Gluten Free Brioche

I know, I know, another gluten-free recipe. I just can’t stop! I developed this recipe based on one from one of the favorite baking blogs, glutenfreecanteen.com. Sadly, they have shut down their site, but hopefully their awesome recipes live on.

 

Gluten Free Brioche

Yield: 1-9×5″ loaf

 

1/2 cup warm water, 110-115F

1 Tablespoon dry yeast

2 Tablespoons sugar

1/4 cup honey

4 eggs plus 2 yolks

1/3 cup vegetable oil

1 1/3 cups brown rice flour

14 Tablespoons tapioca starch

3/4 cup potato starch

2 teaspoons salt

1 1/5 teaspoons xanthan gum

 

Preheat oven to 375F. Spray a 9×5″ loaf pan with cooking spray. Bloom yeast in warm water in a stand mixer bowl for 5 minutes or until foamy. Add honey, sugar, eggs, yolks, and oil. In a separate small bowl, mix together the dry ingredients. Add the dry ingredients to the wet. Mix with a paddle on low speed for 1 minute or until incorporated. Mix on medium speed for 5 minutes. After removing the paddle, scrap down the sides of the bowl. Spray the surface of the batter with cooking spray or lightly brush on some oil. Cover the surface with plastic wrap. Allow the batter to rise for about 2 hours in a warm spot (about 78F) or until doubled in size. Remove the plastic wrap and stir the batter for about a minute with a rubber spatula. Scrape the batter into the sprayed pan. Using a rubber spatula or wet hands, spread the batter evenly into the pan. Mix 1 egg with 1 Tablespoon water in a small bowl. Strain through a mesh strainer/sifter into a clean, small bowl. Brush the batter with egg wash. Let batter rise with plastic wrap loosely on the top until it’s risen to the top of the pan. Remove plastic wrap and brush again with egg wash. Bake for about 30 minutes, or until bread sounds hollow, crust is medium dark brown, and internal temperature reaches 200F. Allow bread to cool for 5-10 minutes before removing from pan. Allow to cool completely to room temperature on a cooling rack. Wrap and place any uneaten bread in a plastic zipper bag or container for up to 3 days at room temperature. Bread can also be frozen for up to 1 month.

 

 

 

 

 

 

 

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