Traditionally, you would refrigerate brioche dough overnight and bake the next day. This allows the dough to more fully take on the rich flavor from the butter. Gluten free dough loses some if its rise if you refrigerate overnight, so I recommend forming and baking right away. You’ll stil...
The dough is supposed to be sticky, more like a thick muffin batter, and then you’ll roll out onto a well floured surface to coat. the outside so it is workable. All gluten free dough is made this way because gf flours soak up moisture as your product rises and bakes. Amy December...