If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.
We were delighted to be contacted by Keren, who wanted to share her Brioche recipe, which she’s been making for years with her Glutafin mix.
1 pack Glutafin Gluten Free Select Multipurpose White Mix
1 pack yeast
85g butter + extra for greasing
1 tsp sugar (add up to 4 tsp more if you prefer a sweeter brioche)
2 tsp Xanthan Gum
2 eggs plus extra beaten egg for egg wash
1 tsp salt
1. Grease 2lb/1kg loaf tin with butter.
2. In a jug or bowl, add the yeast and sugar to 215ml warm water and leave until it froths up (about 15 minutes).
3. Melt butter in the microwave in 20 second bursts (it will take about a minute) and put into the bowl of a freestanding mixer.
4. Add the eggs and frothy yeast mix.
5. Add the Glutafin mix, then salt and xanthan gum. Mix until smooth.
6. Spoon carefully into the prepared tin, ensuring there are no gaps or holes and that the top is smooth (the shape at this point will define the shape after baking).
7. Leave to prove for 1.5-2 hours until doubled in size (time will depend on room temperature). Then brush with the beaten egg and put in the oven.
8. Bake at 175°C/160°C Fan/Gas Mark 4 for 25 minutes.
9. Leave to cool in the tin for 10 minutes then turn out onto a wire rack.
10. The brioche will keep for 3-4 days, but may need toasting the last couple of days. It is suitable for freezing, why not slice it first and store in airtight bags.
1 pack Glutafin Gluten Free Select Multipurpose White Mix
1 pack yeast
85g butter + extra for greasing
1 tsp sugar (add up to 4 tsp more if you prefer a sweeter brioche)
2 tsp Xanthan Gum
2 eggs plus extra beaten egg for egg wash
1 tsp salt
1. Grease 2lb/1kg loaf tin with butter.
2. In a jug or bowl, add the yeast and sugar to 215ml warm water and leave until it froths up (about 15 minutes).
3. Melt butter in the microwave in 20 second bursts (it will take about a minute) and put into the bowl of a freestanding mixer.
4. Add the eggs and frothy yeast mix.
5. Add the Glutafin mix, then salt and xanthan gum. Mix until smooth.
6. Spoon carefully into the prepared tin, ensuring there are no gaps or holes and that the top is smooth (the shape at this point will define the shape after baking).
7. Leave to prove for 1.5-2 hours until doubled in size (time will depend on room temperature). Then brush with the beaten egg and put in the oven.
8. Bake at 175°C/160°C Fan/Gas Mark 4 for 25 minutes.
9. Leave to cool in the tin for 10 minutes then turn out onto a wire rack.
10. The brioche will keep for 3-4 days, but may need toasting the last couple of days. It is suitable for freezing, why not slice it first and store in airtight bags.
If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.
Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.