Keren’s Gluten Free Brioche

Recipes

Keren’s Gluten Free Brioche

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Prep Time
Preparation Time
25m (+2hrs rising)
Cook Time
Cooking Time
25m
Serves
Serves
8-10 slices

We were delighted to be contacted by Keren, who wanted to share her Brioche recipe, which she’s been making for years with her Glutafin mix.

  • Ingredients

  • 1 pack Glutafin Gluten Free Select Multipurpose White Mix
    1 pack yeast
    85g butter + extra for greasing
    1 tsp sugar (add up to 4 tsp more if you prefer a sweeter brioche)
    2 tsp Xanthan Gum
    2 eggs plus extra beaten egg for egg wash
    1 tsp salt

     

  • Method

  • 1. Grease 2lb/1kg loaf tin with butter.
    2. In a jug or bowl, add the yeast and sugar to 215ml warm water and leave until it froths up (about 15 minutes).
    3. Melt butter in the microwave in 20 second bursts (it will take about a minute) and put into the bowl of a freestanding mixer.
    4. Add the eggs and frothy yeast mix.
    5. Add the Glutafin mix, then salt and xanthan gum. Mix until smooth.
    6. Spoon carefully into the prepared tin, ensuring there are no gaps or holes and that the top is smooth (the shape at this point will define the shape after baking).
    7. Leave to prove for 1.5-2 hours until doubled in size (time will depend on room temperature). Then brush with the beaten egg and put in the oven.
    8. Bake at 175°C/160°C Fan/Gas Mark 4 for 25 minutes.
    9. Leave to cool in the tin for 10 minutes then turn out onto a wire rack.
    10. The brioche will keep for 3-4 days, but may need toasting the last couple of days. It is suitable for freezing, why not slice it first and store in airtight bags.

Preparation Time - 25m (+2hrs rising) | Cooking Time - 25m | Serves - 8-10 slices

Ingredients

1 pack Glutafin Gluten Free Select Multipurpose White Mix
1 pack yeast
85g butter + extra for greasing
1 tsp sugar (add up to 4 tsp more if you prefer a sweeter brioche)
2 tsp Xanthan Gum
2 eggs plus extra beaten egg for egg wash
1 tsp salt

 

Method

1. Grease 2lb/1kg loaf tin with butter.
2. In a jug or bowl, add the yeast and sugar to 215ml warm water and leave until it froths up (about 15 minutes).
3. Melt butter in the microwave in 20 second bursts (it will take about a minute) and put into the bowl of a freestanding mixer.
4. Add the eggs and frothy yeast mix.
5. Add the Glutafin mix, then salt and xanthan gum. Mix until smooth.
6. Spoon carefully into the prepared tin, ensuring there are no gaps or holes and that the top is smooth (the shape at this point will define the shape after baking).
7. Leave to prove for 1.5-2 hours until doubled in size (time will depend on room temperature). Then brush with the beaten egg and put in the oven.
8. Bake at 175°C/160°C Fan/Gas Mark 4 for 25 minutes.
9. Leave to cool in the tin for 10 minutes then turn out onto a wire rack.
10. The brioche will keep for 3-4 days, but may need toasting the last couple of days. It is suitable for freezing, why not slice it first and store in airtight bags.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA