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Gluten Free brioche

70g Sorghum flour

60g rice flour

140g potato starch

60g tapioca starch

4 eggs

10g fresh yeast (3g quick dried - hald heaped teaspoon should be 3 g dried yeast)

80g tepid water

30g light muscovado sugar

4 tsp psyllium husks

2tsp liquid pectin

8g sea salt

150g unsalted butter

for the glaze topping 1 egg beaten pearl sugar for sprinkling optional

The full method is in River Cottage Gluten Free by Naomi Devlin, a book sold by Shipton Mill