32+ Delicious Gluten-Free Brioche Recipes to Try

If you’re on a gluten-free diet or simply looking to explore new ways to enjoy traditional baked goods without gluten, you’re in for a treat!

Brioche, the soft, buttery, and slightly sweet French bread, may seem like an indulgence that’s off-limits for those avoiding gluten.

But with a little creativity and the right ingredients, you can enjoy gluten-free brioche just as much as the classic version.

Whether you’re a seasoned baker or a gluten-free newbie, these 32+ gluten-free brioche recipes will inspire you to bake, enjoy, and savor every bite.

From traditional variations to adventurous flavor combinations, there’s a gluten-free brioche recipe for every occasion.

So, grab your mixing bowl and get ready to dive into a world of fluffy, rich, and delicious gluten-free brioche.

32+ Delicious Gluten-Free Brioche Recipes to Try

There’s no reason to miss out on the fluffy, buttery goodness of brioche when you can easily enjoy it in a gluten-free version!

Whether you’re baking a sweet treat for breakfast, a decadent dessert, or something in between, the versatility of gluten-free brioche means you can enjoy this classic bread without any compromise on flavor or texture.

These 32+ gluten-free brioche recipes offer a wide range of possibilities, from simple and traditional versions to more unique flavor combinations.

So, why not try a few and explore just how delicious and easy gluten-free baking can be?

Gluten-Free Brioche with Almond Flour

This gluten-free brioche recipe is rich and fluffy, perfect for those who miss the buttery, soft texture of traditional brioche.

Almond flour replaces wheat flour, giving it a delightful nutty flavor and a light texture.

The use of egg wash gives the brioche a golden, glossy finish that makes it perfect for breakfast or as an indulgent snack.

Ingredients:

• 2 ½ cups almond flour
• 2 tablespoons tapioca flour
• ½ teaspoon xanthan gum
• 1 tablespoon active dry yeast
• ½ cup warm water
• ¼ cup honey
• 4 large eggs
• ¼ cup unsalted butter, melted
• ½ cup milk (or dairy-free alternative)
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon butter (for greasing the pan)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray.
2. In a small bowl, combine the warm water, honey, and yeast. Stir and let it sit for about 5 minutes until it becomes frothy.
3. In a separate large bowl, whisk together the almond flour, tapioca flour, xanthan gum, and salt.
4. In another bowl, beat the eggs, then add the melted butter, milk, and vanilla extract. Mix until smooth.
5. Add the yeast mixture and egg mixture to the dry ingredients. Stir until the dough comes together.
6. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top.
7. Let the dough rise in a warm place for about 30-40 minutes, or until it doubles in size.
8. Bake for 30-35 minutes, or until the top is golden brown, and a toothpick comes out clean when inserted.
9. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free brioche has a slightly nutty flavor thanks to the almond flour, which pairs beautifully with the buttery richness.

It’s soft and slightly sweet, making it a versatile bread for both savory and sweet dishes. Try it with a spread of jam, or use it for a decadent sandwich.

Dairy-Free Gluten-Free Brioche

This dairy-free, gluten-free brioche is a perfect option for those with dietary restrictions, without compromising on taste and texture.

Using coconut oil in place of butter gives the brioche a slightly tropical undertone, while still providing the light, fluffy texture typical of brioche.

The dough is rich and slightly sweet, perfect for any occasion.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 cup warm coconut milk (or almond milk)
• 4 large eggs
• ½ cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil.
2. In a small bowl, combine the warm coconut milk, sugar, and yeast. Stir to dissolve and allow it to sit for 5 minutes until frothy.
3. In a large bowl, mix the gluten-free flour, salt, and vanilla extract.
4. Add the eggs, melted coconut oil, apple cider vinegar, and the yeast mixture to the dry ingredients. Stir to form a smooth dough.
5. Pour the dough into the prepared loaf pan and smooth the top with a spatula.
6. Allow the dough to rise for about 40 minutes in a warm place, or until it has doubled in size.
7. Once the dough has risen, bake it in the preheated oven for 35-40 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack.

This dairy-free brioche is beautifully golden and soft, with a subtle coconut flavor that enhances the sweetness of the bread.

It’s perfect for those who need to avoid dairy but still crave the luxurious texture of brioche. Enjoy it fresh or toasted for a perfect breakfast treat.

Gluten-Free Brioche Buns

If you’re craving burger buns or sandwich rolls with the buttery, airy texture of brioche, these gluten-free brioche buns are the answer.

With a combination of gluten-free flours, they are light and fluffy yet sturdy enough to hold up to your favorite fillings.

