The Home Economics Bit
Brioche is a French bread that is soft and tender inside, with a dark golden, slightly soft crust. Brioche bread is made with the same ingredients that you would expect to find in most breads, but brioche dough is enriched with eggs and is made with a higher proportion of butter. Additionally, brioche bread often contains milk, honey, and sugar, resulting in a sweeter flavour than traditional white bread.
Gluten Free Brioche Bread
Soft, sweet and buttery gluten free brioche bread, that will take your sandwich and French toast game to the next level!
Ingredients
- 265 g gluten free plain flour blend
- 1 tsp baking powder
- 1 1/2 tsp xanthan gum
- 1 tsp cream of tartar
- 115 g butter
- 80 g caster sugar
- 1/2 tsp salt
- 5 g quick yeast
- 1/2 tsp apple cider vinegar
- 4 medium eggs
- 90 ml warm milk
- 1 tsp vanilla extract
- 9 g psyllium husk
Instructions
- Grease or line a standard 9 x 5 inch loaf tin. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together for 3 – 4 minutes, until light and soft, stopping the mixer to scrape down the sides of the bowl with a rubber spatula as necessary.
- Sieve in the gluten free flour blend, baking powder, xanthan gum, and cream of tarter. Add the yeast and the salt, then beat to combine (approx. 1 minute).
- In a separate mixing bowl/measuring jug, combine the warmed milk with the psyllium husk. Stir to combine and create a gel.
- Add the vinegar, eggs, vanilla extract and warmed milk/psyllium gel to the bowl of the stand mixer, along with the butter/flour mixture.
- Beat on high speed for 5 minutes, to create a soft and sticky dough, stopping once to scrape down the sides with a rubber spatula if necessary.
- Gently cover the loaf with lightly-oiled cling film, and proof in a *warm place for 1 hour, or until doubled in size.
- Once the dough is ready to bake, preheat the oven to 170ºC.
- Remove the cling film, then cut a 1/4 inch deep slit down through the middle of the loaf.
- Bake for 30-35 minutes until well risen with a deep golden brown colour.
- Once baked, remove from the oven and cool in the tin for 10 minutes, before removing the loaf from the tin and cooling completely on a wire rack.
Notes
* I set my oven to 30°C and proof the dough in the loaf tin (middle shelf) for 1 hour, until the dough has risen to almost the height of the loaf tin. Then I remove the dough, and preheat the oven to 170°C in advance of baking, as per instructions outlined above.