Gluten Free Brioche.

IMG_6702In my opinion, bread baking is an art that tends to be under appreciated. I decided to bring this beautiful passion back into the light with the art of brioche. The first time I had a well made, gluten free brioche was at Per Se. It was perfectly rich and buttery; a taste and texture that was incomparable and unforgettable.

The brioche I have created is an adaptation of Per Se’s recipe. The key difference in this brioche is the flour mix and duck fat. Though Thomas Keller and Lena Kwak’s recipe is perfectly satiating and produces a beautiful product, it is not for the dairy intolerant. This recipe I have developed caters to that need and, in my opinion, the duck fat adds a depth of flavor that surmounts butter in many ways.


7 g Instant yeast

20 g Sugar

230 g Warm water

535 g Bob’s Red Mill AP flour

20 g Kosher salt

158 g Eggs

22 g Egg yolks

80 g Honey

100 g  + 30 g Melted, slightly cooled duck fat


Combine the warm water and sugar in a bowl. Sprinkle the yeast on top to hydrate. In a mixer with a hook (paddle will work as well) place all the wet ingredients, minus 30 grams of duck fat, into the mixer and allow to combine (appox. two minutes). Once combined, add the yeast mixture, then the dry ingredients, but be sure to add the salt last. Allow the contents to mix slowly, until incorporated. Once combined, allow the mixer to kneed at medium speed for 7 minutes. Though the mixture will appear runny, it is imperative for the dough to mix. The mixture may appear as thin as cake batter. If it is any thinner, I recommend adding a little more flour, a half cup at a time. Do not worry if your dough does not achieve a proper bread dough texture, it should bake properly.

Remove the Dough from the mixer and cover with a greased piece of plastic wrap. Allow the dough to proof for one to two hours in a warm place (perhaps above the oven). You may have to push down the batter a few times in this process. This will allow the yeast to work with the sugars to produce a desirable bread texture.

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Use the remaining duck fat to grease the pans. Fill each pan a little more then halfway with the mix. Drizzle fat and sprinkle salt on top of each loaf. Here, you can allow the loaves to proof again for a short period of time (appox. 20-40 minutes). Bake the loaves in the oven at 350℉ until they are golden brown and the cake tester comes out clean, which will be about 25 minutes.


This recipe produces three to four small loaves of bread. The finished product freezes well for at least a month. I recommend toasting this bread, in a pan, with duck fat or olive oil. It is a beautiful compliment to any foie gras dish.