Ingredients

• 200g Gluten free all-purpose flour
• 20g Millet flour
• 30g Soya flour
• 13g Psyllium husk
• 160ml Water
• 25g Granulated sugar
• 100ml Warm milk
• 1.5tsp Yeast
• 1 Egg
• 75g Unsalted butter, room temperature
• Pinch salt
• 1 Egg yolk
• 1tbsp Milk

Green Origins Organic Raw Psyllium Husk Powder 250g

Method

1. in a small bowl combine the psyllium husk powder and water, ensuring to mix immediately. This should thicken up into a gel like consistency pretty quickly.
2. In a mug mix together the warm milk, sugar, and yeast. Set aside for around 10 minutes.
3. Meanwhile, mix together the all-purpose flour, millet flour, soya flour, and salt in a large bowl.
4. Check back on the milky yeast mixture. If it appears to be foamy on top this means that your yeast is alive, and you can go ahead and add it to your flour and mix it in with a spoon.
5. Your psyllium husk should be a thick gel like texture now. Break it up and add it to the flour mixture as well.
6. Using a dough hook attachment for either an electric hand mixer or a stand mixer, kneed the psyllium husk gel into the dough.
7. After 2 minutes, add your whole egg into the dough and mix it in using the same dough hook.
8. Now add your butter in in small pieces. Make sure that the last piece is fully incorporated before you add the next piece.
9. Once all of the butter is incorporated remove the dough from the bowl onto a floured work surface. Roll the dough into a big ball and then place in a clean bowl, and cover with clingfilm. Let prove for 1 hour.
10. After the hour of proving time, the dough should have doubled in size. Punch the dough to knock back some of the air.
11. Pour the dough onto the work surface and divide into 6 equal sized bits (each one should weigh around 105-110g). Roll into a ball shape, and place on a lined baking sheet, spacing them out evenly. Cover with clingfilm and leave to prove for another hour.
12. Preheat oven to 180°C.
13. In a little ramekin, whisk together the egg yolk and the tbsp of milk. Brush this over each roll using a pastry brush.
14. Bake the rolls for 20 minutes.
15. Enjoy fresh the day you baked them or toasted/slightly warmed over the next few days.

Brioche is a delicious bread enriched with eggs, butter, and milk. It’s slightly sweet and goes amazingly well in sweet dishes such as bread and butter pudding, or just for breakfast with some butter and honey slathered on top. It also goes amazingly in savoury dishes such as burgers or bacon rolls, as its sweetness is light it does not overpower the savoury but complements it.

Question: Why are my brioche buns bumpy?

• This can be really difficult to avoid with gluten free bread as the dough will never be quite as stretchy as glutenous dough so although the bread can hold most of the air when it rises, it cannot hold it all. This results in some small tears on the surface where the dough has tried to stretch and has tared. This will not affect the taste or texture of your brioche buns, they will still be delicious.