Recipe: Brioche Sandwich Bread (Gluten-Free)

I know I said I'd be posting more frequently in the new year...but so far that hasn't panned out as I just haven't had the energy. I've felt pretty miserable since late November and am still not sure what the issue is (constant nausea & no energy among other things). I'm going in to have more blood work done next week.

Anywho, I did want to share that I've switched from buying Udi's Gluten-Free bread to baking my Gluten-Free bread at home.

I calculated out how much my weekly loaf is costing to bake at home, and I am happy to report that it came in at just about $2.16 (I had to guesstimate on some of the prices of ingredients and this was assuming I was buying some ingredients in bulk). I buy organic free range eggs, so the price would be quite a bit less if I didn't (not that I'm switching back). We had been spending a little more than $10/week on 2 loaves of Udi's GF bread (ouch). Now we're getting away with one loaf each week (because it's a big loaf) and we are happy to be saving money this way! This recipe is so simple.

Brioche Sandwich Bread (from Better Batter)

This bread is wonderfully soft, and it keeps longer than the typical gf bread, because of the generous amount of lecithin supplied by 6 eggs. This is a real bonus for those of us who don’t like to bake as often. It also makes utterly divine French toast.

Don’t be intimidated or put off by the amount of salt called for in the recipe. This bread isn’t salty at all, but the salt helps the texture and keeping quality of the bread immensely.

1 package active dry yeast (2 & 1/4 teaspoons)

1 cup warm water (not too hot or you'll kill your yeast - use water that feels neutral to your finger - your body is 98.6, so this is a great way to measure your water temp)

1 1/2 tsp vinegar

2 1/2c Better Batter Gluten Free Flour (order in bulk directly from Better Batter for extra savings!)

1 1/2 tsp sugar

1 1/2 tsp honey

1 1/2 tsp salt

6 whole eggs

8 Tbsp shortening

Instructions

Preheat the oven to 175. Grease a 9×5x3 inch loaf pan.

Stir the yeast into the warm water and let sit for a few minutes. Put the yeast water, vinegar, flour, sugar, honey, salt, and eggs into your electric mixer and beat until very smooth.

Add the shortening, one tablespoon at a time, beating for an additional 3 minutes after the last tablespoon of shortening has been added.

Spoon into your pans and let rise in the oven for 1 hour.

Increase the heat to 375 and bake for 45 minutes. Turn out onto a rack to cool completely before slicing.

Wrap tightly and freeze, if desired.

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I tried varying the recipe using both butter and coconut oil in place of shortening. Both variations baked just fine, but the coconut oil caused the crust to burn quickly when toasted (and that didn't taste so great). I used salted butter in the butter version...which I probably shouldn't have. The end result tasted really buttery (great for toast, but not so great for some sandwiches). We have opted to keep the recipe as is for our sandwich making needs. Overall, I'm really satisfied with this recipe - and enjoying the savings seen in our weekly grocery shopping!

Have you ever baked Gluten-Free bread?