Gluten-Free Cinnamon Raisin Brioche
Directions
- 1Pour 180g of warm water into a Pyrex measuring cup.
- 2Pour 180g of warm water into a Pyrex measuring cup.
- 3Pour 180g of warm water into a Pyrex measuring cup.
- 4Add 15g of whole psyllium husk to the warm water.
- 5Add 15g of whole psyllium husk to the warm water.
- 6Add 15g of whole psyllium husk to the warm water.
- 7Stir the psyllium husk and warm water mixture for about 30 seconds until it forms a gel.
- 8Stir the psyllium husk and warm water mixture for about 30 seconds until it forms a gel.
- 9Stir the psyllium husk and warm water mixture for about 30 seconds until it forms a gel.
- 10Set aside the psyllium gel to thicken.
- 11Set aside the psyllium gel to thicken.
- 12Set aside the psyllium gel to thicken.
- 13Add 165g of tapioca flour to the stand mixer bowl.
- 14Add 165g of tapioca flour to the stand mixer bowl.
- 15Add 165g of tapioca flour to the stand mixer bowl.
- 16Add 165g of Gluten-Free Pizza Flour to the stand mixer bowl.
- 17Add 165g of Gluten-Free Pizza Flour to the stand mixer bowl.
- 18Add 165g of Gluten-Free Pizza Flour to the stand mixer bowl.
- 19Add 50g of sugar to the stand mixer bowl.
- 20Add 50g of sugar to the stand mixer bowl.
- 21Add 50g of sugar to the stand mixer bowl.
- 22Add 7g (1 packet) of instant yeast to the stand mixer bowl.
- 23Add 7g (1 packet) of instant yeast to the stand mixer bowl.
- 24Add 7g (1 packet) of instant yeast to the stand mixer bowl.
- 25Add 6g of baking powder to the stand mixer bowl.
- 26Add 6g of baking powder to the stand mixer bowl.
- 27Add 6g of baking powder to the stand mixer bowl.
- 28Add a heavy pinch of salt to the stand mixer bowl.
- 29Add a heavy pinch of salt to the stand mixer bowl.
- 30Add a heavy pinch of salt to the stand mixer bowl.
- 31Make a well in the center of the dry ingredients for the wet ingredients.
- 32Make a well in the center of the dry ingredients for the wet ingredients.
- 33Make a well in the center of the dry ingredients for the wet ingredients.
- 34Pour 100g of warm whole milk into the well in the stand mixer bowl.
- 35Pour 100g of warm whole milk into the well in the stand mixer bowl.
- 36Pour 100g of warm whole milk into the well in the stand mixer bowl.
- 37Add the prepared psyllium gel to the stand mixer bowl.
- 38Add the prepared psyllium gel to the stand mixer bowl.
- 39Add the prepared psyllium gel to the stand mixer bowl.
- 40Add 35g of melted butter to the stand mixer bowl.
- 41Add 35g of melted butter to the stand mixer bowl.
- 42Add 35g of melted butter to the stand mixer bowl.
- 43Crack 1 medium room temperature egg into a measuring cup and then add it to the stand mixer bowl.
- 44Crack 1 medium room temperature egg into a measuring cup and then add it to the stand mixer bowl.
- 45Crack 1 medium room temperature egg into a measuring cup and then add it to the stand mixer bowl.
- 46Mix all ingredients in the stand mixer for about 5 minutes until a dough forms.
- 47Mix all ingredients in the stand mixer for about 5 minutes until a dough forms.
- 48Mix all ingredients in the stand mixer for about 5 minutes until a dough forms.
- 49Turn the dough out onto a lightly floured surface (a baking pan is used here).
- 50Turn the dough out onto a lightly floured surface (a baking pan is used here).
- 51Turn the dough out onto a lightly floured surface (a baking pan is used here).
- 52Press the dough until it is flattened.
- 53Press the dough until it is flattened.
- 54Press the dough until it is flattened.
- 55Sprinkle a healthy layer of cinnamon over the flattened dough.
- 56Sprinkle a healthy layer of cinnamon over the flattened dough.
- 57Sprinkle a healthy layer of cinnamon over the flattened dough.
- 58Press a handful of raisins into the cinnamon-covered dough.
- 59Press a handful of raisins into the cinnamon-covered dough.
- 60Press a handful of raisins into the cinnamon-covered dough.
- 61Roll the dough tightly and pinch the edges to seal.
- 62Roll the dough tightly and pinch the edges to seal.
- 63Roll the dough tightly and pinch the edges to seal.
- 64Place the rolled dough into a loaf pan.
- 65Place the rolled dough into a loaf pan.
- 66Place the rolled dough into a loaf pan.
- 67Let the dough rise until doubled in size (approximately one hour).
- 68Let the dough rise until doubled in size (approximately one hour).
- 69Let the dough rise until doubled in size (approximately one hour).
- 70Bake the brioche at 350°F (175°C) for 35-40 minutes.
- 71Bake the brioche at 350°F (175°C) for 35-40 minutes.
- 72Bake the brioche at 350°F (175°C) for 35-40 minutes.
- 73Enjoy the freshly baked gluten-free cinnamon raisin brioche.
- 74Enjoy the freshly baked gluten-free cinnamon raisin brioche.
- 75Enjoy the freshly baked gluten-free cinnamon raisin brioche.
Ingredients
- 180 g warm water
- 180 g warm water
- 180 g warm water
- 15 g whole psyllium husk
- 15 g whole psyllium husk
- 15 g whole psyllium husk
- 165 g tapioca flour
- 165 g tapioca flour
- 165 g tapioca flour
- 165 g Gluten Free Pizza Flour
- 165 g Gluten Free Pizza Flour
- 165 g Gluten Free Pizza Flour
- 50 g sugar
- 50 g sugar
- 50 g sugar
- 7 g instant yeast
- 7 g instant yeast
- 7 g instant yeast
- 6 g Baking Powder
- 6 g Baking Powder
- 6 g Baking Powder
- a heavy pinch salt
- a heavy pinch salt
- a heavy pinch salt
- 100 g warm whole milk
- 100 g warm whole milk
- 100 g warm whole milk
- 35 g melted butter
- 35 g melted butter
- 35 g melted butter
- 1 medium room temp egg
- 1 medium room temp egg
- 1 medium room temp egg
- a healthy layer cinnamon
- a healthy layer cinnamon
- a healthy layer cinnamon
- a handful raisins
- a handful raisins
- a handful raisins
Equipment
Pyrex measuring cupscalespoonstand mixerdough hookbaking panloaf panwire rack