Gluten-Free Brioche

Due to its high amount of fats, this brioche keeps for longer than classic bread, and, when properly stored, it can last up to four or five days.

We recommend than once it's baked, you leave the loaf to cool down completely on the kitchen counter. Then, wrap it in a plastic bag - like a zip-lock bag - squeezing out as much air as you can. By doing so, you lock the moisture to keep the brioche soft.

Store the wrapped bread in the dark, cool place, like a cupboard, to prevent any light from spoiling your brioche. Avoid putting the brioche in the fridge as it adds moisture and can speed up mould growth.

Alternatively, you can freeze the proved dough for later use or freeze the baked loaf if you want to preserve it for weeks.

To make this recipe refined-sugar-free, we have swapped white sugar with honey, but you can also try other sweeteners. Maple syrup is a great option as it's lower in sugars than honey, packs many nutrients, and add a lovely flavour to the brioche.

Alternatively, you can use erythritol or stevia for a sugar-free bake that is suitable for people with diabetes.

We love using erythritol in our healthy sweet treats as this natural sweetener has zero calories as tastes almost as sweet as white sugar. To use it in this brioche recipe, use it in a ratio 1:1,3 - so 1 part honey (40g) swaps with 1,3 part erythritol (52g). Check out our recipes with erythritol here to see how we've used it.

As we wanted to make this brioche recipe both gluten-free and dairy-free, we substituted cow milk with oat milk. However, you can use any other plant-based milk, such as rice, hemp, soy, coconut, or almond milk, in the same amount.

Coconut and oat milk are one of the best suited for this recipe as they are creamier and have a consistency more similar to regular milk.

For best results, we recommend you opt for a gluten-free flour mix. You can either buy it at your local store or prepare it yourself. For leavened bakes like this brioche, using only one type of wheat-free flour won't yield a good dough with the right consistency and elasticity.

Instead, the combination of different gluten-free flours like rice, potato, tapioca, maize and buckwheat, will give the best of each flour for a perfect bake.

Also, due to the lack of gluten, a binder is necessary to hold the dough together. So, if your flour mix doesn't already include one, we suggest you add xanthan gum, as we did in the recipe above.

This French bread is usually consumed for breakfast or as a snack.

You can eat it on its own or with fillings, both sweet and savoury.

Try serving this egg bread with spreads like jam, butter, or nut butter. Our healthy sugar-free jam recipes are just perfect for this fresh brioche.

Also, you can use the bread to make a light lunch sandwich, filling it with ham, cheese, tuna, tomatoes, or salad.

You can even add dried fruit or chocolate chips to the dough to make a pastry dessert recipe out of it.