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1. Stir together flours, tapioca starch, yeast, salt, and xanthan gum in a large bowl.
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2. Combine the liquid ingredients. Gradually mix with the dry ingredients.
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4. Cover bowl loosely with plastic wrap, and let rest at room temperature for at least 2 and up to 20 hours. If the dough rises too fast, finish proofing in the refrigerator.
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5. The dough can be used immediately after the initial rise, or stored, loosely covered, in the refrigerator. Use dough within 5 days.
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6. When ready to bake, use dampened hands to separate a 1 1/2-pound (small cantaloupe-sized) piece from the dough. Shape it into an elongated ball and place it in the brioche or loaf pan.
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7. Allow the loaf to rest, covered with a towel, in an oiled bowl, on a pizza peel dusted with cornmeal, a silicone mat, or greased cookie sheet for 1 1/2 hours (40 minutes if using fresh, unrefrigerated dough).
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8. 1/2 hr before baking time, preheat oven with the rack in the middle position.
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9. Just before baking, use a pastry brush to paint the top with an egg wash. Sprinkle with raw sugar.
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10. Bake near the center of the oven for approximately 40-45 minutes or until carmel brown and firm.
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12. Let brioche rest for 10 minutes on a cooling rack before removing from the pan and allow bread to cool on a rack before slicing.
