Gluten Free Brioche Rolls

These Gluten Free Brioche Rolls are a recreation of a traditional French sweet bread. Brioche has a unique flavor and texture, a sort of melt-in-your-mouth experience. It is delightful fresh out of the oven, as part of a sandwich, or any other way you might enjoy bread. 

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Gluten Free Brioche Rolls are delightfully rich, tender, and fluffy. If you think gluten free breads are bland, dense, or difficult, this recipe will prove you wrong!

Traditional Brioche is made using an enriched dough – dough which has extra ingredients such as eggs, butter, milk, and sometimes additional sugar. These ingredients along with the method of gradually mixing butter into the dough, give brioche a tender and rich crumb.

Brioche dough is baked in special molds to give the rolls their unique shape. Now before you go thinking that brioche sounds too complicated and fancy, let me just tell you that this will be one of the easiest roll recipes you ever make. Gluten Free breads are great that way 🙂

Also, If you don’t have a brioche pan, a muffin tin will work just fine! 

We love experimenting with gluten free breads (have you tried our Gluten Free Sandwich Bread or Biscuit recipes yet?) and gluten free brioche rolls provided a fun challenge. We purchased brioche molds from Amazon and got to work developing a recipe that would taste like gluten-filled brioche buns.

Traditionally, you would refrigerate brioche dough overnight and bake the next day. This allows the dough to more fully take on the rich flavor from the butter. Gluten free dough loses some if its rise if you refrigerate overnight, so I recommend forming and baking right away. You’ll still be left with a delightfully soft and tender gluten free brioche roll!

Let’s talk about baking gluten free breads for a minute. Because most gluten free flour has a high rice content, gluten free breads will absorb a lot more liquid than traditional breads. The best way to make gluten free bread of any kind is to mix the dough into a thick batter, almost a frosting consistency. For bread, you simply spread it into a loaf pan. For rolls, especially shaped rolls, you’ll need to get a little more creative 😉 

If baking gluten free brioche in brioche molds:

• Make the dough as directed, mixing to a frosting-like consistency. Sprinkle a generous amount of gluten free flour onto the counter, and turn the dough out, turning to coat. Use a sharp knife to cut the dough into 12 equal pieces. You don’t want too much flour, just enough to keep the dough workable. Pinch off a small ball from each piece of dough and reserve for the traditional topknot. Gently shape each remaining ball of dough into a circle and place in the brioche molds. Gently press down in the middle to make an indent for the topknot, and place the topknot in. Let it rise, and bake!

If baking Gluten Free Brioche in a muffin tin:

• Mix the dough as directed, mixing to a frosting-like consistency. Divide the dough between 12 well-greased muffin cups, let rise, and bake!

Since brioche is a rich-tasting bread, we like to enjoy it as-is or with a schmear of fresh jam or jelly. It’s also delightful with a drizzle of honey…the choice is yours! As with most homemade breads, and especially gluten free breads, this Gluten Free Brioche is best eaten fresh. It might be crumbly the next day, just pop it in the microwave for 10-20 seconds and it will be as soft as ever.