Gluten-Free SOURDOUGH BRIOCHE BREAD Recipe скачать в хорошем качестве

Gluten-Free SOURDOUGH BRIOCHE BREAD Recipe

Gluten-free sourdough Brioche bread recipe is equally amazing as its yeasted version! It takes two days to make, but easy to adjust to busy life schedule. Please note, that you can bake this dough cold, right after shaping! It will rise beautifully in the oven, so no need to proof. Check out other recipes with gluten-free brioche dough in this playlist    • Gluten Free BRIOCHE DOUGH recipes   Enjoy & SUBSCRIBE YouTube    / @glutenfreegastronomist   Facebook https://www.facebook.com/profile.php?... Instagram   / glutenfreegastronomist   TIMECODES 00:00 Intro 01:30 Dough mixing & cold fermentation 03:30 Shaping, baking & cooling Gluten-Free SOURDOUGH BRIOCHE BREAD Recipe INGREDIENTS 300g Gluten Free Rice Flour Blend* (recipe below) 17g psyllium husk powder** (notes below) 4g xanthan gum 8g gluten free baking powder*** 6g salt 30-50g sugar 75g active gluten free sourdough starter**** 250g warm milk 2 eggs + 1egg white (1 egg yolk separated for glazing) 50g melted ghee***** (recipe below) or melted butter METHOD Activate gluten-free sourdough starter by mixing 25g starter + 25g water + 25g rice flour. Leave for 6-12 hours depending on the temperature in your kitchen. Separate one egg yolk, cover and keep in the refrigerator for glazing before baking. Sift and mix all dry ingredients. In a separate bowl mix all wet ingredients. Combine wet and dry mixes and stir well by hand or use an electric mixer (5-7 minutes). Cover with plastic wrap and put in refrigerator for 12-24 hours. When you are ready to bake, sprinkle some rice flour on the counter, gently knead the dough, shape into a log, and transfer into a loaf pan. Mix saved egg yolk with 1 tablespoon of water or milk to brush before baking. You can bake this dough cold, so no need to proof. Preheat oven to 375 F and bake bread for 55-60 minutes uncovered. If top is too brown, cover loosely with the lid or a piece of aluminum foil and bake for 15 minutes. Total bake time is 70-75 minutes. Take bread out of the pan, transfer onto a wire rack, cover with towel and cool completely before slicing (minimum 5 hours). You can also put it back into a warm oven and let it cool down gradually overnight. Pullman loaf pan size 8X4X4 inches (21x11x11cm) *Gluten Free Rice Flour Blend – 300g (Gum Free) 100g tapioca starch 200g white rice flour PLEASE NOTE that stone-ground white rice flour is used in this recipe (not fine rice flour). Rice flour blend video link    • Gluten Free RICE Flour Blend (Gum Free)   **You can use coffee grinder to make psyllium powder at home if you have psyllium husk. Watch this video for instructions and tips How to Save on Psyllium Husk? PLEASE NOTE that commercially ground psyllium powder can be much finer and absorb more liquid making dough tougher and denser.    • How to save on psyllium in gluten fre...   *** How to make gluten-free baking powder?    • How to make GLUTEN-FREE BAKING POWDER...   **** Brown rice sourdough starter recipe is here    • How to make GLUTEN-FREE SOURDOUGH STA...   ***** Follow this link to learn How to clarify butter and make Ghee?    • How to clarify butter & make GHEE?   #glutenfreegastronomist #glutenfree #glutenfreebaking #glutenfreerecipies #glutenfreeliving #glutenfreebread #glutenfreediet #gluten-free #glutenfreebrioche #glutenfreebriocherecipes #glutenfreesourdoughbrioche #glutenfreebriochebread #glutenfreebriochebreadrecipe #sourdoughbrioche #sourdoughbriochebread #sourdoughbriochebreadrecipe #glutenfreericeflourblend #glutenfreeflourblend #glutenfreeflour #glutenfreesourdoughbrioche #glutenfreesourdoughbriochebread #glutenfreesourdough #glutenfreesourdoughstarter #glutenfreesourdoughbread