smaller pan after it rose in the bowl;
    – I used 4 eggs in the recipe instead of using 3 and one for the outside of the bread (I wasn’t paying attention). I then basted the top of the bread with butter instead because I was out of eggs.

    I’ll definitely be baking this again, only following the recipe to a T. Thanks for such a wonderful recipe!

    1. Gluten Free & More
      February 19, 2013

      Thnaks Sherri, so happy you liked it. Sounds like your alterations worked out perfectly well :) Thank you for reporting back!!!

  27. bo
    March 4, 2013

    this is one of my favorite breads.
    Being wheat free and finding a good tasting bread and the texture on the plait that is not gretty or dry, has not been easy and a lot of waisting. NOT any more. I wonder how the calories are in this, any idea?

    1. Gluten Free & More
      March 4, 2013

      Hi Bo, thanks so much, Happy you enjoy the recipe. No, I have never calculated the calories, sorry!

  28. Claire
    March 12, 2013

    Hi, looking to try this recipe. Is it two thirds of a cup of brown rice flour or 2 to 3 cups? Thank you :-)

    1. Gluten Free & More
      March 14, 2013

      Hi Claire, it is two thirds of a cup. Enjoy!

  29. Jane
    June 12, 2013

    Hi, I was wondering why the need for xanthan gum in the recipe? Jane

    1. Gluten Free & More
      June 15, 2013

      Hi Jane. Whenever you have yeast in a gf recipe you need structure to help hold it up. Often true with any gf bread or baked goods recipe but especially true with recipes that contain yeast. You could try guar gum or physillium husks if you like instead but I did not test the recipe that way.

  30. Errnessitine
    August 4, 2013

    Hi Carol, after incorporating the butter, would the dough be more of a liquid batter or a soft dough?

  31. Mama Rach
    February 27, 2015

    I’d love to try this! Is there any way to do this without a stand mixer? Will hand mixer with bread hook attachment work?

    1. Gluten Free & More
      March 9, 2015

      Hi there,

      Yes I am sure that would work, just make sure not to over work it.


  32. Angela
    April 12, 2015

    Can you substitute GF all purpose for the rice and Tampico.

    1. Gluten Free & More
      June 9, 2015

      Yes you can Angela. :)

  33. Emma
    April 14, 2015

    Only because you dont advertise your own goods I ll subscribe to your emails. Thanks. And I ll try the recipe,too

  34. Brienne
    May 8, 2015

    How much brown rice flour did you use…was it 2/3 cup?

    1. Gluten Free & More
      May 22, 2015

      Hi Brienne! Yes it was 2/3 cups super fine brown rice flour! :)

  35. nox lumen
    September 11, 2015

    Thank you so much for this as a wheat lover. I am not gf sensitive, but my best friend is. I went through about 3 other recipes trying to find her a good one for basic sandwich bread that did not cost ridiculous amounts at the local grocery. The others were not fit to feed a dog, let alone my friend.

    Then I found you. Attractive golden brown crust? Check. Wonderful yeasty aroma? Check. Stiff enough to slice with a bread knife? Check. Flexible enough to handle after slicing? Check. Bubley, moist and light interior? Check. So does it taste like something I would feed someone I like? Check. can i toast it, grill cheese it, and french toast it? Definitely. And would I use that for a bread pudding? The loaf has never lasted long enough to find out.

    the original 5 spoons of sugar has her calling it “pound cake”, and she’s happy to just toast it and add syrup like french toast because of all the egg in it. For sandwich I drop it back to 2 spoons and still get an excellent loaf. We both mix manually rather than with electric help, and it does not seem to harm the texture any. I have also skipped any wash at all, and still gotten a decent loaf, just less glossy on top.

    Now I got so used to the ideal that this is how a basic sandwich bread should taste, gf or not, that when a well meaning friend got her a Sara Lee gf white, I was down right horrified by the commercial substitute. The store bought is down right vile, and I wish I could have found this recipe for her sooner.

