Delicious brioche made gluten free - September 20, 2017 by Luna
Good gluten free bread is hard not just because of the challenge of making the bread rise (and not collapse) without gluten but also because none of the gluten free flours has a flavor as pleasant as that of wheat, especially when toasted. Making a brioche side-steps the flavor of the flour. By bringing in the rich flavors of butter and eggs, the same way a wheat-based brioche does, you can create a delicious bread perfect for hearty sandwiches.
Gluten-free brioche tastes more similar to wheat-based brioche than an unenriched (bread without eggs or dairy) gluten free bread does to an unenriched wheat bread. It also toasts wonderfully without bringing out any odd flavors which some gluten free breads have when toasted.
This recipe was designed for my bread machine, which is a Zojirushi. If you have a medical sensitivity to gluten I recommend that you do not use a bread machine which has ever been used to make wheat bread.
Tapioca flour has become more common but when I see it in stores it tends to be in a tiny bag for a relatively high price. It doesn't have to be insanely expensive. If you bake from scratch a lot I recommend looking for it online in bulk.
Mix wet ingredients in pan.
Mix dry ingredients (other than yeast) separately, then place on top of wet ingredients.
Add yeast on top.
Follow your machines instructions to run a gluten-free cycle.