Gluten-free and Lactose-free Brioche Bread

Name: Gluten-free and Lactose-free Brioche Bread
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Cuisine: Italia
Ingredients: 200 g Gluten-free oat flour; 100 g Rice flour; 50 g Potato starch; 150 g Fresh gluten-free sourdough starter, refreshed and active; 2 units Whole eggs; 80 g Sugar; 80 g Soft lactose-free butter; 120 mL Cream (or 80 ml cream and 40 ml water); 1 unit Salt

@viaggiando-mangiando

A delicious gluten-free and lactose-free brioche bread, perfect for those with food intolerances. Made with oat, rice, and starch flour, it is soft and tasty.

Difficulty: Medium

Cooking time: 40 minCooking: 40 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

viaggiando-mangiando@viaggiando-mangiando

Ingredients

No. Servings

Gluten-free oat flour200g
Rice flour100g
Potato starch50g
Fresh gluten-free sourdough starter, refreshed and active150g
Whole eggs2unit
Sugar80g
Soft lactose-free butter80g
Cream (or 80 ml cream and 40 ml water)120mL
Salt1unit

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Sift the flours (oat, rice, and starch) into a large bowl and mix with the salt.
STEP 2 OF 8
In another bowl, beat the eggs with the sugar until you get a light mixture. Add the cream and mix well.
STEP 3 OF 8
Add the sourdough starter to the liquid mixture and stir until completely dissolved. Gradually pour the liquids into the dry ingredients, mixing with a spatula or a stand mixer.
STEP 4 OF 8
Add the soft butter in pieces, a little at a time, continuing to knead until you get a homogeneous and slightly sticky dough.
STEP 5 OF 8
Cover the bowl with plastic wrap and let it rise in a warm place (about 26-28°C) until doubled in volume, for about 4-6 hours.
STEP 6 OF 8
Transfer the dough to a lightly floured surface with rice flour and shape it into a loaf.
STEP 7 OF 8
Place the brioche bread in a 25x10 cm loaf pan lined with parchment paper. Cover and let rise for 15 minutes.
STEP 8 OF 8
Preheat the oven to 180°C (static). Bake for 35-40 minutes, or until the surface is golden and a skewer inserted in the center comes out clean.

Suggestions

Stand mixer
Loaf pan

General Information

Storage notes

Store in an airtight container for 2-3 days.

More information

You can use a ready-made gluten-free and lactose-free flour mix.

Origin

Italia, Emilia Romagna

Analysis

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Descrizione

Preparation

STEP 1 OF 8

Sift the flours (oat, rice, and starch) into a large bowl and mix with the salt.

STEP 2 OF 8

In another bowl, beat the eggs with the sugar until you get a light mixture. Add the cream and mix well.

STEP 3 OF 8

Add the sourdough starter to the liquid mixture and stir until completely dissolved. Gradually pour the liquids into the dry ingredients, mixing with a spatula or a stand mixer.

STEP 4 OF 8

Add the soft butter in pieces, a little at a time, continuing to knead until you get a homogeneous and slightly sticky dough.

STEP 5 OF 8

Cover the bowl with plastic wrap and let it rise in a warm place (about 26-28°C) until doubled in volume, for about 4-6 hours.

STEP 6 OF 8

Transfer the dough to a lightly floured surface with rice flour and shape it into a loaf.

STEP 7 OF 8

Place the brioche bread in a 25x10 cm loaf pan lined with parchment paper. Cover and let rise for 15 minutes.

STEP 8 OF 8

Preheat the oven to 180°C (static). Bake for 35-40 minutes, or until the surface is golden and a skewer inserted in the center comes out clean.

Macronutrients (100 gr)

Energy (kcal)	248.43
Carbohydrates (g)	36.91
of which Sugars (g)	8.04
Fat (g)	9.15
of which Saturates (g)	4.48
Protein (g)	6.15
Fiber (g)	1.5
Sale (g)	5.32