Gluten-Free Brioche Bread
Gluten-free brioche bread offers a delicious alternative for those with gluten intolerance or anyone looking for a new twist on the classic French bread. With its rich, buttery flavor and soft, airy texture, this recipe ensures that you can enjoy brioche without sacrificing taste or quality. Perfect for breakfast, sandwiches, or simply enjoyed with a spread of jam, gluten-free brioche is versatile and easy to make.
Equipment
- Mixing bowl (1, large)
- Stand Mixer or Hand Mixer (1)
- Measuring cups (1 set)
- Measuring spoons (1 set)
- Loaf Pan or Brioche Pan (1, greased)
- Plastic Wrap or Damp Towel (1)
- Cooling rack (1)
Ingredients
- 2 1/2 cups 300g Gluten-Free Flour Blend
- 1 tsp 5g Salt
- 1/4 cup 60ml Warm Milk (or dairy-free milk)
- 1 tbsp 15g Sugar
- 2 1/4 tsp 7g Active Dry Yeast
- 3 Large Eggs room temperature
- 1/2 cup 115g Butter (or dairy-free butter, melted)
- 1/4 cup 60ml Warm Water (for yeast activation)
Instructions
- Activate the Yeast: In a small bowl, mix the warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture is frothy.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs and melted butter. Add the yeast mixture to the eggs and butter, and mix until combined.
- Form the Dough: Gradually add the wet ingredients into the dry ingredients. Mix until a sticky dough forms, using a hand mixer or stand mixer with a dough hook if necessary.
- Knead the Dough: Knead the dough on low speed for 5-7 minutes using a stand mixer or by hand for about 5 minutes until it comes together.
- Let the Dough Rise: Transfer the dough to a greased bowl, cover with plastic wrap or a damp towel, and allow it to rise in a warm place for 1-2 hours until it doubles in size.
- Shape the Dough: Punch down the dough and shape it into a loaf. Place it into a greased loaf pan or brioche pan.
- Second Rise: Let the dough rise again for 30-60 minutes until it slightly exceeds the pan edges.
- Bake the Brioche: Preheat the oven to 350°F (175°C). Bake for 30-40 minutes until the top is golden brown and the bread sounds hollow when tapped.
- Cool: Remove the bread from the oven, let it cool for 10 minutes in the pan, and then transfer to a cooling rack to cool completely before slicing.
Notes
- Yeast Activation: Ensure the milk is warm (around 110°F or 43°C) but not too hot to avoid killing the yeast.
- Flour Blend: Use a high-quality gluten-free flour blend that contains xanthan gum or guar gum for best results.
- Dairy-Free Version: Substitute the butter with a non-dairy butter alternative and use almond or coconut milk to make it fully dairy-free.
- Storage: This bread stays fresh at room temperature for up to 2-3 days when stored in an airtight container. For longer storage, freeze it for up to 3 months.
- Texture Tip: Gluten-free dough tends to be stickier than regular dough, so be patient while handling it. Don't over-knead, and allow ample rising time.