member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Filus1217      

    GF: Brioche

    Source of Recipe

    .
    GF: Brioche

    Cooking Light - July 2014 - Robert Landolphi, - Gluten-Free Baking,
    Serves 16 (serving size: 1 slice)
    Total time: 12 Hours, 35 Minutes

    Brioche is a flaky, buttery egg bread that's great for making sandwiches and French toast, or simply eaten toasted with butter and jam for breakfast. The cornstarch in this gluten-free version makes it light and airy.

    Ingredients:
    3.4 ounces cornstarch (about 3/4 cup)
    1.5 ounces brown rice flour (about 1/3 cup)
    1.4 ounces tapioca flour (about 1/3 cup)
    2 tablespoons sugar
    1 tablespoon xanthan gum
    1 package dry yeast (about 2 1/4 teaspoons)
    1 teaspoon salt
    1/4 cup butter, melted
    1/4 cup warm 2% reduced-fat milk (100° to 110°)
    2 tablespoons honey
    3 large eggs, lightly beaten
    Cooking spray
    1 tablespoon water
    1 large egg white

    Preparation:
    1. Weigh or lightly spoon cornstarch and flours into dry measuring cups; level with a knife. Combine cornstarch, flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Add butter and next 3 ingredients (through eggs); beat with a mixer at high speed until dough is smooth.

    2. Spoon dough into a 9 x 5-inch loaf pan coated with cooking spray. Let rise in a warm place (85°), free from drafts, 20 minutes. Cover with plastic wrap, and refrigerate overnight.

    3. Remove dough from refrigerator. Let dough rise in a warm place (85°), free from drafts, 2 to 4 hours or until batter is slightly below rim of pan.

    4. Preheat oven to 350°.

    5. Bake at 350° for 25 minutes. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Brush loaf with egg white mixture, and cover with foil. Bake an additional 30 minutes. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

    1/16 of recipe equals: Calories 101; Fat 4.1 g (Satfat 2.2 g, Monofat 1.3 g, Polyfat 0.3 g); Protein 2 g; Carbohydrate 14 g; Fiber 0.8 g; Cholesterol 43 mg; Sodium 193 mg

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â