Brioche (Gluten and Dairy Free)

 
Heavenly Brioche
Heavenly GFCF Brioche

Have you ever come across one of those recipes that at first glance it instantly makes you drool and crave?  Then the feeling of such intense need overcomes you that you completely forget about your diet or promise to yourself to eliminate sugar and grain?  Well this is what happened to me yesterday, at 5pm, while I should have been making dinner.  I found this recipe quite accidentally.  I certainly wasn’t looking for a Brioche recipe but there it was and I had to make it - right then.  The original recipe comes from The Culinary Life.  It looks like she got the recipe from a cookbook called Healthy Bread in Five Minutes a Day.  How this particular bread could be deemed healthy is beyond me but I’m not going to worry about that today because this bread is OUTSTANDING.  We all need a little treat sometimes, right?  Anyway, the original recipe was not dairy free.  It also contained brown rice flour which I have never purchased before so I had to make several changes to the recipe to suit our needs.  The result was surprisingly light, moist, sweet and flavorful.  It looks like and smells like wheat bread.  Best yet it has the texture of wheat bread.  It is soft, fluffy, tender and elastic.  The original recipe made 3 loaves and the directions explained how to make the dough and store it in the fridge so you could have 3 fresh loaves days apart.  I purposely made enough for only one loaf.  This stuff would be dangerous to keep around the house.  Here is what I did with the recipe.

Brioche – Gluten and Dairy Free

1/3 cup teff flour

1/3 tapioca flour

1 1/3 cup corn starch

2 tsp dry active yeast

1 tsp sea salt

2 tsp xanthan gum

1/2 cup water

1/2 cup canned coconut milk

2 small eggs

1/3 cup honey

1/3 cup melted coconut oil (I used expeller pressed)

1 tsp vanilla

raw sugar for sprinkling on top

melted coconut oil for greasing pan and for handling the dough

Mix the dry ingredients together in a bowl.  In the bowl of a stand mixer combine wet ingredients.  Add dry into wet and mix until there are no lumps of dry flour.  Scrape down sides of bowl a couple of times during mixing.  Using a spatula, form dough into a ball in the bottom of the bowl.  Cover mixer bowl with a clean dish towel and let it rest and rise at room temperature for 2 hours.  Meanwhile prepare a nonstick loaf tin (8.5 x 4.5 inch) by greasing with coconut oil.  After the 2 hours, liberally coat your hands with melted coconut oil and form dough into a ball with your hands.  Transfer dough into loaf pan and gently shape and smooth the loaf to fit the pan.  Smooth the top of the loaf (something I could have done better).  At this point I sprinkled some raw sugar on top and allowed the loaf to rise for another 40 minutes.  Preheat oven to 350.  Bake for 40-45 minutes until the top is a caramel brown and is firm to the touch.  After cooling a bit remove it from the pan.  Now here is the really difficult part, the part in which I failed: let the loaf cool before slicing and eating.  Hope you have better luck than I did.  Because I was impatient, I compressed the loaf a bit during the slicing.  It would have appeared fluffier had I waited.  I didn’t care, it tasted great. 

 GFCF Brioche

Since I finished this loaf just before 9pm I refrained from eating more than one slice which took an enormous amount of willpower.  In the morning this Brioche became amazing french toast.  The recipe for that is coming soon!

If this recipe is up your alley go check out The Culinary Life.  She has some amazing looking recipes.  The next time I have a blow it day I am going to try her Brioche Cinnamon Rolls.  They look amazing.

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8 thoughts on “Brioche (Gluten and Dairy Free)

  1. Hi,
    A couple of questions:
    1) What couldI substitute for the teff flour? I don’t have any on hand right now?
    2) Can I use cow’s milk instead of canned coconut milk?
    3) I usually only have large (or x-large) eggs on hand; any idea how I should adjust to your 2 small eggs?

    Thanks for this recipe–it looks amazing!!

    • Hey, there!
      Brown rice flour would work since that’s what the origninal recipe called for. Possibly millet or sorghum may work too.
      Yes you could use cow milk. Try 3/4 cup + 2 T milk, no water and 1 extra large egg.
      Hope it works out well for you. Let me know if you get a minute!

    • I’ve never looked it up. But I’ll be straight up with you. If you can’t eat carby things, like me, don’t make this. It would be really high in carbs (with high glycemic index) AND it is really good, therefore difficult to control portions – well it was for me anyway. I so wish this was low carb!

  2. Thanks so much for this dairy-free, single loaf alternative. I had been looking at the version at The Culinary Life, but alas, I have a casein allergy, and I myself am not that savvy when it comes to figuring out baking substitutes and calculating portions.

    I also have a coconut allergy, so I used almond milk instead of coconut milk, and a different oil. Still turned out very well. I didn’t, however, get a golden brown crust; it was pale. I wonder if that’s because I didn’t use coconut oil? You didn’t mention painting your loaf with an egg wash before you baked it, as the recipe at The Culinary Life did. Did you do that?

    Thanks again!

    • I made this loaf so long ago I can’t remember if I used egg wash. That should make it browner though. Glad you liked it. There is no doubt that a casein allergy is much harder to work around than a gluten issue.

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