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Very soft gluten-free brioche bread: a real delight!

gluten-free brioche bread

Gluten-free recipes hide some pitfalls, but with our gluten-free brioche bread you can be on the safe side.

Among the various difficulties of following a gluten-free diet, the most painful concerns having to give up leavened baked products such as pizza and brioche. This is why today let's see together how to prepare gluten-free brioche bread, a perfect dessert to start the day in the best way, perhaps enriching it with a veil of jam.

The preparation is quite simple and similar to the traditional one. The only difference concerns the flour used, which we know must be obtained from gluten-free cereals. The other ingredients will remain unchanged, as will the softness of your brioche!

gluten-free brioche bread
gluten-free brioche bread

How to prepare the gluten-free brioche bread recipe

We recommend preparing this gluten-free dough in a planetary mixer equipped with a dough hook.

  1. Shell the eggs into the bowl and beat them quickly, keeping a spoon aside to brush the brioche at the end. Then add the sugar and mix.
  2. Add the milk and flour together with the vanilla and run the machine at medium speed, slowly pouring in the water in which you have dissolved the yeast . When the mixture begins to come together, add the soft butter (leave it out of the refrigerator for at least 30 minutes before using it).
  3. The dough will be quite soft, so transfer it to a loaf pan lined with baking paper using a spatula. You can also create more artistic shapes, such as braids or more. Let it rise in the oven with the light on for 2 hours or until it reaches the edge of the mold.
  4. Brush it with the reserved egg and bake it at 180°C for 30 minutes. Let it cool completely before slicing it.

The brioche bread is perfect to enjoy lightly toasted , spread with a thin layer of butter and a teaspoon of homemade jam. Strawberry or berry jam is highly recommended.


We recommend storing the dessert for celiacs in a cool, dry place for a maximum of 2-3 days , preferably under a special dessert bell. We do not recommend freezing in the freezer.

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