    1. Gluten Free & More
      September 11, 2015

      haha You’re so welcome, I love how you so elegantly described this! I’m happy to hear that you are pleased with this recipe :)
      xo, Carol

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  37. Kain
    November 24, 2015

    I found the opposite of those who had it really rising, I got very little rise out of it at all. Then again, I had a dough so stiff that it would just coagulate around one of the blades in my stand mixer, causing one of the internal gears to break. I tried the dough mixer in my Bullet Express (yes from that horrible infomercial), proving my theory that a 400W motor is wimpy. I ended up hand mixing it, so I didn’t get that much of a rise. When it came time to bake, I split the dough into 7 balls and placed them in a circle in a round cake tin, which is always how I saw brioche. It rose surprisingly well in the oven. It’s a bit heavier than I’d like for brioche, it came out more like, well, cake, good enough for Marie Antoinette to lose her head over. (Seriously, no one else has mentioned this?)

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  40. Lindsey
    May 23, 2016

    I’m in love with your brioche. I was diagnosed with celiac 5 years ago and just recently SIBO. Any ideas on how to convert this to the specific carbohydrate diet?

    1. Gluten Free & More
      June 7, 2016

      Hi Lindsey, Thank you! Not yet, but I would certainly be happy to work on it when I get a chance.

  41. Mikko
    July 9, 2016

    I tried the recipe today for the first time and straight away doubled it. Wanted to try to do burger buns as the ones you get here in Finland gluten free……………….

    The dough rose nicely but is extremely wet. Did two batches with one letting to raise for 1 hour in our sauna (not heated of course :D ) and one overnight in the fridge. My brioche rings hold the first batch through baking quite well but they do resemble more scones than buns :’D

    But the texture! OMG! So light and airy and delish! Bit sweet to use as a burger bun but soo delish!

    Excited to see the second batch tomorrow morning. Posted a picnif the first batch on IG tagging simply glutenfree.

    Thanks for the great recipe!

    1. Gluten Free & More
      July 11, 2016

      You’re so welcome Mikko!

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  45. Anita
    March 21, 2017

    Hi there, love your website!!! It’s amazing. You have truly beautiful recipes that I can’t wait to try. I follow a paleo diet, but I honestly try to stay away from paleo recipe sites because their substitutes in baking are loaded either with nutflours which I find heavy and hard to digest, or some other unpalatable low-carb substitute which defeats the purpose of making a nice starchy treat to satisfy my cravings. I need to be happy with my food…LOL otherwise what’s the point of living?! :O) Just wanted to know if I can substitute the brown rice flour for white rice flour in this recipe???

    Thank you for this website and for your time.


  46. December 6, 2017

    I’ve made this bread so many times in the past couple years and it’s amazing every time!! I’m just curious if you ever shared the cinnamon roll recipe that you mentioned? I searched and couldn’t find it but maybe I’m just missing it!

    1. Gluten Free & More
      December 6, 2017

      Hi Marissa,

      I’m glad you like it! I actually never ended up making a post about the cinnamon rolls but I’ll do my best to make a post about them next month, so check back in January for them.


  47. Diane
    January 15, 2018

    My grandchildren are coming to visit (they eat gluten free for health reasons) and I am terrified about cooking gluten free! When making this recipe, can I use GF all purpose flour? Do I need xanthan gum or is it part of the flour?

    1. Gluten Free & More
      January 16, 2018

      Hi Diane,

      Don’t be terrified; you can do it! Just a couple tips if you haven’t cooked GF for them before – make sure everything is cleaned well before you start baking/cooking to avoid cross contamination and avoid dipping a utensil into one container and then the other if one might have gluten in it, especially with condiments, etc.

      For this recipe, yes you can use a GF all purpose flour, just make sure it’s a good quality one. Check the label and see if it contains xanthan gum in the ingredients. If so, no need to add any. If not, you’ll want to include it. Hope this helps! Have fun with your grandchildren :)


  48. Ian Butcher
    May 15, 2019

    I’ve been making your brioche for several years now -it’s such a treat. I put sultanas in prior to the last rising – delicious!! Thanks for so much delicious pleasure!!

    1. Gluten Free & More
      May 15, 2019

      Thanks, Ian! Glad you like it!

