UPDATED RECIPE –> here
Since our housemate moved out a few days ago – goodbye cross-contamination forever, hello clean oven that isn’t used to toast bread directly on the grills every day (without ever being cleaned after!!) – I decided it was time to try baking something I’d never done before to celebrate, gluten free brioche buns!
I’ve missed these so much, but for some reason I’ve never really tried to make any kind of breads whatsoever since being gluten free. Well, there was one attempt at the very beginning and it failed so incredibly spectacularly that I was scared away from bread making for years. ? I’ve picked up a lot more gluten free baking knowledge here and there over the years though so I finally felt like it was time to stop being silly and try again.
And I’m so so glad I did! I had low expectations as I began and feared I was about to waste a lot of time and ingredients… I based myself on a few ‘normal’ recipes because the gluten free ones I found out there in the Internet webs were too complicated (for me). First of all, I don’t have a million different separate flours in my cupboards to create these crazy homemade gluten free flour blends so I needed something more suitable for lazy people like me. ? Secondly, I didn’t even have bread flour at home, only the Doves Farm self-raising one so that contradicted all the recipes I found, but I thought eh, whatever. lol
And well they turned out great! Definitely not bad for a first attempt! They puffed up nicely, have a great flavour and a light and soft texture. The minute my boyfriend came downstairs to the kitchen, he immediately commented on the yeast-ish smells going around the kitchen reminding him of “real bread days”. And as he tasted a freshly cooked bun, he noted how soft and yummy and “just like normal bread” they are.
I’m going to take that last comment with a pinch of salt as I don’t fully remember what ‘real bread’ is like and I suspect some of his exaggeration was caused by pure excitement, but still, I think this means my first attempt at gluten free brioche buns has been a success! I’d like to experiment with the recipe next time and see how I can improve it, but I’m pretty happy with the result. I’m looking forward to enjoying one of these with yesterday’s chicken and parsnip leftover soup. 🙂
Not only that, but with the high cost of pre-made gluten free bread, I’m tempted to expand my baking knowledge and try to stick mainly with homemade bread from now on. This cost just a fraction of what we’d pay in supermarkets, yet it yielded 15 buns!
Anyway, let’s get to the recipe!
Next day edit: so… I had some for breakfast this morning and while they had a great texture yesterday, they seem to have dried out overnight. -_- As a homemade bread making newbie, I’ve heard that homemade bread in general (gluten free or not) tends to dry out quickly, but I didn’t expect it to be so drastic and quick.
After a bit of research, it seems that I made a few mistakes. Such as letting the bread rolls sit around outside of the oven for too long (and the heating being on, drying out the house in general, most likely didn’t help either!). If you try this recipe, I recommend wrapping them up as soon as possible after baking and storing them in an air tight container. Many recommend freezing leftovers on the same day.
As for the recipe itself, I think the flavour is just right, but after this drying out incident I feel like some more work is needed to get the texture right. Perhaps less flour, or a different flour blend, some seeds like flax or chia, maybe more tapioca starch, or more butter, maybe a bit of oil, maybe decreasing the cooking time, maybe adding some xanthan gum or other gum, or adding a preservative like hydroxypropyl methylcellulose. So… many possibilities!
Basically you can try this recipe (at your own perils lol) or wait for an updated version!
It was my first attempt after all. Stay tuned for a perfected version. And if you have any tips, feel free to leave them in the comments below! 🙂
UPDATED RECIPE –> here
- 4 cups self-raising flour (I used gluten free Doves Farm)
- 1 cup + 1 Tbsp warm water (250ml)
- 3 Tbsp milk
- 2-3 Tbsp caster sugar
- 2 tsp dried yeast (I used Allinson Dried Active Yeast which is gluten free)
- 1 tsp salt
- 4 heaped Tbsp butter
- 3 eggs (2 for the recipe + 1 for brushing on top of the buns)
- Things to sprinkle on top (optional – I kept half of them plain, but put some black onion and sesame seeds on the other half)
- Olive oil (to grease the baking tray and cling film used to cover the buns)
Yields 15 gluten free small brioche buns.
*** Please read the ‘next day edit’ above before proceeding ***
- Mix the warm water with the milk, sugar and yeast. Let it sit for 5 minutes or so for the yeast to start working (until it becomes frothy).
- Meanwhile, mix the flour, salt and butter together in a bowl until you reach a crumbly texture. To make this process easier, soften the butter first (about 10 seconds in the microwave).
- Make a well in the flour. Crack two egg and pour the yeast mixture into it. Again, combine with your hands. The dough will be pretty sticky at this stage, but it’ll get better after resting for a while.
- Cover with cling film and let the dough sit at room temperature for at least one hour to give it time to rise.
- Grease a non-stick bun or baking tray with butter or oil (I used olive oil). Take a handful of dough (you may have to wet your hands slightly if the dough is too sticky) and mould it into a bun shape. Place it on the tray. Repeat with the rest of the dough.
- Brush oil on cling film and cover the buns for at least 40 mins. During this time the dough will carry on rising a little.
- Remove the cling film, beat an egg in a bowl and brush over the buns with a pastry brush. At this point you can also add any sprinkles you want.
- Bake for 20 minutes in a pre-heated oven (200C/390F).