Gluten Free Brioche Rolls

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!

Gluten Free Brioche Pinterest Image

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.

Gluten Free Brioche Rolls

Gluten Free Brioche Rolls

Yield: 12
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 25 minutes
Total Time: 1 hour

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. 

Ingredients

  • 2 3/4 cup high quality gluten free flour (we have used GF Jules, Grandpa's Kitchen, and Cup4Cup)
  • 2 tsp instant dry yeast, room temperature
  • 1 tsp salt
  • 1/4 cup sugar
  • 3 eggs, room temperature
  • 1/3 cup milk
  • 1/2 cup unsalted butter, room temperature
  • 1 tsp vinegar

Instructions

  1. Thoroughly grease 12 brioche molds or a muffin tin that makes 12 muffins. Set aside.
  2. In bowl of stand mixer (or large bowl), measure gluten free flour. Add yeast, sugar, salt, eggs, milk, and vinegar and mix on low speed until smooth.
  3. Add butter 1 tablespoon at a time, mixing for 20 seconds between each addition. The dough should be smooth and about the consistency of a thick frosting. 
  4. If making in a muffin tin, divide dough evenly to make 12 rolls and smooth the tops with a spatula. 
  5. If making in brioche molds, sprinkle 2-3 tablespoons of gluten free flour onto the counter and coat dough in the flour so it's workable. Don't mix the flour into the dough, and only use as much as you need. The more flour you use, the more dense your dough will be and the harder it will be for it to rise.
  6. Divide dough into 12 equal pieces. Reserve a small section of each piece to make the traditional topknot, it will be a ball about 1/2 inch in diameter.
  7. Place each of the 12 larger pieces into brioche molds, and smooth tops. Make a small indent in the center of each and place the 1/2" ball in the indentation of each roll. 
  8. Cover loosely with greased plastic wrap or a proofing bag, and let rise in a warm, draft-free area for 15-20 minutes until about doubled in size.
  9. Bake at 350 for 15-20 minutes until they are done. Traditional brioche will be a dark brown color, but gluten free flours don't produce that kind of color, so don't wait until they're brown 😉
  10. These rolls are best served fresh, but can be frozen and warmed in the microwave.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 67mgSodium: 217mgCarbohydrates: 13gFiber: 0gSugar: 4gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Gluten Free Brioche Pinterest Image

 

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33 Comments

  • Reply
    Jules Shepard
    April 27, 2018 at 4:18 pm

    Count me in for the schmear of jam or jelly! Great recipe!

    • Reply
      thereislifeafterwheat@gmail.com
      April 28, 2018 at 4:42 pm

      Thank you Jules!

  • Reply
    Marcella
    June 2, 2018 at 9:49 am

    1/3 cup of milk was not enough – I used -1cup Comments please. They are now in the rising stage.

    • Reply
      thereislifeafterwheat@gmail.com
      June 11, 2018 at 10:27 am

      Hi Marcella, please review the recipe and be sure you added all other liquid ingredients including the full amount of butter and eggs. Also, the flour mix you use does make a difference – some gluten free flours absorb more moisture than others 🙂

    • Reply
      MaryClare Loretan
      December 24, 2019 at 5:14 am

      Definitely, I have added water to make quantity of liquid (including eggs, butter, milk) to the amount flour packet suggests! About a cup.

      • Reply
        Tammy
        December 10, 2020 at 11:22 pm

        It took me just under a cup of milk, too. Very beautiful and fluffy dough, though!

  • Reply
    Hadley
    January 13, 2019 at 1:23 pm

    Hey! I made this in my bread machine yesterday with great success! I used 1 & 1/2 cups of sifted cassava flour and 1 & 1/14 cups of arrowroot starch. I found that I needed way more milk (probably more like 2 cups) to get the consistency needed but that was just fine! The texture of the bread is incredible but I’m finding the taste to be a bit bland. Should I add more sugar or would this throw off the chemistry of the bread? I’m still new to baking and GF baking has been a major challenge. Thank you for your wonderful blog and especially this delicious recipe! <3

    • Reply
      thereislifeafterwheat@gmail.com
      January 13, 2019 at 7:51 pm

      Great to hear this recipe works in a bread machine, thank you for sharing your modifications! These rolls are usually quite flavorful due to the eggs and butter, the flour subs might have dulled the flavor a little, or you could try adding 1/8-1/4 tsp extra salt. Hope that helps, I’m so glad you’re enjoying the recipes 🙂 -Celeste

    • Reply
      MaryClare Loretan
      December 24, 2019 at 5:23 am

      PS I also brush with egg wash so they go brown and shiny

  • Reply
    Kristen Wood
    April 4, 2019 at 12:17 pm

    I’ve never made brioche before, but these look AMAZING! I can’t wait to try.

  • Reply
    Kate
    May 3, 2019 at 11:41 pm

    Can I do a dairy free version, substituting Smart Balance soy free spread?