  49. Chris
    July 10, 2019

    I love this Brioche Bread, I have a allergy to cows milk so I use Goat or Buffalo Butter and the bread comes out so good. I added 8 tablespoons of sugar as I like dessert breads for breakfast and the extra sugar didn’t bother the bread any was very good. I use Bobs red mill 1 to 1 baking flour 1 cup and 2/3 cup and it’s amazing.

  50. Michelle
    February 21, 2020

    Reading this and all the comments I cannot wait to try the recipe out for myself (and my celiac boyfriend)! I have been looking for a good recipe for cinnamon rolls and other things like it and wonder if this would work?
    Best wishes, Michelle

    1. Gluten Free & More
      February 21, 2020

      Hi Michelle,
      Yes, you could most likely make some cinnamon rolls with this. That sounds delicious!
      Let me know how it goes.

  51. Kristine
    October 26, 2020

    This is an amazing recipe!!! So easy and so delicious. We ate some warm out of the oven and used the rest for bread pudding. Even my non gluten-free family members asked for more. I’ve been gluten free for 12 years and have never had such a delicious gluten free bread. Thank you!

  52. Michelle
    April 8, 2021

    Wow, I tried this recipe for the first time today using the metric conversion on your page. It was so easy and turned out great!
    Thank you for this recipe! I will be making it again soon as half of my loaf already is eaten which is proof of how delicious it is.

    1. Gluten Free & More
      April 8, 2021

      Thanks Michelle! Glad you like it!

      1. Nathaly
        April 11, 2021

        Hi! I would like to try your recipe… I’m now over 2 years GF, first 18 months I just resisted to bake as every time I tried it was a disaster…

        6 months ago I started baking with more disasters than successful loafs, so I started adapting recipes till get good results…

        I need a good brioche recipe urgently and your seems good in structural ingredients…I’m convinced that using cups will never give a good result (after trying several times)… When I use the convertor it turns out that the recipe contains 14 gr dry yeast! That is quiet a lot for only 250 gr flour….for regular bread I would use 4-6 gr… Is that conversion accurate?

        1. Gluten Free & More
          April 12, 2021

          Hi Nathaly,

          The conversion function on our recipes is from a recipe plugin and it definitely has its flaws. It basically gives you a standard conversion from cups to grams of dry ingredients, so in other words it would likely give you a similar amount for 1 cup flour and 1 cup chopped almonds, but those won’t necessarily weigh the same. It’s something we are looking into with the developer of the recipe plugin to get corrected, so in the meantime I would suggest looking up each ingredient, like “tablespoons to grams dry active yeast” or “cups to grams gluten-free flour” into Google and you should find a more accurate conversion. Another option is to look on the package of flour/yeast/etc. – it will usually give you a serving size in both tbsp/cup and grams.

          I’m sorry for this inconvenience. Please let us know if you have any other questions. This bread is a reader favorite, so I hope it works well for you!

  53. Naomi
    April 18, 2021

    Hi, thank you for the recipe, I had such hope for it! As a few other users commented, I too found it didn’t rise. Can’t figure out where I went wrong. To me the recipe seemed to have too little liquid to activate the yeast? I used instant yeast, so I mixed the yeast into the dry ingredients then added the water with the first egg. Here’s hoping it rises in the oven! If you have any ideas let me know. Thank you :)

    1. Naomi
      April 18, 2021

      Also – I used the metric converter, maybe some problem there (too much sugar, ate up the water?)

      1. Gluten Free & More
        April 22, 2021

        Hi Naomi,

        See my reply about the yeast type in your previous comment. But yes, the metric converter is not very accurate and we have contacted the developer of the plugin that we use for our recipe template to ask them to make corrections on their converter function. It gives a standard, across the board conversion of cups/tbsp/tsp to grams – regardless of what the dry ingredient is, which is not correct. A cup of flour is going to weigh different in grams than a cup of chopped almonds, for example, so we’ve pointed this out to them and hope to have a fix soon.

    2. Gluten Free & More
      April 22, 2021

      Hi Naomi,

      The recipe calls for dry active yeast, which is different from instant because it needs to sit in warm water for a few minutes.

