As Easter is approaching, here is a gluten-free recipe for brioche for 6 people.
Recipe taken from the book “The secrets of organic baking” by Marie Chioca and Delphine Palin, Terre Vivante edition.
Good tasting.
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140
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g
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wholemeal rice flour
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105
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g
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cassava flour
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55
|
g
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corn flour
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|
25
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cl
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milk
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50
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g
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cane sugar
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50
|
g
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clarified butter or olive oil
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1
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|
œuf
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1
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cs
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orange blossom water
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1
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cc
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vanilla extract
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10
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g
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fresh yeast
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|
|
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granulated sugar for decoration
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Pheat the oven to 80°C
· Dilute the yeast in lukewarm milk and let sit for 5 minutes
· In a large salad bowl, mix the flours with the sugar. Make a well, pour in the diluted yeast, the egg, the orange blossom water and the vanilla extract, then mix.
· Then gradually incorporate the melted butter until you obtain the consistency of a homogeneous and sticky dough. Pour into a 14cm diameter brioche or high-sided mold that you have lined with baking paper, and sprinkle the top with granulated sugar.
· Bake immediately, the dough will double in volume, then, after 20 minutes, increase the thermostat to 180°C and continue cooking for another 50 minutes. Remove from the oven, unmold the brioche, then let it cool on a rack.
On this occasion we ask you to share your cooking experiences with us by email.
We are therefore curious to know your addresses in Luxembourg where you buy your bread and other gluten-free pastries. |
