Gluten-Free Brioche Dough and 3 Delicious Ways to Use It

Here’s a recipe for a delightful gluten-free brioche dough that yields five pounds of dough. You can store the raw dough in the refrigerator for up to five days; each of the finished treats pictured was made from roughly one pound of this dough.

Brioche is a rich, slightly sweet bread that works beautifully with tea, as a breakfast pastry, or as a savory flatbread. Brioche buns are also perfect for gourmet burgers. Finding a gluten-free version this tender and versatile is rare, but entirely achievable at home.

This adaptation follows the excellent method from Dr. Jeff Hertzberg and Zoë François, as presented in their book Gluten-Free Artisan Bread in Five Minutes a Day.

What you’ll need to make the gluten-free flour blend

Stone ground white rice flour – A fine, light flour made by grinding white rice between millstones. Do not substitute with sweet white rice flour.
Sorghum flour – A gluten-free whole-grain flour with a mild, slightly sweet flavor.
Tapioca flour – Also called tapioca starch, a fine white powder made from the cassava root.
Potato starch – A pure starch from potatoes. Do not substitute with potato flour, which contains fiber and other solids.
Xanthan gum – A binder and thickener commonly used in gluten-free baking to replicate gluten’s texture. Psyllium husk powder can be used as a substitute in certain baked applications.

All of the pictured ingredients are now commonly available at many grocery stores.

Why making this gluten-free brioche dough is worth it

If you or someone you care for avoids gluten, investing time in a custom gluten-free flour blend will pay off. Once you mix the blend, store it in a large container and it will be ready for many recipes. Weighing ingredients in grams with a food scale gives the most consistent results.

For clarity in photos a large glass bowl was used, but the authors recommend combining and thoroughly blending the dry ingredients in a 5- to 6-quart lidded container. Whisk first, then pick up the container and shake vigorously until everything is uniformly mixed. Even distribution of xanthan gum (or psyllium) is essential for consistent results.

Complete ingredient list

Gluten-free flour mixture
Cornstarch – a fine white starch. If non-GMO is preferred, look for organic or labeled non-GMO products.
Xanthan gum
Granulated yeast – check the expiration date.
Kosher salt – when substituting table salt, reduce the amount to about two-thirds.
Lukewarm milk – about 100°F is ideal to activate the yeast; hotter liquid can kill the yeast.
Eggs – lightly beaten large eggs.
Honey – adds flavor and a silky texture.
Unsalted butter – melted; unsalted keeps flavor balanced.
Pure vanilla extract – for best aroma and flavor.

Brief overview of the method

Whisk together the flour blend, cornstarch, xanthan gum, yeast and salt in a large bowl or the bowl of a stand mixer.
Add the warmed milk, eggs, honey, melted butter and vanilla.
Maintain the milk temperature around 100°F so the yeast activates properly.
Mix with a wooden spoon or, preferably, a heavy-duty stand mixer fitted with the paddle attachment.

Using a stand mixer is recommended for the best texture.
If mixing by hand, stir vigorously for about two minutes until the mixture is very smooth.

The dough will be creamy in consistency, similar to a thick cake batter—this is normal.

Cover the dough lightly, avoiding an airtight seal.
Allow it to rest at room temperature until it rises, about two hours.
After the rest period the dough will thicken and rise; chilling enhances its structure.

The dough is ready to use once thoroughly chilled.
Refrigerate it in a lidded (not airtight) container and use within five days.
Or freeze up to three weeks in one-pound portions; thaw overnight in the refrigerator before using.

If you want to bake a basic loaf of gluten-free brioche, follow the step‑by‑step directions in the recipe card below.

Three easy ways to use this dough

Click the recipe names in the original post for full instructions.

nutella swirl loaf (gluten-free)

fried zeppole (gluten-free)

blueberry & lemon curd ring (gluten-free)

Gluten-Free Brioche Dough

Adapted from Gluten-Free Artisan Bread in Five Minutes a Day

Gluten-free with a wonderful texture.

Ingredients

Mixture #1: Gluten-Free All-Purpose Flour

6 cups stone ground white rice flour (36 ounces / 1,020 grams)
3 1/4 cups sorghum flour (16 ounces / 455 grams)
1 3/4 cups tapioca flour or starch (8 ounces / 225 grams)
1 1/4 cups potato starch (8 ounces / 225 grams)
1/4 cup xanthan gum (1.4 ounces / 40 grams)

Gluten-Free Brioche Dough

2 cups mixture #1: gluten-free all-purpose flour (11 ounces / 300 grams)
4 1/2 cups cornstarch (22.5 ounces / 640 grams)
2 teaspoons xanthan gum
1 tablespoon granulated yeast (0.35 ounce / 10 grams)
1 1/2 tablespoons kosher salt (0.9 ounce / 25 grams)
2 1/4 cups milk, warmed to around 100°F (18 ounces / 510 grams)
4 to 5 large eggs, lightly beaten (8 ounces / 225 grams)
1 cup honey (12 ounces / 340 grams)
1 1/2 cups unsalted butter, melted (12 ounces / 340 grams)
1 tablespoon pure vanilla extract (0.5 ounce / 15 grams)

Instructions

Mixture #1: Gluten-Free All-Purpose Flour

Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and shaking vigorously until the flours are completely blended.
The ingredients must be very well mixed; otherwise the xanthan gum will not be evenly distributed and your baked or fried goods will be inconsistent.
* Do not substitute with sweet white rice flour.
** Do not substitute with potato flour.
*** Psyllium can substitute for xanthan gum only if the dough will be baked in a loaf pan; psyllium can make dough crumbly after refrigeration.
If measuring by U.S. cup measures, pack the flour tightly into the cup as you would brown sugar for consistent results.

Gluten-Free Brioche Dough

Whisk together the flour, cornstarch, xanthan gum, yeast and salt in a large bowl or stand mixer bowl.
Add the milk, eggs, honey, melted butter and vanilla. Mix with a wooden spoon or a stand mixer fitted with the paddle attachment (preferred).
Cover (not airtight) and allow to rest at room temperature until the dough rises, approximately 2 hours.
The dough can be used as soon as it’s thoroughly chilled. Refrigerate in a lidded (not airtight) container and use within 5 days, or freeze in 1-pound portions for up to 3 weeks; thaw overnight in the refrigerator before use.

To make a round or loaf-shaped brioche

On baking day, choose a pan: a 7-inch fluted brioche tin or an 8 1/2 x 4 1/2-inch loaf pan. Butter the pan. With wet hands, pull off a 1 1/2-pound piece of dough and drop it into the prepared pan. Smooth the top with a little water.
Cover with plastic wrap or an overturned bowl and let rest for 60 minutes.
Fifteen minutes before baking, preheat the oven to 350°F.
Brush the top with an egg wash and bake until golden and firm, about 40 to 50 minutes.
Allow to cool on a rack before slicing and serving.