LIGHT AS AIR Gluten-Free Brioche Buns Recipe!

[@ChrisHayes-bc1vd]

Can honestly say your channel changed my life. I made your pizza recipe yesterday and it's the best pizza I've had in years. I'd been putting up with dry crumbly baked food for so long. Thank you!

[@LCmonman]

Yes to this!

[@LetThemEatGlutenFreeCake]

Awe, thank you so much!!!

[@atharialshemsi]

Im allergic to dry yeast, so how i can substitute it with baking powder and how much should be?​@LetThemEatGlutenFreeCake

[@catpawprints1]

So you joined KZbin 4 months ago then you immediately made the pizza and brioche and commented about it 4 months ago, then no other activity on KZbin.

[@ChrisHayes-bc1vd]

​@catpawprints1 You don't have to have an account to watch videos, I only made the account to comment because I wanted to show my appreciation. Maybe you don't understand but being gluten free is hard and I miss so much food and pizza is my favourite. When I found this channel I finally found receipes that tasted like proper pizza, along with many of the other recipes. The actual weird thing is that you did all this "research" on my comment.

[@sangycappu]

So far the best gluten free channel I have ever come across. Tried plenty of her recipes and all came out excellent. BIG thanks.. ❤

[@LetThemEatGlutenFreeCake]

Awe, thank you so much 🥰🥰🥰

[@michelleg4053]

Kim, I made these brioche buns into hamburger buns, hotdog and just a few dinner rolls. Lady, you're the best!

[@LetThemEatGlutenFreeCake]

You're so sweet!

[@emaroseari]

I don’t usually comment, but I was literally looking for a gluten free brioche rolls, so many gluten free brioche recipes are loaf but I was craving a roll. I was going to give up on searching for a recipe when I decided to look at your website and IT WAS THERE. I was so surprised to see that you barely posted it! I can’t wait to make it! Thank you thank you thank you!! May you continue to make people happy with your recipes!☺️

[@LetThemEatGlutenFreeCake]

Awe, it is my pleasure! Thank you so much 🥰🥰🥰

[@laihosson]

240g whole milk 100g sugar 12g yeast 5g psylium 85g soft butter 1large eggs + 6 yolks (room temp) 245g flour 5g baking powder 3g salt -leave loose + let rise overnight -make sure its cold -60-80g buns -180c 16-18min till brown -sweep with butter (dont mind me)

[@amnabashir7148]

What flour do you use?

[@laihosson]

@@amnabashir7148 i use semper grov mix

[@negramorena5008]

🙏🏽

[@sandramann1762]

Looks incredible only wish - I have to say it, the measurements weren’t in grams…I know I know, it’s more accurate. I’m sure it is. I just have nothing to measure by weight. Looks amazing though..

[@DanielSpagnolini]

Merci pour cette super recette réussi du premier coup délicieux

[@elenacerasela]

You are genius with your recipe. Thank you. I did the math for everybody. $6.35 for 30 buns (I left out the eggs, I have laying hens). Plus your time and electricity. You go at the store and buy those (excuse me), miserable 4 frozen buns in a bag, if you are lucky to find them. They have preservatives we will not name, to not make food cartel mad. So for $6.35 plus 21 eggs ($16.00, let’s assume, organic two dozens), you get 30!!!! goodness buns or rolls. For $0.75 you get an organic gluten free brioche bun or hotdog bun. At the store it’s $1.50 a bun and I bet you it barely has any eggs and it’s NOT organic at all. Thank you so much for doing the research work for us on HOW to do it. Genius. ❤️ God bless you!!!!!

[@elenacerasela]

All prices were by using Amazon order. And assuming you use organic ingredients or at least good butter etc.

[@elenacerasela]

I’m buying my first KitchenAid mixer today. Open box. Saving some $169 dollars by buying open box. This grocery store GF expensive and not organic baked goods needs to stop in my life.

[@elenacerasela]

90 dollars Amazon order today (not enough places to find what I need here). And that will make 5 solid Kim’s gf bread flour mixes. With plenty leftovers of each flour. Each one mix enough to make three batches. You do the math. It’s worth investing once in a mixer and keeping this going. “Let Them Eat”…that’s right. Let them eat HEALTHY. ❤

[@LetThemEatGlutenFreeCake]

Okay, now who's the genius?!?! I am not very good with math, so the fact that you figured all of this out, to ME is genius. Thank you so much 🥰🥰🥰

[@desertpinevintage]

I’ve made the loaf and these are next on my list

[@LetThemEatGlutenFreeCake]

You will LOVE them!!!

