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
- 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.
- 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.
- Add the yeast mixture to the preparation and mix with a wooden spoon until fully combined.
- Add the raisins and the melted butter to the dough.
- 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.
- 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.
- Let the brioche cool down completely before cutting.
Last tip: you can sprinkle some sugar on top to caramelise the brioche.