this brioche is adapted from the recipe from one of my favorite cookbooks,  Artisan Bread in Five Minutes a Day. i wanted it to be really rich and buttery (half and half and sweet butter seriously bumped up the flavor). my cousin took sandwiches made with my brioche to work for a week and never guessed it was gluten free bread. i make this bread every week now for my mom and auntie who are not gluten free.

Gluten-Free Brioche

adapted from “Artisan Bread in 5 Minutes a Day” by Zoe François and Jeff Hertzberg

Makes enough bread for three 1.5 lb loaves

1 cup brown rice flour
1 cup tapioca starch (tapioca flour)
3.75 cups cornstarch
2.5 Tbs instant yeast or 2 Tbs granulated yeast
1 Tbs kosher salt
2 Tbs xanthan gum
2.5 cups half & half or milk
1 cup honey
4 eggs
1 cup melted unsalted butter or neutral flavor oil
1 Tbs vanilla extract
Egg wash
Raw sugar for sprinkling on top

Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5 qt bowl.

Combine the liquid ingredients and gradually mix them into the dry using a paddle attachment until there are no dry bits of flour.

Cover and allow the dough to rest for 2 hours. The dough can be used now or refrigerated for up to 5 days.

On baking day, grease a 8.5″x4.5″ pan. Break a 1.5 lb piece of dough and shape it into a round. Wet your hands as the dough will be sticky. Elongate the dough into an oval and put it in the pan. You might need to wet the top a bit to smooth it out. Let it rest for 90 minutes (40 minutes if you are using non refrigerated dough).

Brush the top with egg wash and sprinkle raw sugar right before baking. Bake at 350F for about 40-45 minutes.

4 thoughts on “brioche

  1. This looks fantastic! One of the things my family is missing since going GF is brioche cinnamon rolls. Are you willing to share your recipe?


    • Peter, the brioche shown in this post was made from the recipe from artisan bread in 5 minutes, let me see if i can find a link for you and then i’ll tell you what i changed in my version. the brioche buns that were posted today on my facebook page were made with cup4cup from the recipe in the brand new bouchon bakery cookbook. i followed the bouchon recipe exactly but will probably make some changes going forward to make it richer.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s