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Brioche Gluten Free Sandwich Bread

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Ingredients

Adjust Servings:
Dry Ingredients
225g Brown Rice Flour May substitute with other rice flours
162g Potato Starch May substitute with tapioca starch
162g Tapioca Starch May substitute with potato starch
50g Sugar Must NOT skip, yeast needs sugar to rise.
1 Tbsp Xanthan Gum
1 tsp Baking Powder
1/2 tsp Salt
1 Tbsp Yeast - Instant Active dry yeast works but needs 15 minutes extra rise time
Wet Ingredients
1 1/4 c Whole Milk (warmed to 110°F) May use dairy free milk substitute
4 oz. Butter (melted and slightly cooled) Euro butter is best, but dairy free butter can be used
2 Large Eggs (room temp) Room temp, lightly beaten
2 Egg Whites (room temp) Room temp, lightly beaten
1 tsp Apple Cider Vinegar White vinegar may be substituted

Nutritional information

1 Slice
189
Calories
6.5g
Total Fat
3.7g
Saturated Fat
36mg
Cholesterol
138mg
Sodium
30.1g
Total Carbohydrate
.9g
Dietary Fiber
3.7g
Total Sugars
2.6g
Protein
12mcg
Vitamin D
36mg
Calcium
0mg
Iron
68mg
Potassium

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Brioche Gluten Free Sandwich Bread

Buttery and soft brioche style sandwich bread

Features:
    Cuisine:

      This Brioche style gluten free sandwich bread is one of the first gluten free breads that reminds me of the bread I ate before my celiacs diagnosis.

      It is soft, with a nice texture and rich flavor.  Friends and family eat it without a clue it's gluten free.

      • 2hr 20min
      • Serves 18
      • Medium

      Ingredients

      • Dry Ingredients

      • Wet Ingredients

      Directions

      Share

      One if the best gluten free sandwich breads I have found! It is soft, with a nice texture and rich flavor.  Friends and family eat it without a clue that it is gluten free.

      This recipe was designed for a bread maker but can easily be kneaded in a Kitchen Aid stand mixer and cooked in a loaf pan.  It makes a large 2lb loaf, approximately 18 slices in a standard bread pan.

      NOTE:  Gluten Free settings with multiple knead/rise cycles will NOT produce the same results.

      I personally use and highly recommend the Zojirushi Virtuoso Breadmaker, but I do NOT use the Gluten Free cycle setting, but instead the custom programmable Homemade setting.

      To make it without a bread machine follow the stand mixer directions here.

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      Steps

      1
      Done

      Weigh or measure and mix all dry ingredients, except the yeast, in medium bowl and set aside.

      2
      Done

      Warm milk to approximately 110°F, add melted butter and lightly beaten room temperature eggs and combine. Wet mixture should be close to 110°F.

      3
      Done

      Spray bottom of bread machine pan with oil or gluten free non stick spray and add liquid ingredients.

      4
      Done

      Add dry ingredients to the center NOT mixing them together, create a small shallow hole in then center of dry ingredients and add yeast.

      5
      Done
      2hr 20min

      Bake

      Set the bread machine to a custom setting or setting that closest matches these custom settings and start!

      5 minute REST

      25 minute KNEAD

      Optional SHAPE if you want to smooth and cut the top before rise

      40 minute RISE

      65 minute BAKE

      6
      Done

      Remove from pan while still warm for best results and to have paddles stay in the pan when removing from the bread.

      Kymy - Not Your Grandmas Kitchen

      As the granddaughter of a baker, when I got my celiacs diagnosis I refused to settle for 'palatable' just because I couldn't have gluten any more. I started this blog to share celiac friendly, gluten-free recipes, inspired by my family recipes. I am a busy mom of 5 who is balancing a new gluten free lifestyle that is a mix of homesteading and on the go friendly.

      Recipe Reviews

      Average Rating:
      (5)
      Total Reviews: 1
      Jetladuke

      Amazing bread! Tastes like the brioche that you remember. I’m making more tomorrow.

      I made mine in a standup mixer using those instructions and baked it in a steam convection oven for 45 minutes at 350F. The temp when I pulled it was 209F internally.

      It was a HUGE hit the kids asked if I can make it everyday. :) THANK YOU!!

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