Casein and Gluten-Free Brioche

For years I have worked on adapting “regular” recipes into gluten-free recipes that resembled the original wheat based products.  One of my passions is to take a pastry recipe, work on it so that it no longer contains any wheat, then try it out on people that can eat wheat.  I love to see the reaction when I tell them that it is gluten-free.

Casein and Gluten-Free Brioche

Usually, they can’t believe it.  A more recent challenge for me, has been to also remove the dairy (casein is the protein found in all dairy products).  For people living within the Autism Spectrum, gluten and casein can become drug-like when semi ingested.  For this reason, I have begun to adapt tried and true gluten-free recipes into wheat and dairy-free versions.

The latest is Brioche! It’s hard to make a bread that does not contain wheat, but to also remove the proteins in milk, that takes on a whole new challenge.  I was lucky enough to study under Chef Coppedge at the CIA.  He is the Pastry Chef instructor at the CIA and has recently become very involved in making delicious Gluten-Free pastries and breads.  In that course, I learned the chemistry behind baking.  He explained what the roles of gluten and casein are and how to achieve baked goods that were non-distinguishable from the originals. Using this knowledge I decided to try out a Brioche. Brioche is a delicious, buttery, eggy bread that is very rich but also somewhat light in texture.  It is often used in recipes for bread pudding or french toast.  My Brioche is perfect for a sandwich, french toast, or for a snack with your favorite spread!  I know this one is a winner because my kids keep coming to me and asking if they can have a slice of bread!

To learn more about my approach to gluten-free (and casein-free), click here. To enjoy some amazing gluten-free and casein free cuisine, or to learn how to make your own, make a reservation!

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