Gluten-Free Brioche Slice
Indulge in the rich, buttery decadence of a classic brioche—now reimagined for a gluten-free lifestyle! This Gluten-Free Brioche Slice recipe delivers a soft, airy crumb and a golden, glossy crust, all without compromising on flavor or texture. Made with a carefully balanced blend of gluten-free all-purpose flour, psyllium husk powder, and xanthan gum, this recipe creates a dough that’s easy to handle and rises beautifully. The addition of eggs, butter, and milk imparts a luxurious richness, while a simple egg wash crowns the loaf with its signature golden hue. Perfect for breakfast, brunch, or even as a base for sandwiches, this gluten-free brioche is both versatile and utterly crave-worthy. Whether you’re gluten-intolerant or simply experimenting with new recipes, this brioche guarantees a taste of bakery-quality perfection right from your kitchen.
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Recipe Information
Ingredients
- 400 grams Gluten-free all-purpose flour blend
- 10 grams Psyllium husk powder
- 10 grams Instant yeast
- 5 grams Xanthan gum
- 50 grams Granulated sugar
- 100 grams Unsalted butter, softened
- 4 units Large eggs
- 200 ml Whole milk
- 5 grams Salt
- 1 unit Egg yolk, for egg wash
- 15 ml Water, for egg wash
Instructions
In a large mixing bowl, whisk together the gluten-free flour, psyllium husk powder, instant yeast, xanthan gum, sugar, and salt.
In a separate small saucepan, gently warm the milk (do not boil) until it's lukewarm. If too hot, let it cool slightly.
Add the eggs and butter to the dry ingredients, followed by the lukewarm milk. Mix using a stand mixer fitted with a paddle attachment on medium speed until the dough is smooth and well combined, about 5 minutes.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
After the dough has risen, grease a 9x5-inch loaf pan. Punch down the dough gently to release any air bubbles, then transfer it into the prepared loaf pan, smoothing the top with a spatula.
Cover the loaf with a kitchen towel and allow it to rise again for 30 minutes or until it reaches the rim of the pan.
Preheat your oven to 180°C (350°F).
In a small bowl, whisk together the egg yolk and 15 ml of water to make the egg wash.
Gently brush the top of the risen loaf with the egg wash for a golden crust.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the brioche from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1171 mg | 390% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 433.4 g | 158% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 60.1 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 456 mg | 35% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