These buns are excellent for making gluten-free burgers, sandwiches, or enjoying on their own with a pat of butter.

Ingredients:

• 2 cups gluten-free all-purpose flour
• ½ cup potato starch
• 2 teaspoons active dry yeast
• 1 tablespoon sugar
• ½ cup warm water
• 1 large egg
• ¼ cup olive oil
• 1 teaspoon salt
• 2 teaspoons honey
• 1 egg (for egg wash)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the warm water, yeast, and sugar. Stir and let it sit for about 5 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, potato starch, and salt.
4. Add the egg, olive oil, honey, and yeast mixture to the dry ingredients. Mix well to form a sticky dough.
5. Divide the dough into 6-8 equal portions and shape them into buns. Place them on the prepared baking sheet.
6. Beat the egg for the egg wash and brush the tops of the buns with the egg mixture.
7. Let the buns rise for 30 minutes until they have doubled in size.
8. Bake for 18-20 minutes or until golden brown on top.
9. Allow the buns to cool on a wire rack.

These gluten-free brioche buns are perfect for your next gluten-free burger night or as a delicious sandwich base.

They have a soft and tender crumb with a buttery flavor, making them a great addition to any meal.

Store any leftovers in an airtight container, and they’ll stay fresh for a few days.

Gluten-Free Brioche Rolls with Honey and Cinnamon

These gluten-free brioche rolls are a warm and comforting treat with a hint of honey and cinnamon.

They have a rich, buttery flavor and are soft and fluffy, perfect for a cozy brunch or a sweet snack.

The combination of cinnamon and honey creates a delicious balance of sweetness, making these rolls irresistible.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon cinnamon
• 2 teaspoons active dry yeast
• 1 tablespoon honey
• ½ cup warm milk (or almond milk)
• ¼ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 tablespoon sugar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
2. In a small bowl, combine the warm milk, honey, and yeast. Stir and let it sit for 5-10 minutes, until frothy.
3. In a large bowl, mix the gluten-free flour, cinnamon, salt, and sugar.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Stir until the dough is smooth and slightly sticky.
5. Divide the dough into 12 equal portions and roll them into small balls. Place them in the prepared baking dish, leaving a little space between each roll.
6. Cover the rolls with a kitchen towel and let them rise for 30-40 minutes, or until doubled in size.
7. Bake for 20-25 minutes, or until golden brown on top and a toothpick comes out clean.
8. Remove the rolls from the oven and let them cool for a few minutes before serving.

These gluten-free brioche rolls are a perfect combination of sweetness and spice. The cinnamon gives them a comforting, warming flavor, while the honey adds a touch of natural sweetness.

Enjoy them fresh out of the oven for a delicious, soft treat or as a side with your favorite meal.

Gluten-Free Chocolate Chip Brioche

This gluten-free chocolate chip brioche combines the classic buttery texture of brioche with rich, gooey chocolate chips.

The soft, fluffy bread with pockets of melted chocolate is perfect for a special breakfast, afternoon snack, or dessert.

This recipe gives you all the joy of brioche with a sweet twist that everyone will love.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• ½ cup potato starch
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• ½ cup warm water
• 2 tablespoons sugar
• 3 large eggs
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup dairy-free chocolate chips
• 1 tablespoon coconut sugar (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or baking dish.
2. In a small bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, potato starch, and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Stir until a smooth dough forms.
5. Gently fold in the chocolate chips, ensuring they are evenly distributed.
6. Pour the dough into the prepared pan and smooth the top.
7. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until it has doubled in size.
8. Once risen, bake for 25-30 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
9. Remove from the oven and cool on a wire rack. Optionally, sprinkle the top with coconut sugar for a bit of extra sweetness.

This gluten-free chocolate chip brioche is decadent and satisfying, with a soft and fluffy crumb that holds the sweet chocolate chips perfectly.

It’s an indulgent treat that’s both comforting and delicious, perfect for satisfying your sweet tooth without the gluten. Serve it as a dessert or pair it with a hot drink for a delightful snack.

Gluten-Free Savory Brioche with Herbs

For those who prefer a savory option, this gluten-free savory brioche with fresh herbs offers a rich, buttery bread with aromatic flavors.

The herbs add depth and complexity, making this brioche perfect for serving with soups, salads, or as a side to a hearty meal.

