Gluten free breakfast brioche *

Breakfast brioche *
Breakfast brioche *

Nothing says good morning quite like a homemade gluten free brioche 🙂 It takes a while longer to make than buying one in the shops (a good while longer I’d say) but the end result is extremely satisfying and this recipe yields a large loaf that you can keep for a few days 🙂

Ingredients: (for one big loaf)

  • 200g of rice flour
  • 200g of chestnut flour
  • 10g of yeast
  • 100g of sugar
  • 100g of melted butter
  • 150g of raisins
  • 400ml of warm water (under 35°C)
  • 1 1/2 tbsp xanthan gum
  • 1 tbsp cinnamon
  • 1 tbsp ginger
  • 1 pinch of salt

Preparation: 3 hours

Baking: 45 minutes – 200°C

Instructions:

  1. In a bowl mix the yeast with 10g of sugar and 50g of rice flour. Add the 400ml of warm water and let it sit until at least 2 cm of foam has formed.
  2. In a large bowl, mix the rest of the flours together. Add the xanthan gum, the sugar, the cinnamon, the pinch of salt and the ginger.
  3. Add the yeast mixture to the preparation and mix with a wooden spoon until fully combined.
  4. Add the raisins and the melted butter to the dough.
  5. Leave in a warm place to leaven for 1h30. When it has doubled, shape the dough to your liking (braid, loaf…) and let it leaven again for 1H30 until it has doubled.
  6. Heat up the oven to 200°C and bake the brioche for 45 minutes at mid-height. Place a small dish of water at the bottom of the oven to provide humidity.
  7. Let the brioche cool down completely before cutting.

Last tip: you can sprinkle some sugar on top to caramelise the brioche.

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