The first time I tried making gluten-free brioche about a year ago, it came out dry and crumbly. Now that I've developed my knowledge of gluten free baking and perfected my Blends by Orly gluten free flour replacements, I knew I'd be better equipped to yield a superior product. Instead of wheat flour, I baked with my "Manhattan Blend" for pastries and breads. I also added about 40% more milk than the recipe called for, and 10% more butter.
For the single parisians, I rolled them into individual balls, made a wedge with my hand to form the "head," and placed them into individual brioche tins. For the nantere, I split the dough into 7 equally sized pieces and rolled them into small balls on a floured surface (white rice flour). I batched them close together in a round tray. Then I proofed them at 100 degrees F for an hour, eggwashed them, and baked them at 400 degrees F for 30 min. They blew up so nicely in the oven and yielded a perfect crusty outside and soft buttery inside.
The responses were astounding. A colleague chef of mine who also graduated from the Cordon Bleu in AZ took a bite, closed his eyes, and said "Holy Gd! This is gluten free?! This just melts in your mouth and has a perfect consistency!" We cut up the remaining brioche the following day at lunch and served it to family friends who were visiting from Chicago. It was served warm with a side of confiture. They were pessimistic about gluten free because they had always thought it tasted like sand, but tasted it to be polite. There was not a crumb remaining at the end of the meal (one of the guests was literally licking the plate clean with her finger). "How can we get this in Chicago?! Will you start shipping this to us every week?" I answered, "Hopefully, one day soon..."