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

gluten-free brioche bread

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

Among the various difficulties of following a gluten-free diet, the most painful is having to give up leavened baked products such as pizza and brioche. That's why today let's see together how to prepare gluten-free pan brioche, a perfect dessert to start the day in the best possible 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 gluten-free brioche bread recipe

We advise you to prepare this gluten-free dough in a planetary mixer fitted with a dough hook.

  1. Shell the eggs in the bowl and beat them quickly, setting aside a spoon to brush the brioche bread at the end. Then add the sugar and mix.
  2. Add the milk and flour together with the vanillin and operate the machine at medium speed, slowly pouring in the water in which you have dissolved the yeast . When the dough starts 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 parchment paper, helping you with a spatula. You can also create more artistic shapes, like braids or more. Let it rise in the oven off with the light on for 2 hours or until it reaches the edge of the mould.
  4. Brush it with the egg kept aside and bake it at 180°C for 30 minutes. Let it cool completely before slicing it.

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


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

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