Let me start by saying: I am not a bread maker, but this recipe may have changed that. I bought this cookbook during quarantine and this Gluten-Free Apple Cider Brioche recipe was the first one that I tried. Originally I wanted to make donuts or donut holes using this dough but instead made it into a loaf of bread.
I have been SAVORING every slice of it. Honestly it is so good on it’s own with a little butter but would also make some bomb French toast. Using fresh apple cider in the dough makes it sweet without being overly sweet. I also threw in some dried Honeycrisp apples and the little crunch they add is perfect.
This recipe makes enough dough for 3 large Apple Cider Brioche loaves so I recommend freezing some dough if you don’t plan on baking 3 loaves. I only made one in the recipe below and froze the rest.
Mixing and Storing the Dough: If you want to use your dough within 5 days of mixing, store it in an airtight container in the fridge. If you are freezing it, make sure to freeze it in 1-pound portions and thaw it in the refrigerator the day before use. In the freezer, the dough should last for up to 3 weeks.
Note: this recipe calls for EITHER ground psyllium husk or xanthan gum. I used psyllium because there is a note in the recipe that if you do use psyllium then it becomes crumbly and is best when made into a loaf.
I hope you guys enjoy the recipe! It tastes just like fall and is such a good breakfast or treat any time of day. Let me know if you make it into donuts! Also I highly recommend the cookbook. I can’t wait to experiment with more of the recipes!Print
Adapted from “Gluten Free Artisan Bread in 5 Minutes a Day.”
Slightly sweet with notes of cinnamon and vanilla, this brioche bread is great on its own, toasted with butter, or made into French toast. Made with apple cider and dried apples, this is the fall bread recipe of your dreams!
- 2 cups Gluten-Free Flour
- 4 1/2 cups cornstarch
- 2 tsp Xanthan Gum or Ground Psyllium Husk
- 1 tbsp Granulated Yeast
- 1 1/2 tbsp Kosher Salt
- 2 1/4 cups Apple Cider (warmed, 100 degrees F or below)
- 3 Large Eggs, slightly beaten
- 1 cup Honey
- 1 cup unsalted butter, melted (plus butter for greasing the pan)
- 1 cup dried Honeycrisp apples (I used the bag from Trader Joes)
- 1 tbsp Pure Vanilla Extract
- 1 tbsp Ground Cinnamon
- Egg Wash for the top
The below instructions reflect making an entire batch of dough (which will yield 3 loaves) but baking 1 loaf. To bake 3 loaves, simply follow the instructions and grease 3 tins instead of one. If only making one loaf, either place the rest of the dough (divided into 2 portions) in the refrigerator in an airtight container for up to 5 days or the freezer for up to 3 weeks.
- Whisk together the flour, cornstarch, xanthan gum (or psyllium), yeast and salt in the bowl of a stand mixer.
- Add the warmed apple cider, lightly whisked eggs, honey, melted butter, cinnamon, dried apples and vanilla, then mix on a low speed with the dry ingredients using the paddle attachment.
- Cover the bowl of the mixer loosely (not airtight) and allow to rest at room temperature until the dough rises, about 2 hours.
- Grease a loaf pan with melted butter or non-stick spray
- Using wet hands (so it doesn’t stick to the dough) pull off a grapefruit sized portion (1 1/2 pounds) and drop it into the prepared pan. Smooth the top with water
- Cover the pan with plastic wrap and let it rest for 60 minutes
- Fifteen minutes before baking, preheat the oven to 350 degrees F
- Brush the top of the loaf with egg wash and bake until golden and firm, about 40-50 minutes.
- Allow to fully cool before slicing and eating.