Wednesday, December 23, 2009

Gluten free brioche (Zoe's recipe posted about on from Cannelle et Vanille)

NOTE - this was probably the best gf bread I have ever made. I still think it needs some tweaking... maybe butter instead of oil and more something to hold the air bubbles, but it was really really good. The house smelled of pop-overs as it baked.

"Do you have a recipe for gf brioche?" Danielle asked me last week.

I responded that I did not, but that made me want it IMMEDIATELY. Here is my "whoops, I don't have enough of most of these ingredients" version of Zoe's recipe posted on Cannelle et Vanille.

Gluten Free Brioche
1 1/4 cup sweet rice flour
1 cup tapioca starch
1 1/2 cup corn starch
3/4 cup millet flour
1 1/4 cup potato starch
2 tbsp yeast
1 tbsp kosher salt
2 tbsp xathan gum
1 cup milk
1 cup half and half
3/4 cup water
3/4 cup honey
4 eggs
1 cup canola oil
1 tbsp vanilla extract
cooking spray
egg wash

1. Mix the dry ingredients together.

2. Whisk the wet ingredients together.

3. In a mixer with a paddle attachment (sorry no dough hook kids), slowly add the wet ingredients into the dry.
4. Turn the mixer up to medium-high and whip it good.

5. Stop, scrape down the bowl well, return to high and whip for another 2-3 minutes or until there are NO LUMPS.

**Here is where the original recipe says to let the dough rest for 2 hours. I don't think it needs it. There is no gluten being developed, I don't think a double rise is warranted.
6. Grease a loaf pan.
7. Spoon/spatula in 2lbs of the mix into a loaf pan. (I had a TON left over).

8. With a spatula or oil fingers, smooth out the top of the dough.

9. Let proof in a warm place. (If you have a draft apartment, you can turn your oven into a proofer by putting a dish of water on the floor, turning the temp up to 200F, then shutting the oven off. Open the door and allow excess heat to escape - you do not want to cook the bread yet, just get the yeasties going. If you are worried its too hot and burn your hand on the wire rack... let the bread chill on the counter for a bit till the oven is warm but not hot)

Contain the excess dough:

How long should it proof?!
You want it to at least double. Unlike glutened bread, this is the main source of all of the air bubbles and lift your bread will ever see. Don't rush it. Think I am joking? Do you recall the hockey puck skillet bread?

Yeah, patience. Go make some dinner. Go wrap some holiday-neutral presents.

Maybe you find a display tree at the dollar store and find your festive (tacky) holiday spirit?

Preheat the oven to 350F (if you are using the oven as your proofer, take the bread out first!)

10. 3 hours later determine that its time to egg wash the loaf and put it in the oven.
11. 350F for 30-40 minutes. (the house smelled like popovers!)

12. Pull it out of the oven, photograph it before you know its going to fall.
13. 5 minutes later, de-pan and laugh as it starts to deflate.

14. Eat it. (There is no butter in the recipe, which is weird for brioche, so its only fitting to slather the bread with extra butter to make up for this omission)

So I have another 2lbs of this sitting in my fridge. I am thinking brioche cinnamon rolls for xmas morning... yes, I think I like this thinking!


  1. Questions:
    - "Corn starch" meaning ordinary cornstarch? The stuff you play with to make a solid/liquid quicksand slurry when you're a kid?
    - Is the dough handle-able enough to, say, roll up with cinnamon? From your photos it looks fairly liquid, almost like cake batter.

  2. Yes! The very same stuff. Its cheap and not gritty like a lot of the other gluten free flours/starches so corn starch is pretty awesome!

    The dough is incredibly sticky, but I think with a very well floured board it *might* = cinnamon buns. I shall let you know in a few hours!

  3. Hi Katrina

    Corn Starch, is this the same as Corn Flour..?

    Half & Half...?, not familiar with this product!

    Light, airy and bubbly...

    Here's a handy tip passed down by my Aunty.

    Depending whether it be savoury or sweet:

    Sweet = Replace water with "Lemonade" soda, (not Lemon - Ade squeezed from lemons).

    Savoury = Replace water and salt with Soda water (possibly Seltzer in US).

    The carbon gas in the liquids assists in keeping the mix light, do not over-mix, fold it in by hand to ensure the gas is not neutralised.

    Give it a try.


  4. Mark,

    Corn starch is much different than corn flour - its closer to potato starch or arrowroot flour, if you have those. It is white, more processed and a much much finer grind - it looks like powdered or icing sugar.

    Half and half is literally half cream and half milk that has been homogenized together. Folks in the US use it for baking, but its main use is in morning (and afternoon) coffee.

    I have used seltzer before, but never carbonated flavored sodas. What a great idea!