Gluten Free Brioche Bread
This gluten-free brioche bread is rich, buttery, and delightfully fluffy, perfect for jam or a French toast makeover.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose gluten free flour blend Ensure it's a blend for best results.
- 1.75 teaspoons xanthan gum Omit if your blend already contains it.
- 0.5 cups granulated sugar
- 1.5 teaspoons instant yeast
- 1 teaspoon cream of tartar
- 0.75 teaspoons kosher salt
Wet Ingredients
- 0.5 teaspoon apple cider vinegar
- 5 units eggs At room temperature.
- 0.5 cups warm milk About 95°F.
- 10 tablespoons unsalted butter At room temperature, roughly chopped.
Instructions
Preparation
- Grease and line a standard 9-inch x 5-inch loaf pan, and set it aside.
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together the dry ingredients: flour, xanthan gum, sugar, yeast, and cream of tartar.
- Add the salt and whisk again to combine.
- Add the wet ingredients: vinegar, eggs, warm milk, and butter.
- Beat on medium-low speed for 30 seconds, then switch to medium-high speed for at least 2 minutes. Scrape down the sides and beat on high for another 2 minutes.
Baking
- Move the dough into the prepared loaf pan, pressing it firmly into the corners and smoothing the top with a moistened spatula.
- Cover the pan with lightly greased plastic wrap and place it in a warm, draft-free spot. Let it rise until it reaches the top of the pan (this may take from an hour to longer).
- When it’s puffed up beautifully, preheat your oven to 375°F.
- Remove the plastic wrap, and score the loaf down the center at a 45° angle, cutting about 1/4 inch deep.
- Bake for 25 minutes, rotate the pan 180°, and bake for another 20 minutes.
- For a soft crust, wrap the bread in aluminum foil and bake an extra 5-10 minutes, or until it reaches at least 190°F inside.
- Remove from the oven, let it cool on a wire rack, and slice to serve.
Notes
For best results, use room temperature eggs and be precise with flour measurements. Store at room temperature for up to 3 days or refrigerate for a week. Freeze slices tightly wrapped for later use.