Gluten Free Brioche Rolls
This no-knead recipe for gluten free brioche rolls is simple and makes 12 delicious rolls.
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Makes: 12 rolls
  • 500 g (16 oz) gluten free flour mix
  • 200 g (7 oz) lukewarm water
  • 100 g (3½ oz) melted butter
  • 3 large eggs, beaten
  • 5 tsp sugar
  • 2 tsp dried yeast
  • 2 tsp xanthan gum
  • 1 tsp salt
  • Milk or beaten egg for glazing
  1. Add the yeast and 2 tsp of the sugar to the water. Stir and leave for 10 minutes.
  2. Put the flour, salt, xanthan gum and remaining sugar in a large bowl. Mix well.
  3. Add the yeast/water, beaten eggs and melted butter. Mix well to a smooth and slightly sticky dough.
  4. Divide the dough into 12 equal pieces and lightly roll them into balls. Either place the balls in a muffin tray or on a lightly-greased baking tray.
  5. Place the tray in a large plastic bag and leave for 1-2 hours until the dough has about doubled in size.
  6. Brush the rolls with milk or beaten egg. Bake at 175°C/350°F fan oven 190°C/380°F normal oven for about 20 minutes.
You can either make your own gluten free flour blend or use a commercial blend. For this recipe I used a commercial blend of brown rice flour, potato starch and tapioca flour.

Like all gluten free breads this is best eaten fresh.