Easy Gluten-Free Kolache Recipe

Have you ever craved that soft, pillowy, jam-filled pastry from the bakery but had to pass because of gluten? Same, friend. For the longest time, I thought my kolache days were over, lost to the land of “things I used to eat.” But then my kitchen experimentation began, and I’m so thrilled to tell you: they are back and better than ever! This Easy Gluten Free Kolache Recipe is your ticket to enjoying this beloved treat without a single worry. They’re perfect for a weekend baking project, a special breakfast, or just because you deserve a little homemade joy.

I developed this recipe after a serious kolache craving hit during a family visit. Watching everyone else enjoy them just wasn’t going to cut it. So, I got to work in my kitchen, and after a few (okay, several) tries, I landed on a dough that’s wonderfully soft, slightly sweet, and holds that classic thumbprint of jam perfectly. It’s a recipe born from pure craving and a whole lot of love.

Table of Contents

Table of Contents

Why You’ll Love This Gluten Free Kolache

• Surprisingly Simple: Don’t be intimidated by yeast dough! I’ve broken it down into simple, foolproof steps.
• Incredibly Soft Texture: Nobody will guess these are gluten-free. The dough is tender and bakery-style soft.
• Totally Customizable:
• Family-Friendly Favorite: These are a guaranteed flavor! Use your favorite jam, fruit preserves, or even a sweet cheese filling.

Gathering Your Ingredients

Here’s what you’ll need to create these little pockets of happiness. The key to great gluten-free baking is often the blend, and my go-to is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It works like a charm every time.

Print

• 2 ¼ cups gluten free 1:1 baking flour (plus more for dusting)
• 1 packet (2 ¼ tsp) instant yeast
• ¼ cup granulated sugar
• ½ tsp salt
• ¾ cup warm milk (about 110°F)
• 1 large egg, at room temperature
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• ½ cup your favorite jam or preserves (apricot, raspberry, and poppyseed are classics!)
• 1 egg whisked with 1 tsp water (for egg wash)

Let’s Make Some Kolache!

1. Activate the Yeast: In the bowl of a stand mixer, whisk together the warm milk, sugar, and yeast. Let it sit for 5-7 minutes until it becomes foamy. This is how you know your yeast is alive and ready to make your dough rise!
2. Make the Dough: Add the egg, melted butter, and vanilla to the yeast mixture. Using the paddle attachment, mix on low until combined. Gradually add the gluten-free flour and salt, mixing until a soft, slightly sticky dough forms. It will be more like a very thick batter than a traditional bread dough, and that’s perfectly normal!
3. First Rise: Scrape the dough into a lightly greased bowl, turn it over to coat, and cover with plastic wrap. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has nearly doubled in size.
4. Shape the Kolache: Punch the dough down. Turn it out onto a well-floured surface (gluten-free dough is sticky, so don’t be shy with the flour!). Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and place them about 2 inches apart on a parchment-lined baking sheet.
5. Second Rise & Create Wells: Use your floured thumb or the back of a spoon to press a deep indentation into the center of each ball, being careful not to press all the way through. Cover the pan loosely with plastic wrap and let them rise again for 30-45 minutes. Preheat your oven to 350°F (175°C).
6. Fill and Bake: Brush the outside rim of each kolache with the egg wash. Fill each indentation with about 2 teaspoons of jam. Bake for 18-22 minutes, or until the edges are lightly golden brown.
7. Cool and Enjoy! Let the kolache cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They are best enjoyed slightly warm!

My Go-To Kolache Making Tools

You don’t need anything too fancy, but a few tools make the process a breeze:

• Stand Mixer (with a paddle attachment)
• Parchment Paper
• Large Baking Sheet

Tips for Kolache Perfection

• Room Temp is Key: Using room temperature ingredients, especially the egg and milk, helps the dough come together smoothly and rise properly.
• Don’t Skip the Second Rise: That second rest is what gives them their final soft and airy texture. Be patient, it’s worth it!
• Jam Too Runny? If your jam is very loose, try stirring in a tiny teaspoon of cornstarch to help it thicken up and not run all over the baking sheet.
• Get Creative with Fillings: Beyond jam, try a sweet cream cheese filling or even a poppy seed filling. The world is your gluten-free oyster!

Serving Your Beautiful Homemade Kolache

These pastries are a star all on their own with a hot cup of coffee or tea. They make a wonderful addition to a brunch spread alongside some crispy bacon and fresh fruit. For a real treat, dust them with a little powdered sugar right before serving.

A Quick Peek at the Nutrition

Please note: This is an auto-generated estimate and will vary based on specific ingredients used.

Calories: 180kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g

I hope this Easy Gluten Free Kolache Recipe finds its way into your regular baking rotation. There’s something so deeply satisfying about pulling a tray of these golden, jammy beauties out of your own oven. They’re a testament to the fact that dietary needs don’t have to mean missing out on life’s delicious moments. If you’re looking for another gluten-free breakfast win, you have to try my fan-favorite Gluten Free Banana Bread next. Happy baking!

Your Gluten Free Kolache Questions, Answered

Can I make the dough ahead of time?

Absolutely! After the first rise, you can punch the dough down, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready, let it sit on the counter for 30 minutes, then proceed with shaping and the second rise.

How should I store leftover kolache?

Keep them in an airtight container at room temperature for 2 days. For longer storage, I recommend freezing them. They freeze beautifully! Just place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm gently in the oven.

Can I use active dry yeast instead of instant?

You can! The process is just slightly different. For active dry yeast, you’ll need to “proof” it first. Whisk it with the warm milk, add the rest of the wet ingredients and proceed with the recipe as written.

My dough didn’t rise very much. What happened?

The most common culprit is yeast that’s past its prime or liquid that was too hot and killed the yeast. Always check the expiration date on your yeast and use a thermometer to ensure your milk is between 105-110°F. Also, make sure your rising spot is warm and free from drafts.