It’s soft, light, and flavorful, with the perfect balance of savory ingredients.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon active dry yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 2 large eggs
• ½ teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon garlic powder (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm water, sugar, and yeast. Stir and allow it to sit for about 5 minutes until frothy.
3. In a large bowl, combine the gluten-free flour, salt, garlic powder (if using), and chopped herbs.
4. Add the eggs, olive oil, and yeast mixture to the dry ingredients. Mix until a smooth dough forms.
5. Transfer the dough to the prepared loaf pan, smoothing the top with a spatula.
6. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until it doubles in size.
7. Once the dough has risen, bake for 25-30 minutes, or until golden brown on top and a toothpick comes out clean.
8. Remove from the oven and let it cool for 10 minutes before transferring to a wire rack.

The gluten-free savory brioche is incredibly aromatic and flavorful thanks to the fresh herbs.

Its soft texture and subtle garlic notes make it the perfect companion for a variety of savory dishes, from soups to roasted meats.

It’s a versatile, delicious bread that offers a wonderful gluten-free alternative to traditional savory brioche.

Gluten-Free Brioche French Toast

If you’re looking to elevate your breakfast or brunch experience, this gluten-free brioche French toast is the perfect solution.

Made from soft, fluffy brioche that soaks up the custard mixture perfectly, this dish is sweet, rich, and decadent.

The slight sweetness of the brioche combined with the eggy custard gives you the perfect base for a heavenly French toast.

Ingredients:

• 4 slices of gluten-free brioche (preferably a day or two old)
• 2 large eggs
• ½ cup milk (or dairy-free alternative)
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 1 tablespoon sugar
• 1 tablespoon butter (for frying)
• Maple syrup, fresh berries, and powdered sugar for serving

Instructions:

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and sugar until smooth.
2. Heat a skillet or griddle over medium heat and add butter to coat the surface.
3. Dip each slice of brioche into the egg mixture, ensuring both sides are well-coated.
4. Place the soaked brioche slices onto the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
5. Remove from the skillet and place on a serving plate. Serve with maple syrup, fresh berries, and a dusting of powdered sugar.

This gluten-free brioche French toast is a real treat for the senses. The rich, buttery brioche holds up beautifully to the custard mixture, creating the ideal texture.

The cinnamon and vanilla flavors infuse the bread, adding warmth and sweetness, making it the perfect breakfast or brunch dish to enjoy with family and friends.

Gluten-Free Brioche With Coconut Milk and Lime

This tropical twist on a classic brioche combines coconut milk and lime zest, creating a light, airy bread with a refreshing citrus kick.

The coconut milk lends a subtle creaminess, and the lime adds a zesty, bright flavor that makes this brioche perfect for a summer breakfast or a festive brunch.

It’s also dairy-free, making it a great option for those with dietary restrictions.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon coconut flour
• 1 tablespoon active dry yeast
• 1 cup canned coconut milk (or any dairy-free milk)
• 1 tablespoon sugar
• 2 large eggs
• ¼ cup coconut oil, melted
• 1 teaspoon vanilla extract
• Zest of 1 lime
• 1 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with coconut oil.
2. In a small bowl, mix the coconut milk, sugar, and yeast. Stir and let it sit for about 5 minutes, until frothy.
3. In a large bowl, whisk together the gluten-free flour, coconut flour, salt, and lime zest.
4. Add the eggs, melted coconut oil, vanilla extract, and yeast mixture to the dry ingredients. Stir until a smooth dough forms.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. Cover the dough with a kitchen towel and allow it to rise in a warm place for 30-40 minutes, or until doubled in size.
7. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
8. Let the bread cool for 10 minutes before transferring it to a wire rack.

This gluten-free brioche with coconut milk and lime is a delightful, tropical-inspired treat.

The coconut milk creates a soft, fluffy texture, while the lime zest adds a refreshing citrusy note.

It’s perfect for a sunny morning or as an accompaniment to a tropical-themed meal, offering a gluten-free, dairy-free option that’s both indulgent and light.

Gluten-Free Brioche with Mixed Berries

This gluten-free brioche with mixed berries is a sweet, fruity variation of the classic brioche.

It’s made with a soft, buttery dough and mixed with fresh or frozen berries, making it a beautiful and colorful bread perfect for any occasion.

Whether you serve it for breakfast or as a dessert, this gluten-free brioche will impress with its texture and burst of fruity flavor.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ½ teaspoon salt
• 1 tablespoon sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen)
• ½ cup milk (or dairy-free milk)
• 1 tablespoon honey (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or baking dish.
2. In a small bowl, combine the warm milk, sugar, and yeast. Stir to dissolve and let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, salt, and sugar.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Gently fold in the mixed berries, being careful not to break them up too much.
6. Pour the dough into the prepared pan, smoothing the top.
7. Allow the dough to rise for about 30-40 minutes in a warm place, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Once done, remove from the oven and cool for 10 minutes before transferring to a wire rack.

