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Gluten-Free Brioche Bread (Dairy-Free, Vegan Options) Also )

This one-time baking course will show you how to make super delicious gluten-free Brioche. Small Class Size guarantees the attention each student deserves.
Chef Danielle Weaver, CWC, CWPC
Average rating:
5.0
Number of reviews:
(147)
Class
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What's included

1 live meeting
1 hrs 10 mins in-class hours

Class Experience

Brioche is a weakness of mine.  It is eggy and light but also kind of dense and chewy, and slightly sweet.  It is majorly addicting!  When I make this loaf everyone wants a warm slice fresh out of the oven.  As a person who is gluten free (and restricted from lots of other things like dairy and sugar) I love having this guilty pleasure available when I want something that reminds me of a time when I could eat whatever I wanted without having to ask for a list of ingredients.  This takes me there because I know exactly what I put in this bread, and even though it is amazingly delicious, it is within my restrictions!  In fact, it is so good that everyone will enjoy it, and might not realize it is gluten-free!

If you are a first time baker or know your way around a mixer it almost doesn't matter because this bread often levels the playing field between novice and master.  Add in substitutions and most Chefs wouldn't want to bother with a gluten free and/or vegan Brioche.  But I am not most Chefs!  

Gluten Free flours and egg substitutes are fun to use once you figure out how.  There is in fact a trick to unlocking their full potential as ingredients, and I can show you how to maximize their potential in this loaf.

In this class we will work on the steps to combine all of the ingredients to make a fantastic loaf of Brioche bread. The class is designed to get each student to the point where they can get their loaf in the oven for the final bake by the end of class.  During the class we will focus on how to simulate gluten in a gluten free bread and what techniques get it closer to the structure of glutenous breads.  We will also work with yeasts and discuss how to properly activate and incorporate yeast.  The proofing process will also be explored as well as the difference between conventional and convection baking.  Anecdotally, this class also teaches patience ;)

Please refer to my Amazon link for a curated list of ingredients and supplies you may want for this class.
https://Amazon.com/shop/chefd_for_disney

Other Details

Parental Guidance
Parents will want to be available for any student who is not comfortable using a mixer or an oven. However, parents are strongly recommended to remain off camera for the duration of the class. If there are any allergies or dietary restrictions to observe please feel free to contact me so we can discuss alternative options.
Supply List
GF Brioche Bread (Loaf or Rolls)

1 ¾ Cup GF 1 to 1 Flour (go for the good stuff like cup4cup)
1 Cup Tapioca Flour
1/2 Tsp Xanthan Gum
2 Tsp Active ir Instant dry yeast 
1 Tsp Salt
¼ Cup Sugar (I use honey for this!)
3 Eggs @ room temp (I use a mung bean egg product called "Just Egg")
1/3 Cup Warm Milk of Any Kind (I like Milkadamia milk)
½ Cup (1 stick) unsalted butter @ room temp (Vegan Butter works great for this!)
1 Tsp Vinegar

*If you would like to make some whipped honey cinnamon butter for this, please grab an extra stick of butter, honey and cinnamon for this class*

Please refer to my Amazon link for a curated list of ingredients and supplies you may want for this class.
https://Amazon.com/shop/chefd_for_disney
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Joined November, 2020
5.0
147reviews
Profile
Teacher expertise and credentials
Hello! My name is Danielle Weaver. I am a classically trained chef with an emphasis on baking and pastry, as well as allergy and dietary alternatives. I’ve worked in Hospitality since I was 14, mostly at several 4 and 5 star resorts in both front and back of house. I have a Bachelor's Degree in Culinary Management, a Master's in Business Administration, I am a certified Sommelier and Cicerone.  I am also a Restaurant Consultant, helping create and execute large scale restaurant operations.  I enjoy that cooking is approachable to all, and that it can become a valuable life skill when taught and practiced regularly.

I teach classes that impart a skill or technique.  While my classes may not always produce a complete meal by the end of each session, they will produce a repeatable action that will create the same delicious result every time, allowing you to build an arsenal of skills that will have anyone mastering their kitchen environment quickly.  If you have always been bungled by the finicky 'perfectly poached egg' I can show you how to do it properly and successfully so you are one step closer to being the family go-to for amazing Eggs Benedict.  Speaking of Benedict, if it's the sauce that you just cannot get right, perhaps a class on mother sauces would be just what is needed to make a gorgeous hollandaise.  

In addition to skills and techniques, my classes are filled with food history, food science, and often times we employ food math for our recipes while practicing confidently relying on our intuition.  The best part is that each of us are able to improvise in real time when things in the kitchen find an opportunity to become a challenge, and I work with students on persevering through the challenge at hand to create a great dish, offering alternative options that can help them recover what might have ended up a disaster!

Additionally, I know first hand how hard it can be to navigate food when there is an allergy or a medical restriction at play.  I have spent the past 10 years of my life as a parent of children with food allergies, and as an adult with an autoimmune illness that forced me to educate myself on nutrition, alternative nutrition options, alternative flours and sugars, egg substitutes, etc.  As a Chef, there were a few months there where even I felt helpless.  I have since taken the time to Research and Develop hundreds of recipes that I can share with you to make tasty allergy/dietary friendly foods.

In my time on Outschool I have met hundreds of students so far through group, semi-private, and private classes.  While my goal is to impart a passion of cooking, I have also helped students prepare to enter Culinary High Schools as well as prepare them for entrance into Culinary Institutes across the globe.  I also enjoy fun events like making Hot Chocolate Bombs with a Girl Scout Troop,  showing a STEM Club how to make chemical reactions in food, and helping a student make sushi for a Birthday Celebration!

Reviews

Live One-Time Class
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$23

per class
Meets once
70 min

Completed by 6 learners
Live video meetings
Ages: 9-14
3-5 learners per class

This class is no longer offered
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