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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. Brown the top of the brioche with the yolk, and bake for about 25 minutes at 356°F. Turn out, let cool, and enjoy while still warm!

I love to do these macarons with my grandma, who is fond of these ! For Christmas, the summer... everytime ! There are one of the easiest french dessert recipe and only asks 4 ingredients. INGREDIENTS: 3 egg whites 125 g powdered sugar 125 g almond powder 125 g powdered sugar Recipe: 1. Preheat oven to 302°F. 2. In a large bowl, whip the egg whites with an electric whisk. Add the powdered sugar in 3 additions while continuing to mix well. 3. In another bowl, mix the powdered sugar and almond powder. Add the egg whites little by little, gently lifting the dough with each batch (you can mix the first third without care, they just serve to loosen the dough). Pour the dough into the piping bag and place on a baking sheet covered with baking paper, forming small circles. 4. Leave to air for 20 minutes, then tap the bottom of the tray on a table to remove the air bubbles (it makes a noise, but it is essential for a good rise). 5. Bake for 14 minutes. Let the macaroons cool on the baking sheet, then gently peel them off. The macaroons are ready to be eaten. The little + : You can enjoy these macaroons with chocolate ganache or even with some caramel !

These rum babas are pretty simple to make and soaked up to perfection! It's delicious with the top of whipped cream, which adds a creamy touch to the dessert. It's a french dessert that is often cherish in our country, maybe because of the amount of rhum in it ! ;) Preparation time : 25 min Cooking time : 15 min For about ten individual rum babas : For the dough: 2 ounces of cornstarch 2, 8 ounces of rice flour 1 tablespoon of honey (or 60 g of sugar) 3 eggs 1, 7 ounces of yogurt (or butter) 1 whole bag of baking powder salt For the syrup: 5, 2 ounces of powdered sugar 1.2 cup of water 0.4 cup of rum For the whipped cream : 1 cup of cream 1, 7 ounces of sugar Recipe: For the baba's dough : Preheat your oven to 356°F. In two bowls, separate the egg whites from the yolks. In the bowl with the yolks, add the honey (or sugar) and mix. Add the flour and yeast and mix until you have a smooth and thick batter. Beat the egg whites until stiff, adding a pinch of salt when they start to stiffen. Add one third of the stiffly beaten egg whites to the dough, mixing without special care (as this step only serves to loosen the dough), then gently fold in the remaining two thirds. Butter small individual savarin molds (or small muffin tins). Pour the batter into the molds up to three quarters of their height. Bake for 10 minutes. While baking, prepare the syrup. For the syrup : Bring the water and sugar to a boil in a saucepan. Add the rum and boil over low heat for 3 minutes, then let cool on the side. Remove the rum babas from the oven, let them cool and dry for 10 to 20 minutes. If the base of the babas is not very flat (as they will have swollen during baking), adjust with a knife to ensure stability when turning them over. Once cooled, return the babas to their molds, then soak them generously with syrup. Then unmold each baba into a small, high-sided cup, then spoon the remaining syrup into the cups. For the whipped cream: At least an hour before serving, place a large bowl and whiskers in the refrigerator (or, if you're in a hurry, place them in the freezer for ten minutes). Pour the cream into the large bowl, add the sugar and whip until the mixture thickens enough to be poached (this takes five to ten minutes). Transfer the whipped cream to a piping bag and pipe the rum babas. If you plan to save some of the babas for another day, keep some of the whipped cream in a separate container so that you can dress the babas at the last minute (otherwise the syrup in the cake may soften the whipped cream). Enjoy your meal!

