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.
Nutritional Information: Energy 335kcal/1410kJ; Protein 9g; Carbohydrate 46g, of which sugars 18g; Fat 14g, of which saturates 8g; Cholesterol 82mg; Calcium 105mg; Fibre 2g; Sodium 471mg.
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