2014 was both the most eventful and uneventful year of my life.
I finished pre-med, got into med school, snagged an awesome interim job, my husband got into and started B-School, we moved (again)…but at the same time I feel like we’re doing less than before on a day to day basis? Is this what ageing does to you? Like suddenly I’m only conscious for 12 hours of the day instead of 20. Weird.
We definitely spent New Years Eve at home, got a bottle of Barefoot Bubbly, and fell asleep on the couch watching Captain America. At 8:30.
And then I can to work on New Years Day…early…realized I had forgotten to put on deodorant…(which is a problem because I walk to work)…and had the brilliant idea to use foot spray to, um, mask the impending doom. All I’ll tell you is that you shouldn’t do that. Ever. BO is bad, but not THAT bad.
Hungry yet? Thought so.
I intended to do a “Best Recipes of 2014″ post, but I got bored and made bread instead. And it blew my little mind to smithereens. This may be the one time my penchant for procrastination and laziness makes the world a better place.
Rich, tender, buttery…I have never, ever had a gluten free bread like this. Back in the day, brioche was easily my favorite kind of bread and I made loaves and buns constantly. French toast, bread stuffing, fancy sandwiches, or (more often than not) just on its own with a thick layer of butter. So my standard is pretty high.
And we all know I’m not exactly a believer in gluten-free breads that…you know…don’t taste like eating a pile of sand. No, really. I will grant that a lot of GF stuff has come a long way and I have lots of pantry staples, but most gluten free breads usually end up looking and tasting like a culinary Antichrist.
Yeah. I dunno. I’m just…dead.
Had I not made it myself, with my own bare hands, I wouldn’t believe it, either. It’s airy, flaky, with a nice crust that lends that beautiful variance of texture you get with great home-made breads. It made a gorgeous French toast, too, which will make it’s way onto the blog as soon as I get my act together and make it again. Promise. But for now, bread and butter it is. Because butter.
Yes. Butter will save us all.
Adapted from Zoe and Jeff’s Gluten Free Brioche.
Sweet, buttery gluten free brioche.
- 1/3 c brown rice flour
- 1/3 c tapioca starch
- 1/3 c potato starch (not potato flour)
- 1 pkg yeast
- 1 t salt
- 2 t psyllium husk powder
- 3/4 c + 1 t milk
- 1/3 c sugar
- 2 eggs
- 1/3 c oil (I use avocado oil)
- 1 t vanilla
- Whisk together the dry ingredients.
- In a separate bowl, combine the liquid ingredients.
- Slowly mix the dry ingredients into the wet until there are no dry bits of flour.
- The batter will seem really thin. This is OK!
- Cover loosely and allow to rise at room temp for 2 hours.
- At this point, the dough can be refrigerated if desired (up to 5 days).
- When you are ready to bake, remove the dough and place into a prepared 8 x 5 loaf pan. The dough should be thicker by now.
- Cover and allow to rise for 40 minutes (90 minutes if the dough was refrigerated).
- Bake at 350 for 45 minutes.
- Cool and slice!