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brioche with caramelized peaches

This recipe is from my new book, Simply Gluten-Free & Dairy-Free. My favourite combination of gluten-free flours is rice, gram and maize because they balance each other in terms of taste and texture. In this recipe, I've used potato flour as well, to add moistness. When I had my baby, Zoe, I had to adapt my cooking. No more spending hours making something complicated and fiddly, or cooking whenever I felt like it. Instead, I had to find ways to make food easily (and often while holding Zoe with one arm) around whatever was going on at home. I discovered an amazing thing – that gluten-free dough doesn't need to be kneaded. YAY! When you think about it, there's no gluten needing to be bashed and pummelled to develop it. But what it does seem to need, though, is to be processed. I guess this aerates the dough, because when it is processed for a good 10 minutes in a food processor, it rises better, and whatever you're making – pizza dough, bread or brioche, for example – comes out of the oven risen and light. I think I'm going to chalk this up as one of my greatest discoveries in life!


preparation time 20 minutes, plus 4 hours rising    
cooking time 30 minutes
serves 4

gluten-free, dairy-free, nut-free, seed-free, citrus-free 

heaped ²⁄₃ cup potato flour
heaped ½ cup chickpea flour
scant ½ cup corn flour
scant 1 cup rice flour
1 teaspoon fine sea salt
1 teaspoon xanthan gum
2 teaspoons active dry yeast 
scant ¾ cup dairy-free margarine, chilled and cut into small pieces, plus extra for greasing
7 tablespoons soy milk
4 large eggs
6 tablespoons fruit sugar or granulated sugar
4 peaches, pitted and each sliced into 8 pieces

  1. Sift the flours, salt, xanthan gum, and yeast into the bowl of a food processor with the dough blade attached and blend until mixed together. Add 2∕₃ cup of the dairy-free margarine and blend until the mixture resembles bread crumbs. Add the soy milk, 3 of the eggs, and 3 tablespoons of the sugar and process 10 minutes to aerate the dough. Put the dough in a large bowl, cover with plastic wrap, and let rise 1 hour.
  2. Grease a 12-hole muffin pan with dairy-free margarine. Stir the brioche dough thoroughly and pour evenly into the muffin pan. Cover loosely with plastic wrap and let rise 3 hours until light, puffy, and double in size.
  3. Preheat the oven to 400°F. Beat the remaining egg and brush it over the brioches, using a pastry brush. Bake 20 minutes, or until golden brown. Let cool 2 to 3 minutes, then turn out of the pan and transfer to a wire rack before serving.
  4. While the brioche are cooling, put the remaining margarine and sugar in a saucepan and heat over low heat until the dairy-free margarine melts and the sugar dissolves. Bring to a boil over high heat, then turn the heat down again to low and simmer 4 to 5 minutes until the mixture caramelizes slightly and becomes syrupy. Add the peaches to the saucepan and shake the pan to cover the peaches in the syrup. Cook 2 to 3 minutes until tender, continuing to shake the pan occasionally. Serve immediately with the brioche.
related ingredients: corn/maize flour, fruit sugar, gram/chickpea flour, rice flour, sheep's cheese, soya margarines, xanthum gum

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