Rural Route Lupiac is one of our favorite gluten free recipe sites – especially when it comes to breads and pastries. Often she uses Expandex in her recipes which we can’t get here in Alberta, so we were thrilled when she converted her brioche dough to omit the modified starch.
As you can see, the results are fantastic. The crumb is tender and rich – chewy but not gooey. It reminded Geoff of the texture of a cruller. And the taste was slightly sweet with a hint of yeast. See below for more of our review and for a link to the recipe.
You can find the recipe here.
To make the buns in the photograph, we made the recipe for 1 pound of dough and divided it into 6 buns which we then baked in a 350 degree oven for 20 minutes.
TIP: The recipe calls for either oil or butter. We used oil (canola) but would use butter next time. The flavour of the dough is so mild that we could taste the oil.
The method is simple: mix everything together well and pop it in the refrigerator overnight. Then you can shape it into various forms depending on what you want. We made half a dozen buns which still tasted great the next day. (We can’t tell you if it lasts longer than that because we polished them off the second day!) The best part is that the dough can stay in the fridge for up to 5 days and you can just bake what you need – meaning your bread is always fresh.
We can’t wait to make it again. This dough would be fantastic with additions like dried fruit, cheese, or chocolate chips. Rural Route Lupiac uses it to make a garlic parker house pull apart loaf and a cinnamon pull apart loaf. Both look fantastic – as usual. We also want to try an egg wash or even a brush with melted butter before baking.
Looking for gluten free bread recipes? Then you might want to check out:
soft cinnamon bread rolls (with Glutino french bread and pizza crust mix)
Photo credit: gf and me 2014