Step 1

In a small bowl, heat the milk to 110º F. This is about 25-30 seconds in your microwave oven. Add in the sugar and yeast and stir to mix them together in the warm milk. Let the mixture sit for 5-10 minutes until it is frothy.

Step 2

HINT: It is important that your milk is not too hot or the yeast will die.

Step 3

Put the paddle attachment onto your standing mixer. Add the eggs and melted butter and beat on low for 30 seconds. Add the gluten free flour, sea salt, and sugar to the bowl of the standing mixer. Pour on the foamy yeast mixture.

Step 4

Mix at low speed, gradually increasing the speed as the flour incorporates into the mixture. Turn off the mixer when the dough has formed. Do not overmix your dough.

Step 5

NOTE: Gluten free dough really only gets one good rise. Work the dough and then let it rise.

Step 6

Place the brioche dough onto a silicone mat or on a clean work surface. Gently press the dough into a ball. You should not need any extra flour for this part if you use the same gluten free flour blend as I did.

Step 7

Split the dough into two pieces. Gently roll the dough into two ropes. Keep the length the same as the bread loaf pan. You can also do a three plait braid if you prefer.

Step 8

Grease the loaf pan and preheat your oven to 200º F. Move the oven rack to the bottom setting. Once the oven reaches that temperature, turn off the oven.

Step 9

Twist the two gluten free bread ropes into one and place it in the baking tin. Cover with plastic wrap and place it in a warm spot to rise.

Step 10

For best results, place the bread loaf pan in the oven and let the bread rise for 1 1/2-2 hours. You can also rise your bread in a warm place if you have one in your kitchen. Remove the bread from the oven. Preheat the oven to 360 degrees F.

Step 11

Scramble an egg in a small bowl and use a pastry brush to brush the egg over the top of the loaf. I did a double coating so my brioche loaf would get with a deep golden color.

Step 12

Bake the brioche for 30-40 minutes until the top is golden brown and it has an internal temperature of 190º F. To measure the temperature, insert a digital thermometer down to the bottom of the loaf.

Step 13

Remove the loaf from the oven and let it sit in the pan for 5 minutes. Gently remove the gluten free brioche and put it on a wire rack to cool. Try not to cut into the bread for 2 hours. It will give the bread the time to finish cooking and set.