We have a new 11 year old here. My eldest daughter turned 11 today. We started the day with Mass (her choice). Then, we came home for our very weird family tradition - Ice Cream and Donuts for breakfast. Last night at midnight, I was mixing up the regular dough. My friend Julie lent me the Healthy Bread in 5 Minutes a Day book. I have only tried one other recipe, and of course, I punted on that one, too. We didn't want the three year old left out, so I modified a recipe for donuts for him, too.
I'm happy to report my daughter (the birthday girl) and husband said the GF, EF, DF, CF donuts were great! I couldn't try them because of the rice flour (I'm allergic). They said the donuts were chewier (more like a bagel) than our Egg free Challah based donuts, but good none-the-less. The good news is that I have lots of dough left. I will be making him cinnamon rolls tomorrow, as a treat. I will make the rest into a small loaf suitable for little pieces of toast or I will make it into cinnamon swirl raisin bread. Haven't decided on that one, though.
So, here's the recipe.
Egg Free, Diary Free, Wheat/Gluten Free Brioche the Artisan Bread in 5 Minutes a Day Method
based on the GF Brioche recipe from Healthy Breads in 5 Minutes a Day.
Makes 3 1-1/2 lb loaves (I only made enough for 1 loaf)
1 c. brown rice flour
1 c. tapioca starch
3 3/4 c. corn starch
2 Tbsp. granulated yeast
1 Tbsp. kosher salt
2 Tbsp. xanthan gum (I used 1.5x as much Guar Gum since I'm out of xanthan gum at the time)
2 1/2 c. milk substitute (I used Vance's Dari-free, made according to package directions)
1 c. honey
1/4 c. flax seed meal mixed into 3/4 c. warm water (as an egg substitute)
1 c. neutral flavored oil
1 Tbsp. vanilla extract
1. Combine dry ingredients and whisk together until thoroughly combined. I used my stand mixer because this a difficult bread to mix well by hand. I used the paddle attachment. If you use an ice cream bucket for your dough, it will fit under your stand mixer and you don't have to dirty an extra mixing bowl.
2. Combine liquid ingredients and mix until well combined. Gradually pour the liquid ingredients into the dry and mix until no dry spots are left.
3. Loosely cover and allow to rise until doubled at room temperature.
4. Refrigerate lightly (not tightly) covered.
5. For donuts, sprinkle a little rice flour on a board or counter. Sprinkle top or cover with wax paper or plastic wrap. Roll to about 1/4" thickness and cut with a donut or circle cutter. Place on a sheet pan or bread board covered with wax paper, sprinkled with rice flour to prevent sticking. Cover with plastic wrap and allow to sit for 30 minutes. Heat oil to 360-370 degrees. Add donuts and holes carefully to hot oil. Do not over crowd. Cook for 1-2 minutes until golden brown and flip carefully. Cook until other side is done. Drain on paper towel covered plate. Sprinkle with cinnamon sugar or powdered sugar.
6. For bread, grab a 1 1/2lb wad of dough and gently shape into a loaf, using wet hands. Put into a greased 8x4" pan. Allow to rise for 90 minutes (covered with plastic wrap). Bake at 350 degrees for 40 - 45 minutes. Allow to cool completely before slicing.
Just one more note...I don't usually use flax seed as an egg replacer, but I have found that it is the best replacement in bread. I just don't use it as much. I'm going to get some chia next to try as an egg replacer!