Mastering Gluten-Free Brioche Dough: Your Ultimate Guide to Fluffy & Versatile Homemade Bread

Welcome to a culinary journey where the delightful taste and texture of brioche meet the needs of gluten-free living! This comprehensive guide shares an incredible recipe for gluten-free brioche dough that yields a generous five-pound batch. Imagine having this versatile, ready-to-use dough in your fridge for up to five days, allowing you to whip up fresh, delicious treats whenever the craving strikes. The mouth-watering creations you see featured here all began with just one pound of this amazing dough, proving its incredible potential.

Brioche, a French pastry known for its rich, buttery flavor and tender crumb, is a true indulgence. Traditionally, it’s a sweet bread perfect for accompanying tea, serving as a luxurious breakfast pastry, or even transforming into a savory flatbread. Brioche buns are often the secret behind some of the most acclaimed burgers. However, finding high-quality, genuinely delicious gluten-free brioche can be a significant challenge. Most gluten-free versions often fall short in replicating the signature light, airy texture and rich taste of traditional brioche.

But fear not! Thanks to the culinary brilliance of Dr. Jeff Hertzberg and Zoë François, achieving this seemingly impossible feat at home is not only possible but surprisingly straightforward. Their acclaimed book, Gluten-Free Artisan Bread in Five Minutes A Day, provides the essential blueprint for this fantastic dough, empowering home bakers to create exceptional gluten-free breads with ease.

Crafting Your Custom Gluten-Free Flour Blend for Brioche Perfection

The secret to a fantastic gluten-free brioche lies in a meticulously balanced flour blend. This custom mixture is designed to mimic the structure and elasticity that gluten typically provides, ensuring your brioche is light, airy, and delicious. Here’s what you’ll need for this essential foundation:

• Stone ground white rice flour: This is a finely ground flour made from white rice. Its delicate texture is crucial for achieving a smooth dough. It’s important to use *stone ground* white rice flour, not sweet white rice flour, as they have different properties that will affect the final dough consistency and absorption. **Do not substitute with sweet white rice flour.**
• Sorghum flour: Derived from the ancient sorghum grain, this gluten-free flour adds a slightly sweet, mild flavor and contributes to the overall structure and protein content of the blend, helping to create a more robust crumb.
• Tapioca flour (or starch): Extracted from the cassava root, tapioca flour is a pure starch that provides elasticity and chewiness, crucial for a brioche-like texture. It also helps in browning and creating a crispy crust.
• Potato starch: Another key gluten-free starch, potato starch offers a light, fluffy texture and helps keep the brioche moist. It is distinct from potato flour, which contains more protein and fiber and will not yield the same results. **Do not substitute with potato flour.** Potato starch is a pure starch, whereas potato flour includes fiber and other components that can make the dough heavy.
• Xanthan gum: This incredible food additive acts as a binder and thickener, playing a vital role in gluten-free baking by providing the necessary structure and elasticity that gluten normally offers. It helps prevent the dough from crumbling and gives it a more cohesive texture. **Psyllium husk powder can be used as a substitute in certain recipes, but careful consideration is needed, especially for brioche, as it can affect texture upon refrigeration.**

I’m delighted to report that all these essential ingredients, especially the high-quality Bob’s Red Mill products shown in the images, are consistently available at my local market, making this recipe accessible for many aspiring gluten-free bakers.

Why Making This Gluten-Free Brioche Dough is Truly Worth the Effort

At first glance, the process of creating a custom flour blend might seem like an extra step, but for anyone with a serious gluten sensitivity or celiac disease, or for those cooking for loved ones who do, the effort is immensely rewarding. The biggest payoff comes after you’ve mixed your customized gluten-free all-purpose flour. Store this blend in a large, airtight container, and it will be conveniently ready for all your future gluten-free baking projects, saving you time and hassle down the line.

Accuracy is paramount in gluten-free baking, especially when working with different flours and starches. I’ve found that measuring each ingredient carefully, preferably in grams on a reliable food scale, and keeping a running total, yields the most consistent and successful results. This precision ensures the perfect balance needed for a light and tender brioche.

For illustrative purposes, I used a large glass bowl in the photos to showcase the distinct layers of ingredients. However, as the authors of the original recipe wisely advise, “The ingredients must be very well mixed, otherwise, the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent.” To achieve this vital thorough blending, I recommend whisking and mixing the ingredients in a 5- to 6-quart lidded container. For the final, critical step, pick up the container and vigorously shake it until the flours are completely blended. This ensures that every component, particularly the xanthan gum, is evenly dispersed, guaranteeing uniform texture and rise in all your baked goods.

