I finally perfected a pillowy gluten free brioche using Freee Foods (Doves Farm) bread flour and tapioca starch that makes traditional brioche jealous.

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I am obsessed with this super light gluten free brioche because it actually tastes like brioche, pillowy and buttery without crumbling into sadness. I love how Freee Foods (Doves Farm) Gluten Free Bread Flour blends into a dough that stretches and sings.

Tapioca starch gives it that whisper of chew that makes each bite sing. But the crumb is what gets me every time, delicate ribbons that melt on the tongue and snap with just enough structure.

And the crust browns into a shiny, golden little shell. Pure bread lust.

I want it every morning. Worth every crumb, no regrets.

Ingredients

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Freee Foods flour: light gluten-free base that gives structure without heaviness.
Tapioca starch: adds chew and bounce, keeps crumbs soft and springy.
Instant yeast: makes it rise nicely, gives that pillowy brioche texture.
Granulated sugar: sweetens and feeds the yeast, slightly caramelizes the crust.
Fine sea salt: balances sweetness and brings out the richer notes in dough.
Large eggs: richness, lift, and that tender crumb you’re craving.
Whole milk: adds moisture and softens the crumb, makes it less dry.
Unsalted butter: buttery richness and silkiness, basically the soul of brioche.
Neutral oil: keeps dough softer longer, handy if you’ll store it.
Vanilla extract: subtle warmth and comfort, pairs beautifully with the butter.
Extra egg for wash: gives a glossy, golden finish that looks irresistible.

Ingredient Quantities

Freee Foods (Doves Farm) Gluten Free Bread Flour 350 g

Tapioca starch 75 g

Instant yeast 10 g (about 2 tsp)

Granulated sugar 50 g

Fine sea salt 8 g (about 1 1/4 tsp)

Large eggs 3 (about 165 180 g total) plus 1 extra for egg wash

Whole milk 120 ml, lukewarm

Unsalted butter 175 g, very soft but not melted

Neutral oil 1 tbsp (optional, helps dough feel softer)

Vanilla extract 1 tsp (optional, for flavor)

How to Make this

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1. In the bowl of a stand mixer (or a large bowl if you are brave) whisk together 350 g Freee Foods (Doves Farm) Gluten Free Bread Flour, 75 g tapioca starch, 10 g instant yeast, 50 g granulated sugar and 8 g fine sea salt so everything is evenly mixed.

2. In a separate jug mix 3 large eggs (about 165 180 g total), 120 ml lukewarm whole milk, 1 tsp vanilla extract if using, and 1 tbsp neutral oil if using. Save the extra egg for the egg wash.

3. Start the mixer on low and slowly pour the wet mix into the dry ingredients. Scrape the sides as needed. The dough will be much stickier and softer than classic wheat brioche, kind of like a thick batter, that is normal.

4. With the mixer running on low, add 175 g very soft unsalted butter a few tablespoons at a time, letting each addition incorporate before adding more. This takes 6 8 minutes and patience, you want it smooth and glossy, not separated. If using a hand whisk or spatula it will take longer.

5. Once the butter is fully incorporated the dough should be shiny and elastic-feeling despite being sticky. Cover the bowl with plastic wrap or a damp towel and let it proof in a warm spot for about 45 60 minutes, until slightly puffy. It won’t double like wheat dough but should look aerated.

6. Lightly oil your hands and a work surface. Turn the sticky dough out and gently fold it over a few times to degas a bit, then shape into a log. If you want a classic loaf, divide into 3 equal pieces, roll each into a rope and loosely braid; for buns or a single loaf press into a greased loaf pan.

7. Place shaped dough into a greased 900 g to 1 kg loaf pan or onto a lined baking tray for rolls. Cover and proof again for 40 60 minutes until puffy. Preheat oven to 180 C / 350 F while the dough finishes its final rise.

8. Beat the reserved extra egg and brush gently over the top for a deep golden shine. If you like a sweeter shiny crust sprinkle a little extra sugar before baking.

9. Bake at 180 C / 350 F for 25 35 minutes for a loaf, 18 25 minutes for rolls, until deeply golden and the center registers about 88 95 C if you use a thermometer. If the top browns too fast tent loosely with foil.

10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool another 1 hour before slicing. Brioche stays best in an airtight container at room temp for 2 days or frozen in slices for longer. Tip: warm a slice briefly in the toaster or oven to bring back pillowy softness.

