Gluten-free Braided Butter Bread (Swiss Butterzopf)

Gluten-free Braided Butter Bread (Swiss Butterzopf)

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 1 Bread / 26 Slices

Calories: 100

This gluten-free braided butter bread is a type of bread originating from the region around Switzerland, Austria and Germany. The bread is made from flour, milk, eggs, butter and yeast. The dough is then brushed with egg yolk or milk before baking, giving it its golden crust.

There are lots of recipes online for versions of Swiss braided butter bread, here is my super simple gluten-free version that turns out great every single time.

For this recipe I used Schär Bread Mix B but you could also use another gluten-free flour blend.

Love baking gluten-free bread?

On Gluten-free-Kitchen you can find a number of very tasty recipes! How about these:


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Gluten-free Braided Butter Bread (Swiss Butterzopf)

  • Prep time: 30 minutes
  • Cook time: 40 minutes
  • Total time: 2 hours 25 minutes
  • Serves: 1 Bread / 26 Slices
  • Calories 100



  • 500 g gluten-free flour mix, (e.g. Schär Mix B Bread)
  • 20 g yeast, fresh
  • 200 ml milk, lukewarm
  • 50 g tapioca starch
  • 50 g butter, softened
  • 3 g sugar
  • 1 1/2 tbsp salt
  • 1 tbsp psyllium husk
  • 1 tbsp xanthan gum
  • 1 egg


  • 1 tbsp milk
  • 1 egg yolk


  • 1)

    Mix the yeast with sugar, milk and 200 ml of lukewarm water and let stand for 15 minutes until bubbles form.

  • 2)

    Mix the flour, tapioca starch, salt, psyllium husk and xanthan gum in the mixing bowl of a stand mixer. Add the egg, butter and yeast mixture and knead the dough, using the dough hook or flat beater, for 3 minutes.

  • 3)

    Cover the bowl with a damp tea towel and let the dough rise for 30 minutes.

  • 4)

    Place the dough on a floured work surface and divide into three pieces of about 350 grams each. Form three 50 cm long rolls and braid the three rolls into a braid. Pinch the ends together tightly. Line a baking tray with baking paper and place the braid on the tray.

  • 5)

    Whisk the egg yolk with the milk and coat the bread with it. Cover with foil and let rise for 30 minutes.

  • 6)

    Preheat the oven to 230 °C conventional heating (top-bottom heat).

  • 7)

    Place the bread in the middle of the oven. After 10 minutes, turn down the temperature to 200 °C conventional heating (top-bottom heat). Bake the bread for another 30 minutes until golden brown.

  • 8)

    Let cool on a wire cooling rack.


The indicated nutritional value is based on standard tables and therefore an estimated total. The indicated nutritional value is intended for informational purposes and should only be used as a general guideline. No rights can be derived from the data in the nutritional table.

Nutrition (per slice)


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