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Sandwich Breads · intermediate

Gluten-Free Sourdough Brioche Loaf

Key takeaway

Fat and eggs tenderize gluten-free brioche; psyllium and a pan still have to hold the gel.

Enriched sourdough with eggs or a flax swap, butter, and extra starch. French toast bread that still ferments.

By Andrew KittridgeHigh-starch enriched pan loaf; 4.2% powder
briocheenrichedfrench toastsourdoughgluten freevegetarian
Sliced golden gluten-free sourdough brioche with a yellow crumb

Prep

30m

Ferment / rest

3.5h

Bake

45m

Servings

12

Difficulty

intermediate

The short answer

Brioche is enrichment: eggs, butter, a little sugar. Gluten-free brioche still needs psyllium (16g powder on 380g flour, about 4.2%) because fat shortens structure. We use 130g brown rice, 80g sorghum, 170g tapioca, 3 eggs (or 3 flax eggs), 80g butter, 40g sugar, 90g starter, 120g milk. The dough is a thick batter you pour into a pan. Proof until it looks soufflé-adjacent, bake at 350F so the sugar does not burn, cool completely. Flax version is slightly denser and still excellent toasted. This is not a lean boule wearing makeup.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • High tapioca keeps enriched crumb shreddable instead of cakey.
  • Lower bake temp protects sugar and butter.
  • Psyllium compensates for fat shortening the gel.

Ingredients

  • 130gbrown rice flour
  • 80gsorghum flour
  • 170gtapioca starch
  • 16gpsyllium husk powder
  • 40gsugar
  • 6gfine sea salt
  • 90gactive gluten-free starter
  • 120gwarm milk or plant milk
  • 3 large (about 150g)eggs, or 3 flax eggs (3 tbsp flax + 9 tbsp water, gelled 10 minutes)
  • 80gbutter or vegan butter, melted and cooled
  • 5gvanilla extract

Equipment

  • 9x5 pan
  • Scale
  • Thermometer

Instructions

  1. 1

    Whisk flours, tapioca, psyllium, sugar, and salt.

  2. 2

    Beat starter, milk, eggs or flax gel, melted butter, and vanilla.

  3. 3

    Combine. Rest 15 minutes. The batter should ribbon thickly, not pour like cake.

  4. 4

    Scrape into a greased 9x5 pan. Proof 3–4 hours at 76F until puffy and domed.

  5. 5

    Bake at 350F for 42–48 minutes to 200–205F. Tent early; sugar browns fast.

  6. 6

    Cool 15 minutes in the pan, then 2 hours on a rack.

  7. 7

    Slice for French toast or eat as buttered slabs.

  8. 8

    If the center sinks, you overproofed or opened the oven early. Next time bake sooner.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories220 kcal
Protein5 g
Carbs32 g
Fat8 g
Fiber2 g
Sodium210 mg

Substitutions

Eggs
Flax eggs as written; crumb will be a little tighter
Butter
Vegan butter, not coconut oil (it sets too firm in the fridge)

Storage

Wrap well. Enrichment keeps it soft 3 days. Freeze slices.

Notes

  • Egg wash the top if you eat eggs. Plant milk wash is fine too.

FAQ

Can I make brioche dairy-free?

Yes. Use unsweetened plant milk and oil or vegan butter. Enriched gluten-free doughs do not rely on dairy proteins for structure—psyllium and starch do that work.

Why didn't these rise like wheat rolls?

Gluten-free enriched dough proofs until puffy and jiggly, not until doubled. Overproofing collapses the gel. Bake when a wet fingertip springs back slowly.

Do I still need psyllium if I use a 1:1 blend with xanthan?

Use a lighter psyllium dose (about 4% of flour) and do not add extra xanthan. Two full gums stacked make a bouncy, gummy crumb.

How do I keep sandwich bread from drying out?

Cool fully, then bag once the crust is dry to the touch. Freeze slices by day two. Toast from frozen.

Can I use discard instead of active starter?

Not for these yeasted-style enriched breads. Unfed discard belongs in pancakes and crackers. You need a peaked starter for lift.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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