Hands-on Time
5 Mins
Total Time
12 Hours 35 Mins
Yield
Serves 16 (serving size: 1 slice)

Brioche is a flaky, buttery egg bread that's great for making sandwiches and French toast, or simply eaten toasted with butter and jam for breakfast. The cornstarch in this gluten-free version makes it light and airy.

How to Make It

Step 1

Weigh or lightly spoon cornstarch and flours into dry measuring cups; level with a knife. Combine cornstarch, flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Add butter and next 3 ingredients (through eggs); beat with a mixer at high speed until dough is smooth.

Step 2

Spoon dough into a 9 x 5-inch loaf pan coated with cooking spray. Let rise in a warm place (85°), free from drafts, 20 minutes. Cover with plastic wrap, and refrigerate overnight.

Step 3

Remove dough from refrigerator. Let dough rise in a warm place (85°), free from drafts, 2 to 4 hours or until batter is slightly below rim of pan.

Step 4

Preheat oven to 350°.

Step 5

Bake at 350° for 25 minutes. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Brush loaf with egg white mixture, and cover with foil. Bake an additional 30 minutes. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Gluten-Free Baking

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