Gluten-Free Makeovers (9 page)

In a medium mixing bowl, combine the eggs, water, and olive oil. Add to the dry ingredients. Beat on low speed to moisten. Increase the speed to medium and beat for 3 to 5 minutes, until smooth and slightly shiny.

Scrape the dough into the prepared pan. Cover with oiled plastic wrap and set in a warm, draft-free place to rise for about 40 minutes, or just until the dough has risen nearly to the top of the pan.

Preheat the oven to 350°F. Remove the plastic wrap from the dough in the pan and bake on the center rack for 40 to 50 minutes. Remove to a wire rack to cool completely.

Combine all the dry ingredients
except for the yeast
in a large bowl. Crumble the brown sugar using your fingertips. Blend the liquids together in a bowl. Pour the wet ingredients into the machine’s bread pan. Sprinkle the dry ingredients over the wet, and then sprinkle the yeast over the top. Or add the ingredients in the order recommended according to your bread machine manual. Set the machine to quick cycle, white bread, or programmable cycle. If the machine can be programmed, omit all but one knead and rise cycle. During the knead cycle, use a rubber spatula to scrape down the sides and help blend the dough. Smooth the top. Remove the bread when the bake cycle ends and transfer to a wire rack. Cool completely before slicing.

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.

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.

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.

Dairy-free

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.