Brioche or Challah Batter Bread {gluten free}

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Traditional egg bread recipe reinvented as gluten free using a blend of gluten free flours. This loaf has a moist crumb and is spongy just like egg bread should be. It also toasts beautifully making it ideal for use in Thanksgiving stuffing. However, this bread should not comprise more than 10 percent of the bread cubes for the stuffing as it breaks down similarly to cornbread and it is sweet like cornbread. No one will ever know your stuffing is gluten free!

Brioche or Challah Batter Bread {Gluten Free}

Yield: Makes 2 small loaves.

Brioche or Challah Batter Bread {Gluten Free}

Why is our Brioche or Challah Batter Bread wicked good? Our blend of flour, the instant yeast we use and the addition of proteins and fiber to mimic gluten such as egg white protein powder, gelatin granules and apple pectin, creates a loaf with a moist crumb. This bread is best served simply with butter. The loaf is very simple and ideal to slice up into croutons to toast for homemade turkey stuffing during the holiday season.

Ingredients

  • 1 cup (165 grams) potato starch (not potato flour)
  • 1 cup (125 grams) tapioca flour (also known as tapioca starch)
  • ½ cup minus 1 tablespoon (70 grams) superfine brown rice flour
  • ½ cup (63 grams) millet flour
  • ¼ cup (39 grams) sweet white rice flour
  • ¼ cup (30 grams) sorghum flour
  • 4 teaspoons (14 grams) instant yeast, preferably SAF Yeast (red label)
  • 1 tablespoon (5 grams) egg white protein powder, preferably NOW Foods®
  • 1 teaspoon (4 grams) unflavored gelatin granules, such as Knox® Gelatine
  • 1 teaspoon (3 grams) dried pectin (I use apple pectin)
  • 2 teaspoons (5.6 grams) guar gum by NOW® Foods
  • 2 teaspoons (6 grams) xanthan gum (I used Bob’s Red Mill)
  • 2 teaspoons (14 grams) kosher salt
  • ¾ cup (144 grams) natural butter-flavor or regular palm shortening, preferably Spectrum® brand, melted and cooled slightly
  • 2 large eggs + 2 egg yolks (150 grams)
  • 1½ cups (365 grams) whole milk
  • ½ cup (170 grams) honey
  • 2 teaspoons pure vanilla extract, optional
  • Egg wash (beaten egg with 2 teaspoons water) for brushing on loaf

Directions

In a large bowl, whisk together potato starch, tapioca flour, superfine brown rice flour, millet flour, sweet white rice flour, sorghum flour, yeast, egg white protein powder, gelatin granules, dried pectin, guar and xanthan gums, and salt.

In stand mixer fitted with paddle attachment, combine wet ingredients (melted shortening, eggs, milk, honey and vanilla). Gradually add dry ingredients and mix just until there are no streaks of flour remaining.

Cover bowl loosely with plastic wrap drizzled with oil and allow dough to rise in warm oven for 2 hours for first rise. See Notes below for How to Use a Warm Oven for Yeast Dough Rise.

Meanwhile, lightly butter two 1-pound nonstick loaf pans (measuring 8½ x 4½ x 2¾ inches) and line bottoms with parchment paper. Divide dough evenly between the prepared pans by spooning dough into each; smooth top with spatula. Cover each pan loosely with plastic wrap drizzled with oil and let dough rise in warm oven for 45 minutes. Remove from oven and place near warm oven.

Arrange oven rack to center of oven and preheat oven to 350°F. Brush tops of unbaked loaves with egg wash. Bake in center of oven until loaves are light golden brown and firm to the touch, about 40 to 45 minutes.

Cool baked loaves on wire racks for 5 minutes before removing from pans. Cool loaves completely on wire racks. Once loaves are completely cool, remove parchment paper. Loaves are now ready to slice for eating or storing.

Recipe Notes

How to Use a Warm Oven for Yeast Dough Rise: Preheat oven to 175ºF with oven light on and then turn off oven temperature. Open door of oven to let some heat escape; place heatproof glass bowl with dough into oven. Close oven door and set timer for rise time.

http://wickedgoodkitchen.com/brioche-or-challah-batter-bread-gluten-free-3/

 

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

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