This gluten-free brioche with mixed berries is a refreshing and colorful twist on the classic recipe. The sweet, juicy berries burst through the light, fluffy dough, creating a delicious contrast of textures. It’s perfect for a special brunch, a treat with your afternoon tea, or even as a delightful dessert. Whether you choose fresh or frozen berries, this brioche will be a crowd-pleaser.

Gluten-Free Brioche with Pumpkin Spice

This autumn-inspired gluten-free brioche is perfect for cozying up with a warm cup of tea or coffee.

The addition of pumpkin puree and pumpkin spice creates a beautifully fragrant bread with a rich, seasonal flavor.

Its soft, pillowy texture and the subtle sweetness from the pumpkin and spice make it a great choice for breakfast, afternoon snacks, or as a special treat for Thanksgiving or fall gatherings.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 tablespoon active dry yeast
• ½ cup warm milk (or dairy-free alternative)
• ¼ cup sugar
• 1 cup pumpkin puree
• 2 large eggs
• ½ teaspoon salt
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.
2. In a small bowl, combine the warm milk, sugar, and yeast. Stir and let it sit for 5 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, cinnamon, pumpkin pie spice, and salt.
4. Add the eggs, melted butter, vanilla extract, pumpkin puree, and yeast mixture to the dry ingredients. Mix until smooth.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. Cover with a kitchen towel and let the dough rise for 30-40 minutes, or until it doubles in size.
7. Bake for 35-40 minutes, or until golden brown on top and a toothpick comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This gluten-free pumpkin spice brioche is wonderfully soft and fragrant, making it the perfect treat for the fall season.

The addition of pumpkin not only adds a beautiful color but also gives the bread a rich and moist texture.

Enjoy it as-is, or spread with butter, cream cheese, or your favorite jam for a delightful snack.

Gluten-Free Brioche with Orange Zest and Cranberries

This festive gluten-free brioche combines the bright, citrusy flavor of orange zest with the tartness of cranberries, creating a lovely balance of sweet and tangy.

It’s perfect for holiday breakfasts or as a special treat for gatherings. The zesty orange flavor elevates the rich brioche, while the cranberries add a pop of color and a burst of freshness.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• ½ cup potato starch
• 1 tablespoon active dry yeast
• ¼ cup sugar
• 1 cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• Zest of 1 orange
• ½ cup dried cranberries
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, potato starch, salt, and orange zest.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Gently fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
6. Pour the dough into the prepared loaf pan, smoothing the top with a spatula.
7. Cover with a kitchen towel and allow the dough to rise in a warm place for 30-40 minutes, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
9. Let the bread cool for 10 minutes before transferring to a wire rack.

This gluten-free brioche with orange zest and cranberries is a delightful treat with a bright, festive flavor.

The combination of the citrusy orange and tangy cranberries makes it a perfect addition to any holiday table. Its soft, tender texture and burst of flavor will leave everyone craving more.

Gluten-Free Brioche with Lemon Poppy Seed

This gluten-free brioche with lemon and poppy seeds is a refreshing and light variation of the classic recipe.

The bright, zesty lemon flavor pairs wonderfully with the subtle crunch of poppy seeds, creating a delicate, fragrant bread.

It’s perfect for a light breakfast, a springtime brunch, or as an afternoon snack with tea.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 2 teaspoons poppy seeds
• Zest of 2 lemons
• 1 tablespoon active dry yeast
• ½ cup warm milk (or dairy-free alternative)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• ½ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.
2. In a small bowl, combine the warm milk, honey, and yeast. Stir and let it sit for about 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, salt, poppy seeds, and lemon zest.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Stir until a smooth dough forms.
5. Pour the dough into the prepared loaf pan and smooth the top with a spatula.
6. Cover with a kitchen towel and let the dough rise in a warm place for about 30-40 minutes, or until it has doubled in size.
7. Bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This gluten-free lemon poppy seed brioche is wonderfully light and refreshing, with the poppy seeds adding a delicate crunch to each bite.

The fresh, zesty lemon flavor makes it perfect for a spring or summer brunch.

It’s a delightful, fragrant bread that pairs wonderfully with a cup of tea or coffee, making it an ideal addition to your gluten-free baking repertoire.

Gluten-Free Brioche with Almond and Apricot

This gluten-free brioche with almond and apricot brings a delightful nutty and fruity combination to the classic recipe.

The rich, buttery brioche dough pairs perfectly with sweet, juicy apricots and crunchy almonds, creating a wonderfully balanced flavor profile.

