This Gluten Free Brioche is amazingly delicious and easier to make than the regular one. I think it will become your favorite bread to make and eat.
Gluten Free Brioche
Ingredients:
1 ¼ Cup White Rice Flour (200 grams)
¾ Cups Tapioca Starch (91 grams)
¾ Cups Potato Starch (120 grams)
¼ Cup Starch (35 grams)
2 tsp Xanthan Gum (4 grams)
½ tsp Salt
4 Large Eggs (196 grams)
¾ tsp Baking Powder (3 grams)
½ Cup Sugar (100 grams)
1 Tbsp Quick-Rise Instant Yeast (10 grams)
10 Scant Tbsp Milk (145 ml)
1/3 Cup Unsalted Butter (80 grams)
Preparation:
Preheat your oven to 200 F (90 C) and then turn it off as soon as it reaches the temperatiutre. This will serve as our proofing box.
In a medium size bowl combine the 1 ¼ Cup White Rice Flour, ¾ Cup Tapioca Starch, ¾ Cups Potato Starch, ¼ Cup Cornstarch, ½ tsp baking powder, 2 tsp xanthan gum and ½ tsp salt. Whisk everything thoroughly with a whisk and set aside.
Into the bowl of your mixer add 145 ml of warm milk, ½ Cup sugar and 1 tbsp of Quick-Rise instant yeast. Whisk together using a paddle attachment and let the yeast activate, for about 10 minutes. After 10 minutes, add 4 large eggs. Mix until the eggs are incorporated and then add gf flour mix. Mix to combine and then mix on medium speed for about 2 minutes. After 2 minutes, start slowly adding 1/3 cup of room temperature, unsalted butter. Add the butter, 1 tbsp. at a time, while whisking. Once you’ve added all the butter, mix on medium speed for another 2 minutes.
Oil 8X4” bread pan and pour the bread batter into the pan. Smooth the top, using an oiled offset spatula. Now using a pastry brush, add some oil to a piece of parchment paper and place the parchment on top of the bread.
Place the bread in the oven to proof for 40-45 minutes. Have the oven light on, but make sure that the heat is not on.
After 40 minutes, take the bread out of the oven and preheat the oven to 375 F (190 C). once the oven has reached the correct temperature, make an egg wash with 1 large egg and 1 tbsp. milk. Whisk it with a fork, to combine and gently apply the egg wash to the bread, using a pastry brush.
Bake the bread for 20 minutes, uncovered. After 20 minutes, lower the heat to 350 F (177 C) and tent the bread with aluminium foil. Bake the bread for additional 35-40 minutes.
Once the bread is baked, and has reached 205-210 F, take it out of the pan and enjoy warm.
Store the leftover warm bread, by wrapping it with plastic wrap and then placing either in a zipped bag or airtight container. Store it on the counter for 2-3 days or slice and freeze it. Simply microwave a slice for a few seconds when you wish to enjoy some warm bread again.
Thank you for watching :-)

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