Gluten Free Brioche
Brioche is a lovely sweet rich bread. It works well with sweet and savory dishes. I love it with pate or just toasted jam. I also use it as base for bread and butter pudding.
Credited to: Coeliac Uk
Kcal: 306.0
Difficulty: More of a challenge
Serves 10
20 mins prep
45 mins cooking time
Ingredients
- 180ml milk
- 15g quick yeast
- 75g rice flour
- 75g tapioca flour
- 250g corn flour
- 1tsp salt
- 1tsp xanthan gum
- 125g honey
- 2 large eggs
- 100ml vegetable oil
- 1 tbsp vanilla extract
Method
- Preheat the oven to 180°C/ 350°F/ Gas Mark 5. Grease a 2lb loaf tin
- Heat the milk gently to body temperature, then stir in the yeast and leave for a few minutes (so it starts to bubble)
- Mix together the rice flour, tapioca flour, corn flour salt, xanthan gum to combine
- Add the honey, eggs, and oil to the milk and yeast mixture, and whisk. Then, in a mixing bowl, gradually mix the liquid mix into the dry ingredients using either a spatula, or a mixer with a dough hook or paddle attachment
- Mix until all the ingredients are combined and it looks like a smooth dough. You might need to use wet hands to get the last bits of flour to incorporate if you are not using a machine
- Use wet hands to bring the dough together into a ball. Place into the greased loaf tin, cover with a damp clot, and allow the dough to rise (it will double in size). How long this takes will depend on the room but 30-40 minutes is typical
- Bake in the oven for about 40-45 minutes. The loaf is done once it is caramel brown and firm to touch. Smaller or larger loaves will require adjustments in resting and baking times
- Remove the brioche from the tin and allow it to cool on a rack before slicing and eating.
Nutritional information per serving
Kcal
306
Fat
12g
Carbs
45g
Protein
4g
Fibre
1g
Hints and tips:
This recipe also works in a Panasonic SD-ZX2522 bread machine