This recipe is perfect for a brunch gathering or as a special breakfast treat.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon ground almonds (optional)
• 2 tablespoons sugar
• 1 tablespoon active dry yeast
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup dried apricots, chopped
• ½ cup sliced almonds
• ½ teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, ground almonds (if using), and salt.
4. Add the eggs, melted butter, vanilla extract, almond extract, and yeast mixture to the dry ingredients. Mix until a smooth dough forms.
5. Gently fold in the chopped apricots and sliced almonds, ensuring they are evenly distributed throughout the dough.
6. Pour the dough into the prepared loaf pan, smoothing the top with a spatula.
7. Cover with a kitchen towel and let the dough rise for 30-40 minutes, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Let the bread cool for 10 minutes before transferring to a wire rack.

This gluten-free brioche with almond and apricot combines sweet and nutty flavors with a soft, airy texture.

The apricots bring a burst of sweetness, while the almonds add a delightful crunch.

Perfect for a special breakfast or brunch, this brioche is a crowd-pleaser that adds a touch of elegance to any meal.

Gluten-Free Brioche with Maple Pecan Streusel

If you love the combination of rich, buttery brioche with a crunchy, sweet topping, this gluten-free brioche with maple pecan streusel is the perfect choice.

The sweet, buttery brioche is topped with a cinnamon-scented pecan streusel, which adds a delightful crunch and depth of flavor. It’s a great option for a fall or winter breakfast or dessert.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ¼ cup maple syrup
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ½ cup pecans, chopped
• ¼ cup brown sugar
• ¼ cup gluten-free oats (optional)
• 1 tablespoon butter (for the streusel)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, maple syrup, and yeast. Stir and let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, salt, and cinnamon.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. In a separate bowl, mix the chopped pecans, brown sugar, oats (if using), and butter. Sprinkle the streusel evenly over the top of the dough.
7. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until it has doubled in size.
8. Bake for 30-35 minutes, or until golden brown on top and a toothpick comes out clean.
9. Let the bread cool for 10 minutes before transferring it to a wire rack.

This gluten-free brioche with maple pecan streusel is the perfect indulgence for any occasion.

The rich maple syrup and cinnamon-streusel topping give the brioche a comforting warmth, while the pecans add a satisfying crunch.

This is an excellent choice for a sweet breakfast or as an afternoon treat with a cup of coffee or tea.

Gluten-Free Brioche with Chocolate Hazelnut Spread

For chocolate lovers, this gluten-free brioche with chocolate hazelnut spread is a heavenly treat.

The soft, buttery brioche is layered with rich chocolate hazelnut spread, creating a decadent and indulgent experience.

It’s perfect for breakfast, an afternoon snack, or as a sweet dessert option for gatherings.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ½ cup warm milk (or dairy-free milk)
• ¼ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup chocolate hazelnut spread (such as Nutella)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until a smooth dough forms.
5. Transfer the dough to the prepared loaf pan and smooth the top. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
6. Once risen, gently spread the chocolate hazelnut spread over the top of the dough, swirling it into the dough slightly for a marbled effect.
7. Bake for 30-35 minutes, or until golden brown and a toothpick inserted comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This gluten-free brioche with chocolate hazelnut spread is a decadent, sweet treat. The creamy chocolate spread melts into the brioche dough, creating a rich, indulgent flavor in every bite.

Perfect for breakfast or as a dessert, this recipe is a must-try for anyone with a sweet tooth who loves the combination of chocolate and hazelnuts.

Gluten-Free Brioche with Brown Sugar and Cinnamon Swirl

This gluten-free brioche with a brown sugar and cinnamon swirl is a sweet and aromatic variation of the classic recipe.

The soft, buttery dough is filled with a warm, spicy cinnamon-sugar mixture, creating an irresistible swirl throughout the bread.

It’s perfect for a cozy morning or an afternoon snack with a cup of coffee or tea.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ½ cup warm milk (or dairy-free milk)
• ¼ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup brown sugar
• 1 tablespoon cinnamon
• ¼ cup unsalted butter, softened (for the swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth and combined.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. In a separate small bowl, mix the brown sugar and cinnamon. Spread the softened butter evenly over the top of the dough and sprinkle the cinnamon-sugar mixture over it.
7. Using a knife or spatula, gently swirl the cinnamon-sugar mixture into the dough, creating a marbled effect.
8. Cover the pan with a kitchen towel and let the dough rise for 30-40 minutes, or until doubled in size.
9. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
10. Let the bread cool for 10 minutes before transferring to a wire rack.

This gluten-free brioche with brown sugar and cinnamon swirl is a comforting, fragrant bread that will fill your home with a warm, inviting aroma.

The cinnamon-sugar swirl adds a perfect balance of sweetness and spice to the soft brioche, making it a delightful treat for any occasion.

