Directions
- 1Pour 180g of warm water into a Pyrex measuring cup.
- 2Add 15g of whole psyllium husk to the warm water.
- 3Stir the psyllium husk and warm water mixture for about 30 seconds until it forms a gel.
- 4Set aside the psyllium gel to thicken.
- 5Add 165g of tapioca flour to the stand mixer bowl.
- 6Add 165g of Gluten-Free Pizza Flour to the stand mixer bowl.
- 7Add 50g of sugar to the stand mixer bowl.
- 8Add 7g (1 packet) of instant yeast to the stand mixer bowl.
- 9Add 6g of baking powder to the stand mixer bowl.
- 10Add a heavy pinch of salt to the stand mixer bowl.
- 11Make a well in the center of the dry ingredients for the wet ingredients.
- 12Pour 100g of warm whole milk into the well in the stand mixer bowl.
- 13Add the prepared psyllium gel to the stand mixer bowl.
- 14Add 35g of melted butter to the stand mixer bowl.
- 15Crack 1 medium room temperature egg into a measuring cup and then add it to the stand mixer bowl.
- 16Mix all ingredients in the stand mixer for about 5 minutes until a dough forms.
- 17Turn the dough out onto a lightly floured surface (a baking pan is used here).
- 18Press the dough until it is flattened.
- 19Sprinkle a healthy layer of cinnamon over the flattened dough.
- 20Press a handful of raisins into the cinnamon-covered dough.
- 21Roll the dough tightly and pinch the edges to seal.
- 22Place the rolled dough into a loaf pan.
- 23Let the dough rise until doubled in size (approximately one hour).
- 24Bake the brioche at 350°F (175°C) for 35-40 minutes.
- 25Enjoy the freshly baked gluten-free cinnamon raisin brioche.
Ingredients
- 180 g warm water
- 15 g whole psyllium husk
- 165 g tapioca flour
- 165 g Gluten Free Pizza Flour
- 50 g sugar
- 7 g instant yeast
- 6 g Baking Powder
- a heavy pinch salt
- 100 g warm whole milk
- 35 g melted butter
- 1 medium room temp egg
- a healthy layer cinnamon
- a handful raisins
Equipment
Pyrex measuring cupscalespoonstand mixerdough hookbaking panloaf panwire rack
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