Paleo Rustic Brioche Bread (Nut-Free, Dairy-Free, Refined Sugar-Free)
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| Paleo Rustic Brioche Bread (Nut-Free, Dairy-Free, Refined Sugar-Free) |
Look at this bread 😍 it is spongy, moist, a perfect addition to any meal or breakfast, savory and healthy, did you see the crumb it has? it does not have any eggy taste by the way but it has all the yummy flavor of real brioche bread. I wanted to make it for so long, I start searching and I saw the recipe with gluten-free flour in a Magazine someone gave me and dreamed about it every day even I dedicated thoughts to how can I make it by changing the flour, could I do it using cassava and arrowroot flours? until I decided to make it because why not? Oh my! so wholesome, with a touch of sweetness, a deliciousness in each slice, and... I am very happy to share it with you! it brings back fabulous memories of my childhood.
But if you know me well I do not like to waste anything, and because I did it before but was dense because I did not use yeast nor psyllium husk, I made it with baking soda so I finished making croutons, and bread crumbs, at least nothing was in the garbage.
These kinds of flours need the addition of eggs because they keep the bread together, make it airy and keep it moist, I think yeast is really necessary for this recipe, so do not skip it, I used ground psyllium husk because it has the property to work very well giving the elasticity and making it likely to the gluten ones, and provides as well fiber, vitamins, and minerals. If you cannot tolerate the yeast, you can go to this post and make this bread recipe with cassava and almond flour.
I want to try and develop more cassava flour recipes because it`s paleo, healthy, gluten-free, nut-free, allergies-free, provides a healthy gut, and this one tastes fantastic as well as the real brioche bread. My house was full of this smell, which I am in love with! 💘
I adapted the recipe from the World of Food Magazine from the Savory Gluten-Free Bakery. I am sure doing this one will give me the possibility of perfecting more this one but I like the way it is now, and I want to see what are your creations with? maybe you get better ideas to share with me, what do you think?
To keep it fresh for a long time I recommend once it cooled, transfer it into a Ziploc bag or in an airtight container, and dare if you can stand it for more than 2 days 😅
As you should know gluten-free bread is more spongy, and crusty the same day it´s made after that or so it will start to dry, and it won´t be crusty anymore, but everything has a solution in life, the slices can be toasted the next days in the skillet or in the oven to release the butter inside them 😋 or make french toast mm... anyone? can be made as bread pudding or even you can make savory croutons with the leftovers.
PALEO RUSTIC BRIOCHE BREAD (Nut-Free, Dairy-Free, Refined Sugar-Free)
Preparation of the dough Time: 20 min
Waiting to prove the dough: 3 h total
Baking Time: 45 min
Total Time: 4:05 h
Servings: 10-12 slices
Recipe adapted from The World of Food Magazine.
Ingredients:
- 1 3/4 cups cassava flour
- 1 3/4 cups arrowroot flour
- 2 1/2 tbsp psyllium husk powder
- 1/4 cup + 1 tbsp warm water (not hot)
- 1 package active dry yeast (2 1/4 tsp)
- 1/3 cup coconut sugar or maple, 1 tbsp goes to prove the yeast
- 7 medium whole eggs at room temperature
- 1 1/4 cups ghee slightly softened or butter (unsalted)
- 1 tsp salt
- Honey to drizzle over the bread (optional but highly recommended)
How to make the Paleo Rustic Brioche Bread?
1. In a small bowl mix 1 tablespoon of sugar with the yeast, add the warm water and let it prove 15 minutes or until frothy.
2. Measure the flour with the psyllium husk and sugar, add them inside the bowl of the stand mixer with a hook attachment, and stir.
3. Turn on the stand mixer at medium, mine has 5 speeds and I turned on 3, add the proved yeast on mixed flours at once until well combined for about 3 minutes, the dough should be quite dry, don`t turn off the mixer you will start adding the eggs one at a time until each one is full incorporate, the dough will become smooth, continue beating it a few more minutes between 2-3.
4. While the mixer continues running take a tablespoon and add the softened ghee one tablespoon at a time until it is incorporated, if use butter cut it into cubes, and repeat the same procedure mixing it for about 2 minutes more, the dough will be silky and very sticky, it´s normal.
5. Cover the bowl with a towel or film in and transfer it to a dark and warm place (I put it into my oven) and allow it to prove for 3 hours or a little more depending on what you are, and the temperature you have until it doubles the initial size, I think mine reached more than the double size.
6. Preheat oven to 350 F, line a baking bread pan 9x5 inches with parchment paper overlapping de sides for an easy lift, and lightly grease it.
7. The dough has risen but continues to be very sticky and thick so take a spatula and get it to stir from the bottom to the top, and so on only to mix everything don`t overmix it, and pour it into the prepared baking pan (9x5 inch) smoothing the top, drizzle some honey if you want to.
8. Bake it between 40-45 minutes, checking and testing it after 30 minutes, it will hollow when touching it, and it will turn golden brown.
9. If you see it for about 15-20 minutes during the cooking time it is golden brown, take a piece of parchment paper and make cuts on it with a sharp point knife or scissors to let the stem scape out, or use a foil, and put it on top of the pan or make a tend.
10. Taste with a toothpick to see if is done, take it out of the oven, and lift the parchment paper putting it on the cooling rack with the parchment paper for about 15 minutes, then take it off, and let it be completely cool for at least 1-1/2 hour before slice it.
11. It will have a nice golden crunchy crust but as time goes by it will become softer. It will have a fantastic flavor and a super moist crumb.
Enjoy!
Notes:
I think it can be made with coconut oil butter to give it the same flavor but I haven´t tested it yet.
The color of the crumb might vary, depending on the color of the yolks, and the ghee used.
Gluten-Free Brioche Bread
Ingredients are the same except do not add the psyllium husk powder only change the 2 Paleo flours (cassava and arrowroot) for 3 1/2 cups Gluten-Free Flour and add 1/4 more of ghee or butter (1 1/2 cups)
Egg Wash: (optional but recommended)
1 egg or 1 yolk
2 tbsp coconut sugar or honey
Instructions:
Same instructions until de 6th step but the ghee/butter will be 1 1/2 cups instead of 1 1/4 cups, then the recipe as following below:
Once the dough is proven, dust the countertop with a little gluten-free flour, and transfer it to the dusted countertop, knead it dough until it`s manageable, then make a bowl, don't add too much flour to keep it moist.
If using a bread pan put the entire bowl inside it, or if using brioche pans take 2 and divided the dough in half.
In a small bowl mix the egg with the honey or sugar, take a brush, and pass it all around the top, be careful don`t drip it on the laterals of the bread, as it will stick to the pan.
Cover again and let it rises for 2 more hours in a warm place.
Lastly, take it off the towel and brush it again with the egg wash.
Bake it between 25-30 minutes, checking and testing it after 20 minutes, it will hollow when touching it, and it will turn golden brown.
Slice and enjoy!
Want to see other cassava bread recipes? see these posts below:
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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