Serve it warm with a cup of your favorite beverage for an extra cozy experience.

Gluten-Free Brioche with Pear and Ginger

This gluten-free brioche with pear and ginger brings a wonderful combination of fresh, juicy pears and the zesty warmth of ginger.

The softness of the brioche dough complements the delicate sweetness of the pears, while the ginger adds a spicy kick that balances the overall flavor.

It’s an ideal recipe for a fall or winter breakfast, brunch, or dessert.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ cup sugar
• ½ teaspoon salt
• 1 pear, peeled and finely chopped
• 1 teaspoon ground ginger
• 1 tablespoon candied ginger, chopped (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, ground ginger, and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Gently fold in the chopped pear and candied ginger (if using), ensuring they are evenly distributed throughout the dough.
6. Pour the dough into the prepared loaf pan and smooth the top.
7. Cover with a kitchen towel and let the dough rise for 30-40 minutes, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Let the bread cool for 10 minutes before transferring to a wire rack.

This gluten-free brioche with pear and ginger offers a sweet and spicy flavor profile that’s perfect for autumn and winter months.

The combination of juicy pears and zesty ginger brings warmth and freshness to the rich, buttery brioche, making it a wonderful choice for special occasions or as a comforting everyday treat.

Gluten-Free Brioche with Lemon Raspberry Glaze

For a fruity and tangy twist on the classic brioche, this gluten-free brioche with lemon raspberry glaze is an absolute delight.

The bright lemon flavor in the glaze complements the sweet and tart raspberries, creating a refreshing contrast to the soft, rich brioche.

It’s the perfect dessert or snack for any time of year, especially for brunches or gatherings.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ¼ cup sugar
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup fresh raspberries (or frozen)
• 1 tablespoon lemon juice
• 1 tablespoon powdered sugar (for the glaze)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Stir and let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. Cover with a kitchen towel and let the dough rise for 30-40 minutes, or until doubled in size.
7. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
8. While the bread bakes, prepare the glaze by combining the raspberries, lemon juice, and powdered sugar in a small saucepan. Heat gently over low heat until the raspberries break down into a syrup-like consistency. Strain through a fine mesh sieve to remove the seeds, then set aside to cool.
9. Once the brioche has cooled, drizzle the raspberry lemon glaze over the top of the bread.

This gluten-free brioche with lemon raspberry glaze is an indulgent, refreshing treat.

The tangy raspberry glaze with a hint of lemon elevates the soft, buttery brioche to a whole new level.

It’s perfect for a celebratory brunch, a sweet dessert, or an afternoon snack, offering a balance of sweet, tart, and rich flavors that everyone will love.

Gluten-Free Brioche with Coconut and Lime

This gluten-free brioche with coconut and lime is a tropical delight, bringing together the rich, buttery texture of brioche with the fresh, zesty flavors of lime and the sweet, nutty taste of coconut.

It’s a perfect option for a bright, summery breakfast or as a fun twist on traditional brioche for your next brunch.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ½ cup warm coconut milk (or dairy-free milk)
• ¼ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon lime zest
• ½ teaspoon salt
• 1 cup shredded coconut
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm coconut milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, lime zest, and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Gently fold in the shredded coconut and lime juice, ensuring they are evenly distributed throughout the dough.
6. Pour the dough into the prepared loaf pan and smooth the top.
7. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This gluten-free brioche with coconut and lime is a refreshing and tropical twist on a classic recipe.

The tangy lime and coconut add an exciting burst of flavor to the soft, buttery brioche, making it a perfect treat for a summer brunch or as a light, fruity dessert.

Its subtle tropical flavor will transport you to an island paradise with every bite.

Gluten-Free Brioche with Roasted Strawberry and Basil

This gluten-free brioche with roasted strawberry and basil combines the sweetness of roasted strawberries with the fragrant, savory note of fresh basil.

The juicy strawberries caramelize in the oven, adding depth and flavor, while the basil creates a surprising and refreshing balance.

It’s a unique and delicious option for a spring or summer breakfast or brunch.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ½ cup warm milk (or dairy-free alternative)
• ¼ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup strawberries, hulled and chopped
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. In a separate bowl, toss the chopped strawberries with honey, then spread them evenly on a baking sheet. Roast for 15-20 minutes until soft and caramelized.
6. Let the roasted strawberries cool for a few minutes before gently folding them into the dough along with the chopped basil.
7. Pour the dough into the prepared loaf pan and smooth the top.
8. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
9. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
10. Let the bread cool for 10 minutes before transferring it to a wire rack.

This gluten-free brioche with roasted strawberry and basil is an unexpected and delicious combination.

