Gluten-Free Brioche Bread
This soft, moist gluten-free brioche bread recipe is rich with butter, eggs, and milk, so it has a golden crust and soft, yellow crumb inside. It's easy to make in a stand mixer; no bread machine needed!
Servings 16 slices
Calories 156kcal
Equipment
- 9" X 4" X 4" Loaf Pan (23-X10-X10-cm)
Ingredients
Dry Ingredients
- 2 ¾ cups Cathy's Gluten-Free Bread Flour Blend + 1 tablespoon
- 1 tablespoon raw cane sugar
- 1 tablespoon instant yeast
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- ½ cup butter (Use avocado oil for dairy free.)
- 1 ⅜ cups milk (You may use your nondairy milk of choice.)
- 2 large eggs
- 2 egg whites
Egg Wash
- 1 egg yolk
- 1 tablespoon water
Instructions
- Whisk together all of the dry ingredients in a mixing bowl.2 ¾ cups Cathy's Gluten-Free Bread Flour Blend, 1 tablespoon raw cane sugar, 1 tablespoon instant yeast, 1 teaspoon xanthan gum, 1 teaspoon baking powder, ½ teaspoon fine sea salt
- Melt the butter in a small saucepan on the stovetop over medium heat. When it has melted, add the milk and leave it until it's just warm. (110°F / 43°C)½ cup butter, 1 ⅜ cups milk
- In the stand mixer with a mixing paddle, beat the eggs and egg whites on low-medium speed. Pour in the melted milk-and-butter mixture once it has reached the correct temperature. Continue to beat for one minute.2 large eggs, 2 egg whites
- 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 the speed to medium speed and run for 5 minutes.
- Meanwhile, grease only the bottom of a 9"X4"X4" loaf pan.
- Scrape batter into prepared loaf pan. Cover it loosely with a sheet of oiled plastic wrap. Let the dough sit in a warm place to rise until doubled in size, about 40 minutes.
- Preheat oven to 350°F (177°C).
- When the bread has risen, whisk an egg yolk with a tablespoon of water. Gently brush it over the dough just before baking, for a nice, golden crust.1 egg yolk, 1 tablespoon water
- Bake the loaf for 1 hour or until brown and crusty on the outside. It should seem a little hollow if you tap it.
- Allow the bread to cool on a wire rack for 10 minutes before removing it from the pan. Then, let it cool completely before slicing, if you can wait that long!
Notes
- The cup measurement for the flour may seem odd because the recipe was developed by weight to make it work. If you don't have a kitchen scale, don't forget to add the extra tablespoon of flour.
- If you prefer to make this gluten-free yeast bread with individual flours, they are listed above the recipe in the blog post.
Nutrition
Serving: 1slice | Calories: 156kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 174mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 0.001mg | Calcium: 49mg | Iron: 1mg