Your Complete Ingredient List for Gluten-Free Brioche Dough

Once your custom gluten-free flour blend is ready, you’ll combine it with these additional ingredients to create the luscious brioche dough:

• Gluten-free flour mixture: This is the custom blend you prepared earlier, serving as the foundational dry ingredient.
• Cornstarch: Also known as maize starch or cornflour, cornstarch is a fine, white, powdery substance derived from corn kernels. It adds softness and tenderness to the brioche. Given that a significant portion of corn grown in the U.S. is genetically engineered, for those preferring non-GMO ingredients, look for cornstarch labeled “organic” or “non-GMO.”
• Xanthan gum: A critical ingredient for gluten-free baking, xanthan gum mimics the binding and elastic properties of gluten, giving the dough structure and preventing it from being crumbly. It ensures a cohesive and pliable dough, essential for brioche.
• Granulated yeast: This is what gives your brioche its characteristic rise and airy texture. Always check the expiration date to ensure your yeast is fresh and active for optimal results.
• Kosher salt: Balances the sweetness and enhances all the flavors in the dough. If you need to substitute with table salt, be cautious: table salt is finer and denser. Use approximately two-thirds the amount of table salt when replacing kosher salt to avoid over-salting.
• Lukewarm milk: The ideal temperature for activating yeast is around 100°F (38°C). If the milk is too hot (above 130°F / 54°C), it will kill the yeast, preventing the dough from rising. A digital thermometer is incredibly helpful for accurately checking the milk’s temperature.
• Eggs: Large eggs, lightly beaten, add richness, moisture, and help with the dough’s structure. Whether chilled or at room temperature, ensure they are thoroughly incorporated.
• Honey: While sugar is common in brioche, using honey provides a deeper, more nuanced sweetness and contributes to a silky smooth texture in the dough, along with beautiful browning.
• Unsalted butter: Melted unsalted butter is crucial for the classic rich, tender crumb of brioche. Using unsalted butter allows you to control the salt content in the recipe and ensures the pure, creamy flavor of the butter shines through without any competing saltiness.
• Pure vanilla extract: Opt for pure vanilla extract over artificial versions. Made from natural vanilla beans, water, and alcohol, pure vanilla extract offers a richer, deeper flavor profile with complex aromatic notes that elevate the taste of your brioche.

The Simple Steps to Perfect Gluten-Free Brioche Dough

• Stand mixer recommendation: It is highly recommended that you mix this dough using a stand mixer. The paddle attachment ensures proper aeration and thorough blending, which is vital for gluten-free doughs.
• Manual mixing option: If you don’t have a stand mixer, you can still achieve a smooth dough by stirring vigorously with a wooden spoon for about two full minutes, ensuring all ingredients are well combined.

You’ll observe that the dough has a creamy consistency, almost resembling a thick cake batter. This is completely normal for gluten-free brioche dough, so there’s no need for concern.

• Thickening and further rise: After its two-hour rest at room temperature, the dough will have noticeably thickened and risen. It will continue to firm up and rise even more once it’s thoroughly chilled in the refrigerator.
• Generous yield: This recipe is designed to produce a full five pounds of versatile brioche dough, providing ample opportunity for multiple delicious gluten-free creations.

Storage and Longevity Tips for Your Dough

• Ready when chilled: The dough is ready to be used as soon as it’s thoroughly chilled in the refrigerator, typically after the initial two-hour rise and subsequent chilling.
• Refrigerate properly: Store the dough in a lidded (but not airtight) container in the refrigerator. This allows for slight air circulation while keeping the dough fresh.
• Shelf life: Use the refrigerated dough anytime over the next five days for fresh, delightful treats.
• Freezing for longer storage: For extended storage, divide the dough into one-pound portions and freeze for up to three weeks.
• Thawing instructions: When you’re ready to use frozen dough, simply thaw it in the refrigerator overnight to ensure it’s pliable and ready for shaping.

If you’d like to try making a basic loaf of gluten-free brioche bread, follow the step-by-step directions in the recipe card below for a classic, fluffy result.

Unlock Culinary Creativity: More Ways to Use This Amazing Gluten-Free Brioche Dough

Beyond a classic loaf, this incredible gluten-free brioche dough is a canvas for endless sweet and savory possibilities. Its rich flavor and tender texture make it perfect for a variety of pastries and baked goods. To inspire your next baking adventure, I’ve made it easy for you to explore some additional ideas. Just click on the name of each recipe below to be directed to detailed instructions and start creating!

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4.94 from 16 votes

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Gluten-Free Brioche Dough

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

Experience the joy of gluten-free brioche with this versatile dough that boasts a wonderfully light and fluffy texture.

Yields 5 pounds of dough

Author Rosemary Stelmach

Ingredients

Mixture #1: Gluten-Free All-Purpose Flour

• 6
  cups
  stone ground white rice flour
  (*Do not substitute with sweet white rice flour. Equivalent to 36 ounces / 1,020 grams)
• 3 1/4
  cups
  sorghum flour
  (Equivalent to 16 ounces / 455 grams)
• 1 3/4
  cups
  tapioca flour or starch
  (Equivalent to 8 ounces / 225 grams)
• 1 1/4
  cups
  potato starch
  (**Do not substitute with potato flour. Equivalent to 8 ounces / 225 grams)
• 1/4
  cup
  xanthan gum
  (***See notes for psyllium substitution info. Equivalent to 1.4 ounces / 40 grams)