    3. Naomi
      April 25, 2021

      An update to this, the brioche rose in the oven and it came out delicious, will definitely make again, thank you!

      Re instant yeast – I’m not sure why it didn’t rise, should work really

  54. Kitty
    May 10, 2021

    Hi Carol
    Thank you for this fantastic post. I am not good at following instructions so the amount I used weren’t so accurate :P but it turned out great. I used buckwheat flour and potato starch and both a bit more? I used 4 +1 eggs instead of 3+1. Used a bit more yeast. Only used roughly 25g of butter and I melted it before I read your technical tips so :P will try with room temp next. I used gelatine granules instead of xanthum gum. I didn’t melt the gelatine and was hoping that’ll work and it seemed perfectly fine. I don’t have a machine so used handheld dough mixer for this. I roughly split the whole batter paste into two parts and added wheatgrass powder to one for it to be green. The white and green cross section is so beautiful! I used a Pyrex measuring jug as the mould :)

    The texture is just amazing. Thank you so much!

    1. Gluten Free & More
      May 11, 2021

      Glad you like it! And thanks for the notes – it’s always helpful when readers tell us how they made adjustments, it lets other readers see what they might be able to try!

  55. Mopo
    May 25, 2021

    I followed this recipe strictly and the brioche turned out beautifully. It was golden brown, had a porous and light texture. My family devoured it at one sitting. Thank you Carol for this wonderful recipe and sharing your tips!
    The only deviation was that I did only one proofing because the dough already had many pock-mark at the end of 60min. The top started to get very brown with 18min remaining, so I covered it with an aluminium foil and it worked perfectly.

  56. Flor
    July 6, 2021

    Hi from Switzerland! My gluten free journey has just begun and I’m so delighted to have found recipes like these already. The pictures speak for themselves. Amazing!!! I followed the recipe for the most part exactly. Here are my changes:

    I used fresh yeast instead of packet, i substituted 10gr for one teaspoon. Since it’s fresh, I didn’t let it foam. I did however mix it with the warm water prior to mixing it in. I would like to try packet next time and see if there is a difference.

    I accidentally put the 9 tbps of butter in the batter! While the brioche was still a bit warm, it was a bit moist on the inside (maybe the extra butter) anyway this morning it is absolutely delicious.

    I didn’t have a loaf pan so I used a ring mold, I had read that it had come out dry for you. So I actually ended up baking it for 20 mins exactly (at 350 f) and it was perfect!

    Thank you so so much for having have put the time and energy into this wonderful recipe. I will keep it for a lifetime!!!

  57. Naz
    September 11, 2021

    This looks lovely!
    Do you think I could replace the brown rice flour and tapioca starch for my own flour blend? I’m looking forward to trying this today!

    1. Gluten Free & More
      September 15, 2021

      Hi Naz,

      I’m not sure because I don’t know what’s in your flour blend. Regardless, it might come out differently than the original recipe if you swap the flour/starch. Check out the section titled The Ingredients in the blog post of this recipe to read why I chose brown rice flour and tapioca starch.


  58. Manu
    November 29, 2021


    I live in SC and Its cold now. I made this recipe twice. It doesn’t rise an inch in the first 2 hours.
    After baking it comes out beautiful and then it lowers lol.
    My kids still love it. Whats the temperature it has to be for it to raise?
    Thank you!

    1. Gluten Free & More
      November 29, 2021

      It should sit in a warm, draft-free spot. About 75 degrees should be good.

  59. Manu
    November 29, 2021

    Thank you!
    I just finished making another one and left in a room with an electrical heater on. It raised a little. Then, after coming out of the oven looking amazing, it sunk like the previous ones i made. I am following your recipe using honey. Thats the only thing i can think of.
    Will keep trying. I am determined to get it right!

  60. Esther
    February 3, 2022

    Just made this recipe, it was great!
    I somehow forgot to put the last 3 tablespoons of sugar when making the batter, and only realised it after it had finished the first rise. My solution was to make little balls and roll them in sugar monkey bread style. It worked great!
    3 people managed to eat the whole loaf in under 20 minutes, so I consider it a success!

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