Since Mr Husband is on a gluten free diet I am on a constant search for great gluten free bread recipes. It is like a quest for something non existent because up until now we haven’t found a gluten free bread that equals the ‘real stuff’. All existing gluten free bread mixtures or breads you can buy taste a little sour and nothing like ‘normal’ bread.
brioche time
I have started experimenting – read trial and error- and I finally found the perfect brioche recipe. OK it is not a real bread yet, but hey brioches are very nice alternatives for your Sunday breakfast. You can prepare them with real butter for an extra rich taste, but I usually use vegetable oils like coconut oil or Isio4. After 6 versions, I finally got it right. Pfff what a relief! Since then I regularly prepare the brioche dough on Saturday night and bake them on Sunday morning. Yum Yum!
I usually make 1 big loaf of bread and 12 small ones. You can easily freeze them and then toast them or heat them in the oven. Very nice with some jam or chocolate paste!
The only thing I can’t really get right is the form. I still need to find a way to prepare beautiful and smooth brioches, but I am not there yet (understatement of the year, I know).
Gluten free but you don’t taste the difference with the real stuff
- 3 tbsp maple syrup
- 7 tbsp white sugar
- 1 cube fresh yeast
- 160 gr potato starch
- 260 gr white rice flour
- 50 gr arrow root
- 4 tsp xanthan gum
- 120 ml warm water
- 1,5 tsp salt
- 7 eggs
- 10 tbsp butter or oil (for an extra rich effect use 2 extra tbsp)
- 1 beaten egg to finish
- Add the water to the yeast and 2 tbps of sugar, mix well and let this stand for 10 minutes. You will get a some kind of foam on top of the water.
- Mix the potato starch, xanthan gum, rice flour and arrow root with the rest of the sugar and mix well.
- Add the yeast/water mixture to the flour mixture and blend well. Add the syrup.
- One by one add the eggs and then one by one add the oil or softened butter. Mix this until you have a well combined dough.
- Grease a cake tin and a muffin pan and divide the dough over this cake tin and the muffin pan.
- Cover with plastic foil and let it rise for an hour in a warm and wind free place.
- Put the trays in the fridge and let it rise for an additional 12 hours.
- Next day:
- Preheat your oven to 180°C and get the brioches out of the oven.
- Smear some of the beaten egg to the surface of the brioches and put them in the oven.
- minutes for the little ones
- minutes for the big one.
- Check from time to time and cover with baking paper if necessary to prevent burning the surface.
- Enjoy!