Gluten-Free Makeovers by Beth Hillson Read Free Book Online Page A

dough. Smooth the top. Remove the bread when the bake cycle ends and transfer to a wire rack. Cool completely before slicing.
Brioche
MAKES 18 SMALL BRIOCHE ROLLS
    These elegant little rolls were inspired by the gluten-free bread served at Cyrus Restaurant in Healdsburg, California. The smell of sweet dough and the delightful texture, sent me dashing to the kitchen. My thanks to Douglas Keane and his crew for providing the inspiration for this recipe. The dough should be prepared a few hours before it is needed. Leftover brioche make wonderful French toast.
    4⅓ cups Basic Blend (page 17)
    ¼ cup sugar
    1 tablespoon instant active or active dry yeast
    2 teaspoons xanthan gum
    1½ teaspoons salt
    4 large eggs, at room temperature
    ⅞ cup warm milk, soy milk, or rice milk
    ¾ pound (3 sticks) unsalted butter or non-dairy buttery spread, softened and cut into pieces
    1 large egg, lightly beaten with 1 tablespoon water for egg wash
    Combine the Basic Blend, sugar, yeast, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment or use a medium mixing bowl and a heavy duty handheld mixer. In a separate bowl, combine the 4 eggs and milk and add to the flour mixture. Beat on low speed to blend. With the mixer on low speed, add the butter in pieces. Increase the speed slightly and beat until there are no lumps. Transfer to a large bowl, cover, and refrigerate the mixture for several hours or overnight. The mixture will rise as it sits so be sure to use a large enough container.
    Spray eighteen individual brioche pans or medium muffin cups. Set the pans on baking sheets for ease of handling. Fill ¾ of the way with the dough and let the dough soften at room temperature.
    Preheat the oven to 350°F. Brush the tops of the brioche with egg wash and bake for 12 to 15 minutes. Remove from the oven and set on a wire rack. As soon as the pans are cool enough to handle, turn the brioche onto the wire rack and cool slightly. These are best served slightly warm and reheat nicely.
VARIATION:
Apple-Raisin Brioche
    1 large apple, peeled and chopped
    1 tablespoon butter
    2 teaspoons ground cinnamon
    2 tablespoons sugar
    ½ cup currants or golden raisins
    ½ recipe Brioche dough (page 38)
    1 large egg, lightly beaten with 1 tablespoon water for egg wash
    In a medium saucepan, cook the apples, butter, cinnamon, sugar, and currants until the apples are soft. Prepare the dough as directed. Oil a large brioche pan and place half of the dough into the pan. Cover with the apple mixture, top with the remaining dough, and smooth. Allow the dough to rise in a warm environment until it reaches the top of the pan.
    Preheat the oven to 375°F. Brush with the egg wash. Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
Challah Bread
    Dairy-free
MAKES ONE 9-INCH ROUND LOAF
    This beautiful round bread is traditionally used to celebrate the Jewish holidays. However, you can enjoy this delicious loaf anytime of the year. It makes great toast and sandwich bread as well as French toast. The texture is so wonderful that I often have to check to make sure someone hasn’t brought a gluten-filled bread into my house.
    5¾ cups Bread Flour #2 (page 15)
    4 teaspoons instant active or active dry yeast
    4 large eggs plus 1 yolk
    5 tablespoons olive oil
    1¾ cups warm water (105° to 110°F)
    1 large egg, lightly beaten with 1 tablespoon water for egg wash
    Sesame seeds or poppy seeds, optional
    Lightly oil a 9-inch springform pan.
    Combine the flour blend and yeast in the bowl of a stand mixer. In a separate bowl, combine the 4 eggs and 1 yolk, the olive oil, and water. Add to the dry ingredients. Using the paddle or beater attachment, beat on low speed for 1 minute to blend. Beat on medium-high speed for 3 minutes, or until the mixture is smooth and slightly shiny.
    Scrape the dough into the prepared pan. Cover with a sheet of plastic wrap that has been sprayed with PAM. Let rise in a warm place until the dough has