Going Gluten-FreeJanuary 11, 2010

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.




Comments (5)

Hey MaryIntheWoods, did you see the chocolate chip recipe a reader posted in the FOOD CRAVINGS blog around March 4th? Reader feedback was really positive. Give it a look and try?

Posted by: LW Moderator | March 14, 2010 10:18 AM    Report this comment

I'm half Italian, so giving up pasta was tough! Fortunately, Orgran's Rice and Millet pasta tastes pretty much like the real thing to me. I find that substituting for gluten isn't nearly as hard as finding good casein-free products, which I also need. I'd kill, or at least maim, for a good casein-free mozzarella.

Posted by: Patricia M | February 6, 2010 10:07 AM    Report this comment

I miss home-made Toll House Chocolate Chip cookies right out of the oven. I have found some gluten-free mixes and ready-made that are good, but none as good as the old-fashioned Toll House I ate as a child. I also miss eating Bob Evans Restaurant's yeast rolls.

Posted by: MaryInTheWoods | January 30, 2010 2:04 PM    Report this comment

Pizza restaurant pizza. I miss it with all of my heart. I'm still experimenting with homemade crusts. So far, Bob's Red Mill pizza crust mix it the closest I've come to satisfying my cravings. If I put the sauce and toppings on the raw crust, without any prebaking, I can come fairly close to the crust I so crave.

Posted by: Elaine H | January 28, 2010 11:15 AM    Report this comment

My 10-year old son misses the ability to get a quick bite when out and about. Truly gluten free choices at major food establishments is what he misses. Being able to get a burger or a slice of pizza with "the team" is what he misses.

As far as food that I make....Pierogi is what he missed most.....but you fixed that with the last issue of Living Without.

Thank you!

Posted by: Oksana C | January 28, 2010 9:57 AM    Report this comment

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