Gluten-Free Brioche

Finally a gluten-free Brioche recipe that is easy, buttery, and tender!  This recipe uses our gluten-free Sweet Dough Mix.  A dough you can knead and shape to whatever fancy Brioche you want to make.  We love making Brioche for our French Toast and Bread Pudding!


MAKES:  (2) 9X5 loaf


1 bag of Sweet Dough Mix

1/2 cup milk powder

1 1/2 cups milk, warm

8 tbs unsalted butter, melted

4 tbs unsalted butter, room temperature

2 eggs

1 egg yolk



1 egg

1 tablespoon water

Oven Temperature:

Preheat oven to 325ºF

Bake Time:

45 - 55 minutes until golden brown and wooden stick inserted in the center comes out clean

Add the entire content of Sweet Dough Mix, milk powder and yeast packets in the bowl of a stand mixer, whisk to combine.  Add remaining ingredients except for room temperature butter in the bowl.  

Using a hook or paddle attachment, mix all ingredients for 5 min pausing 2-3x to scrape the sides and bottom of the bowl.  After 5 minutes, add room temperature butter 1 tbs at a time mixing in between each addition for about a minute.  Once all the butter has been added, scrape the sides and bottom and mix again until butter is thoroughly combined with the dough.  It should be sticky and has a sheen.

Gather all the dough into a ball and cover with a cling wrap. Let rest in the bowl for 30 min. After 30 min, immediate place in the refrigerator for at least 4-6 hours or overnight.

With floured surface and hands, knead the dough and divide in half. Shape into a log and place in an oiled (2)  9x5 baking pan.  Cover with a cling wrap and let rise for 45 min.

Bake the bread for 45-55 min until it’s golden brown and a stick inserted in the center comes out clean.  Remove from the oven and let rest inside the pan for 5 min.  Remove from pan and let cool in a cooling rack.

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