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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

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


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


Add sugar and salt, mix vigorously.


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


Butter and flour a small rectangular cake or bread pan.


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)


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.


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


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.


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


Let cool and carefully remove from the mold.


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

Nutrition Facts

Servings 0