Equipment Needed

1. Stand mixer with paddle or a large mixing bowl (if you want to do it by hand)
2. Digital kitchen scale (for accurate grams)
3. Measuring spoons and a 250 ml measuring jug (for eggs, milk, oil, vanilla)
4. Whisk and a rubber spatula (for mixing and scraping)
5. Bench scraper or large spoon (to help turn out sticky dough)
6. 900 g to 1 kg greased loaf pan or a lined baking tray (for rolls)
7. Pastry brush (for the egg wash)
8. Plastic wrap or a clean damp towel (for proofing)
9. Instant read thermometer (to check 88 95 C doneness)
10. Wire cooling rack (to cool the loaf before slicing)

FAQ

Q: How do I tell if the dough has risen enough?

A: With GF brioche it wont double like wheat dough, but it should look noticeably puffed and hold a light spring when poked gently. If the poke slowly springs back and leaves a small dent, its ready.

Q: My butter felt too soft and the dough got greasy. What went wrong?

A: Butter should be very soft but not melted. If it melts into the batter the dough gets loose and greasy. Chill the butter a bit until it's just pliable, then add in small pieces so it emulsifies more slowly.

Q: Can I swap milk or eggs for dairy free or vegan options?

A: You can try oat or almond milk instead of whole milk and use a commercial egg replacer or 3 tbsp aquafaba per egg, but texture will change and the loaf may be less rich and slightly denser. For best brioche-like results stick to the eggs and milk in the recipe.

Q: How long and at what temp do I bake it?

A: Bake in a preheated oven at 175 C (350 F) for about 30 to 40 minutes for a single loaf, until it is deep golden and an instant-read thermometer reads about 92 C to 95 C (198 F to 203 F) in the center. Cover the top with foil if it browns too fast.

Q: How should I store or freeze the brioche?

A: Cool completely, then wrap tightly. At room temp it keeps 2 days. Refrigeration makes it stale faster so avoid it. For longer storage slice and freeze up to 3 months; toast or warm straight from frozen to revive softness.

Q: Why does GF brioche sometimes crumble or feel dry?

A: Common causes are overbaking, too little fat, or too much starch relative to flour. Make sure eggs and butter amounts are accurate, dont overbake, and try adding the optional tablespoon of neutral oil if your mix seems dry. Also let the loaf cool before slicing so it sets properly.

Super Light & Fluffy Gluten Free Brioche Recipe Substitutions and Variations

Freee Foods (Doves Farm) Gluten Free Bread Flour 350 g — Substitute: another high-quality 1-to-1 gluten free bread flour like Bob’s Red Mill or Schar, or make a mix of 200 g white rice flour + 100 g brown rice flour + 50 g potato starch + 50 g tapioca starch. Results vary a bit, but youll get similar structure.
Tapioca starch 75 g — Substitute: potato starch or corn starch (use same weight). Potato starch gives a slightly softer crumb, corn starch is fine if you dont have tapioca, but it may be a touch less elastic.
Whole milk 120 ml, lukewarm — Substitute: unsweetened oat milk or full fat canned coconut milk diluted 50/50 with water. Oat milk is closest in flavor and texture, coconut adds richness but a faint coconut taste.
Unsalted butter 175 g, very soft — Substitute: high-quality vegan butter or refined coconut oil (same weight). Vegan butter keeps the buttery flavor and softness, coconut oil will make the dough richer and a bit denser so dont overheat it.

Pro Tips

– Use room temp eggs and lukewarm milk so the butter blends smoothly. If the liquid is too cold the butter will re-solidify and make the mix look curdled; if it’s too hot you’ll kill the yeast. Aim for around 30 35 C for the milk and eggs combined.

– Don’t try to make this like wheat dough. You’re working with a sticky, batter like dough. Lightly oil your hands and bench before handling, and do gentle folds instead of aggressive kneading. That sticky feel is normal and helps give the brioche its pillowy crumb.

– Add the butter slowly and be patient. Take 6 to 8 minutes on low in a stand mixer, adding a few tablespoons at a time and letting each bit fully come together. If it looks separated stop, scrape the bowl, and keep going; it will come back. If you’re worse than patient, chill the bowl briefly and continue.

– For better oven spring and a shiny crust, do a final egg wash right before baking and put a small pan of hot water in the oven for the first 10 minutes to add steam. If the top browns too fast, loosely cover with foil and finish baking until the center hits about 90 C. Let it cool at least an hour before slicing so the crumb sets.