A delicious gluten-free and lactose-free brioche bread, perfect for those with food intolerances. Made with oat flour, rice flour, and starch, it is soft and tasty.
Sift the flours (oat, rice, and starch) into a large bowl and mix with the salt.
In another bowl, whisk 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 mix until completely dissolved. Gradually pour the liquids into the dry ingredients, mixing with a spatula or stand mixer.
Add the soft butter in small pieces, a little at a time, continuing to knead until you obtain a smooth and slightly sticky dough.
Cover the bowl with cling film and let rise in a warm place (about 26-28°C) until doubled in volume, for about 4-6 hours.
Transfer the dough onto a surface lightly floured with rice flour and shape it into a loaf.
Place the brioche bread in a 25x10 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 toothpick 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) | 317 |
| Carbohydrates (g) | 41.76 |
| of which sugars (g) | 10.2 |
| Fat (g) | 14.54 |
| of which saturates (g) | 7.92 |
| Protein (g) | 6.97 |
| Fibre (g) | 2.32 |
| Salt (g) | 0.25 |
