November 20, 2023
Gluten Free Brioche
Prep time:
10 min
Cook time:
45 - 55 min
Total time:
90 min plus rest time
Gluten Free Brioche
Get ready to dive into the gluten-free wheat-free dreamland of our buttery Gluten Free Brioche – it’s like a soft, rich hug, and we’re making it easy peasy with Hand + Heart Gluten-Free Sweet Dough Mix.
Imagine this: a brioche that’s so gluten-free, you’d never guess it’s also rich, soft, and buttery. Thanks to our magic mix, it’s like a gluten-free party in your mouth. Say goodbye to the complicated stuff and hello to the joy of a gluten-free treat that’s as fancy as it gets.
Whether you’re whipping it up for a fancy brunch or just treating yourself because, well, you deserve it, our Gluten Free Brioche is here to show that gluten-free can be seriously delicious. Get ready to indulge in some seriously good vibes with each buttery, gluten-free bite. It’s baking made fun, and oh-so-tasty!
Gluten Free Brioche
Prep time:
10 min
Cook time:
45 - 55 min
Total time:
90 min plus rest time
Yield:
2 loaves
Author:
made by hand, from the heart
Ingredients
Dough:
- 1 bag of Hand + Heart Gluten Free Sweet Dough Mix
- 1/2 cup milk powder
- 1 1/2 cups milk, warm
- 8 tbs unsalted butter, melted
- 4 tbs unsalted butter, room temperature
- 2 eggs
- 1 egg yolk
For the eggwash:
- 1 egg
- 1 tablespoon water
Instructions
- Add the entire content of Hand + Heart Gluten Free Sweet Dough Mix, milk powder and yeast packets in the bowl of a stand mixer, whisk to combine. Add remaining ingredients except for room temperature butter in the bowl.
- Using a paddle attachment, mix all ingredients for 5 min pausing 2-3x to scrape the sides and bottom of the bowl. After 5 minutes, add room temperature butter 1 tbs at a time mixing in between each addition for about a minute. Once all the butter has been added, scrape the sides and bottom and mix again until butter is thoroughly combined with the dough. It should be sticky and has a nice sheen.
- Gather the dough into a ball and cover with a cling wrap. Immediate place in the refrigerator for at least 4-6 hours or overnight.
- After resting in the refrigerator, invert the bowl into a floured surface or silicone rolling mat and flatten the dough slightly and divide into 2 equal portions.
- Roll half of the dough into an oblong and roll into a log. Repeat with the other half. Place in an oiled (2) 9×5 baking pan. Cover with a cling wrap and let rise for 45 min.
- While the dough is resting, preheat the oven to 350ºF.
- Brush the top of the dough with an eggwash and bake for 45-55 min until it’s golden brown and with an internal temperature of 210ºF or a stick inserted in the center of the loaf comes out clean.
- Remove from the oven and let rest inside the pan for 5 min. Remove from pan and let cool in a cooling rack.
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