Fluffy Gluten Free Kolaches: A Sweet, Pillowy Delight
These gluten free kolaches are soft, tender, and bursting with jammy goodness—just like the classic Czech pastries you love, but without the gluten! Perfect for breakfast, brunch, or an afternoon treat, they’re easier to make than you think.
I first fell in love with kolaches during a trip to Texas, where they’re practically a way of life. But as someone who follows a gluten-free diet, I was determined to recreate that buttery, pillowy texture at home. After plenty of testing (and a few happy taste-testers!), this recipe was born. Now, I can enjoy gluten free kolaches whenever the craving strikes—and so can you!
Ready to bake up a batch? Let’s get started!
What to Expect
- Time: About 2 hours (including rising time)
- Difficulty: Intermediate (but totally doable!)
Before You Begin
Before diving in, here are a few tips to set you up for success:
- Make sure your milk is warm (110–115°F)—too hot, and the yeast won’t activate.
- Use a gluten free flour blend that includes xanthan gum (like Cup4Cup) for the best texture.
- Have your favorite jam or filling ready to go before shaping the dough.
Ingredients You’ll Need
| Dough | |
|---|---|
| 1 tablespoon | active dry yeast |
| 3 ¼ cups | gluten free flour blend (*see note) |
| 4 tablespoons | cane sugar |
| ½ teaspoon | salt |
| 1 cup | milk or non-dairy |
| 6 tablespoons | unsalted butter, melted |
| 2 large | eggs |
| 1 tablespoon | lemon zest |
| Flour | for dusting and rolling |
| Egg Wash | |
| 1 large | egg |
| 1 tablespoon | milk or non-dairy |
| Icing | |
| 2 cups | powdered sugar |
| 1 teaspoon | pure vanilla extract |
| 1 tablespoon | milk (add more as needed) |
Step-by-Step Guide
- In a large bowl, whisk together the gluten free flour blend, 3 tablespoons of sugar, and salt.
- In a separate bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5–10 minutes until frothy.
- Stir the melted butter, eggs, and lemon zest into the yeast mixture.
- Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
- Cover the bowl with plastic wrap and let the dough rise for 1 hour.
- Turn the dough onto a floured piece of wax paper. If it’s too sticky, add a little more gluten free flour.
- Shape small balls of dough and place them on a parchment-lined baking sheet. Press down slightly and make an indentation in the center for the filling.
- Let the kolaches rise for 15 minutes, then fill each with jam.
- Brush the edges with egg wash (avoid the jam) and bake at 350°F for 20–23 minutes, until golden.
- Cool completely, then drizzle with icing.
Pointers for Perfection & How to Store
- For the fluffiest gluten free kolaches, don’t skip the rising time—patience is key!
- If your dough is too sticky, sprinkle a little extra flour, but don’t overdo it.
- These pair perfectly with a cup of coffee or tea. For more gluten-free inspiration, check out 101GlutenFree.
- Store in an airtight container for up to 4 days or freeze for up to 4 months.
Your Burning Questions Answered!
- Can I use a different flour blend? Yes, but stick to one with xanthan gum (like King Arthur or Better Batter) for best results.
- What fillings work best? Jam, Nutella, or sweet cream cheese are all delicious in these gluten free kolaches!
- Can I make them dairy-free? Absolutely—just use a dairy-free milk and butter substitute.
Dig In & Enjoy!
There’s nothing quite like biting into a warm, jam-filled gluten free kolache—especially when it’s homemade. Whether you’re treating yourself or sharing with friends, these pastries are sure to impress. For more delicious ideas, follow me on My Pinterest.
Gluten Free Kolaches: Best Cake Pops
- Total Time: 105
- Yield: 12 kolaches 1x
- Diet: Gluten Free
Description
These Gluten-Free Kolaches are a soft, pillowy dream. Featuring a tender yeast dough that rivals any bakery, they are filled with a sweet cream cheese center (or your favorite fruit jam) and topped with a buttery crumb ‘posipka’. They are as fun to eat as the best cake pops and make for an unforgettable breakfast or dessert.
Ingredients
— Sweet Yeast Dough —
3 cups gluten-free all-purpose flour blend (bread-friendly blend like Cup4Cup or King Arthur Measure for Measure)
¼ cup granulated sugar
2 ¼ teaspoons (1 packet) instant yeast
1 teaspoon salt
¾ cup warm milk (approx. 110°F)
¼ cup unsalted butter, melted and slightly cooled
2 large eggs, room temperature
1 teaspoon pure vanilla extract
— Cream Cheese Filling —
4 oz cream cheese, softened
2 tablespoons granulated sugar
1 large egg yolk
½ teaspoon lemon zest (optional)
— Fruit Filling Option —
½ cup fruit jam or preserves (apricot, strawberry, or raspberry)
— Posipka (Crumb Topping) —
2 tablespoons cold butter, cubed
2 tablespoons granulated sugar
2 tablespoons gluten-free flour
Instructions
1. In the bowl of a stand mixer, combine the gluten-free flour, sugar, instant yeast, and salt. Whisk briefly to combine.
2. Add the warm milk, melted butter, eggs, and vanilla extract. Mix on low speed until combined, then increase to medium-high speed and beat for 3-4 minutes. The dough will be sticky and resemble thick cake batter—this is normal for gluten-free yeast dough.
3. Scrape down the sides of the bowl. Cover tightly with plastic wrap and let the dough rise in a warm, draft-free spot for about 1 hour, or until puffed and nearly doubled in size.
4. While the dough rises, prepare the filling. For cheese filling: Whisk together cream cheese, sugar, egg yolk, and lemon zest until smooth. For crumb topping: rubbing the cold butter into the sugar and flour with your fingers until coarse crumbs form. Refrigerate both until needed.
5. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
6. Grease your hands with oil or butter. Scoop about ¼ cup of dough at a time and gently roll/shape it into a smooth ball. Place the balls on the baking sheet about 2 inches apart.
7. Using your thumb or the back of a measuring spoon (greased), press a deep indentation into the center of each dough ball to create a well for the filling.
8. Spoon about 1 tablespoon of cream cheese filling or fruit jam into each indentation. (You can also do half cheese, half fruit!).
9. Sprinkle the edges of the kolaches generously with the crumb topping.
10. Bake for 15–18 minutes, or until the edges are light golden brown and the dough is set.
11. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack. Serve warm.
Notes
Flour Choice: For the softest texture, use a blend that contains xanthan gum. If your blend does not have it, add 1 teaspoon to the dry ingredients.
Dough Handling: Gluten-free yeast dough is much stickier than wheat dough. Do not add extra flour to dry it out; instead, use oiled hands to shape it.
Make Ahead: You can make the dough the night before and let it rise slowly in the refrigerator overnight. Bring to room temperature for 30 minutes before shaping.
Storage: Store leftovers in an airtight container at room temperature for 2 days. Reheat for 10 seconds in the microwave to restore softness.
- Prep Time: 30
- Cook Time: 15
- Category: Breakfast
- Method: Baking
- Cuisine: Czech-American
Nutrition
- Serving Size: 1 kolache
- Calories: 210
- Sugar: 12
- Sodium: 220
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 45