Brioche is a bread of French origin, traditionally rich in eggs and butter. This soft, moist, gluten-free brioche bread recipe is easy to make in a stand mixer. No bread machine needed!
Gluten Free Yeast Bread
If you've been intimidated by the idea of making yeast bread, cast those fears aside! It's actually easier to make gluten-free yeast bread than it is the traditional wheat variety. Learn how easy it is with these gluten-free yeast Bread Tips.
Recipe Inspiration
I was inspired to take a new approach to gluten-free bread baking when I tried Kymy's Gluten Free Brioche Sandwich Bread from her blog, Not Your Grandma's Kitchen.
I made the recipe several times, tweaking it as I went along to simplify and customize it to my liking. As I do with most things, I reduced the amount of sugar and specify minimally processed raw cane sugar in my recipe. The salt I use is fine sea salt.
Dairy Free Brioche?
I found that any dairy-free nut milk beverage works fine for this bread. I make mine with butter, because although I don't tolerate the casein in dairy well, I can eat butter. Since traditional French brioche is rich in butter, I kept that in my recipe. If you simply can't have dairy of any kind, replace the butter with avocado oil. You won't notice much difference.
How to Make Gluten Free Bread
Butter the bottom of a loaf pan so bread will slip out easily.
Melt butter.
Add dairy free milk to melted butter and let it get warm.
Whisk the dry ingredients together.
Beat the eggs.
Beat in the other ingredients.
Spread the batter into the pan.
Let the dough rise until about doubled in volume.
Bake the bread and let it cool 10 minutes before removing it from the pan.
Let the loaf cool completely before slicing.
You might also like:
- Gluten Free Bagels
- Easy Gluten Free Sorghum Bread
- Grain Free Bread
- Garlic Bread Sticks
- Gluten Free Hamburger Buns
Recipe
Gluten Free Brioche
Equipment
- 9" X 5" Loaf Pan
Ingredients
Dry Ingredients
- 2 ½ cups brown rice flour (225 g)
- 1 cup potato starch (162 g)
- 1 cup tapioca starch (162 g)
- 1 tablespoon potato flour
- 1 tablespoon xanthan gum
- 1 tablespoon raw cane sugar
- 1 tablespoon instant yeast
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- ½ cup butter (113.4 g / 4ounces)(Use avocado oil for dairy free.)
- 1 ¼ cup nondairy milk of choice
- 2 large eggs
- 2 egg whites
- 1 teaspoon apple cider vinegar
Instructions
- Whisk together all of the dry ingredients in a mixing bowl.
- Melt butter in a small saucepan on stovetop over medium heat. When it has melted, add the milk and leave it until it's just warm. (110°F / 43°C)
- In the stand mixer with the mixing paddle, beat the eggs, egg whites, and vinegar on low-medium speed. Pour in the melted butter-milk mixture once it has reached the correct temperature. Continue to beat for one minute.
- Add the dry mixture to the wet in the stand mixture. Beat slowly at first until the flour is incorporated, so it doesn't fly around. Then turn up speed to medium speed and run for 5 minutes.
- Meanwhile, grease only the bottom of a 9" X 5" loaf pan.
- Scrape batter into prepared loaf pan. Let it sit in a warm place to rise until doubled in size, about 40 minutes.
- Preheat oven to 325°F (163°C). Bake loaf for 1 hour or until brown and crusty on the outside. It should seem a little hollow if you tap it.
- Allow to cool before slicing, if you can wait that long!
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