Ingredients
-
Wet ingredients:
-
225 g of GF sourdough starter
-
175 ml of Coconut milk
-
3 Egg(s)
-
60 ml of Extra Virgin olive oil
-
Dry ingredients:
-
110 g of Brown rice flour
-
100 g of Sugar white
-
120 g of Tapioca starch
-
160 g of Potato starch
-
30 g of Psyllium husk
-
1,5 tsp. of Salt
-
Egg wash:
-
1 Egg(s)
-
1 tbsp. of Sugar white
Directions
Brioche is a delightful semi-sweet bun made with baker’s yeast, typically formed from six dough balls baked together. You can enjoy brioche with both sweet and savory fillings or transform it into French toast or croutons.
In this recipe, we’ll put a fresh twist on the traditional brioche by using natural sourdough, making it gluten-free and dairy-free and incorporating olive oil for added softness. The result is a wonderfully soft and flavorful brioche.
Feel free to enhance the flavor by adding vanilla, lemon, or orange zest to the dough, or you can mix in some chopped chocolate for an extra treat.
This recipe combines two types of starch: potato starch for that nice crumbly texture and tapioca starch for a bit of firmness. As a result, the fresh brioche turns out soft and crumbly, just like it should be. However, the potato starch does mean it won’t stay fresh for too long. It’s best enjoyed on the first day and after that, it’s perfect for making croutons or French toast.
Bon Appétit!
Today's visits: 1.
Steps
|
1
Done
|
This recipe requires a gluten-free sourdough starter that is at its peak activity. If you store your starter in the fridge, be sure to take it out ahead of time, feed it and let it rise and fall completely. I usually take my sourdough starter out the night before, feed it and let it sit at room temperature overnight. By morning, it reaches its peak activity. |
|
2
Done
|
When your sourdough starter is at its peak activity, it's time to prepare the dough. Start by mixing the dry ingredients in a separate bowl. In another bowl, use a fork to whisk the eggs until well combined, then add the sourdough starter, olive oil and coconut milk, mixing until the mixture is smooth. |
|
3
Done
|
Next, combine the dry and wet ingredients and knead the dough. You can do this with a spoon at first, then switch to your hands, or use a food processor if you prefer. At first, the dough will be quite loose, but it will start to thicken as the psyllium absorbs moisture. Let the dough sit for 10 minutes. During this time, it will become denser and softer. |
|
4
Done
|
Begin by placing the dough on a surface sprinkled with tapioca starch. Gently knead it, shape it into a ball and then divide it into 6 equal pieces. Roll each piece into a ball. |
|
5
Done
|
Preheat your oven to 190 degrees Celsius. |
|
6
Done
|
To make the egg wash, whisk the egg until it's smooth, then brush it over the top of the brioche. Sprinkle some sugar on top. Bake the brioche at 190 degrees Celsius for about 45 to 50 minutes. After 20 to 30 minutes, when the top is a beautiful golden brown, cover it with baking paper to prevent it from burning. |