[@debwolf6074]

Kim, I made this for a group event. These are so very delicious! Thank you!

[@BevR-UK]

It's so helpful to have the video to follow along whilst baking. Thank you so much

[@LetThemEatGlutenFreeCake]

My pleasure 🤗

[@jackievidal8022]

Thank you , thank you 🙏🏼 so much for share with us your wonderful recipies ! God bless you !! ❤

[@LetThemEatGlutenFreeCake]

It is my pleasure indeed! Thank you and God bless YOU!

[@bhallmark3390]

So glad you have this recipe on your website. They look marvelous!😱 ❤-Brenda

[@LetThemEatGlutenFreeCake]

Awe, thank you so much 🥰

[@doloresglass6648]

I HAVE BEEN LOOKING FOR A LOG TIM , FOR A RELAIABLE, GLUTEN FREE BRIOCHE BREAD RECIPE ! THERE ARE NO SUCH RECEPIES !!!!! So Thank you so Very Much !!!!!! I just Subscribed to ALL of Your Videos. i LIVE IN ALBUQUERQUE, NEW MEXICO IN THE USA. Please know that I am a "Foodie" and an accomplished cook. My sister is a Gourmet cook. We are Not Chefs. But we are Old Grandmas who ENJOY COOKING. thank you again for Your Work to SHARE with All of US......

[@LetThemEatGlutenFreeCake]

Awe, it is my pleasure! Thank you so much for your kind words 🥰🥰🥰

[@ml9673]

I cannot believe that I am just finding you now. I cannot wait to try this. You might be my newest favorite person!

[@LetThemEatGlutenFreeCake]

You are so sweet!

[@susiebell5303]

Love your videos!!! Still wanting to buy your cookbook

[@LetThemEatGlutenFreeCake]

Awe, thanks so much! It's still on my radar, just haven't figured it out quite yet.

[@TianaSledge]

Kim, Thank you for sharing your gift, your recipes, your time, your love, your creativity, your light. I appreciate you from the bottom of my heart and am excited to share all the good things that I hope to make from your recipes. I appreciate you so much and Thank God for making you. My two year old is allergic to so many things that make it a bit of a task to offer him better options. With your recipes I hope to alleviate some stress I carry. I will have to find a substitute for the eggs because He's allergic to eggs. I don't know if you've made a recommendation for that because I am only just now starting the video but began reading your blog post about how you don't leave things alone and are always fiddling with stuff and I am glad you are the fiddler in the kitchen! Ha! Thank you again. I don't know you but I do love you because you are made in God's image and in his likeness.

[@LetThemEatGlutenFreeCake]

Oh my gosh, Tiana! Thank you so much for such kind words 🥰🥰🥰 While this recipe won't likely work with an egg substitute, there are several recipes without eggs on my website. I'm going to try to get those without eggs into a separate category so they will be easier to find.

[@gabrieladelarosa1241]

Hola Tiana, para sustituir un huevo se pone 1 cucharada de linaza o lino, y se idrata con 3 cucharadas de agua . Espero y te sirva, de esta forma lo hacen los veganos ! Puedes intentar esta receta con el huevo linaza (así es como lo llaman) . Espero te quede muy bien!

[@grannyjclay-joannieholdhus925]

Ooooooooooohhhhh yummy!! Thank you!❤

[@MuratPusa]

Hi, do you use salted / unsalted butter in the recipe and for basting after cooking?

[@LetThemEatGlutenFreeCake]

I always bake with salted butter, unless specified unsalted (I will use unsalted for my croissants and puff pastry, for example).

[@msjr1765]

Just the other night I took your wonder bread recipe and put it in an 8x8 pan and make 6 glops and let them rise and added butter and sesame seeds. They turned out really good but not as good as this. I’m doing this next time. All of your recipes are amazing!! You have changed my life.

[@LetThemEatGlutenFreeCake]

Oh my gosh, you are too kind! Thank you so much for following along in my gluten free life 🥰

[@kimnelson7697]

Definitely going to try these!

[@LetThemEatGlutenFreeCake]

You'll love them!!

