1 cup brown rice flour
1 cup tapioca starch (tapioca flour)
3 3/4 cups cornstarch
2 Tablespoons granulated yeast
1 Tablespoon kosher salt
2 Tablespoons xanthan gum
2 1/2 cups milk
1 cup honey
4 large eggs
1 cup neutral flavor oil, such as canola or vegetable oil
1 Tablespoon pure vanilla extract
Egg wash (1 beaten egg with 1 tablespoon water) for brushing on loaf
Raw sugar for sprinkling on top crust
Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a 14-cup food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
The dough can be used now, after this initial rise, or it can be refrigerated for up to 5 days – do not store in an airtight container!
On baking day, grease a 8.5″x4.5″ nonstick loaf pan. Use wet hands to break off a 1.5 pound piece of refrigerated dough and shape it into a ball.
Note: the dough isn’t stretched because there’s no gluten in it – just gently press it into shape.
You might need to wet your hands to keep the dough from sticking and to create a smooth surface.
Do not make the dough soggy.
Elongate the dough into an oval and put it in the loaf pan, smoothing the surface with your fingers.
Cover loosely and allow to rest for 90 minutes (40 minutes if you are using fresh, unrefrigerated dough).
Preheat the oven to 350°F.
Just before putting it in the oven, use a pastry brush to gently paint the top of the loaf with egg wash and sprinkle raw sugar.
Bake in the center of the oven for about 40-45 minutes.
The loaf is done once it is caramel brown and firm to the touch.
Smaller or larger loaves will require adjustments in resting and baking times.
Remove brioche from the pan and allow it to cool on a rack before slicing and eating.
If it will not come out of the pan, let it sit for five minutes to allow the loaf time to steam itself loose from the pan.
To firm up the outer crust again, place it back in the oven for three minutes to dry out the damp sides.
Makes enough dough for three 1.5 pound loaves.
Posted by G'ma 1-26-10