Indeed, the recipes that are deprived of ingredients like eggs, dairy, or wheat flour are risky if you don’t usually use GF type of cuisine. You have to find your variation and favorite ingredients to swap and sub these items that are not allowed or work like triggers for your family member.
Already cooking or baking without a classic white flour that contains gluten might be tricky.

Among the various difficulties of following a gluten-free diet, the most painful is giving up leavened baked delights – cakes, buns, rolls, and brioche. That’s not a drama anymore as nowadays we can purchase ready to use gluten-free mixes for sweet specialties.

And I will guide you through our simple and super delicate gluten-free and dairy-free brioche recipe. This kind of baked food can work as a perfect breakfast cake to start the day – with a cup of tea, a glass of almond milk and perhaps enriching it with a veil of jam.

Ingredients:

375 g of a gluten-free mix for sweet recipes our your personalized GF baking mix
2 whole eggs
70 g brown sugar
70 g soft plant-based butter
100 g warm water
170 g warm almond milk
One tbs vanilla extract
10 g fresh brewer’s yeast
One tbs grated lemon zest
Pinch of salt

Ingredients for coating-decoration:
One tsp powdered cinnamon
One yolk
One tsp brown granulated sugar

Preparation:

The preparation is quite simple and similar to the traditional one. The only modification concerns the flour we use – the one from gluten-free grains. And obviously wanting it dairy-free as well – the milk and butter we swap those with plant-based ones. The other ingredients will remain unchanged. The softness and structure of your brioche will be unbelievable!

To proceed with the dough, first, melt the butter and let it cool. Warm up the almond milk. Let the milk cool and then pour it into a small bowl where you have already crumbled the brewer’s yeast, add a bit of brown sugar. Mix everything gently until it is dissolved.

For the preparation, use a planetary mixer and a dough hook.
Shell the eggs in the bowl together with salt and beat quickly. Then add the rest of the sugar and mix for at least 10 min at high speed.
Add the milk with yeast and flour together with the vanilla and reduce the mixer’s speed to medium. When the dough begins to blend, add the melted, cooled butter. Add the rest of the ingredients.

The dough will be relatively softer than the classic ‘containing-gluten’ one. Transfer the dough to a bowl and cover everything with plastic wrap. Leave it at max 20°C for an hour.
Once it’s well raised, transfer the dough to a lined with parchment paper tin. You can also use plum cake mold if you prefer. Let it rest and rise in the oven with the light on for at least 2 hours.

Preheat the oven up to 170-180°C! Brush the prepared dough with the egg yolk mixed with cinnamon and sprinkle with granulated brown sugar. Bake it at 180°C for 40 minutes or to the dry wooden stick. It should be dark-brownish on top – that’s due to cinnamon and yolk. But be careful not to overbake!

Well…ready! Do you smell the Xmas scent already?
The fact is that you can also add some dark chocolate chips to the dough before putting it inside the mold. Or raisins or even nuts! It works marvelously even with dried figs and cranberries.

Agggghhh…. Number two is done! The Xmas is around the corner!