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4-6
Easy
By Penny Doyle
Published 2013
The lovely soft texture of brioche comes from the egg and milk in the dough. In this version some of the traditional ‘strong’ gluten-rich bread flour is substituted with some gluten-free quinoa flour to give fibre, iron and calcium. Rich and substantial, the brioche shouldn’t need butter or jam, and is delicious accompanied by frothy hot chocolate.