We made several tests before achieving to create a recipe that actually tasted like classic pizza, just the way we like them. I wanted to eat it as if it was a pizza with gluten, and I'm finally happy with the result of all those hours spent in the kitchen ! The recipe is simple and requires juste a few ingredients, you only have to anticipate the rising time (2 hours in all). I like to vary the fillings, reblochon, mushrooms, olives, mozzarella, or even goat cheese, and of course, always grated cheese and tomato sauce ! ;) For the dough : 3 ounces of corn flour 2, 4 ounces of rice flour 1, 4 ounce of potato starch 1 tablespoon gum mix (optional) 0,2 ounces baker's yeast 5,29 ounces of water 1 ounce olive oil 1 pinch of salt For the side dish : olives grated cheese tomato sauce mozzarella/goat cheese Recipe : In a salad bowl, pour the flours. Mix, then add the yeast and water. Knead with a kneading whisk until you have a soft, slightly moist dough (if it takes time, that's normal). Stir in the salt and oil, knead (not too long this time) and form a flattened ball. Cover the bowl with plastic wrap and let rise for 1 hour in a warm place, until the dough doubles in volume. Expel the air from the dough, pressing it down with your hand and form it into a ball. Roll out the dough in a circle, shaping the edges a little thicker. Leave the dough to rest for 30 minutes, covering it with clingfilm. 5. Garnish with tomato sauce and grated cheese. Bake for 15 minutes at 428°F, Take the pizza out of the oven, garnish it with the olives and mozzarella then put it back in the oven for another 4 minutes. Small +: You can also make mini-pizzas for aperitifs, or to take away.

These cookies are very spongy and the pieces of chocolate run down when you bite into it...a real treat ! To replace the butter, I used some fromage blanc, but you can also do it with yogourt. I tried several versions of cookies without butter: with avocado, with banana ... but I must admit that this is the best recipe that I made ! Fromage blanc has the advantage of not coloring the cookies while providing them an even softer texture than with butter. It is really impressive ! This recipe is practical because it is quick to make (barely twenty minutes) and very easy. It's a recipe perfectly suited to preparation by children, for example, and I'm sure they'll love pushing the chocolate squares into the cookies! ;) Preparation time : about twenty minutes For a dozen cookies : 5,6 ounces fromage blanc (or yogourt) 2 whole eggs 2 tbsp. yeast coffee 2 tbsp. honey soup (or 2 ounces of sugar) 60g corn flour 40g potato starch 80g rice flour 1 pinch of salt chocolate squares (count three or four squares per cookie) Recipe : Preheat the oven to 356°F. In a bowl, mix the fromage blanc (or yogourt) with the honey until the mixture is homogeneous. Add the eggs and mix until well incorporated. Add the flour, baking powder and salt all at once. Mix again. On a baking sheet lined with parchment paper, divide the cookie dough into small balls. 6. Then cut a chocolate bar into squares and push the squares into the dough. 7. Bake for about 20 minutes (wait for the dough to color a little). And now, you can taste them!

Puff pastry is widely used as a base in baking, so it is useful to know how to prepare it. Rich in butter, it gives a dough that breaks up into sheets during cooking, which gives its crispy and deliciously butter texture. It takes several hours to make it because, if it does not require a lot of preparation time, the dough must rest at least 30 minutes between each turn, and there are many, but it really worth it ! You can use it for milles-feuilles, pains au chocolat, croissants, chaussons or even, for galette des rois ! For a pie dough (or for 8 pains au chocolat): INGREDIENTS : 9 ounces of cassava flour (quite similar in texture to the wheat flour) 7 ounces of water 1 teaspoon of gum mix (optional) 4,7 ounces of butter + 0,8 ounces salt Recipe : Pour la détrempe : Pour the flour, guar gum, the 0. 8 ounces of room temperature butter and salt in an salad bowl, and knead by hand until the butter is well incorporated. Make a well in the mixture and pour the water into it. Mix well until you can form a ball between your hands. Wrap it in clingfilm and put it in the fridge for at least half an hour (one hour if possible). In the meantime, cut 4,7 ounces of butter so that it gradually softens at room temperature. Take out the dough and roll it out into a square on a clingfilm. Spread the softened butter in the middle of the square and fold the corners of the square to its center until the butter is completely covered. Gently roll out the dough into a long rectangle. To prevent the rolling pin from sticking to the dough, put a second clingfilm on the dough and stretch the dough evenly. Don't go too fast so that the butter doesn't come out the sides. Fold the rectangle of dough in 3, folding each end to the center. Turn the square obtained and extend the dough into a rectangle in the other direction then fold it in three in the same way. Wrap the dough in clingfilm and put it in the fridge for 1 hour (30 minutes minimum). Repeat this step two more times. The temperature to bake it then depend on the use that you'll make of this dough.