    • Reply
      thereislifeafterwheat@gmail.com
      May 7, 2019 at 11:04 am

      Great question Kate, I haven’t tried that yet so I don’t know what the results will be. I would recommend using the dairy free sticks and not the kind that is in a tub. Let me know how they turn out! -Celeste

  • Reply
    Carly
    September 1, 2019 at 5:34 pm

    So I just made these (I used soya milk and dairy-free spread as substitutes) and they didn’t turn out as well as I’d hoped 🙁 Obviously as I used substitutes I can’t speak to the original recipe: I got no rise after 30 minutes in a warm kitchen, and then when they baked they were crumbly, and more like a savoury scone (so I’m thinking of adapting the recipe into a fruit scone recipe). Shame, as I’m desperately trying to find a brioche recipe.

    • Reply
      thereislifeafterwheat@gmail.com
      September 1, 2019 at 9:45 pm

      This might be an issue with the flour. Make sure you are using a high quality mix (Better Batter is my fav) and stirring, scooping, and leveling when you measure.

  • Reply
    MaryClare Loretan
    December 24, 2019 at 6:00 am

    Most GF flours sold in Europe need 3/4 to 7/8 of flour quantity as liquids, some even 1 to 1. The one I used for your brioche says (for bread) 500g flour to 475ml water and 3 tablespoons of oil. That is one to one. Wetter the dough more it rises. I use an old clean (sterelised by ironing) linen cloth, lightly dusted, with flour from a sieve. That way it’s easy to form the sticky dough from below the cloth and use very little extra flour. Trick learnt many years ago from an elderly neighbour who worked for a baker in the 1930s! May seem excessive but tried once you will do it every time!

    • Reply
      thereislifeafterwheat@gmail.com
      December 24, 2019 at 2:57 pm

      Thank you so much for the tips!

  • Reply
    Betsy Taylor
    April 14, 2020 at 2:14 pm

    Looks wonderful, & I’m making it today. Do you not have to use warm water (110 degrees) for the yeast?

  • Reply
    Betsy Taylor
    April 14, 2020 at 2:33 pm

    Looks like a great recipe! Do you not need to use warm milk (110 degrees) for the milk?

    • Reply
      thereislifeafterwheat@gmail.com
      April 17, 2020 at 9:07 am

      The rolls will rise a little faster if you use warm milk, but it isn’t necessary.

  • Reply
    Cindi Wall
    May 14, 2020 at 4:36 pm

    Can this be made into a bread loaf instead of rolls?

    • Reply
      thereislifeafterwheat@gmail.com
      May 14, 2020 at 9:59 pm

      I haven’t tried that, but I imagine it would work. Please let me know! (and great idea!)

  • Reply
    jen
    June 16, 2020 at 10:00 am

    Would Bob’s Red Mill gltuen free 1-1 flour work for this recipe?

    • Reply
      thereislifeafterwheat@gmail.com
      June 18, 2020 at 12:32 pm

      Hi Jen! I don’t recommend Bob’s Red Mill for yeast recipes. You could try Better Batter, gfJules, or Namaste.

  • Reply
    Julie
    July 16, 2020 at 3:16 pm

    Can you make a loaf of bread with this recipe.

    • Reply
      thereislifeafterwheat@gmail.com
      July 27, 2020 at 1:14 pm

      Hi Julie, that’s a great idea! I haven’t tried it yet but would love to know how it turns out.

  • Reply
    Teri
    August 17, 2020 at 8:04 pm

    Hi! I found a recipe that uses brioche dough as a mini pizza dough. You put the toppings on the risen dough and cook! Do you know if this recipe might work with making 6″ mini pizzas?

    • Reply
      thereislifeafterwheat@gmail.com
      August 19, 2020 at 2:12 pm

      Hmmm, I think that is a great idea! Just coat the dough in oil or a small amount of flour (don’t mix the flour into the dough) so it’s workable to roll out. Let me know how it goes!

  • Reply
    Sarah Shapiro
    December 26, 2020 at 5:06 am

    Do you do step 8 if they are in muffin tins?

    • Reply
      thereislifeafterwheat@gmail.com
      December 26, 2020 at 10:32 am

      Yes, they need to rise either way 🙂

  • Reply
    Kirsti
    April 1, 2021 at 8:15 am

    these did not rise at all – not sure why as recipe was fully followed and used Dove flour which is v good quality

    • Reply
      thereislifeafterwheat@gmail.com
      April 1, 2021 at 11:14 am

      Hi Kirsti, I’m so sorry they didn’t rise. A flour that works well for some recipes might not work for yeast recipes. IE I love Bob’s Red Mill 1:1 for pancakes and waffles, but it does NOT work for any of my yeast recipes. Be sure your yeast is fresh and your dough is wet and sticky, kind of like thick banana bread. Hope that helps! XO Celeste

  • Reply
    Xoechitl Govea
    April 8, 2022 at 5:19 pm

    Gonna make this tomorrow. What attachment do I use on my stand mixer? (Paddle, dough hook…)

    • Reply
      thereislifeafterwheat@gmail.com
      April 13, 2022 at 2:35 pm

      Just the paddle attachment, it isn’t thick enough for the dough hook. Enjoy!

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