04/05/2016 by

Gluten-Free Soft Brioche recipe


This recipe is from Phil Vickery's Essential Gluten Free is published by Kyle Books. Photography by Kate Whitaker.

Read the book review by Diana Murphy, founder of the Gluten Free Centre 


Buttery brioche is one of life’s great pleasures. The longer the dough is left to prove the better, so the best thing to do is to leave it overnight.

Phil Vickery Essential Gluten Free 

Makes 1 medium loaf • Prep time 15 minutes, plus proving overnight • Cooking time

25–30 minutes


  • 75ml warm water
  • 125ml warm milk
  • 1 large egg, at room
  • temperature
  • 250g GF fine white rice flour
  • 50g GF potato flour
  • 25g GF tapioca flour/starch
  • 2 level teaspoons xanthan gum
  • 1 teaspoon salt
  • 25g caster sugar
  • 7g GF fast-action dried yeast
  • 200g cold unsalted butter,
  • cut into cubes


1. Pour the warm water and milk into a jug, add the egg and beat lightly.

2. Put the flours, xanthan gum, salt, sugar and yeast into a food processor and pulse to mix. Add the butter and process briefly to cut the butter into the mixture. Don’t mix the butter in completely; you want to leave some very small pieces in the mixture.

3. Tip into a large bowl, make a well in the centre and add the milk and egg mixture. Fold the ingredients together briefly; the mixture will still be a bit lumpy.

4. Cover the bowl with cling film and leave to prove in the fridge overnight.

5. Preheat the oven to 220°C/200°C fan/gas mark 7. Oil a 900g loaf tin and spoon the proved mixture into the tin

6. Bake for 25–30 minutes, or until well-risen and dark golden. Remove from the oven and eat warm.


gluten free brioche loaf recipe