I’ve just found my new favorite thing, a gluten free brioche recipe. It’s something I’ve been trying to figure out for ages now, a lot like people who mull over the difference between macaroons and macarons. But I knew if I could figure out how to make cottage cheese at home with just some leftover buttermilk, then there had to be a way to make gluten-free brioche.
But first, a little background.
In the very beginning of my gluten free life, I had some dark days indeed. I used to watch everyone else eat whatever they wanted, and in my mind, I just could not reconcile the fact that wheat was suddenly bad for me. It was so completely difficult to unlearn a lifetime of nutritional education that simply did not apply to me anymore. How was that scientifically possible? Why was I different? How would I survive in the modern world? Oh, woe is me!
After a few years of feeling sorry for myself, I got tired of moping and snapped out of it. I mean, hello! There’s a whole world of food out there that doesn’t involve wheat, and I had to get busy rediscovering how to feed myself. Not only did the rules of nutrition change for me, but so had the rules of cooking in general. Everything was different – how I made sauces, soups, and most distinctly, breads.
Many years ago, back when I could eat regular wheat-based bread, I remember making my favorite brioche recipe every chance I had. I’d scarf it down plain with butter, turn it into Thanksgiving stuffing and slice it up into the most amazing French toast I’ve ever eaten. I’d have to say that brioche was my favorite bread in the world – so it was with a heavy heart that I gave it up when I learned that I had a gluten intolerance. And I mean a really, really heavy heart.
Zoë and Jeff developed this gluten free brioche recipe for Healthy Bread in Five Minutes a Day, and I’m so completely stoked to have brioche in my life again. The first thing I made was a panini, which I’ll post a recipe for tomorrow, and a huge serving of French toast. What will you do with your brioche recipe? Please share in the comments and let me know what you think.
Thank you Jeff! Thank you Zoë! Be sure to check out their interview from last week, wherein they share some tips for gluten free baking and talk about how they developed their recipes.
And now on to make some sinfully guilt-free raw vegan chocolate fudge!
- 1 cup brown rice flour
- 1 cup tapioca starch, (tapioca flour)
- 3 3/4 cups cornstarch
- 2 tablespoons granulated yeast
- 1 tablespoon kosher salt
- 2 tablespoons xanthan gum
- 2 1/2 cups milk
- 1 cup honey
- 4 large eggs
- 1 cup neutral flavor oil, such as canola or vegetable oil
- 1 tablespoon pure vanilla extract
- Egg wash, (1 beaten egg with 1 tablespoon water) for brushing on loaf
- Raw sugar, for sprinkling on top crust
- Whisk together the brown rice flour, tapioca starch, cornstarch, yeast, salt and xanthan gum in a 5-quart bowl, or a lidded (not airtight) food container.
- Combine the liquid ingredients and gradually mix them into the dry ingredients using one of the following: a spoon, a 14-cup food processor (with dough attachment) or a stand mixer with a paddle attachment. Mix just until there are no dry bits of flour. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine.
- Cover (not airtight!) and allow the dough to rest at room temperature for 2 hours.
- The dough can be used now, after this initial rise, or it can be refrigerated for up to 5 days - do not store in an airtight container!
- On baking day, grease a 8.5"x4.5" nonstick loaf pan. Use wet hands to break a 1.5 pound piece of refrigerated dough and shape it into a ball. Note: the dough isn't stretched because there's no gluten in it - just gently press it into shape. You might need to wet your hands to keep the dough from sticking and to create a smooth surface. Do not make the dough soggy.
- Elongate the dough into an oval and put it in the loaf pan, smoothing the surface with your fingers. Cover loosely and allow to rest for 90 minutes (40 minutes if you are using fresh, unrefrigerated dough).
- Preheat the oven to 350°F (176°C).
- Just before putting it in the oven, use a pastry brush to gently paint the top of the loaf with egg wash and sprinkle raw sugar.
- Bake in the center of the oven for about 40-45 minutes. The loaf is done once it is caramel brown and firm to the touch. Smaller or larger loaves will require adjustments in resting and baking times.
- Remove brioche from the pan and allow it to cool on a rack before slicing and eating. If it will not come out of the pan, let it sit for five minutes to allow the loaf time to steam itself loose from the pan. To firm up the outer crust again, place it back in the oven for three minutes to dry out the damp sides.
Also, this brioche recipe can be switched up to make a variety of other gluten-free treats:
• Brioche Cinnamon Rolls
• Chocolate Chip Buns
• Prosciutto, Havarti and Tomato Panini
• Mini Summer Pizzas
This content was originally posted on FearlessFresh.com.