From Gluten-Free Artisan Bread in Five Minutes A Day
Gluten-free with a wonderful texture.
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.
*** 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.
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.
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.