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Gluten-Free Brioche

MAKES 1 (9- BY 4-INCH) LOAF Chef Tellez uses Cup4Cup Multipurpose gluten-free flour to make this buttery, fluffy, light, yet sturdy bread. We’ve tried other flour blends with less memorable results. Note: the dough requires overnight refrigeration, so plan ahead.


  • 1 (7-gram packet) active dry yeast
  • 3-1/2 tablespoons sugar divided
  • 3 eggs
  • 1 egg yolk
  • 535 grams (3-3/4 cups plus 2-1/2 tablespoons) Cup4Cup Multipurpose gluten-free flour
  • 1 tablespoon kosher salt
  • 8 ounces butter room temperature


  1. In the bowl of a stand mixer fitted with a dough hook, combine 1/2 cup water with the yeast and 1 tablespoon of the sugar. Let sit until the yeast starts to bubble, about 10 minutes.
  2. Add 1/2 cup water and remaining sugar, then the eggs, yolk, and flour. Mix on low speed until the dough starts to become smooth, scraping down the bowl and hook as needed, about 4 minutes. Add the salt and mix the dough for another 2 minutes. Little by little, add the softened butter, only adding more when each addition has been incorporated.
  3. Grease a (9- by 4-inch) loaf pan. Scrape the dough into the pan, cover with plastic wrap, and refrigerate overnight.
  4. Place the pan of dough in a warm area and let the dough rise until it’s above the pan’s rim, about 2 hours, depending on the room temperature.
  5. Preheat the oven to 350°F. Bake the bread until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in the pan for 5 minutes, then remove and cool completely on a baking rack before slicing.