Brioche

640 grams cornstarch

156 grams white rice flour

69 grams sorghum flour

34 grams tapioca starch

34 grams potato starch

17 grams salt

12 grams xanthan gum

10 grams yeast

510 grams milk

4 eggs

340 grams honey

240 grams melted butter, cooled

15 grams vanilla extract

1 tablespoon sesame seeds, optional

Combine the cornstarch, white rice flour, sorghum flour, tapioca starch, potato starch, salt, and xanthan gum, and mix well. Then add the yeast and mix well. (We always add the yeast after the other dry ingredients are mixed well because it could be killed by coming into direct contact with the salt.)

In a separate bowl, whisk the milk, eggs, honey, butter, and vanilla extract.

Place the dry ingredients into the bowl of a food processor. With the food processor running, slowly add the wet ingredients. Because this is gluten-free, you really don’t have to worry about overmixing, as there is no gluten to develop. However, it is important to mix well to make sure that all of the dry ingredients are softened by the wet ingredients.

Pour the dough into a container, cover loosely, and let it rise at room temperature for 2 hours. After this initial rise, the dough must be refrigerated for at least two hours, but can be refrigerated for up to 5 days. When ready to use, preheat the oven to 350 degrees. Shape the dough, sprinkle with sesame seeds if desired, cover loosely, and let it rise for an hour. Baking time will depend on the size of the pastries you bake. For example, a loaf will take a little over an hour, while hamburger buns will take about 30 minutes.