Gluten Free, Dairy Free Brioche
Gluten Free, Dairy Free Brioche
Doses
12
Copies fromPrepare the brioche in a baking dish so that they rise and bake side by side, retaining their softness and juiciness. This makes them perfect as mini burger buns, for example - or as a delicious side dish for soup.
Ingredients
280 g tap water
17 G Cereal product Gluten Free Psyllium
126 g plant-based milk drink
11 g dry yeast
230 g tapioca starch
135 g Cereal product Fine Rice Flour
60 g Cereal product Wholegrain horseradish flour
8 g baking powder
7 g ksantania
12 g sea salt
20 g honey
2 pcs eggs
32 g rapeseed oil
10 g apple cider vinegar
60 g rice root (see Tip)
Preparation
- Measure the water into a bowl. Add psyllium to the water, stirring rapidly throughout. You will get a thick paste.
- Heat the plant-based milk drink (in a separate bowl) to lukewarm (below 37°C) in the microwave. After heating, add the yeast and sugar. Allow to rest for 3-5min, this will get the yeast active faster.
- In a separate bowl, mix the flour, baking powder, xanthan gum and salt.
- Add psyllium paste to milk mixture, egg, remaining liquids and root. Mix until smooth.
- Start adding the flour little by little in small portions.
- Lift the dough onto the table and knead it into a ball, using rice flour.
- Cut the dough into 12 equal pieces. Roll each piece into a ball. Oil a circular baking dish and place the balls of dough in the dish.
- Let rise in a warm place under a cloth for about. 45-60min.
- Brush the brioche balls with egg before frying.
- Bake the brioche in a 180 degree oven for about 1- 1h 15min.
- Allow to cool before eating.
Tip
- It is the root that adds flavour in this recipe, you can also leave it out and replace it by adding about 30g of rice flour.
- Original recipe: MakuaMedia
