Chocolate and Apricot Brioche

Preparation info
  • Serves


    • Difficulty


Appears in
The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

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.