I must start this post by telling you that I can’t take any credit for this recipe – it comes straight out of this amazing book I was given by my good friend Isabelle. I have made a few minor changes but really, it’s their recipe. The book is called “Ma boulange sans gluten” and was written by Laurent Dran and Frédérique Barral. You can find it online by clicking here. Sadly, it is only available in French – so I guess the only credit I can take is for translating this recipe into English!
Now that the copyright details are clear, let me tell you a little more about this bread… In our family, Sunday breakfasts are always a bit special. In the days when I could eat gluten, we would almost always have croissants on Sunday mornings; in Switzerland, you can buy what they call “pre-cooked” croissants, which you only need to put in the oven for about 5 minutes… I used to buy those and the smell that filled the house as they were heating up in the oven was just heavenly. But of course, all this had to change when I was diagnosed with celiac’s disease. At first I would buy ready-made gluten free croissants for myself, but I have yet to find one that really tastes good… so I stopped that fairly quickly and I started baking homemade special goodies for Sundays – and once again, we have that heavenly smell that fills the house in the morning 🙂
I don’t bake the same treats every Sunday, but one of the things I make regularly is this brioche bread – it is moist and a little sweet, simply perfect with a bit of butter and homemade jam or honey. I find it very easy to make – the only tricky part is that the dough needs to be kneaded for nearly 10 minutes with a mixer. I prepare two loaves and I freeze one.
Here is the recipe 🙂
For two loaves, baked in a 18 x 8 cm cake tin
- 120 ml water (not too cold)
- 7 g dried yeast
- 140 g liquid honey
- 4 eggs
- 150 g butter (at room temperature)
- 350 g cornflour
- 150 g rice flour
- 5 g salt
- 30 g guar gum powder
- Place the water, honey and dried yeast in a bowl.
- Let it rest for about 10 minutes until the yeast is activated (see baking bread) .
- Add the softened butter, eggs, flours, salt and guar gum powder.
- Mix and knead the dough thoroughly, preferably with the kneading hooks of a hand mixer. The dough should be compact and should not stick to your fingers when you touch it.
- Line the cake tins with some non-stick baking paper; divide the dough in two and place it in the cake tins. Let the doughs rise – if possible in a warm and humid place. This dough is pretty thick and it rises slowly. I prepare it on Saturday night and let it rise overnight; I then bake the loaves in the morning.
- Once the dough is risen, bake in the oven for 25 minutes at 210°C if you have a fan oven – 230°C if you use conventional heat.
Let the loaf cool down completely before slicing it.
Hope you enjoy it :-)