We notice you are using an outdated browser that may prevent you from viewing this site properly.

Please update to the latest version of Internet Explorer, Chrome, Firefox or Safari to access this site. Thank you.

Shop Jovial Gluten Free & Einkorn Products

Gluten Free Sourdough Brioche

Our new recipe for Gluten Free Brioche makes a stunning loaf of bread with a soft and buttery texture, and it tastes delicious. What sets this bread apart is that we’ve used a sourdough starter and no added yeast, and the bread rises nicely and bakes up light. So good as is, but this bread is also perfect for toast, sandwiches, croutons, and French toast. Making a starter and this recipe is easier than you might think! 

Gluten Free Sourdough Brioche

Makes one loaf



    1. Make the dough: In a large bowl, whisk together the butter and sugar until it turns light yellow and fluffy.
    2. Whisk in 3 whole eggs and 1 egg white until combined.
    3. With a rubber spatula, mix in the levain. Add the flour and sprinkle the salt on top. Mix until the flour has absorbed. The dough will have the consistency of a thick batter. Cover the bowl with plastic wrap and let rest 1 hour.
    4. Generously butter an 8½ x 4½-inch loaf pan.
    5. Shape the dough: Place half of the dough into the loaf pan. Dip an offset spatula in a cup of water, tap off the excess, and smooth the surface of the loaf. Next, top with six ¼-cup scoops of dough forming two rows of three scoops (We used a #16 scoop). Dip an offset spatula in a cup of water, tap off the excess, and lightly smooth the surface of the scoops, being careful to preserve their shape.
    6. Cover the pan with a buttered piece of plastic wrap and let rest 4 hours until the dough rises up to touch the wrap.
    7. Preheat the oven to 450°F.
    8. In a small bowl, beat together the reserved egg yolk and 1 teaspoon of water and brush the entire surface of the loaf.
    9. Place the pan in the oven and reduce the temperature to 375°F. Bake the loaf for 40 minutes until golden brown. Place the pan on a wire rack to cool for 15 minutes, then turn out the loaf and let cool completely for 2 hours before slicing.
    10. Store in a sealed plastic bag for up to 3 days.

    7 Responses to Gluten Free Sourdough Brioche

    1. Nan Wooden says:

      Hello, I have a question about the sourdough brioche recipe; can I substitute einkorn flour instead of gluten free? If so, is it the same amount?

      Thank you!

      • Jovial Customer Service says:

        This recipe was developed for our gluten free flours so substituting would not work. We don’t have an einkorn brioche recipe (yet!), but there is an Easter bread recipe on the website that uses a starter you might want to try.

    2. Peter Lord says:

      A comment about your delicious Einkorn Penne Rigate : you are totally correct where you write on your box : “ a nutritional powerhouse that leaves you feeling satisfied without weighing down your digestion “. I love the lighter feeing I experience after enjoying your yummy pasta. And the mineral contents are outstanding. Thank you Jovial Foods !

      • jovial says:

        Hi Caitlin, This recipe was developed specifically with sourdough. We haven’t tested it with yeast. If you would like to give it a try, you will need to add the 3/4 cup (177 g) water and 1 1/4 cups (150 g) flour from the sourdough starter back into the recipe plus 2 teaspoons of active dry yeast. We would love to hear your results!

    Leave a Reply

    Your email address will not be published. Required fields are marked *