The sweetness of the strawberries and the fragrant basil create a unique, balanced flavor that elevates the soft, rich brioche dough.

It’s a perfect spring or summer bread, ideal for serving as a refreshing brunch dish or a lovely dessert with a scoop of vanilla ice cream.

Gluten-Free Brioche with Blueberry Lemon Cream Cheese Filling

This gluten-free brioche with blueberry lemon cream cheese filling is a decadent treat that pairs the rich, soft texture of brioche with a tangy, sweet filling of cream cheese, blueberries, and lemon zest.

It’s a perfect breakfast indulgence or a sweet dessert that everyone will love, with a refreshing citrus twist and the burst of fresh blueberries.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ½ cup warm milk (or dairy-free milk)
• ¼ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup fresh blueberries
• 4 oz cream cheese, softened
• 2 tablespoons sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. In a separate bowl, combine the cream cheese, sugar, lemon zest, and lemon juice. Mix until smooth, then gently fold in the fresh blueberries.
6. Pour half of the dough into the prepared loaf pan and spread the cream cheese mixture over the top. Pour the remaining dough over the filling, smoothing the top.
7. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This gluten-free brioche with blueberry lemon cream cheese filling is indulgent yet refreshing, with the tangy cream cheese filling balanced by the sweet blueberries and zesty lemon.

It’s a luxurious, flavorful treat perfect for breakfast, brunch, or dessert. The smooth cream cheese filling makes every bite a delightful surprise, while the blueberries add sweetness and vibrancy.

Gluten-Free Brioche with Chocolate Chips and Sea Salt

This gluten-free brioche with chocolate chips and sea salt is an indulgent yet balanced treat.

The rich, buttery brioche dough is studded with semi-sweet chocolate chips, and the finishing touch of flaky sea salt creates a delicious contrast that enhances the sweetness.

It’s a perfect dessert or an afternoon snack with coffee or tea.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ¼ cup sugar
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¾ cup semi-sweet chocolate chips
• 1 teaspoon flaky sea salt (for sprinkling)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Gently fold the chocolate chips into the dough, ensuring they are evenly distributed.
6. Pour the dough into the prepared loaf pan and smooth the top.
7. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Immediately after removing the brioche from the oven, sprinkle the top with flaky sea salt.
10. Let the bread cool for 10 minutes before transferring to a wire rack.

This gluten-free brioche with chocolate chips and sea salt is the perfect combination of sweet and savory.

The rich chocolate and the touch of sea salt add depth to the soft, buttery brioche, making each bite a delightful treat.

It’s an excellent choice for anyone looking to indulge in a decadent yet balanced snack.

Gluten-Free Brioche with Apple and Cinnamon Streusel

This gluten-free brioche with apple and cinnamon streusel is a delicious fall-inspired treat, combining the warmth of cinnamon with the sweet, tender bite of apples.

The cinnamon streusel topping adds a perfect crunch and enhances the overall flavor. It’s ideal for breakfast, brunch, or a cozy afternoon snack.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ¼ cup sugar
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 apple, peeled, cored, and finely chopped
• ½ teaspoon cinnamon (for the dough)
• ¼ cup brown sugar (for the streusel)
• 1 tablespoon cinnamon (for the streusel)
• ¼ cup unsalted butter (for the streusel)
• ¼ cup gluten-free oats (optional for streusel)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, cinnamon, and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Gently fold in the chopped apple pieces into the dough, ensuring they are evenly distributed.
6. Pour the dough into the prepared loaf pan and smooth the top.
7. In a small bowl, prepare the streusel by combining brown sugar, cinnamon, butter, and oats. Mix until crumbly and sprinkle evenly over the dough.
8. Cover with a kitchen towel and let the dough rise for 30-40 minutes, or until doubled in size.
9. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
10. Let the bread cool for 10 minutes before transferring to a wire rack.

This gluten-free brioche with apple and cinnamon streusel combines the warm, comforting flavors of fall.

The sweet apple and cinnamon-streusel topping elevate the rich, buttery brioche, making it a perfect option for a cozy morning or an afternoon treat.

It’s an excellent choice for seasonal gatherings or as a delicious snack any time of the year.

Gluten-Free Brioche with Pistachio and Honey

This gluten-free brioche with pistachio and honey offers a nutty and sweet combination that’s both sophisticated and indulgent.

The rich brioche dough is complemented by the crunch of pistachios and the sweetness of honey, making it a perfect treat for breakfast or dessert.

