gluten-free brioche dough & 3 awesome ways to use it

Brioche is a sweet bread that can be enjoyed with tea, as a breakfast pastry or even as a flatbread with savory toppings. Brioche buns are commonly served with some of the best burgers around.  It’s not so common though to find these sweet treats that happen to be gluten-free. Thanks to the genius of Dr. Jeff Hertzberg and Zoë François, you can easily achieve this at home. It’s all outlined in their book, Gluten-Free Artisan Bread in Five Minutes A Day. I’d like to share their recipe with you for a wonderful gluten-free brioche dough that can be made in a large batch that will produce 5 pounds of dough. Store that raw dough in the fridge for up to five days or freeze in small portions for up to three weeks. The treats that I have featured above each started out with just one pound of dough.

gluten-free brioche dough & 3 awesome ways to use it

I would like to repeat myself on this one since it bears repeating. It is that important. This is an excerpt from my earlier post on gluten-free artisan bread... I will confess that my first attempt at this didn’t turn out so well. It had nothing to do with technique. It had everything to do with my not reading the instructions carefully. As a result, I substituted a few of the ingredients with what was more readily available to me at my local store. I found out the hard way that you cannot substitute sweet rice flour for stone ground rice flour. And that potato starch and potato flour are two very different things. If you have trouble finding any of the ingredients listed for the all-purpose flour mixture, don’t worry. They are all available on Amazon.  

I am happy to report that since I published that post last year, every one of the Bob’s Red Mill ingredients pictured is now consistently available at my local market.

gluten-free brioche dough & 3 awesome ways to use it

Totally worth the effort…

This may seem like a lot to go through but, really, if you have a serious issue with gluten or someone close to you does …you’ll find that it’s worth the effort. And the best part is that once you mix up your customized gluten-free all-purpose flour, you’ll store it in a large container and have it handy for all of your baking needs. The key is to measure each ingredient carefully …I found that measuring in grams on my food scale by keeping a running total worked out well.

For the purpose of presentation, I used a large (not really large enough) glass bowl so that you could see the layers of ingredients in the photo. But, as the authors state …“The ingredients must be very well mixed, otherwise, the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.”

gluten-free brioche dough & 3 awesome ways to use itgluten-free brioche dough & 3 awesome ways to use itgluten-free brioche dough & 3 awesome ways to use it

Almost there…

The yeast is sprinkled in with the flour mixture. Once the dry ingredients are well combined, the lukewarm milk is added along with the eggs, honey, melted butter & vanilla extract. It is recommended that the milk be right around 100° so that the yeast can be properly activated. If you have a stand mixer, use the paddle attachment to mix up the dough for about one minute. It is highly recommended that you mix this dough using a stand mixer. If you don’t have one, give it a good stir for about two full minutes until the mixture is very smooth.

gluten-free brioche dough & 3 awesome ways to use itgluten-free brioche dough & 3 awesome ways to use it

You’ll notice that the dough is on the creamy side …almost like a thick cake batter. No reason for concern here. After a two hour rest at room temperature, the dough will thicken and rise quite a bit and even more so after it is thoroughly chilled. This recipe makes a full five pounds of dough.

gluten-free brioche dough & 3 awesome ways to use itgluten-free brioche dough & 3 awesome ways to use it

Time to enjoy…

Over the next five days, reach in the fridge & grab about a pound of dough (or whatever amount you need) and proceed with your recipe. If you aren’t able to use all of the dough within five days, wrap it in one-pound packages and throw it in the freezer. For best results, be sure to use it within three weeks.  

So are you ready for some awesome ideas on how to use this amazing dough?  I’ll make it easy for you …just click on the name of each recipe to be directed to detailed instructions.

gluten-free brioche dough & 3 awesome ways to use itnutella swirl loaf (gluten-free)

gluten-free brioche dough & 3 awesome ways to use itfried zeppole (gluten-free)

gluten-free brioche dough & 3 awesome ways to use itblueberry & lemon curd ring (gluten-free)

gluten-free brioche dough & 3 awesome ways to use it
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gluten-free brioche dough

From Gluten-Free Artisan Bread in Five Minutes A Day

Gluten-free with a wonderful texture.

Servings 5 pounds of dough
Author Rosemary Stelmach

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 *** (also see Note below for substitution info)
  • 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

  1. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.
  2. 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. 

  3. * Do not substitute with sweet white rice flour.
  4. ** Do not substitute with potato flour.
  5. *** Psyllium can be used as a substitute for xanthan gum only if the dough is to be used in recipes that are baked in a loaf pan.  Psyllium causes the dough to become crumbly after refrigeration. 

