Brioche

• 3.4 ounces cornstarch (about 3/4 cup)
• 1.5 ounces brown rice flour (about 1/3 cup)
• 1.4 ounces tapioca flour (about 1/3 cup)
• 2 tablespoons sugar
• 1 tablespoon xanthan gum
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon salt
• 1/4 cup butter, melted
• 1/4 cup warm 2% reduced-fat milk (100u0b0 to 110u0b0)
• 2 tablespoons honey
• 3 large eggs, lightly beaten
• Cooking spray
• 1 tablespoon water
• 1 large egg white

1. Weigh or lightly spoon cornstarch and flours into dry measuring cups; level with a knife. Combine cornstarch, flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Add butter and next 3 ingredients (through eggs); beat with a mixer at high speed until dough is smooth.
2. Spoon dough into a 9 x 5-inch loaf pan coated with cooking spray. Let rise in a warm place (85u0b0), free from drafts, 20 minutes. Cover with plastic wrap, and refrigerate overnight.
3. Remove dough from refrigerator. Let dough rise in a warm place (85u0b0), free from drafts, 2 to 4 hours or until batter is slightly below rim of pan.
4. Preheat oven to 350u0b0.
5. Bake at 350u0b0 for 25 minutes. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Brush loaf with egg white mixture, and cover with foil. Bake an additional 30 minutes. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

brown rice flour, flour, sugar, xanthan gum, yeast, salt, butter, milk, honey, eggs, cooking spray, water, egg white

Taken from www.myrecipes.com/recipe/brioche-0 (may not work)