Gluten-Free Brioche Loaf

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free instant yeast 1 tsp certified gluten-free instant yeast
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened plant-based milk (like almond or soy) 1 cup warm unsweetened plant-based milk (like almond or soy)
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
• 3 tbsp melted vegan butter or neutral oil (like sunflower) 3 tbsp melted vegan butter or neutral oil (like sunflower)

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free instant yeast, and salt. Ensure all the dry ingredients are thoroughly combined for even distribution.

2. 2

   In a separate medium bowl, prepare the flax eggs by combining ground flaxseed with water and letting it sit for about 5 minutes until it forms a gel-like consistency. Then, whisk in the warm plant-based milk and the melted vegan butter or oil until smooth.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a sturdy spoon or a stand mixer fitted with a dough hook on low speed until a cohesive, sticky dough forms. This gluten-free dough will be softer and more batter-like than traditional brioche, so do not overmix.

4. 4

   Lightly grease a loaf pan or line it with parchment paper. Transfer the sticky dough into the prepared loaf pan, using a wet spatula or damp hands to smooth the top. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it rest in a warm place for about 30-45 minutes, or until it has visibly risen slightly.

5. 5

   Preheat your oven to 375°F (190°C). Bake the brioche loaf for approximately 50-60 minutes, or until the crust is a deep golden brown and the internal temperature reaches 200-210°F (93-99°C) on an instant-read thermometer. Allow the loaf to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Proof your yeast first: combine with warm water (105–115°F) and a pinch of sugar and wait 5–10 minutes until foamy before adding to the dough.