Quick and Easy Gluten Free Brioche
Posted on October 12, 2011 by Glutenfreeda
Brioche is one of my all time favorite breads — perfect for a tender, butter sandwich bread, dinner rolls, Eggs Benedict and of course, French toast! Here is a super simple recipe for this buttery French classic!
1/2 c brown rice flour
1/2 c tapioca starch/tapioca flour
2 cups – 2 Tbsp corn starch
1 Tbsp granulated yeast
2 tsp kosher salt
1 tsp xanthan gum
1 1/4 cups milk
1/2 cup honey
2 large eggs
1/2 cup canola or coconut oil
1 Tbsp pure vanilla extract
Egg wash (1 beaten egg with 1 tablespoon water), to be brushed on outside of loaf
Raw sugar for sprinkling over top
Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a large (5-quart) bowl.
Combine the liquid ingredients and slowly add them to dry ingredients using one of the following: a spoon and mixing bowl, a 14-cup food processor (using dough attachment) or a stand mixer with a paddle attachment. Mix just until just combined (no more dry patches) If using a spoon + mixing bowl, you will probably want to use damp hands to mix in the last little bit of flour.
Cover with a tea towel or cheesecloth (not plastic wrap!) and allow the dough to rest at room temperature and rise for 2 hours At this point, the dough can be baked or be refrigerated for up to 5 days before use, just be sure not to store in an airtight container!
When you use to bake your brioche, grease a 8.5″x4.5″ loaf pan. Use wet hands to break a 1.5 pound piece of dough and shape/press it into a ball. (Because there is no gluten, the dough will not be very elastic, so don’t worry about stretching as much as gently shaping) Again, you may need to wet or grease your hands to keep the dough from attacking your hands and creating a smooth surface. Just be careful not to get the dough too soggy and damp.
Elongate the dough into an oval and press into the loaf pan, smoothing the surface with your fingers as you go along. Cover loosely (Again with a tea towel or cheesecloth) and allow to rest for 90 minutes if it had been refrigerated or 40 minutes the dough is fresh.
Preheat the oven to 350°F. Just before putting it in the oven, use a pastry brush to gently paint the top of the loaf with egg wash and sprinkle with the raw sugar.
Bake on the center rack of your oven for 40-45 minutes. The loaf is done once it is caramel brown on top and firm to the touch.
Remove your brioche from the pan and allow it to cool on a rack before slicing and eating. If it does not easily release from the pan, allow it to sit for 5 minutes — the steam will hopefully loosen things up, but can create a soggy outer edge. To crisp up the outer crust again, place it back in the oven for three minutes to dry out the steam dampened sides.
Please note: Smaller or larger loaves will require adjustments in resting and baking times.
Weekly Newsletter Signup Important Information About Gluten-Free Recipes About Glutenfreeda
For Customer Service please contact Glutenfreeda.com at (970) 319-0382
Problems logging in or technical assistance, e-mail the webmaster