Brioche is a sweet bread that can be enjoyed with tea, as a breakfast pastry or even as a flatbread with savory toppings. Brioche buns are commonly served with some of the best burgers around. It’s not so common though to find these sweet treats that happen to be gluten-free. Thanks to the genius of Dr. Jeff Hertzberg and Zoë François, you can easily achieve this at home. It’s all outlined in their book, Gluten-Free Artisan Bread in Five Minutes A Day. I’d like to share their recipe with you for a wonderful gluten-free brioche dough that can be made in a large batch that will produce 5 pounds of dough. Store that raw dough in the fridge for up to five days or freeze in small portions for up to three weeks. The treats that I have featured above each started out with just one pound of dough.
I would like to repeat myself on this one since it bears repeating. It is that important. This is an excerpt from my earlier post on gluten-free artisan bread... I will confess that my first attempt at this didn’t turn out so well. It had nothing to do with technique. It had everything to do with my not reading the instructions carefully. As a result, I substituted a few of the ingredients with what was more readily available to me at my local store. I found out the hard way that you cannot substitute sweet rice flour for stone ground rice flour. And that potato starch and potato flour are two very different things. If you have trouble finding any of the ingredients listed for the all-purpose flour mixture, don’t worry. They are all available on Amazon.
I am happy to report that since I published that post last year, every one of the Bob’s Red Mill ingredients pictured is now consistently available at my local market.
Totally worth the effort…
This may seem like a lot to go through but, really, if you have a serious issue with gluten or someone close to you does …you’ll find that it’s worth the effort. And the best part is that once you mix up your customized gluten-free all-purpose flour, you’ll store it in a large container and have it handy for all of your baking needs. The key is to measure each ingredient carefully …I found that measuring in grams on my food scale by keeping a running total worked out well.
For the purpose of presentation, I used a large (not really large enough) glass bowl so that you could see the layers of ingredients in the photo. But, as the authors state …“The ingredients must be very well mixed, otherwise, the xanthan gum or psyllium will not be evenly distributed and your loaves will be inconsistent. Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.”
The yeast is sprinkled in with the flour mixture. Once the dry ingredients are well combined, the lukewarm milk is added along with the eggs, honey, melted butter & vanilla extract. It is recommended that the milk be right around 100° so that the yeast can be properly activated. If you have a stand mixer, use the paddle attachment to mix up the dough for about one minute. It is highly recommended that you mix this dough using a stand mixer. If you don’t have one, give it a good stir for about two full minutes until the mixture is very smooth.
You’ll notice that the dough is on the creamy side …almost like a thick cake batter. No reason for concern here. After a two hour rest at room temperature, the dough will thicken and rise quite a bit and even more so after it is thoroughly chilled. This recipe makes a full five pounds of dough.
Time to enjoy…
Over the next five days, reach in the fridge & grab about a pound of dough (or whatever amount you need) and proceed with your recipe. If you aren’t able to use all of the dough within five days, wrap it in one-pound packages and throw it in the freezer. For best results, be sure to use it within three weeks.
So are you ready for some awesome ideas on how to use this amazing dough? I’ll make it easy for you …just click on the name of each recipe to be directed to detailed instructions.
gluten-free brioche dough
Gluten-free with a wonderful texture.
Mixture #1: Gluten-Free All-Purpose Flour
- 6 cups stone ground white rice flour * (36 ounces / 1,020 grams)
- 3 1/4 cups sorghum flour (16 ounces / 455 grams)
- 1 3/4 cups tapioca flour or starch (8 ounces / 225 grams)
- 1 1/4 cups potato starch ** (8 ounces / 225 grams)
- 1/4 cup xanthan gum *** (1.4 ounces / 40 grams)
Gluten-Free Brioche Dough
- 2 cups mixture #1: gluten-free all-purpose flour (11 ounces / 300 grams)
- 4 1/2 cups cornstarch (22.5 ounces / 640 grams)
- 2 teaspoons xanthan gum *** (also see Note below for substitution info)
- 1 tablespoon granulated yeast (0.35 ounce / 10 grams)
- 1 1/2 tablespoons kosher salt (0.9 ounce / 25 grams)
- 2 1/4 cups milk, warmed to around 100°F (18 ounces / 510 grams)
- 4 to 5 large eggs, lightly beaten (8 ounces / 225 grams)
- 1 cup honey (12 ounces / 340 grams)
- 1 1/2 cups unsalted butter, melted (12 ounces / 340 grams)
- 1 tablespoon pure vanilla extract (0.5 ounce / 15 grams)
Mixture #1: Gluten-Free All-Purpose Flour
Whisk and mix the ingredients in a 5- to 6-quart lidded container. Finish by picking up the container and vigorously shaking until the flours are completely blended.
The ingredients must be very well mixed, otherwise, the xanthan gum will not be evenly distributed and your baked or fried goods will be inconsistent.
* Do not substitute with sweet white rice flour.
** Do not substitute with potato flour.
*** Psyllium can be used as a substitute for xanthan gum only if the dough is to be used in recipes that are baked in a loaf pan. Psyllium causes the dough to become crumbly after refrigeration.
If you’re measuring using U.S. cup-measures, be sure to pack the flour tightly into the cup, as if you were measuring brown sugar.
Gluten-Free Brioche Dough
Whisk together the flour, cornstarch, xanthan gum, yeast & salt in the bowl of a stand mixer, or in any 5-quart bowl or lidded container.
Add the milk, eggs, honey, melted butter & vanilla. Mix with a wooden spoon or a heavy-duty stand mixer fitted with the paddle attachment (preferred method).
Cover (not airtight) and allow to rest at room temperature until the dough rises, approximately 2 hours.
The dough can be used as soon as it's thoroughly chilled. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or freeze for up to 3 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
To Make a Round or Loaf-Shaped Brioche
On baking day, choose your pan. Brioche can be made in a 7-inch fluted brioche tin or an 8 1/2 x 4 1/2-inch loaf pan. Prepare the pan with butter. Using wet hands, pull off a 1 1/2-pound (large grapefruit-size) piece of dough and drop it into the prepared pan. Smooth the top with water.
Cover with plastic wrap or a roomy overturned bowl and let rest for 60 minutes.
Fifteen minutes before baking, preheat the oven to 350°F.
Brush the top of the loaf with egg wash and bake until golden and firm, 40 to 50 minutes.
Allow to cool on a rack before eating.
If using ground psyllium husk as a substitute for the xanthan gum in the brioche dough, increase the amount to 4 teaspoons.
Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be helpful and useful.