Gluten-free Brioche: Gourmet Recipe

Ingredients:

1/2 cup of almond milk
2 tablespoons of active dry yeast
1/4 cup of coconut sugar
4 large eggs, at room temperature
1/2 cup of tapioca flour
1/2 cup of brown rice flour
1/2 cup of potato starch
1/2 cup of almond flour
1 teaspoon of sea salt
1/2 cup of unsalted butter, at room temperature
Egg wash (1 egg, whisked with 1 tablespoon of water)

Instructions:

In a small saucepan, heat the almond milk until it reaches 105 to 110 degrees Fahrenheit. Remove from heat and sprinkle the yeast and a pinch of coconut sugar over the top. Let sit for 5 minutes, or until the mixture foams up.
In a large mixing bowl, whisk together the tapioca flour, brown rice flour, potato starch, almond flour, sea salt and remaining coconut sugar.
Add the eggs and yeast-milk mixture to the dry ingredients and mix until a sticky dough forms. Add the unsalted butter and continue mixing until the dough is smooth and elastic and pulls away from the sides of the bowl.
Transfer the dough to a large greased bowl and cover with plastic wrap. Place in a warm, draft-free area and let rise until doubled in size, about 1 to 2 hours.
Gently deflate the dough and divide it into 6 equal portions. Roll each portion into a ball and place in a greased brioche tin. Brush the tops with egg wash.
Preheat your oven to 375 degrees Fahrenheit and bake the brioche for 15 to 20 minutes, or until golden brown and cooked through. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Verdict:

This gluten-free brioche recipe produces a delicious, fluffy and buttery bread with a subtle nutty flavor from the almond flour. It’s perfect for those who are gluten intolerant or simply looking for a healthier alternative to traditional brioche. Serve it warm with a dollop of jam or alongside a cup of coffee for a decadent breakfast treat!