[@evagonzalez5620]

​@@LetThemEatGlutenFreeCakereceta panecillos

[@riverlife5803]

Hi Kim, love your show! do you have recommendations for the ingredients in your bread flour recipe? These items are so expensive, do you buy in bulk? if so where please. thank you Ma'am!

[@g-bgcg]

I am catching up on comments so I wanted to thank you for this recipe. I made these last month but made them in the shape of sub rolls. Since Jersey Mikes' has those awful GF Udi's sub rolls that fall apart as soon as you pick them, I decided to make my own sub rolls. Now, every time we have subs from anywhere, I order it without bread and put it on my own GF sub rolls. They were so soft, tender and amazing flavor. Thank You!

[@LetThemEatGlutenFreeCake]

Sounds great! I do love the fact that jersey Mike's has options for us, but you're right. The sub rolls are lacking.

[@keysonfire88]

What kind of psyllium husk or powder do you use? I have never made a recipe with it yet, but want to try!!

[@LetThemEatGlutenFreeCake]

This is what I use and a little goes a long way: amzn.to/4aE7MbN

[@captainkrunch6372]

Made my wife the deep dish pizza again, she finally let me taste it after about 6 that I've made he so far. It's pretty good. She loves it and I like that I can make her excited every time I make it, oh yea, she loves it.

[@LetThemEatGlutenFreeCake]

Haha! That's awesome!!

[@georgiagirl1118]

Would this work with a hand mixer?

[@LetThemEatGlutenFreeCake]

Yes, especially if yours has the dough hook attachments like mine does.

[@JakWall13]

I cant use the GF flour mix as I have a wheat and rice allergy and cant have rice flour. Any tips on how to make my own blend without riceflour to get this type of bread?

[@LetThemEatGlutenFreeCake]

Rice is a tough one to substitute. What I would do is Google it and see if there's a good alternative for the rice flour.

[@davemorrison7410]

Looks good

[@jkwon9333]

Is there a substitute for the psyllium husk? My friend cannot have that ingredient.

[@LetThemEatGlutenFreeCake]

You can leave them out and reduce the milk by 60g. They will be a little more sticky to shape, but you should still be able to shape them (as long as you're using my flour blend).

[@jkwon9333]

@@LetThemEatGlutenFreeCake Thank you so much for the tip!!

[@juttagesekus7856]

What can I use with I don’t have your flour ? Would love to bake the rolls for my grandson.

[@LetThemEatGlutenFreeCake]

To obtain these same results, you need to use my flour blend (the recipe is listed on my website within the recipe for these rolls).

[@alleysouza7200]

We’re new to gluten free and struggling to find my feet… I’d love to know if this taste good if frozen? We’re a small family and the freezer is our friend 😊

[@georgiagirl1118]

What brand of whey protein isolate do you use? I didn’t see a link on your website and I couldn’t tell what the name of it was in the picture.

[@LetThemEatGlutenFreeCake]

If the words are pink, that itself is a link that you can just tap on and it'll take you right to the product.

[@mitchellbrowne151]

I don't have a mixer, can this still be done by hand or is it really that sticky?

[@mitchellbrowne151]

Also, what exactly is your bread flour? Just for reference for my own cooking.

[@LetThemEatGlutenFreeCake]

It is very sticky at first, but you should be able to mix it in a large bowl with a Danish dough whisk or wooden spoon. My flour blend ingredients are listed in the recipe.

[@drunkenant7319]

Can we use turbinado sugar instead of regular sugar?

[@LetThemEatGlutenFreeCake]

Good question! I'm not sure if they work the same, but if they don't then I don't see why you couldn't.

[@drunkenant7319]

@@LetThemEatGlutenFreeCake I guess it's worth the try! Thanks Kim

[@StrangeOccultist]

How did this end up ?😊

[@ilovemyprs]

Kim, many thanks for sharing your recipes, I have tried a few, and I'd love for some advise- some recipes specify to let the dough double or even triple in volume. However I noticed that the dough reaches a maximum volume at some point, from which it doesnt grow any further (not even with prolonged overnight proofing in the fridge). The same happens during baking- there's a nice oven spring, the the dough deflates. I know GF doughs gas retention is low compared to gluten filled doughs, but is this normal? do you experience the same?

