Brioche bread is the simplest to prepare, among the gluten-free bakery product. The dough doesn’t require much attention, nor it needs to be worked for several minutes. Everything can be mixed just as if it was a classic cake batter. The important thing that the liquid ingredients are brought to a temperature of about 37 ° C to facilitate proofing.
For great results, xanthan gum is essential, and generally, the gluten-free bread flour sold in supermarkets already contains an adequate percentage of it. If this is not the case, you will find the quantities indicated below.
For a tray of approximately 18x10cm
- 400g gluten-free bread flour (with xanthan gum) *
- 100g sugar
- 4g dehydrated yeast / 12g fresh yeast
- 1 tsp baking powder
- 1 tsp salt
- 1 tablespoon vinegar
- 2 large eggs
- 200ml warm milk
- 90g butter
* 10gr xanthan gum if the flour does not contain any
1 – In a large bowl, combine the flour, sugar, dehydrated yeast (if you use fresh yeast, you will need to dissolve it in warm milk) and baking powder and mix well with a whisk. Finally, add the warm milk.
2 – Mix everything with a spatula, add the melted butter, beaten eggs, salt and vinegar.
3 – When everything is well blended, pour it into the tray lined with parchment paper. The consistency will be more similar to a cake batter than bread dough, and this will be essential for the excellent success of this brioche.
4 – Cover with cling film and leave to proof for at least 2 hours in a warm place (about 35-37° C) away from drafts. The oven turned off with the light on, or the microwave can be excellent alternatives. Once the dough has proved, bake it for 30-35 minutes at 180 ° C, until the crust is golden brown and the inside is cooked. Before slicing, let it cool completely.
– The absence of gluten makes the leavened dough very delicate; to bake it, carefully move the proved dough from the place of leavening to that of cooking.
– If the crust begins to darken too much, cover it with aluminium and continue cooking