First of all, I have to come clean and admit I haven’t actually tasted “regular” brioche since going gluten-free almost 2 decades ago, so I had to rely on references to what brioche should be like to know if this recipe came close. So I did my homework and determined the characteristics of brioche, then went through a trial and error process to come up with this recipe. Here’s what I discovered.
Brioche is yeast bread enriched with butter and eggs, so be sure to use high-quality butter and eggs. Brioche is also a little sweet. I tried making the bread with agave, honey, and sugar. As much as I wanted the agave recipe to be the best, the one with sugar won the blind taste tests. But if you don’t eat refined sugar, agave is a great substitute. Honey came in third but still made an awesome loaf of bread.
To keep the bread light enough in texture, it requires starch. I tried potato, tapioca, and a combination of the two. Tapioca alone produced the best crumb. To make the bread a little dense enough and to add some whole grain goodness, I used superfine brown rice flour – it’s important to get superfine milled flour over regular-milled flour, or it will be too heavy.
I tried making the dough in a stand mixer with the whisk and paddle attachment and in the food processor. They all worked but the easiest was the stand mixer with the paddle attachment. I didn’t try mixing by hand, but you could probably do it