I can remember one Fall day in October 2010 when I came across a book called Artisan Bread in Five Minutes A Day, by Jeff Hertzberg and Zoë François,, more than a half a million copies have sold in print. I remember thumbing through it and thinking I wish I could make some of these recipes Gluten-Free . Then I discovered their second book – Healthy Bread in Five Minutes A Day and then there it was, Chapter 9 Gluten-Free Breads and Pastries with flour substitutes for the recipes, including Gluten-Free Brioche!
Back in 2010 I was dabbling with baking Gluten-Free, mostly easy things; cakes, cookies, muffins, scones and pizza crust, I thought I was happy making the basics. I think I mentioned in my early days of blogging that I am *not really a big fan of measuring. I grew up in the kitchen letting my tastes buds and the aroma guide my cooking. I added a little of this, a pinch of that and who knows how much of other stuff by the time I served the meal. Somehow it always turned out really delicious. My family and friends would always ask for more! So not sure what hit me but suddenly but I had this idea! I think my relationship with real baked goods had come to an impasse. Gluten-Free baked goods were just so-so and It was time for me to look within and create more.
I had never really used yeast but for some reason, on October 15th, 2010, I woke up and decided I just had to do it. I had to conquer my fear of yeast! Little did I realize how *significant this day would be in my Gluten-Free life.
*I had to focus on baking = precise measuring!
I have nightmares of yeast growing out of control and taking over my kitchen. I think it is rooted in my childhood television addiction to I love Lucy – “A Happy Little Loaf” episode. I seriously think it scared me for life, or at least until I decided I had to make Gluten-Free Brioche! Let’s just say this was a great recipe to “conquer my fear”! I really had to pay attention to temperatures, rising times and of course precise measuring. I loved this recipe because you could mix it, which literally took a few minutes and then let it rise. What is so scary about that?! I also love the idea that I could store it, take a few scoops of the dough from the fridge and bake some fresh on an as “craving basis”.
I love feeling spoiled by the fresh warm sweet bread. Oh mama!
Needless to say my first Gluten-Free Brioche turned out amazing! I was so incredibly proud of my accomplishment! The recipe was basic Brioche but I had to add my own twist, as usual. I added orange rind and chocolate chips. I made another batch with a brown sugar, cinnamon and nut topping. I was head-over-heels in love love love! From that moment on I felt like a kitchen rockstar and there was nothing going to stand in my way of baking incredible Gluten-Free treats! I learned so much while baking that one recipe that I started experimenting with my own and the rest is history.
I will forever be grateful to Jeff and Zoë for being my guides.
Fast forward to today, October 2013 almost to the day that I originally made my first Gluten-Free Brioche with Jeff and Zoë’s recipe. My pre-view edition of their new cookbook appears at my door for me to review! Now we have, The New Artisan Bread in Five Minutes a Day, including Gluten-Free recipes! So of course the first recipe I had to make – Gluten-Free Brioche! At first glance it seemed simplified, faster and easier! How could that be? It was already so easy. I noticed one big difference from the original recipe that will please a large number of Gluten-Free people, they omitted cornstarch. I asked Zoë about this and her response, “We got a lot of feedback from folks who, for many reasons, are not able to eat any products containing corn. We were trying to satisfy their desire for a brioche. We will always have the original recipe for the rest of folks who can tolerate corn.” How great is that? They really listen and do their best to create recipes for as many people as possible. Bravo!
Now after baking both recipes I can say I love them both for different reasons. The original recipe was my first and it will always have a place in my heart. The new recipe has a few less ingredients and it can also be stored in the refrigerator so that you can make ahead. This is so great because when you have guest staying overnight you can impress them with fresh Gluten-Free Brioche in the morning, after allowing 1 hour to rest at room temperature, loosely covered prior to baking. The new book also uses new Gluten-Free ingredients, allowances to use oil to replace dairy and egg substitutions. There are so many other recipes that I want to try – Gluten-Free Challah, Gluten-Free Whole Grain Seeded Bread and Gluten-Free Baguette – to name a few. Please be sure to go to their website, very easy to remember – BreadIn5.com to see some great videos and get more tips on how to work with Gluten-Free dough. The new book offers so much more and this post is already too long!
“The New Artisan Bread in Five Minutes a Day” is available to purchase today, October 23, 2013. You can purchase it online at Breadin5.com via Amazon.com or at your favorite local bookstore. Additionally Jeff and Zoë have also written Artisan Pizza and Flatbread in Five Minutes a Day, 2011.
Trust me on this one, put it on your Holiday Wish List! It is top on my list of “Must Give/Get Gifts 2013″!
As I stated above, I received “The New Artisan Bread in Five Minutes a Day” from the publisher , St. Martin’s Press/Thomas Dunne Books, as a complimentary review copy. This has not skewed my opinion of this or any of Jeff and Zoë’s cookbooks. I fell in love with them at my local library in 2010. Since then I have encouraged my lovely KRL-Bainbridge Island library to continue to purchase additional copies, including their new book, so that everyone can enjoy!