Gluten-Free Chocolate Chip Brioche

Indulge in the rich, buttery decadence of Gluten-Free Chocolate Chip Brioche, a tender and airy treat that’s perfect for breakfast, dessert, or an anytime snack. Made with gluten-free all-purpose flour and a touch of xanthan gum for the perfect structure, this recipe delivers brioche buns with a soft, melt-in-your-mouth texture. Mini chocolate chips are folded into the dough for bursts of sweetness, while an egg wash creates a beautifully golden crust. With a straightforward process involving rising times for ultimate fluffiness, these brioche buns are as elegant as they are satisfying. Whether you’re gluten-free by necessity or by choice, this recipe guarantees a deliciously indulgent baked good that pairs wonderfully with coffee or tea. Perfect for sharing—or not!

Nutriscore Rating: 51/100

Prep Time:180 mins

Cook Time:25 mins

Total Time:205 mins

Servings: 12

Ingredients

• 300 g Gluten-free all-purpose flour
• 1 tsp Xanthan gum
• 2.25 tsp Instant yeast
• 50 g Granulated sugar
• 0.75 tsp Salt
• 120 ml Whole milk
• 100 g Unsalted butter
• 4 whole Eggs
• 1 tsp Vanilla extract
• 150 g Mini chocolate chips
• 1 whole Egg yolk
• 1 tbsp Water

Directions

Step 1

In a large bowl, whisk together the gluten-free flour and xanthan gum. Add the instant yeast, sugar, and salt, and mix well.

Step 2

In a small saucepan over low heat, warm the milk until it's just lukewarm (about 100°F or 38°C). Remove from heat.

Step 3

In a separate bowl, melt the butter, then add it to the warm milk and stir until combined.

Step 4

With an electric mixer fitted with a dough hook, beat together the warm milk-butter mixture and the dry ingredients until combined.

Step 5

Gradually add the eggs, one at a time, and vanilla extract to the mixture, beating well after each addition to form a smooth, sticky dough.

Step 6

Continue mixing the dough for about 5-7 minutes until it becomes glossy and smooth in texture.

Step 7

Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.

Step 8

Cover the dough with plastic wrap or a damp cloth and let it rise in a warm area for about 1-2 hours, or until it has doubled in size.

Step 9

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.

Step 10

Once risen, gently deflate the dough and divide it into 12 equal portions. Shape each portion into a small ball and place it into the prepared muffin tin.

Step 11

Cover and let rise for another 30 minutes, or until the dough balls have puffed up.

Step 12

In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the tops of the brioche with the egg wash.

Step 13

Bake in the preheated oven for 20-25 minutes, or until the brioche are golden brown and firm to the touch.

Step 14

Remove from the oven and allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Step 15

Serve warm or at room temperature. Store any leftovers in an airtight container.

Nutrition Facts

Serving size	(973.7g)

Amount per serving	% Daily Value*
Calories	3176.9

Total Fat 157.1g	0%
Saturated Fat 85.8g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1164.8mg	0%
Sodium 2162.2mg	0%
Total Carbohydrate 427.3g	0%
Dietary Fiber 21.1g	0%
Total Sugars 138.7g
Protein 53.0g	0%

Vitamin D 236.7IU	0%
Calcium 442.0mg	0%
Iron 12.2mg	0%
Potassium 589.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 6.4%

Carbs: 51.2%