Baking Gluten-Free Brioche
Comments (5)Posted by Beth Hillson
The best part of testing recipes is the tasting. So when I tried the brioche from “Favorite Things” by Rebecca Reilly in our Feb/Mar 2010, I could hardly wait for it to come out of the oven.
The sweet, yeasty aroma of this French-style bread was causing sensory overload. It took me to places and times when I could eat everything. I dreamed of strolls in Paris and hours in a pastry kitchen where I would make real brioche, rolling little balls to set in the middle of each doughy blob. As the breads baked, these would become the traditional brioche caps, the trademark of the fine Parisian treat.
And then my thoughts turned to the wonderful associations that linger long after the last crumb has been devoured: The late spring sun filling my pores as I sat at a café on the Champs Elysee. The friendships made and sealed over cafe au lait and Brioche. The puddle of rich red raspberry jam left in one corner of a white porcelain plate after everything else has been devoured.
Where does the brioche end and the enjoyment of the day begin? It is impossible to separate all the sensory experiences unless the food you associate with these memories is taken away. For those on special diets, this challenge rattles every nerve. After all, what is Thanksgiving without stuffing and pumpkin pie or a birthday without cake?
That is what prompted us at Living Without to ask: What do people miss the most when you go on a special diet? Rebecca’s article scratches the surface with yummy Boston Cream Pie, Pierogi, crepes and much more.
Besides brioche and all those things Rebecca created for our Feb/March issue, I miss thin crusted pizza and a Reuben sandwich. How about you? Tell us what you miss the most since you gave up gluten. Tell us how you’ve put that back in your life.