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.
3.4 ounces cornstarch (about 3/4 cup)
1.5 ounces brown rice flour (about 1/3 cup)
1.4 ounces tapioca flour (about 1/3 cup)
2 tablespoons sugar
1 tablespoon xanthan gum
1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon salt
1/4 cup butter, melted
1/4 cup warm 2% reduced-fat milk (100° to 110°)
2 tablespoons honey
3 large eggs, lightly beaten
1 tablespoon water
1 large egg white
How to Make It
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.
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.
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.
Preheat oven to 350°.
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.
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