Ingredients

1 C brown rice flour

1 C tapioca starch (tapioca flour)

3 3/4 C cornstarch

2 T granulated yeast

1 T kosher salt

2 T xanthan bum

2 1/2 C milk

1 C honey4 eggs

1 C vegetable oil

1 T vanilla extract

Egg wash (1 eeg beaten with 1 T water)

Raw sugar

Preparation

  1. Stir together flours, tapioca starch, yeast, salt, and xanthan gum in a large bowl.
  2. Combine the liquid ingredients. Gradually mix with the dry ingredients.
  3. Cover bowl loosely with plastic wrap, and let rest at room temperature for at least 2 and up to 20 hours. If the dough rises too fast, finish proofing in the refrigerator.
  4. The dough can be used immediately after the initial rise, or stored, loosely covered, in the refrigerator. Use dough within 5 days.
  5. When ready to bake, use dampened hands to separate a 1 1/2-pound (small cantaloupe-sized) piece from the dough. Shape it into an elongated ball and place it in the brioche or loaf pan.
  6. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 1/2 hours (40 minutes if using fresh, unrefrigerated dough).
  7. 1/2 hr before baking time, preheat oven with the rack in the middle position.
  8. Just before baking, use a pastry brush to paint the top with an egg wash. Sprinkle with raw sugar.
  9. Bake near the center of the oven for approximately 40-45 minutes or until carmel brown and firm.
  10. Let brioche rest for 10 minutes on a cooling rack before removing from the pan and allow bread to cool on a rack before slicing.