Gluten-Free Cinnamon Raisin Brioche

95 mins
Serves 1
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Directions

  1. 1Mix 180g warm water and 15g whole psyllium husk.
  2. 2Mix 180g warm water and 15g whole psyllium husk.
  3. 3Mix 180g warm water and 15g whole psyllium husk.
  4. 4Stir the psyllium gel for about 30 seconds and set it aside.
  5. 5Stir the psyllium gel for about 30 seconds and set it aside.
  6. 6Stir the psyllium gel for about 30 seconds and set it aside.
  7. 7Add 165g tapioca flour to a mixing bowl.
  8. 8Add 165g tapioca flour to a mixing bowl.
  9. 9Add 165g tapioca flour to a mixing bowl.
  10. 10Add 165g Gluten-Free Pizza Flour to the mixing bowl.
  11. 11Add 165g Gluten-Free Pizza Flour to the mixing bowl.
  12. 12Add 165g Gluten-Free Pizza Flour to the mixing bowl.
  13. 13Add 50g sugar to the mixing bowl.
  14. 14Add 50g sugar to the mixing bowl.
  15. 15Add 50g sugar to the mixing bowl.
  16. 16Add 7g (1 packet) instant yeast to the mixing bowl.
  17. 17Add 7g (1 packet) instant yeast to the mixing bowl.
  18. 18Add 7g (1 packet) instant yeast to the mixing bowl.
  19. 19Add 6g baking powder to the mixing bowl.
  20. 20Add 6g baking powder to the mixing bowl.
  21. 21Add 6g baking powder to the mixing bowl.
  22. 22Add a heavy pinch of salt to the mixing bowl.
  23. 23Add a heavy pinch of salt to the mixing bowl.
  24. 24Add a heavy pinch of salt to the mixing bowl.
  25. 25Make a well in the dry ingredients for the wet ingredients.
  26. 26Make a well in the dry ingredients for the wet ingredients.
  27. 27Make a well in the dry ingredients for the wet ingredients.
  28. 28Pour in 100g warm whole milk.
  29. 29Pour in 100g warm whole milk.
  30. 30Pour in 100g warm whole milk.
  31. 31Pour in the psyllium gel mixture.
  32. 32Pour in the psyllium gel mixture.
  33. 33Pour in the psyllium gel mixture.
  34. 34Pour in 35g melted butter.
  35. 35Pour in 35g melted butter.
  36. 36Pour in 35g melted butter.
  37. 37Crack 1 medium room temp egg into a measuring cup.
  38. 38Crack 1 medium room temp egg into a measuring cup.
  39. 39Crack 1 medium room temp egg into a measuring cup.
  40. 40Add the cracked egg to the mixing bowl.
  41. 41Add the cracked egg to the mixing bowl.
  42. 42Add the cracked egg to the mixing bowl.
  43. 43Mix the ingredients with a KitchenAid mixer for about 5 minutes until a dough forms.
  44. 44Mix the ingredients with a KitchenAid mixer for about 5 minutes until a dough forms.
  45. 45Mix the ingredients with a KitchenAid mixer for about 5 minutes until a dough forms.
  46. 46Turn the dough onto a lightly floured surface.
  47. 47Turn the dough onto a lightly floured surface.
  48. 48Turn the dough onto a lightly floured surface.
  49. 49Press the dough until flattened.
  50. 50Press the dough until flattened.
  51. 51Press the dough until flattened.
  52. 52Sprinkle a healthy layer of cinnamon over the flattened dough.
  53. 53Sprinkle a healthy layer of cinnamon over the flattened dough.
  54. 54Sprinkle a healthy layer of cinnamon over the flattened dough.
  55. 55Press a handful of raisins into the dough.
  56. 56Press a handful of raisins into the dough.
  57. 57Press a handful of raisins into the dough.
  58. 58Roll the dough and pinch the edges to seal.
  59. 59Roll the dough and pinch the edges to seal.
  60. 60Roll the dough and pinch the edges to seal.
  61. 61Place the dough in a loaf pan and let it rise until doubled, about an hour.
  62. 62Place the dough in a loaf pan and let it rise until doubled, about an hour.
  63. 63Place the dough in a loaf pan and let it rise until doubled, about an hour.
  64. 64Bake the brioche at 350°F (175°C) for 35-40 minutes.
  65. 65Bake the brioche at 350°F (175°C) for 35-40 minutes.
  66. 66Bake the brioche at 350°F (175°C) for 35-40 minutes.

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
  • 1 pinch salt
  • 1 pinch salt
  • 1 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
  • 1 healthy layer cinnamon
  • 1 healthy layer cinnamon
  • 1 healthy layer cinnamon
  • 1 handful raisins
  • 1 handful raisins
  • 1 handful raisins

Equipment

Pyrex measuring cupkitchen scalemixing bowlKitchenAid mixer with dough hookbaking sheetloaf pan