Gluten Free Brioche (Edit recipe)

Pillowy soft and buttery, this gluten free brioche is all you’ve ever dreamed of from a gluten free bread and more!!

20 minutes

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	145
Fat:	10 g
Carbohydrates:	16 g
Protein:	3 g
Cholesterol:	112 g
Sodium:	172 mg
Fiber:	0 g
Sugars:	9 g
Calculated per serving.

by Let Them Eat Gluten Free Cake

View original recipe

Serves: 12

Ingredients

1 3/4 cups Kim's Gluten Free Bread Flour Blend (click for recipe)
1/2 cup Granulated White Sugar
1 tsp Baking Powder
1 Tbsp Quick Rise Yeast, + 3/4 tbsp
1 1/2 tsp ground Psyllium husk
1/2 tsp Kosher Salt
6 Tbsp Salted Butter, very soft or melted
1 cup Whole Milk, warmed to 100-110 F
1 Egg, room temperature
6 Egg Yolk, at room temperature
1 Egg, mixed with 1 tbsp of water and a pinch of salt for egg wash
1 Tbsp Salted Butter, melted for brushing

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix the warm milk with 1 tsp of the granulated sugar and the yeast. Set aside to allow the yeast to bloom, about 5 minutes. It should be bubbly and have doubled in volume.
In the bowl of a stand mixer, weigh the flour blend, sugar, baking powder, psyllium husks, and salt. Whisk to combine.
Add the softened or melted butter and mix on low using the dough hook or the beater blade. Add the egg and egg yolks, followed by the yeast/milk mixture. If using the dough hook, slowly add the liquid. Knead/mix on medium high for about 5 minutes. Dough will be wet and sticky and stretchy, which is completely normal.
Scrape the dough into the middle of the bowl (or into another bowl) and cover with plastic wrap. Refrigerate for at least 6 hours, preferably overnight (or up to 3 days).
On baking day, remove the dough from the fridge and knead it on a well-floured surface until smooth. Use plenty of extra flour as it will be very sticky. You can also place it in the freezer for 10 minutes to make it easier to work with if it's hot in your kitchen. Shape it into a loaf shape that will fit an 8½ by 4½ inch pan. Place it into a well-greased loaf pan. Cover with plastic wrap loosely (tucked in around the edges) and allow it to rise until doubled in size and cresting above the top of the pan by about one inch. This can take anywhere from 30 minutes to 2 hours, depending on your proofing area.
Preheat the oven to 350° F. Brush the top of the dough with egg wash gently. Bake for 30-35 minutes, or until a knife inserted all the way into the bread to the bottom comes out clean to nearly clean. You can also tell if it's done by feel. If the loaf feels relatively light for its size (picking up with pot holders in the pan), it's done.
Remove the bread from the oven and immediately brush with melted butter. Place the loaf (in the pan) on a wire rack and cool for 10 minutes. Remove it from the pan and continue cooling until warm or room temperature before cutting.
This bread will keep, well wrapped, at room temperature for up to a week. For any longer storage, freeze whole or cut into slices.