How to make Gluten-Free Brioche

Step 1

Using the dough hook of your mixer, work all the ingredients for 20 minutes, adding the eggs and oil a bit at a time.

Step 2

Wrap in cling film, and prove for 3 hours at room temperature and then another 2-3 hours in the fridge.

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Step 3

Transfer the dough to a greased loaf tin.

Step 4

Leave to prove for a further 1-2 hours and then brush with an egg wash.

Step 5

Bake the brioche for 45 minutes at 190°C (375°F) until golden and crusty and leave it to cool down before serving.

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