The gluten-free brioches are small sweet rolls flavored with cinnamon and citrus, made with olive oil. These brioches can be enriched with raisins to make them even softer, or with chocolate chips, or filled with creams or jam. Try also the gluten-free cream brioches. They can of course also be made lactose-free by replacing the milk with water or an unsweetened plant-based drink.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 1/4 cups gluten-free flour (mix B Schaer (about 500 g / 17.6 oz))
- 2 eggs
- 1 1/2 cups milk (or water (about 350 g / 12.3 oz))
- 2/3 cup granulated sugar (about 130 g)
- 6 tbsp extra virgin olive oil (about 80 g (use 3.5 oz / 6 tbsp))
- 1 1/4 tsp instant dry yeast (gluten-free (about 4 g))
- 1/2 tsp ground cinnamon
- 1 orange (zest, grated)
- 1 egg white
Tools
- 1 Stand mixer
- 1 Baking sheet
- 1 Bowl
Steps
Put the flour with the yeast and sugar into the bowl of the stand mixer. Start the machine and gradually add the milk or water, then add the eggs and knead for 5 minutes. Add the flavorings and the oil. Let it mix for another 5 minutes.
Set to rise until doubled in a warm place (about 75°F).
Deflate the dough and transfer it to a work surface lightly dusted with rice flour.
Take pieces of dough weighing about 2 oz, cover with plastic wrap.
Take the first piece, stretch it slightly with your hands. Roll it onto itself to form a small brioche. Place on a baking sheet lined with parchment paper. Proceed the same way with the remaining dough. Cover with plastic wrap and let rise in a warm place at about 75°F for about one hour, they should double in size.
Preheat the oven to 356°F. Brush the rolls with the beaten egg white. Bake immediately and cook for 15 minutes. Remove from the oven and let cool, then dust with powdered sugar.
WARNING: consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
Gluten-free brioches stay soft for several days, but if warmed for a few seconds in the microwave they return to just-baked texture. They can also be frozen after baking and cooling.
Do not use too much flour when shaping.
Do not skip the second rising.
Do not skip the second rising.
Decadent variations
With chocolate chips, or filled with pastry cream.
Wholegrain / more rustic version: add 2 tablespoons of buckwheat flour instead of a portion of the main flour.
Wholegrain / more rustic version: add 2 tablespoons of buckwheat flour instead of a portion of the main flour.
FAQ (Questions and Answers)
Can I make the brioches gluten-free and lactose-free?
Of course: you can substitute the milk with water or an unsweetened plant-based drink in the same amount.
Can I replace the extra virgin olive oil?
Any vegetable oil works, such as rice oil, sunflower oil, or corn oil. Extra virgin olive oil will have a stronger flavor. You can also choose to use butter—in that case use 3.5 oz (100 g) of butter.
Why is my gluten-free brioche dense?
The most common causes are: not enough hydration, insufficient rising, or the oven not properly preheated. Gluten-free dough must be softer than traditional dough.
Can I use a different flour mix?
Yes, but every mix absorbs liquids differently. You may need to slightly adjust the amount of milk or water to achieve a soft, not too dense dough.
Is it possible to make gluten-free brioches without a stand mixer?
Yes. The dough should not be worked as long as dough with gluten. You can mix with a spatula or electric whisks until you get a homogeneous and soft mixture.
Can I freeze gluten-free brioches?
Yes, they freeze perfectly. Just warm them a few minutes in the oven or microwave to bring back their softness.
Can I prepare the dough the night before?
Yes, you can let it rise slowly in the refrigerator. The next day let it come back to room temperature before shaping the brioches.