  6. If you’re measuring using U.S. cup-measures, be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.

Gluten-Free Brioche Dough

  1. Whisk together the flour, cornstarch, xanthan gum, yeast & salt in the bowl of a stand mixer, or in any 5-quart bowl or lidded container.

  2. Add the milk, eggs, honey, melted butter & vanilla.  Mix with a wooden spoon or a heavy-duty stand mixer fitted with the paddle attachment (preferred method).

  3. Cover (not airtight) and allow to rest at room temperature until the dough rises, approximately 2 hours.

  4. The dough can be used as soon as it's thoroughly chilled.  Refrigerate it in a lidded (not airtight) container and use over the next 5 days.  Or freeze for up to 3 weeks in 1-pound portions and thaw in the refrigerator overnight before use.

To Make a Round or Loaf-Shaped Brioche

  1. On baking day, choose your pan. Brioche can be made in a 7-inch fluted brioche tin or an 8 1/2 x 4 1/2-inch loaf pan. Prepare the pan with butter. Using wet hands, pull off a 1 1/2-pound (large grapefruit-size) piece of dough and drop it into the prepared pan. Smooth the top with water.

  2. Cover with plastic wrap or a roomy overturned bowl and let rest for 60 minutes.

  3. Fifteen minutes before baking, preheat the oven to 350°F.

  4. Brush the top of the loaf with egg wash and bake until golden and firm, 40 to 50 minutes.

  5. Allow to cool on a rack before eating.

Recipe Notes

If using ground psyllium husk as a substitute for the xanthan gum in the brioche dough, increase the amount to 4 teaspoons.

gluten-free brioche dough

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be helpful and useful.

More Gluten-Free Treats…

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    • Hi Martin. At the end of the post, there are images of three different ways you can use the brioche dough along with a handy link to each. The link will direct you to the post for that particular recipe with a full set of instructions. Hope you enjoy them! And thanks for stopping by!

      • 4 stars
        Hello Rosmary, thank you for your response however in the post for the brioche dough there is nothing on how to bake it. The post ends on leaving the dough to rise. The link under the brioche picture takes me to Amazon website. Also, after the dough has rested for 2 hours, can I use it to bake brioche or do I need to put into a fridge first? Sorry for all the questing but I’m struggling to navigate through your website.

        • Martin, the link you clicked on was contained within the recipe section, showing where the recipe originated. At the end of the actual post (just above where the dough recipe begins) you will find three options, featured in large distinct print under each photo. They each contain a very specific link to each choice, NUTELLA SWIRL LOAF, FRIED ZEPPOLE OR BLUEBERRY & LEMON CURD RING. I spent a good deal of time on composing and arranging this and the linked posts to be sure that my readers could easily navigate between the separate posts. I’m sorry to learn that you are having difficulty with the process. I did just check to be sure each of the links are functioning and working properly. In response to your question, you can use the dough right away after the two hour rest but you may find it to be easier to handle after at least a short time in the fridge.

  • Thank you so much for this blog post! I was excited to use my brioche dough and then I got worried I was doing it incorrectly after I got to the cake batter-like dough step. Thankfully I came to your site before I chucked the whole batch. So thrilled to work with this dough once it’s thoroughly chilled! The blueberry and lemon curd ring sounds divine.

    • I’m so glad you discovered my site! I try to always include photos of how things should look as you go through the process so that there’s no doubt that you’re doing it right! This gluten-free dough really is delicious and so easy to work with …especially after a good chill. Thanks so much for your kind words and I hope you’ll stop by again!

  • Ok so I’m now making the brioche but I can see there is xhanam gum in the flour mix and also in the dough recipe. If I want to replace it with psyllium husk, you suggest 2 teaspoons of psyllium, is that 2 teaspoons in the flour mix plus 2 teaspoons in the dough? Thanks.

  • Hello Rosemary!

    We share a first name 😉

    I have been excited to use your Brioche dough recipe, and finally have found all the ingredients!

    However, I want to make just a plain Brioche bread, or rolls with the dough. The links I see are for variations.

    Can you please share the baking Temp and Time for those

    And also if a loaf should be a shaped loaf, like Artisan bread, or in a breadpan?

    Thank you!

    • Well, hello Rosemary! You have an awesome first name! I have added instructions for a round or loaf-shaped brioche in the recipe portion of my original post. I hope you find that helpful. I’m not sure how to advise you on making rolls from this dough. I will research it a bit and if I find anything, I’ll be sure to share that with you. Happy baking!!

      • Rosemary,
        Thank you so much for your quick response!

        Have had a few succeses with French bread and am getting brave..Lol.

        Have had everything ready to go for Brioche, so now I will try this recipe today!

        Will also let you know if I try rolls.