[@LetThemEatGlutenFreeCake]

I do for some of my other recipes, but not this one. It usually rises high. Now I will say that when the dough goes into the fridge, it will very slowly rise, but it may not look a whole lot different and only be slightly risen. It should, however, rise to a nice fluffy and big size for the second rise, and then even more in the oven. Sometimes it's just getting the timing right. If the dough deflates in the oven, it's most likely overproofed.

[@ilovemyprs]

@@LetThemEatGlutenFreeCake Thank you! ♥

[@naomitanisue]

I don't know what I did wrong, I measured all the ingredients right but my dough didn't reach the right consistency, it stayed runny (not so much but still not right and I didn't know what to do to fix it) even after the fridge time and because of that I couldn't knead it well and after I baked it turned out to be a heavy bread and not soft and fluffy as I wanted but the taste was fine Maybe this happend because I used different ingredient brands that I found here in Brazil but I'll try again, those ones, in the video, looks so good and so tasty

[@LetThemEatGlutenFreeCake]

Yes, most likely if you didn't have the correct ingredients for the flour blend that would have caused the stickiness, especially if you didn't use superfine white rice flour.

[@halfacrehomemaker]

Hello! Do you have a US version recipe? I used an online calculator to convert g to cups and I had to keep adding and adding flour to get it thicker and not like a soup. I estimated that 245 g was about 1 cup of flour and I probably added twice that amount of King Arthur’s gluten free flour.

[@LetThemEatGlutenFreeCake]

Hi there! I am American and I do not use cups for any of my breads. There is a reason for this and it equates to accuracy. Please read through the actual post of the recipe (above the recipe, not just jump to recipe) as there is an entire section that talks about this. I'm sorry, I really don't mean to be a pain, but there are two problems that take up SO much of my time and that is when people don't weigh their ingredients and when they don't use my flour blend for any of the breads. If you use my flour blend and weigh your ingredients and are still having problems, please let me know and I will very happy to help you. Thank you so much!

[@halfacrehomemaker]

@ I did watch the video and I know that you weigh, but I don’t have a scale to weigh the ingredients.

[@nooritahussain8329]

What kind of flour u use on the table?

[@LetThemEatGlutenFreeCake]

The same flour that goes into the recipe (my own gluten free bread flour blend).

[@liyaamalia2810]

I love baking your buns but I forgot which recipe because you have many. All are awesome! Thanks!!❤My problem is mine were always cracked on the top. I assume it was because overproof. But I always put ithe rounded bun in rhe freezer while waiting for the others done (I made 6 buns for one tray per baking). When all are done, I put out from the freezer, it took about 10 minutes, and immediately bake them to avoid cracking/overproofing I assume. But the reault is still cracking. I don't put in the fridge because it proofed quite fast. Maybe that caused mine cracked so fast. Why? You let yours proof for more than 30 minutes. Or was mine a matter of kneading? I keaded either 20 minutes or an hour, just the same result. Cracked. My kitchen is 32°C. Btw, I love your perfect smooth buns ❤❤❤❤

[@LetThemEatGlutenFreeCake]

Thank you so much! I think it's in the shaping of the rolls more so than the overproofing. If you can get a nice, tight round shape, you might see less of that cracking.

[@asmrwithspacezoe4530]

I have a question, i might not have seen it but on your written recipe does it have measurements?

[@margaretmacinnes1519]

No wonder I have followed your channel!! I am do not eat onions!!! 🎉thank you 🙂

[@LetThemEatGlutenFreeCake]

Haha!

[@lizzicondon589]

I’m allergic to egg yolks so what can I use in its place ?

[@LetThemEatGlutenFreeCake]

Unfortunately, this recipe won't work without the egg yolks. There are several recipes for breads and rolls on my site (and youtube channel) that don't require eggs. Focaccia, white sandwich bread, rye bread, English muffins, English muffin bread, Italian bread (my favorite), crusty French rolls are just a few 🥰

[@Skirkly]

you could google egg replacements and try that, but it may not work the same (as she said).

[@georgiagirl1118]

Where can I find your flour?

[@LetThemEatGlutenFreeCake]

The recipe for it is on my website (linked within this recipe and also on the main menu of my website)

[@amnabashir7148]

I tried this recipe and the buns turned out really good but not as light and fluffy as yours. I used a flour blend with the same ingredients as yours but still mine didn't turn out like these. Can you give any suggestions?