Gluten-Free Brioche Dough Main Batch

• 2
  cups
  Mixture #1: Gluten-Free All-Purpose Flour
  (Equivalent to 11 ounces / 300 grams)
• 4 1/2
  cups
  cornstarch
  (Equivalent to 22.5 ounces / 640 grams)
• 2
  teaspoons
  xanthan gum
  (***Also see Recipe Notes below for substitution info)
• 1
  tablespoon
  granulated yeast
  (Ensure yeast is active and within expiration date. Equivalent to 0.35 ounce / 10 grams)
• 1 1/2
  tablespoons
  kosher salt
  (If using table salt, use 1 tablespoon. Equivalent to 0.9 ounce / 25 grams)
• 2 1/4
  cups
  milk, warmed to around 100°F (38°C)
  (Avoid temperatures above 130°F. Equivalent to 18 ounces / 510 grams)
• 4 to 5
  large eggs, lightly beaten
  (Chilled or room temperature. Equivalent to 8 ounces / 225 grams)
• 1
  cup
  honey
  (Adds unique flavor and smooth texture. Equivalent to 12 ounces / 340 grams)
• 1 1/2
  cups
  unsalted butter, melted
  (Use unsalted for best flavor. Equivalent to 12 ounces / 340 grams)
• 1
  tablespoon
  pure vanilla extract
  (For rich, authentic vanilla flavor. Equivalent to 0.5 ounce / 15 grams)

Instructions

For Mixture #1: Gluten-Free All-Purpose Flour

1. In a 5- to 6-quart lidded container, whisk and thoroughly mix all the dry ingredients for Mixture #1. To ensure complete blending, especially of the xanthan gum, close the lid and vigorously shake the container until the flours are completely blended.
2. Important Note on Mixing: The ingredients for this custom flour blend must be very well mixed. Uneven distribution of xanthan gum (or psyllium, if substituted) can lead to inconsistent results in your baked or fried goods.
3. * Ingredient Specific: Do not substitute stone ground white rice flour with sweet white rice flour. Their different starch compositions will significantly alter the dough’s texture and behavior.
4. ** Ingredient Specific: Do not substitute potato starch with potato flour. Potato starch is a pure starch for tenderness, while potato flour contains more fiber and protein, resulting in a heavier dough.
5. *** Xanthan Gum Substitution: Psyllium husk powder can be used as a substitute for xanthan gum only if the dough is intended for recipes that are baked in a loaf pan. Be aware that psyllium can cause the dough to become crumbly after refrigeration, which might affect other applications like fried pastries or shaped buns. Refer to the Recipe Notes for exact substitution amounts.
6. Measuring Tip: If you are using U.S. cup-measures for the flour blend, ensure you pack the flour tightly into the cup, similar to how you would measure brown sugar, for accurate quantities. Using a food scale with grams is highly recommended for precision.

For Gluten-Free Brioche Dough Preparation

1. In the bowl of a stand mixer (or a large 5-quart bowl or lidded container), whisk together the required amounts of Mixture #1 gluten-free all-purpose flour, cornstarch, additional xanthan gum, granulated yeast, and kosher salt.
2. Add the lukewarm milk, lightly beaten eggs, honey, melted unsalted butter, and pure vanilla extract to the dry ingredients. Mix thoroughly with a wooden spoon, or preferably, a heavy-duty stand mixer fitted with the paddle attachment until the mixture is very smooth.
3. Cover the container loosely (not airtight) and allow the dough to rest at room temperature. The dough should rise significantly, a process that usually takes approximately 2 hours.
4. The dough can be used as soon as it’s thoroughly chilled after its initial rise. Refrigerate it in a lidded (not airtight) container for up to 5 days. For longer storage, freeze the dough in 1-pound portions for up to 3 weeks. Always thaw frozen dough in the refrigerator overnight before use.

To Bake a Basic Round or Loaf-Shaped Brioche

1. On baking day, select your desired pan – either a 7-inch fluted brioche tin or an 8 1/2 x 4 1/2-inch loaf pan. Generously prepare the pan by buttering it. Using wet hands (to prevent sticking), pull off approximately a 1 1/2-pound (about the size of a large grapefruit) piece of dough and carefully drop it into the prepared pan. Gently smooth the top surface with wet hands.
2. Cover the pan loosely with plastic wrap or a roomy overturned bowl to allow the dough to rest and proof for 60 minutes.
3. Fifteen minutes before the end of the resting time, preheat your oven to 350°F (175°C).
4. Just before baking, brush the top of the loaf with an egg wash (typically one egg beaten with a tablespoon of water or milk) for a golden, glossy finish. Bake for 40 to 50 minutes, or until the brioche is golden brown and feels firm to the touch.
5. Once baked, remove the brioche from the oven and allow it to cool completely on a wire rack before slicing and enjoying. This resting period is crucial for the internal structure to set.

Recipe Notes

If you choose to use ground psyllium husk as a substitute for xanthan gum in the brioche dough, increase the amount to 4 teaspoons (approximately 0.5 ounce / 15 grams). Remember that psyllium may alter the dough’s texture, particularly after refrigeration, making it more crumbly. It is generally recommended for baked goods in loaf pans.

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.

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