The flavors are subtle yet impactful, and the texture is light and fluffy.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ¼ cup sugar
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup pistachios, chopped
• 2 tablespoons honey (for the dough)
• 1 tablespoon honey (for drizzling on top)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, yeast mixture, and honey to the dry ingredients. Mix until smooth.
5. Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
6. Pour the dough into the prepared loaf pan and smooth the top.
7. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Once the brioche has cooled slightly, drizzle honey over the top for an added touch of sweetness.
10. Let the bread cool for 10 minutes before transferring to a wire rack.

This gluten-free brioche with pistachio and honey is an elegant and sweet treat. The pistachios add a delightful crunch, while the honey enhances the softness of the brioche.

It’s perfect for a special breakfast or as a sweet dessert to enjoy with coffee or tea. Its unique flavors and rich texture make it a standout addition to your gluten-free recipe collection.

Gluten-Free Brioche with Maple Pecan Filling

This gluten-free brioche with maple pecan filling is a warm, indulgent treat that combines the rich, buttery texture of brioche with the sweetness of maple syrup and the crunch of toasted pecans.

It’s perfect for a special breakfast or brunch and will fill your home with a comforting, sweet aroma as it bakes.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ¼ cup sugar
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup toasted pecans, chopped
• ¼ cup maple syrup
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. In a separate bowl, combine the toasted pecans, maple syrup, brown sugar, and cinnamon to make the filling.
6. Roll out the brioche dough into a rectangle and spread the maple pecan mixture evenly over the dough.
7. Roll up the dough tightly and place it into the prepared loaf pan, seam side down.
8. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
9. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
10. Let the bread cool for 10 minutes before transferring it to a wire rack.

This gluten-free brioche with maple pecan filling is the ultimate sweet treat.

The combination of maple syrup, cinnamon, and toasted pecans creates a deliciously nutty and sweet filling that pairs perfectly with the rich, soft brioche.

It’s ideal for a cozy brunch or a dessert that will leave everyone asking for seconds.

Gluten-Free Brioche with Mixed Berry Compote

This gluten-free brioche with mixed berry compote is a bright, fruity twist on traditional brioche.

The soft, buttery brioche is topped with a vibrant mixed berry compote, making it a perfect dish for a summer brunch or a light dessert.

The tartness of the berries and the sweetness of the brioche create a beautiful balance of flavors.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ¼ cup sugar
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups mixed berries (blueberries, raspberries, strawberries)
• 2 tablespoons sugar (for the compote)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour and salt.
4. Add the eggs, melted butter, vanilla extract, and yeast mixture to the dry ingredients. Mix until smooth.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
7. While the dough rises, make the mixed berry compote. In a small saucepan, combine the berries, sugar, lemon juice, and zest. Cook over medium heat for 5-7 minutes until the berries have softened and released their juices. Set aside to cool.
8. Bake the brioche for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Let the bread cool for 10 minutes before transferring it to a wire rack.
10. Once cooled, top the brioche with the mixed berry compote and serve.

This gluten-free brioche with mixed berry compote offers a burst of fruity sweetness that complements the soft, buttery brioche perfectly.

The combination of fresh berries and the citrusy zing of lemon brings a refreshing contrast to the rich, tender brioche, making it an excellent choice for a summer breakfast or dessert.

Gluten-Free Brioche with Pumpkin Spice and Brown Sugar

This gluten-free brioche with pumpkin spice and brown sugar is a cozy, autumn-inspired recipe that brings together the rich, fluffy texture of brioche with the warmth of pumpkin spice and the sweetness of brown sugar.

Perfect for fall mornings or Thanksgiving, this brioche will fill your kitchen with irresistible scents and offer a comforting treat.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tablespoon active dry yeast
• ¼ cup sugar
• ½ cup warm milk (or dairy-free milk)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 tablespoon pumpkin spice
• ½ cup brown sugar
• ¼ cup pumpkin puree (optional for extra moisture)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, whisk together the gluten-free flour, pumpkin spice, and salt.
4. Add the eggs, melted butter, vanilla extract, yeast mixture, and pumpkin puree (if using) to the dry ingredients. Mix until smooth and combined.
5. Pour the dough into the prepared loaf pan and smooth the top.
6. In a small bowl, combine the brown sugar and a pinch of pumpkin spice, then sprinkle it over the top of the dough.
7. Cover with a kitchen towel and allow the dough to rise for 30-40 minutes, or until doubled in size.
8. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.
9. Let the bread cool for 10 minutes before transferring it to a wire rack.

This gluten-free brioche with pumpkin spice and brown sugar is perfect for fall.

The combination of warm pumpkin spice and the sweet richness of brown sugar complements the soft, buttery brioche dough.

It’s the perfect autumn treat to enjoy with a warm drink or as part of a festive brunch.