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Author:
Franco Salzillo
How about some history lesson to start our recipe? Brioche is a French bread made with an enriched dough. That means it’s more than flour and water; it has eggs and butter too.
Brioche buns are also always slightly sweet, and that’s beautiful — the butteriness, the sweetness, and the fluffy, almost pillowy texture are hard to beat.
Although the earliest records of brioche-making go back to 1404, no one knows precisely what the word means. Either it’s the combination of the terms bris (to break) and hocher (to stir), or it’s called that way because it might have been invented around the town of Brie.
What we do know is that brioche is fantastic. Sadly, it’s always made with wheat flour, and that means it has gluten. As you know, some people can’t eat gluten, so I’ve put together this gluten-free brioche recipe for you.
You must combine rice flour, cornstarch and tapioca starch to imitate wheat flour’s properties. Other than that, the rest of the ingredients are pretty straightforward. This pleasant, shiny loaf is a very worthy representative for the category, and although it’s not a classic brioche, it’s as tasty and satisfying as the real deal
In a small mixing bowl, add the yeast and the sugar with 1/2 cup warm water and stir. Reserve
In a large mixing bowl, add the brown rice flour, tapioca flour, cornstarch, salt and xanthan gum. Add the active yeast mixture.
Using a stand mixer, combine the ingredients in the mixing bowl and add the oil, the 4 eggs, one at a time, then the honey one tablespoon at a time. Finally, the milk with a slow pour.
Continue mixing until smooth.
Remove the dough and place it in a mixing bowl, cover it with a towel and let it rise for one hour at room temperature.
Transfer the dough to a rice-floured surface and knead for about ten minutes, then return to the bowl, cover it and let it rise for another hour at room temperature.
Preheat the oven to 350ºF for at least 20 minutes.
Butter your loaf pan and transfer the dough.
In a small mixing bowl or ramekin, beat one egg with one tablespoon of water, use it to brush the dough.
Bake for 45 minutes or until golden and cooked through.
Let the Brioche cool down to room temperature before unmolding. Slice for 8 servings.
