Gluten-Free Cinnamon Raisin Brioche
Directions
- 1Mix 180g warm water and 15g whole psyllium husk.
- 2Stir the psyllium gel for about 30 seconds and set it aside.
- 3Add 165g tapioca flour to a mixing bowl.
- 4Add 165g Gluten-Free Pizza Flour to the mixing bowl.
- 5Add 50g sugar to the mixing bowl.
- 6Add 7g (1 packet) instant yeast to the mixing bowl.
- 7Add 6g baking powder to the mixing bowl.
- 8Add a heavy pinch of salt to the mixing bowl.
- 9Make a well in the dry ingredients for the wet ingredients.
- 10Pour in 100g warm whole milk.
- 11Pour in the psyllium gel mixture.
- 12Pour in 35g melted butter.
- 13Crack 1 medium room temp egg into a measuring cup.
- 14Add the cracked egg to the mixing bowl.
- 15Mix the ingredients with a KitchenAid mixer for about 5 minutes until a dough forms.
- 16Turn the dough onto a lightly floured surface.
- 17Press the dough until flattened.
- 18Sprinkle a healthy layer of cinnamon over the flattened dough.
- 19Press a handful of raisins into the dough.
- 20Roll the dough and pinch the edges to seal.
- 21Place the dough in a loaf pan and let it rise until doubled, about an hour.
- 22Bake the brioche at 350°F (175°C) for 35-40 minutes.
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
- 1 pinch salt
- 100 g warm whole milk
- 35 g melted butter
- 1 medium room temp egg
- 1 healthy layer cinnamon
- 1 handful raisins
Equipment
Pyrex measuring cupkitchen scalemixing bowlKitchenAid mixer with dough hookbaking sheetloaf pan
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