Gluten free Brioche/Croissant recipe

If anybody has checked out the second to last post, the one regarding Helens Brilliant Bread mix, then here is a bit of an update.

I wondered if you could adapt the recipe, and make brioche buns out of the mix. Well, you can. And its just as easy as the original mix. Here’s the recipe.

(This makes two decent sized buns, if you use half the mix)

Put your oven on, at 200 degrees Celsius.

Weight out half of the mix (150g)

Take 60g of softened butter, and add it to the bowl.

Instead of 150mls of tepid water, take 70mls milk and add it to 80mls of hot water. Add to the bowl.

Add 12gms icing sugar.

Mix with a mixing attachment on a food mixing machine, for a few minutes, until everything is combined and you can no longer see lumps of butter. It should have a paste like texture.

This is the only tricky bit now. You need to take a small roasting tin, line it with baking parchment, and dollop the thick batter mix in two bun shapes. Shape them using the back of a wet spoon, so that they become smooth.

Then, this tin needs to sit inside another larger tin, with hot water coming up the sides. So effectively like a bain marie. cover the whole thing, then I place it on top of the cooker, so that the rising heat keeps the water reasonably hot.

Leave for 40 mins. Check, and they should have risen by almost double. If not, empty the water, and refill it with more hot, then leave again for around 20 mins. When you’re happy with your rise, pop them in the oven for 25 – 30 mins.

Let them cool, and then try them. They are a cross between brioche and croissant. They have a lovely soft texture inside, and buttery crunch outside.

As I’ve said before, I’m pretty picky with regard to GF products, and breads and stuff that others have raved over, I’ve found unsatisfactory. But this little gem, is fantastic.

I even used the second bun, to make a bread and butter pudding afterwards. For anyone who is still hungry, try this website for some incredible looking recipes,


Cheers, Dave.