ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Brioche

Hands-on time 5 mins
Total time 12 hrs, 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.

Ingredients

  • 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
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg white

Nutrition Information

  • calories 101
  • fat 4.1 g
  • satfat 2.2 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 0.8 g
  • cholesterol 43 mg
  • iron 0.3 mg
  • sodium 193 mg
  • calcium 12 mg

How to Make It

  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.

  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.

  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.

  4. Preheat oven to 350°.

  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