Crawford Design

Brioche – Gluten Free

Basic Brioche Ingredients

• 1 tablespoon active dry yeast
• 1/2 cup (125 ml) whole milk, heated to 115° (46° C)
• 1/2 teaspoon natural cane sugar
• 1 tablespoon chia seeds
• 2 tablespoons boiling water
• 2/3 cup (90 g) superfine brown rice flour
• 2/3 cup (90 g) sorghum flour
• 1/2 cup (80 g) potato starch
• 1/2 cup (60 g) tapioca starch
• 1 1/2 teaspoons xanthan gum
• 1/2 teaspoon salt
• 1/4 cup (70 g) honey
• 2 eggs, at room temperature, plus 1 egg, lightly beaten
• 1 stick (8 tablespoons or 110 g) unsalted butter, at room temperature
• 1 tablespoon demerara sugar

Directions

1. In a small bowl, whisk together the active dry yeast, warm milk, and sugar. Let this mixture sit for about 10 minutes. it will become foamy as the yeast activates.
2. Grind the chia seeds in a coffee grinder. Stir the ground chia seeds and boiling water in a small bowl to form a thick paste. Reserve.
3. In the bowl of a stand mixer, whisk together the superfine brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, and salt.
4. Add the yeast mixture, chia seed paste, honey, and eggs. Mix with the dough hook on medium speed until the dough comes together.
5. Add 1 tablespoon of soft butter at a time while mixing on medium speed. Wait between each addition so that the butter becomes well incorporated into the dough. Continue mixing until all the butter has been incorporated, about 3 minutes. Turn the speed to high and mix for another 30 seconds.
6. The dough will be sticky and feel like a thick cake batter. Transfer the dough to a buttered 8 1/2 by 4 1/2-inch loaf pan. Smooth out the top of the dough with your wet hands. Tuck in the edges to create a slight dome on top.
7. Cover the pan with plastic wrap that has been sprayed with nonstick spray and let if ferment at room temperature for 45 minutes to 1 hour, or until the dough rises to the rim of the pan.
8. Meanwhile, preheat the oven to 350°F (180°C). Brush the top of the brioche with the lightly beaten egg and sprinkle with the demerara sugar.
9. Bake he brioche for 35 to 40 minutes, or until a toothpick inserted in the center of the bread comes out clean. Let the brioche cool in the pan for at least 15 minutes. Invert onto a wire rack and cool completely before slicing. Store at room temperature wrapped in parchment paper for up to 3 days, or freeze for up to 1 month.

Brioche Variations

Cranberry Orange Brioche

Substitute millet flour for the sorghum flour. Add 2 tablespoons grated orange zest and 1 cup (150 g) dried cranberries after all the butter has been incorporated.

Quinoa Brioche

For a savory variation, which I use for sandwiches and tartines, you may substitute quinoa flour for the sorghum flour. Also add 1/4 teaspoon freshly ground black pepper along with salt. Top the dough with quinoa flakes right before it goes into the oven.

Chocolate Brioche

For a chocolate version, add 1/2 cup (100 g) mini semisweet chocolate chips to the dough right after all the butter has been incorporated. Mix it for 30 seconds on high speed. The dough will take on a chocolate color and the chocolate chips will spread evenly throughout. This variation is my personal favorite.

Source: Small Plates & Sweet Treats: – 2012, Page 125.