Gluten Free Brioche

Indulge in the gluten-free luxury of our rich and buttery Gluten Free Brioche, crafted with love and ease using Hand + Heart Gluten-Free Sweet Dough Mix.

Prep time:

10 min

Cook time:

45 - 55 min

Total time:

90 min plus rest time

Gluten Free Brioche

Gluten Free Brioche

Get ready to dive into the gluten-free wheat-free dreamland of our buttery Gluten Free Brioche – it’s like a soft, rich hug, and we’re making it easy peasy with Hand + Heart Gluten-Free Sweet Dough Mix.

Imagine this: a brioche that’s so gluten-free, you’d never guess it’s also rich, soft, and buttery. Thanks to our magic mix, it’s like a gluten-free party in your mouth. Say goodbye to the complicated stuff and hello to the joy of a gluten-free treat that’s as fancy as it gets.

Whether you’re whipping it up for a fancy brunch or just treating yourself because, well, you deserve it, our Gluten Free Brioche is here to show that gluten-free can be seriously delicious. Get ready to indulge in some seriously good vibes with each buttery, gluten-free bite. It’s baking made fun, and oh-so-tasty!

This recipe is made with Hand & Heart Gluten Free Flour Blends.  Click HERE to visit our shop and discover our collections of gluten free flour and baking tools?

Gluten Free Brioche

Gluten Free Brioche

Indulge in the gluten-free luxury of our rich and buttery Gluten Free Brioche, crafted with love and ease using Hand + Heart Gluten-Free Sweet Dough Mix.
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Prep time:

10 min

Cook time:

45 - 55 min

Total time:

90 min plus rest time

Yield:

2 loaves

Author:

Hand + Heart Gluten Free

made by hand, from the heart

Ingredients

Dough:

 

For the eggwash:

  • 1 egg
  • 1 tablespoon water

Instructions

  1. Add the entire content of Hand + Heart Gluten Free 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.
  2. Using a 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 nice sheen.
  3. Gather the dough into a ball and cover with a cling wrap. Immediate place in the refrigerator for at least 4-6 hours or overnight.
  4. After resting in the refrigerator, invert the bowl into a floured surface or silicone rolling mat and  flatten the dough slightly and divide into 2 equal portions.
  5. Roll half  of the dough into an oblong and roll into a log.  Repeat with the other half.  Place in an oiled (2)  9×5 baking pan.  Cover with a cling wrap and let rise for 45 min.
  6. Brush the top of the dough with an eggwash and bake for 45-55 min until it’s golden brown and with an internal temperature of 210ºF or a stick inserted in the center of the loaf comes out clean.
  7. Remove from the oven and let rest inside the pan for 5 min.  Remove from pan and let cool in a cooling rack.

 

keywords:  gluten free brioche

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