Gluten-Free Brioche Loaf

Ingredients

• 3 cups gluten-free 1-to-1 baking flour
• 1/4 cup sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon xanthan gum (omit if flour blend contains it)
• 1/2 cup unsalted butter (softened, cut into pieces)
• 3 large eggs (room temperature)
• 1/2 cup whole milk (warm, 110°F / 43°C)
• 1 teaspoon vanilla extract
• 1 large egg yolk (for egg wash)
• 1 tablespoon heavy cream (for egg wash)

Instructions

1. 1

   In a stand mixer with the paddle attachment, combine the flour, sugar, yeast, salt, and xanthan gum.

2. 2

   Add the warm milk and mix on low until just combined.

3. 3

   Add the eggs one at a time, mixing on medium after each addition until incorporated.

4. 4

   Add the softened butter a few pieces at a time, mixing on medium until each addition is absorbed. The dough will be very soft and sticky.

5. 5

   Add the vanilla extract and mix for 2 more minutes on medium to develop structure.

6. 6

   Transfer the dough to a greased 9x5 inch loaf pan. Smooth the top with a wet spatula.

7. 7

   Cover with plastic wrap and let rise in a warm place for 1-1.5 hours until the dough crowns about 1 inch above the rim.

8. 8

   Preheat your oven to 350°F (175°C). Whisk together the egg yolk and heavy cream for the egg wash.

9. 9

   Gently brush the top of the loaf with egg wash.

10. 10

    Bake for 35-40 minutes until deep golden brown and the internal temperature reaches 190°F (88°C). Tent with foil if browning too quickly.

Recipe Variations

• →Chocolate Chip Brioche: Fold in 3/4 cup chocolate chips before transferring to the pan.
• →Cinnamon Sugar Brioche: Swirl a mixture of 1/4 cup sugar and 2 teaspoons cinnamon through the dough.
• →Savory Brioche: Omit sugar and vanilla, add 1/2 cup grated Gruyère and 2 tablespoons fresh herbs.

Nutrition Facts

Per serving