Our DIY blogger is Aimee Santos of Swellmayde, one of the best maker blogs we know.
Gluten-free food has popped up everywhere I go, from the grocery store to my favorite restaurants. I’ve noticed I feel better when I eat less gluten, but I haven’t been satisfied with the taste or texture of any of the baked goods I’ve tried so far. This led me to start baking fresh gluten-free brioche at home. I can’t wait to serve these to friends with a side of my favorite jam!
- 7 gram packet of yeast
- 1 tablespoon + 2 teaspoons granulated sugar
- ¾ cups + 2 tablespoons of water (room temperature)
- 3 ¾ cups of high quality gluten-free flour (make sure it has xantham gum in the ingredients)
- 5 large eggs
- ¼ cup of honey or agave
- 7 tablespoons of unsalted butter (melted and cooled)
- 1 ½ tablespoons of kosher salt
- nonstick spray
- stand mixer
- muffin pan
- measuring cups
- measuring spoons
- mixing bowls
- plastic wrap
- pastry brush
- rubber spatula
1. Combine yeast, sugar and water in a bowl. Set aside for about 10 minutes.
2. Mix together 3 eggs, 1 egg yolk, honey/agave, butter and yeast mixture.
3. Put the paddle attachment on the stand mixer. Add the gluten-free flour and salt in the stand mixer bowl. Turn the stand mixer on at low speed, and add the egg mixture to flour slowly. Change to medium speed and mix for 10 minutes.
4. Then, cover with plastic wrap for about an hour. The dough should double in size. After, turn the dough over a couple times with a rubber spatula, recover with plastic wrap, and refrigerate for 2 hours.
5. Spray the muffin pan with nonstick spray. Fill each well with dough. Beat one egg in a separate bowl (this will be your egg wash). Brush the egg wash on. Set aside for 1 hour (dough should slightly rise). Then, bake for about 15 minutes at 350°F.