This Gluten-Free Chocolate Brioche is a modern twist on the classic, combining the indulgent, soft texture of traditional brioche with the rich allure of chocolate. Feel free to leave the chocolate out of this recipe for a simple variation, but don’t skip out on using award-winning gfJules Gluten-Free All Purpose Flour, as it’s the secret to creating a dough that is incredibly soft and pliable—perfectly suited for braiding. Yes, braided gluten free bread! (check out a gluten free braided Challah Recipe here, as well!)
Unlike many gluten-free flour blends, gfJules Flour provides the structure and elasticity typically found in gluten-filled doughs, meaning you can achieve the same delicate, airy crumb with the bonus of being entirely gluten and dairy-free. It’s the key to creating a bread that rivals its wheat-based counterparts.
What is Brioche?
Brioche is a beloved French bread with a history nearly as rich as its flavor. Celebrated for its light, airy texture and buttery flavor, this classic bread has a soft cake-like texture with a just sweet enough taste that comes in part from its higher than average butter-to-flour ratio … and a dash of sugar, of course.
In fact, it’s so much more like cake than traditional bread that at the time of the French Revolution Marie Antoinette was credited with saying “Let them eat cake” when in fact the phrase was “Qu’ils mangent de la brioche” (if she even said anything at all!).
Thought to have originated in Northern France, brioche dates back to the 16th century, and early versions of this enriched dough were enjoyed by French royalty. Traditionally made with butter, eggs, and that classic touch of sweetness, brioche has evolved into a versatile bread, enjoyed in everything from breakfast to dessert.
The best part? While this version features decadent chocolate swirls, you can easily adapt it to suit your taste or dietary preferences by omitting the chocolate and leaving you with a beautifully rich, slightly sweetened traditional brioche.
You can even use this dough recipe to bake as brioche buns instead.
Whether you’re entertaining guests or simply treating yourself to a comforting homemade bread, this gluten-free chocolate brioche will be the star of the show. With its melt-in-your-mouth texture and gorgeous braided appearance, it’s the perfect centerpiece for any gathering.
But don’t wait for a special occasion—this indulgent bread is a delightful addition to any day.
How to Make Braided Gluten Free Brioche
- Once this soft dough is mixed, you’ll roll the dough gently to a rectangle as you would at the beginning of a cinnamon roll recipe (check out a popular gluten free cinnamon rolls recipe here!).
- If making chocolate brioche, spread the chocolate mixture evenly over the dough and then fold the rectangle over itself as pictured. Re-roll the dough to rectangle again — this time the chocolate mixture will be inside layers of dough.
- Cut three long, even strips of dough.
- Then roll each gently into a log shape.
- Brush off any excess flour (wet the ends of the dough if necessary) and press the ends of one side together then braid over itself and tuck the ends under.
- Transfer the braid to a prepared oiled or parchment-lined loaf pan and allow the dough to rise in that shape before baking.
For a more traditional yeast bread recipe with a cinnamon twist, try my Gluten-Free Cinnamon Swirl Bread Recipe!
Gluten Free Chocolate Brioche Recipe
Gluten Free Chocolate Brioche Recipe
A chocolate swirl through this enriched dough makes the ultimate bread, both in presentation and in taste. This delicious gluten free chocolate brioche is a true treat to be served any time of day.
Ingredients
Brioche Ingredients:
- 2 ¼ cups + 1 T. (314 grams) gfJules All-Purpose Gluten Free Flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¼ cup milk powder (dairy or non-dairy like coconut)
- ¼ cup + 2 Tbs. granulated sugar
- 1 Tbs. quick rise dry yeast
- 8.5 Tbs. (4.25 ounces) butter or non-dairy alternative (e.g. Miyoko’s plant milk butter), very soft but not melted
- 3 large eggs, room temperature (or vegan egg substitute)
- 1 tsp. pure vanilla extract
- ¼ cup milk or non-dairy alternative
- 2 Tbs. yogurt (e.g. SoDelicious coconut yogurt)
Chocolate Swirl:
- 4.5 Tbs. (2.25 ounces) butter or non-dairy alternative (Miyoko’s plant milk butter)
- 9.5 Tbs. powdered sugar, sifted
- 3 Tbs. Dutched cocoa powder
- 100 grams baking chocolate, chopped (dairy or non-dairy)
- 2 tsp. milk or non-dairy alternative
Instructions
- In a small saucepan, heat the milk and yogurt until it reaches 95-110°F.
- While the milk and yogurt are warming, place the flour, baking powder, baking soda, salt, milk powder, sugar, and yeast in the bowl of a stand mixer. Mix on low with a paddle attachment to combine.
- Add the warm milk/yogurt mixture, vanilla, and eggs. Turn the mixer on low and add the very soft butter 1 tablespoon at a time. Mix the batter on low for 1-2 minutes. Scrape down the sides of the bowl and continue to mix the dough on medium-low for 2-3 more minutes.
- Once the dough has been mixed, scrape down the sides of the bowl and form the dough into a rough ball in the middle of the bowl. Cover and set the dough aside to rest just while you make the chocolate mixture.
- Melt the butter and chopped chocolate bar in a small bowl in the microwave (20 second intervals) or over a double broiler.
- Add the powdered sugar and cocoa powder. Stir until a thick paste forms. If the paste seems too thick to easily spread, add up to 2 teaspoons of milk to thin down the mixture. The chocolate mixture should be thick but still easily spreadable.
Shaping:
- Lightly oil a 4.5”x8.5” loaf pan or line with parchment paper and set aside.
- Lightly flour a clean counter or pastry mat with gfJules Flour.
- Gently scrape the bread dough out; lightly flour the top of the dough and use a rolling pin to flatten the dough into a rectangle that is roughly 12”x18”.
- Spread the chocolate mixture evenly over the entire rectangle. Starting with the left side, fold about 1/3rd of the rectangle inwards (See photos above recipe card). Fold the right side of the rectangle over the left side.
- Roll again into a rectangle that is about 12”x15”.
- Cut the dough into 3 strips lengthwise to have 3 strips that are all 15” long. Roll each strip into a log then press the one end of each log together to fuse all three logs together. Brush excess flour off the dough and wet the dough if need be to help the dough to stick together.
- Gently braid the logs into a tight loaf. Fold, tuck, and scrunch until you have a tightly braided loaf.
- Gently transfer the braid into the prepared loaf pan. Cover the loaf pan with an oiled piece of plastic wrap and place it in a warm location to rise for 1-2 hours. The loaf should rise some but it will not double in size. When there is about 20 minutes of rise time left, preheat the oven to 350°F.
- Remove the plastic wrap and bake the loaf for 55-75 minutes. The internal temperature of the loaf should reach 200-205°F. If the top of the loaf is getting too dark, cover it with foil until the correct internal temperature as been reached.
- Place the loaf pan on a cooling rack and allow the loaf to cool completely while still in the loaf pan. Once cooled, remove the loaf from the pan, slice, and serve.
Leftovers can be stored in an airtight container at room temperature for 4-5 days.
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 139Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 57mgSodium 309mgCarbohydrates 14gFiber 2gSugar 10gProtein 4g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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