Welcome to Gluten-Free Bread Baking for Beginners!

It’s been hard keeping this news under wraps, but I’m excited to share that I’ve written a new gluten-free cookbook, Gluten-Free Bread Baking for Beginners: The Essential Guide to Baking Artisan Loaves, Sandwich Breads, and Enriched Breads! I dedicate this cookbook to all of you who have been waiting to sink your teeth into bread once again and to my son, Isaiah, whose gluten intolerance made me a better baker.

I’ll be sharing more details, personal stories and sneak peeks with you over the next few weeks but, in the meantime, I want to share a recipe I never thought I’d ever be able to make gluten-free—brioche! While the steps may seem numerous, I promise you the recipe is easier than it looks. Plus, you’ll know the process is completely worth it after your first bite!

I’d love your support! If you want more gluten-free bread recipes, you can pre-order a copy of Gluten-Free Bread Baking for Beginners here.

Happy baking!

Triple Berry Cream Cheese Danishes

Recipe by Silvana NardoneCourse: DessertCuisine: AmericanDifficulty: Easy
Makes

8

servings
Prep Time

30

minutes
Bake Time

25

minutes

The berry-topped, slightly sweetened cream cheese cradled in brioche dough makes these danishes pure comfort.

Ingredients

  • For the brioche dough:
  • 224g (1¾ cup plus 2 tablespoons) Silvana’s Gluten-Free All-Purpose Flour (see below), divided

  • 50g (3¼ tablespoons) whole milk or dairy-free milk, heated to 100°F

  • 3g (1 teaspoon) instant yeast    

  • 4 large eggs (228g), at room temperature, divided    

  • 38g (2½ tablespoons) sugar

  • 3g (½ teaspoon) salt, plus a pinch

  • 85g (¼ cup plus 2 tablespoons) unsalted butter or non-hydrogenated organic shortening, at room temperature

  • Gluten-free nonstick cooking spray

  • For the cream cheese filling:
  • 112g (½ cup) cream cheese or dairy-free cream cheese, at room temperature

  • 48g (¼ cup) sugar

  • 1 large egg yolk (18g), at room temperature 

  • For the fruit filling:
  • 50g (¼ cup) sugar

  • 7g (1 tablespoon) cornstarch

  • Pinch of salt

  • 325g (about 2 cups) mixed berries, such as blackberries, blueberries, raspberries, and sliced strawberries

  • 28g (2 tablespoons) freshly squeezed lemon juice

  • For the egg wash:
  • 1 large egg (57g), at room temperature

  • 5g (1 teaspoon) water

  • Pinch of salt

  • For the apricot glaze:
  • 20g (2 tablespoons) apricot jam

  • 5g (1 teaspoon) water

Directions

  • Start the dough: In a large bowl with a dough whisk or in the bowl of a stand mixer fitted with a paddle attachment, mix together 1 cup (120g) of all-purpose flour, the milk, yeast, and 1 egg on low speed. Increase the speed to medium and beat for 3 minutes to add air to the dough. Cover loosely with plastic wrap and let proof at room temperature until the dough is puffy, about 40 minutes. 
  • Finish the dough: In a small bowl, lightly beat 2 more eggs. To the proofed dough, add ½ cup (60g) of all-purpose flour, the sugar, ½ teaspoon (3g) salt, the cinnamon, and the beaten eggs. Mix on low speed to combine, about 1 minute. With the motor running, gradually add the remaining ¼ cup plus 2 tablespoons (44g) of all-purpose flour until combined, then increase the speed to medium and beat for 15 minutes to add air to the dough, scraping down the bowl as needed. Reduce the speed to medium-low and gradually add the butter. Increase the speed to medium and beat for 5 minutes more to completely incorporate, scraping down the bowl as needed.  
  • Shape: Line a baking sheet with parchment paper. Divide the dough into 8 equal pieces (about 1.5 ounces each) and place them about 2 inches apart on the prepared baking sheet.
  • Proof: Cover loosely with plastic wrap and let proof at room temperature until the dough is puffy, about 1½ hours. Grease the dough with cooking spray and cover tightly with plastic wrap; refrigerate for 4 to 6 hours, or, for a lighter texture, overnight. 
  • Make the cream cheese filling: In a large bowl with a dough whisk or in the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese and sugar on low speed until combined. Add the egg yolk and mix, scraping down the sides of the bowl if necessary, until just combined. Transfer to a container and refrigerate until set, about 2 hours.
  • Make the fruit filling: Preheat the oven to 375ºF. Line a baking sheet with parchment paper. In a small bowl, whisk together the sugar, cornstarch, and salt. Place the berries on a parchment paper-lined baking sheet, sprinkle them with the sugar mixture and toss to coat, then squeeze with lemon juice. Bake until softened, about 20 minutes. Let cool slightly, then transfer to a container and refrigerate until cooled completely, about 1 hour.
  • Preheat: Remove the dough from the fridge and let return to room temperature, about 1 hour. Meanwhile, place an inverted baking sheet on the middle rack of the oven and preheat to 350ºF.
  • Make the egg wash: In a small bowl, whisk together the egg, water, and salt.
  • Bake: Using a wet spoon, gently press down the surface of each dough portion to make an indentation, leaving about a 1-inch border of dough. Fill with about 1 tablespoon of the cream cheese filling and 2 tablespoons of the berry filling. Using a pastry brush, gently coat the dough with the egg wash. Transfer the baking sheet onto the preheated inverted baking sheet and bake until golden, about 25 minutes. 
  • Make the apricot glaze: Add the jam and water to a small saucepan and heat over medium-low heat, stirring, until warmed, about 3 minutes.
  • Cool: Place the baking sheet on a wire rack and, using a pastry brush, coat the danishes with the apricot glaze. Serve warm or let cool completely, about 45 minutes

Silvana’s Gluten-Free All-Purpose Flour

Having tested countless store-bought flour mixes, I can humbly report that mine continuously outperform the others in terms of flavor and texture. My blend is a mix of white starches, but if you want more fiber, you can swap half the white rice flour for brown rice flour.

Yield: About 10 cups

870g (6 cups) white rice flour
375g (3 cups) tapioca flour
246g (1½ cups) potato starch
9g (1 tablespoon) salt
18g (2 tablespoons) xanthan gum

In a large bowl, whisk together all of the ingredients. Transfer to an airtight storage container.

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