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.
Sift the flours (oat, rice, and starch) into a large bowl and mix with the salt.
In another bowl, beat the eggs with the sugar until you get a light mixture. Add the cream and mix well.
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.
Add the soft butter in pieces, a little at a time, continuing to knead until you get a homogeneous and slightly sticky dough.
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.
Transfer the dough to a lightly floured surface with rice flour and shape it into a loaf.
Place the brioche bread in a 25x10 cm loaf pan lined with parchment paper. Cover and let rise for 15 minutes.
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.
Stand mixer
Loaf pan
Store in an airtight container for 2-3 days.
You can use a ready-made gluten-free and lactose-free flour mix.
Italia, Emilia Romagna
| 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 |
