Hey guys, welcome back to the blog! Today’s recipe is a play on a traditional artisan style loaf bread. Have you ever walked by a bakery with all kinds of breads lined up? Unfortunately, if you can’t have gluten like me, you walk past them. Before I became gluten free, I used to enjoy all kinds of loaf bread, but since cutting gluten out of my diet, I’ve missed it. Since I had a bag of Bob’s red Mill All Purpose Gluten Free Flour (the red bag) laying around, I thought I’d try to make an artisan style loaf bread. This gluten free flour has a heavy garbanzo bean flour base or chickpea flour with a mix of fava bean and sorghum flour. These types of flours aren’t ideal for cookies and cakes but they work great in bread recipes. Here is how you can use them.
2 1/2 cups gluten free all purpose flour ( I used Bob’s Red Mill)
2 tbsp arrowroot powder (starch)
1 cup warm plant-based milk
2 tbsp yeast
2 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 tsp olive oil
1/2 tsp white vinegar
Preheat your oven at 180ºC
Combine your dry ingredients together in one bowl. I used instant active dry yeast so I simply mixed it into the flour but if you need to activate your yeast, mix it in the warm milk with the sugar and let it sit for 5 mins before adding it in the bread dough.
Add the olive oil, milk and vinegar to the dry ingredients. It’s easier to combine the wet ingredients in a separate bowl and use your hand or spatula to knead the dough together after combining them with the flour.
Cover the dough and let it rest for 45mins-1hr in a warm place.
Bake at 180ºC in a lined baking pan. I used a cake pan lined with baking paper.
Let it cool down before storing in the fridge for up to two weeks.
Cinnamon raisin bread is a flavored bread usually made with white flour and a cinnamon sugar swirl in the middle. This gluten free version is a loaf bread, sweetened with coconut sugar. It’s a play on my favorite raisin pastry as a child and it’s a must try recipe. This gluten free bread is soft and fluffy, with a buttery cinnamon flavor. Here’s how you can make it…
Which flours work best?
For this recipe you don’t need any complex flour blends, any all purpose gluten free flour should work well. I’ve tried it with multiple all purpose flours and they all work well, but it’s best to opt for one with xanthum gum. Also try to avoid blends that are heavy with bean flours because I find it adds an aftertaste to bread and pastries.
If you’ve never tried brioche, you haven’t lived. When I was a kid, it was one of the things I looked forward to most when going grocery shopping. My parent’s would always buy a fresh brioche bun from the bakery, it was sweet and pillowy with a golden, sticky crust. Brioche is a French bread, traditionally loaded with eggs and butter, making it rich, light and fluffy. The best way to describe it is a pastry-like bread. Unfortunately, if you’re gluten free like I am, finding a gluten free brioche is tough. Gluten is what helps dough rise in pastry, which means that gluten free pastries are usually more dense.
When I was buying a traditional brioche for my family the other day, I finally decided I had to attempt make a gluten free one. But, because I felt this would be hard enough to achieve, I decided not to make this recipe dairy free. So, this recipe uses traditional butter, but you can always try vegan butter if you cannot have any dairy. I can use butter in my recipes because it’s low in lactose, using vegan butter should work fine although keep in mind it may change the taste of your brioche bun.
Types of Brioches
Brioches come in all shapes and sizes as well as different flavours. They can be plain or have sweet or savoury fillings. They can be made into a loaf, individual buns, or one big bun. Traditionally, they contain flour, eggs, butter, milk or cream, yeast, salt, and sugar. Some of my favourite types of brioches are chocolate brioches, coconut-filled brioche buns, and the raisin filled loaf. However, in this recipe I chose to make a plain sweet loaf, but you can easily add any filling you like to the dough.
Why this recipe?
The best thing about this recipe is that it is quick and very easy to make compared to most brioche recipes. It’s perfect for someone who has never even tried a hand at pastry making or bread making. The ingredients are also simple and easy to find, but a fair warning, you will want to make it more than once! Here is how you can make your own brioche bread…
4 eggs (+1 for the egg wash)
1/2 cup butter
1/2 cup coconut sugar or xylitol
2 1/2 cups flour
3/4 cup almond or oat milk
1 1/2 tbsp yeast
1 pinch of salt (if butter is unsalted)
Pre-heat your oven at 150ºC, you will want a warm place for you dough to rise. I like to warm up the oven, then turn it off, and leave the dough to rise for 1-2 hrs.
If you’re using active dry yeast, you may need to activate it; warm up 2/3 cup milk, milk in 1 tbsp of sugar, and spread the yeast on top. Let it sit for 10 mins before mixing. You should get a frothy mixture.
If you’re using instant yeast like I did, you can simply add it to your flour, mix in the salt.
In a separate bowl, beat the eggs and butter together.
Mix in the sugar and slowly fold in the flour (Incorporate the yeast mixture at this point if you’re using active dry yeast)
Ensure you do not overman the dough, just well enough that you don’t have any dry flour.
Lightly dust your surface and scoop out the dough.
Dust the top of your dough so that you are able to handle it. You don’t want to knead it, but you want to be able to fold it over 3-4 times.
Divide the dough into two halves, form it into two lengths so that you can twist and lace them into shape. You can also opt for a 3 strand plait or simply shape the loaf as a whole. The dough should be thick enough to handle but soft and moist enough that it easily moulds into shape.
Place your loaf into an oiled silicone loaf tin or one lined with parchment paper.
Allow to rise in a warm place for 1-2 hours.
Beat one egg to brush over the top of the dough, I did two layers, one before baking and one 20 mins after.
Bake for 30-40 mins at 200ºC. Allow to cool before slicing.
A note from the author
Thank you for joining us on this recipe post, I hope you enjoyed it. If you’ve reached the end, or even better, decided to attempt the recipe, please like and follow for more recipes like this one. There’s a lot more in store.. xoxo.