glutenfreezonecont

French gluten free brioche recipe

I have made several attempts to bake brioches from gluten recipes, but I must admit that if there are any desserts that behave differently with gluten-free or gluten-containing flours, it is the viennoiseries ! French people's favorite, they have a perfect texture thanks to the gluten contained in the wheat, barley or rye flour that serves as a binder and allows to maintain a firm pastry, even stringy for the case of brioches.

But if you can't use wheat flour, you can still get around the problem ! Indeed, the gluten makes the raw dough more elastic and easy to knead. Our gluten-free brioche dough, for the same amount of flour, will be more liquid and not very elastic. The step not to be missed in this recipe is the night in the fridge (or more, if you have time), which will firm up the dough and allow it to be handled well. If you compensate for this lack of firmness by simply adding flour, the brioche will be heavy.

This brioche is very soft and has a delicious buttery taste, ideal for breakfast ! The recipe is not complicated to follow, in fact, most of the work is in the waiting ! There are two growing times and a night in the fridge before you can put it in the oven, so be patient, but I guarantee it's for the best results!

For 8 people:

120 ml of milk
140 g rice flour
60 g cornstarch
60 g potato starch
10 g yeast
60 g butter
40 g sugar
2 eggs + 1 egg yolk (to brown)
a pinch of salt
+ 80 g chocolate cut into pieces if you want to make a chocolate brioche (Recommended!!)

Recipe :

In a bowl, beat the eggs, milk, sugar and salt, then add the flour and yeast. Mix well.
Then add the softened butter and mix until you obtain a soft and smooth dough. It is not solid, it will only become so after a night in the fridge (gluten free brioche dough lacks gluten, it will almost always be liquid, it is only after having been in the fridge that it can be properly kneaded).
Let the dough rise for at least 1 hour at room temperature, then place it overnight or more (up to 48 hours) in the refrigerator, covering the bowl with plastic wrap.
Take the dough out, break it with your fist to release the gas and transfer it to a high enough baking pan lined with baking paper or butter so that the dough can rise without overflowing. If you want to make a chocolate version, this is when you add the chocolate pieces to the dough.

Cover with a damp cloth. Preheat your oven to the minimum temperature for ten minutes, then turn off and let your dough rise in the closed oven for 45 minutes. The dough should have doubled in size.