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Gluten Free Brioche ( 6 or 8 pieces)

Yields6 Servings

 250 g Bio XXI Bread Flour Premix
 160 ml Milk
 88 g Egg (the whole egg)
 Beaten Egg for brushing the Brioche (you can use what is left after weighing up the 88 gram needed for the dough)
 5 g Dry Yeast
 38 g Sugar
 5 g Salt
 75 g Butter (melted)
 Use Bio XXI Bread Flour Premix to flour surfaces
1

In a container, stir together the milk and the egg.

2

Add the yeast and flour and mix gently until it is a smooth blend.

3

Add sugar and salt, mix vigorously.

4

Add the melted margarine and mix thoroughly until the dough is a smooth and well mixed without any lumps.

5

Butter and flour a small rectangular cake or bread pan.

6

On a floured surface, place all the dough and divide it into 6 equal balls. You can either use floured hands or oiled hands.

Note 1: The mixture is very difficult to handle due to its liquid consistency.

Note 2: Depending on pan size, you might want to do 8 dough balls. (see next step)

7

Arrange the balls one by one in the cake, brioche or bread pan so that they are tight together. The balls should not cover more than 2/3 of the height of the mold.

8

Brush the balls with the beaten egg mixture and a pinch of salt.

9

Cover the pan with the Brioche balls with a floured plastic wrap and leave to rise in a warm place (30 - 40 min approx.), until it doubles its volume.

Note: The mix is just right when the pieces are very swollen but not bursting. Avoid over-swelling so as not to lose shape during baking.

10

Bake at 170º C for 30 to 35 min approx.

11

Let cool and carefully remove from the mold.

12

Serving Suggestion: Sprinkle some Castor Sugar on the Brioche to get that extra flair and bakery feel of you Brioche.

Nutrition Facts

Servings 0