        Happy Holidays!

        • You’re welcome, Rosemary.

          I know that feeling …when I want to try a new recipe or technique and just can’t wait to get started on it! Hope your Brioche turns out to be a delicious work of art! I’ll look forward to hearing from you.

          And Happy Thanksgiving to you!

  • Hi Rosemary – i’m very excited to try this recipe, but i’m concerned by the quantity of cornstarch called for. It seems odd that it calls for 4.5 cups of cornstarch, which is more than double the amount of flour. Is there a typo, or is that the actual amount needed to achieve a good loaf? Thank you!

    • Hi Becca. I totally get your cause for concern. When I first started making this recipe, I had the same question! But it’s true. You use 4 1/2 cups (640 grams) of cornstarch to the 2 cups of GF flour mixture (300 grams). Crazy, right? But it works. And keep in mind that this makes 5 pounds of dough. Enough for at least three 1 1/2-pound loaves of brioche. I hope you love it!

      • I am wondering if you think that arrowroot might work in place of the cornstarch because I only use organic cornstarch, and it is expensive. Thanks!

        • Hi Karis. This recipe does use quite a bit of cornstarch, right? I’ve never tried a substitution but there are a few possibilities such as arrowroot as you mentioned. Or tapioca flour. I have read that when subbing tapioca flour for cornstarch, the ratio is 2 to 1! Not sure if it would apply here, but that would mean doubling that already large amount of cornstarch! Sorry that I can’t offer more concrete advice on this. I will include a quote from the authors of the GF Artisan Bread In Five Minutes A Day on this very subject… “We had a hard time decreasing corn starch in these recipes, despite much experimentation. You could start trying partial swaps, or combination swaps for other powdery starches or GF flours, but as I say, we were frustrated. On the other hand, if you can tolerate a little density, or are willing to settle for flatbreads only, you could end up with something acceptable to you. The flatter you’re willing to accept–the more leeway you’ll have when you experiment with swaps for corn starch–but we can’t make any guarantees here.”

  • Looking forward to trying your recipe. Noticed that you have warm Milk and butter in the recipes. Do you have sny suggestions for substitutions.

    • Hi Cheryl. I have not personally tried any substitutions for the dairy products in this recipe. And I did check to see if there were any suggestions in the cookbook where I originally found this. No luck. I am wondering if you could replace the regular milk with almond milk or coconut milk. And perhaps use shortening instead of butter? Sorry I can’t reassure you that these subs would definitely work but they just might. If you do have success, please let us know!

  • I followed the directions down to the last gram and my dough is VERY liquidy even after completely chilling. What should I do? Scrap and start again? What would I adjust , more cornstarch or more gluten free mix or more xanthan gum? I would love to work this recipe, but it’s giving me such a hard time.

    • Brady, I’m so sorry to learn that you are experiencing difficulty with this recipe. I’ve made this dough countless times with no issues but I must admit that in the beginning, I was quite concerned with the consistency of the batter …it really did remind me of cake batter! But after the required rest and refrigeration, it thickened up enough so that I could work with it.

      Did you mix your dough with psyllium? If so, it will seem very wet, almost liquid, but as it sits, it should firm up considerably. Did you check to be sure that your yeast hadn’t expired? Not sure but that could be an issue. Of all the treats I’ve used this dough for …I would recommend making the Fried Zeppole with a dough that’s on the wet side. As you work with it, generously sprinkle it with rice flour. And the shape of these treats can be totally freeform.

      I hope this has been helpful. So sorry you had difficulty with this recipe.

  • hi Rosemary, thanks for the recipe! I’m just making it now and realised I’m out of honey, do you have any suggestions for how much sugar I could substitute and whether you think that would work? Thanks for your help

    • Hi Kelly. I haven’t personally tried this recipe without the honey but you should be able to swap it out with an equal amount of agave syrup. If you don’t have that on hand, you could make sweet syrup using sugar. You would need quite a bit of it to produce the full cup needed for the recipe. Five cups of sugar plus 1 cup of water equals one cup of sweet syrup. Here’s a tutorial on how to proceed with the sugar replacement.

  • 5 stars
    I also have the book this recipe is from, and tried the brioche recipe for the first time today. I found your blog by googling “is brioche dough supposed to be like cake batter” haha. Anyway, I wanted to share that I substituted almond milk for the cow’s milk, and melted vegan butter alternative for the butter, and it seems to have come out great. I can’t say how it compares to using dairy, but I am pleased with the outcome. I used SAF Gold yeast which is intended for sweet enriched doughs, and this recipe nearly tripled during the 2 hour rise, way more than when I have made other breads from the book. So I think the right kind of yeast makes a big difference.