Super Soft Gluten-free Brioche Bread
This gluten-free brioche bread has the perfect golden crust with a super soft and fluffy crumb that is pure gluten-free bread perfection!
Ingredients
- 2 ½ Cups Gluten-free Bread Flour Blend I use Pamela's bread flour mix.
- ½ Cup Sugar
- 2 Teaspoons Psyllium Husk Powder
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- 3 Large Eggs
- 10 Tablespoons Butter At room temperature.
- 2 ¼ Teaspoons Yeast Make sure your yeast is gluten-free.
- 1 Cup Milk
Instructions
Make the brioche dough.
- In a small bowl warm the milk, so it's about 110 °F1 Cup Milk
- Add the yeast to the warm milk and let it bloom for 5-10 minutes.2 ¼ Teaspoons Yeast
- While the yeast blooms, combine the remaining dry ingredients in the bowl of a stand mixer.½ Cup Sugar, 2 Teaspoons Psyllium Husk Powder, 2 Teaspoons Baking Powder, ½ Teaspoon Salt, 10 Tablespoons Butter, 2 ¼ Teaspoons Yeast, 2 ½ Cups Gluten-free Bread Flour Blend
- Once the yeast is bloomed add the milk mixture and the eggs to the dry ingredients and use the paddle attachment to mix the dough. (The dough will look very soft, almost like cake batter.)3 Large Eggs
- With the stand mixer on medium, slowly add the softened butter to the dough.
- Continue mixing until the dough starts to look like a smooth but thick and stick cake batter.
Shape the dough,
- Transfer the brioche dough to a greased loaf pan.
Rise.
- Loosely cover the top of the loaf pan with the brioche dough with some plastic wrap and place it in a warm place to rise for about 1 ½ -2 hours until the dough has almost doubled in size.
Bake the brioche.
- Preheat the oven to 350 °F.
- Once the dough has risen, lightly brush the top with an egg wash.
- Bake the brioche in the preheated oven for about 25 minutes.
- At 25 minutes cover the brioche in the pan with a loose tent of foil.
- Continue to bake the bread for an additional 25-30 minutes, for a total baking time of 45-50 minutes.
Rest, slice, and enjoy.
- Remove the bread from the pan and then brush the tops with melted butter and let it cool on a wire rack for about 10 minutes before slicing.
Notes
Tips and tricks.
- Use the right kind of gluten-free flour. - This brioche recipe calls for a gluten-free bread flour mix, NOT a normal 1:1 that works better for gluten-free cakes and cookies.
- Weight the dry ingredients. - I find gluten-free flours can settle a lot and the most accurate results on a regular basis come from weighing those ingredients by weight. You can also use the spoon and level method, but do NOT just scoop the flour directly into the measuring cup.
- Watch your temperatures. - For this brioche the butter and eggs should be at room temperature before starting. The milk should be warm, not hot, at about 120 degrees. This will help the yeast not be shocked which can affect the overall rise.
- Bloom the yeast. - Even though we are using an instant yeast that usually does not need to be bloomed, I find that blooming it with the warm milk gives the gluten-free bread a bit more rise giving it a light overall texture without overproofing it.
- Use a stand mixer. - While you can mix this gluten-free bread dough by hand, I find the best results come from using a stand mixer with a paddle attachment.
- The dough is SOFT. - If you find the dough is hard to shape because it is to soft, let it rest in the bowl for a 5-10 minutes. The dough will thicken up and make it easier to handle.
- Rise in a warm place. - Make sure that you are rising the brioche in a warm place to help the bread rise to almost twice it's original size.
- Do NOT overproof. - Gluten-free bread only needs one rise and not two like other breads so you want to watch it. If your bread starts to look uneven on the surface it is overproofed.
- Changing the crust. - If you like a slightly thicker outer crust, bake as directed. For a softer outer crust, remove the brioche from the pan and wrap it in some aluminum foil for the last 5-10 minutes of baking. Unwrap the bread and let it cool to the touch before slicing.
Nutrition
Calories: 354kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 403mgPotassium: 85mgFiber: 1gSugar: 14gVitamin A: 588IUVitamin C: 0.003mgCalcium: 111mgIron: 0.5mg
Tried this recipe?Let us know how it was!