[@LetThemEatGlutenFreeCake]

If you didn't use my flour blend, then that's why.

[@amnabashir7148]

​ But it had the same ingredients as yours, I checked that​@@LetThemEatGlutenFreeCake

[@fortwillie]

Could you please add ingredient measurements in cups or spoons as well as grams?

[@LetThemEatGlutenFreeCake]

I'm sorry, for gluten free breads I cannot. They require much more precision. If you are already making my bread flour blend (which is highly recommended if you're making any of my bread recipes), you MUST weigh it, so you should already have a scale to weigh your ingredients for each recipe.

[@sohara....]

Is your flour blend one we buy online? Thanks. .

[@rosinavillella6470]

Can we see the full recipe please

[@LetThemEatGlutenFreeCake]

The recipe link is in the description box :)

[@jennybee42]

I ran out of bread flour to roll them out with so I used your AP flour mix...it definitely did not work well 😂 I have never made this recipe before, maybe they are just that sticky, but they don't look THAT sticky in the video. Lesson learned, just make some more bread flour or suffer the headache of getting these sticky messes into a ball shape. I'll return and report once they've finished proofing and baking and let you know. I'm sure it'll be fine. I hope.

[@LetThemEatGlutenFreeCake]

Are you using superfine white rice flour in the bread flour blend? Or ultrafine? This is usually the culprit when dough is overly sticky.

[@jennybee42]

@LetThemEatGlutenFreeCake I use rice flour from an Asian market, it's a similar consistency to the one you suggest but quite a bit cheaper. It's worked great for me for years. I am going to remake them but use the right flour for rolling them out. I'm out of rice flour, I'm making a trip tomorrow to get more ☺️

[@hanannur3711]

hi madam. can you write the recipe. im from Malaysia. Thankyou. may god bless you

[@monikehuggins7030]

My dough didn’t rise at all. Very heavy 😩. Still inside fridge.

[@amnabashir7148]

Can you please just tell me how does the dough rising works in fridge, it's confusing

[@monikehuggins7030]

Exactly, mine didn’t rise at all

[@thresherhorn]

I do want to try this recipe, but finding it hard to justify spending SO MUCH on ingredients. $25 for psyllium husk, $29 for whey protein, $15 for rice flour, $24 for potato starch, $21 for tapioca flour, $20 for xantham gum. (these are prices for the links on your recipe page). Now i know the primary ingredients (Potato Starch and Rice Flour) are the bulk of the recipe so really those are your limiting costs, and I could go in and determine the cost per ounce to see exactly how much it would be given the recipe.... but I'm really trying to see if there is a simpler (mostly cost neutral) option. Is there a bought gluten free flour mix you've atleast seen moderate success with that doesnt require us to purchase over $100 worth of flour ingredients? I saw someone mention gfjules on another recipe. And at $28-$33 for 4.5lbs of flour, that just feels much more doable for a newly starting GF cook.

[@LetThemEatGlutenFreeCake]

The reason I developed my own blend is because none of those store bought blends created anything that I would like to eat. I wanted my breads to taste and have the texture that I remembered, and the only way to get that was with my own flour blend. Yes, it might be expensive initially, but your initial expense will make at least 16 loaves of bread (or more) and then replenishing costs are much lower.

[@maneldjerba]

La recette écrite svp ❤

[@LetThemEatGlutenFreeCake]

In the description

[@charleswindsor1184]

What the heck is "Kosher Salt" for a European baker?

[@LetThemEatGlutenFreeCake]

I didn't realize you don't have kosher salt in Europe. You can use coarse sea salt.

[@charleswindsor1184]

@@LetThemEatGlutenFreeCake Does Kosher salt come from Jewish heritage?

[@JANAlifestylevlogger]

It means fine grain salt, I think 10:28 ​@@charleswindsor1184

[@amnabashir7148]

The recipe looks amazing but I don't get it , how are the buns gonna be fluffy if the dough sits in fridge and does not get enough time to rise????? That's a really different recipe

[@LetThemEatGlutenFreeCake]

Trust the process. It works!

[@RECIPESwithMARYA]

Hello, my good friend and artist, I am very happy to meet you, thank you for everything that I have enjoyed until the end, and I encourage you, good luck, my good friend.

[@LetThemEatGlutenFreeCake]

Awe, thank you so much!!!