My Best Brioche

This is the Vanilla Quinoa Brioche from Gluten-Free Gourmet Desserts and Baked Goods by Valerie Cupillard-one of my favorite gf baking books. It is simple to make; just mix together yogurt, olive oil, rice flour, quinoa flour, vanilla, etc. and bake it in a regular sized bread pan. It tastes great on its own, but when cut in thick slices, it also holds well for french toast.
More on this particular cookbook- it uses no dairy products, and lots of the recipies use soy cream and soy yogurt. Since I use the dairy versions of those, I substitute them and they work fine. For those of you who are mastering gluten-free, vegan baking, this book might be helpful because all you have to substitute are the eggs and honey.

Afternoon Delight

On any typical Saturday afternoon I can be found flipping through a cookbook and figuring out what would be practical, easy, and delicious to bake. Today, I had all the ingredients to make Vanilla Quinoa Brioche from Valerie Cupillard's Gluten-Free French Desserts and Baked Goods. The recipe almost seemed to simple to be good, only requiring rice and quinoa flours, and no butter but yogurt and olive oil instead. Well it was not only good, it was possibly the best quick bread I have ever made- so light, fluffy and it baked evenly through. It was most delicious straight from the oven, and still very good a few hours later, and I hope it will still be fluffy tomorrow morning when I shall devour the rest of it for breakfast