Ingredients:
90g gluten-free oat flour
75g millet flour
150g apple starch
of earth
150g tapioca starch
120g of fine caster sugar
9g of fleur de sel
3 eggs
9g of gluten-free active dry yeast
90ml olive oil
30g of psyllium powder
300ml of lukewarm lactose-free milk
1/2 tbsp anise seeds


The recipe: Heat your milk until it is at the temperature of a hot bath (38-40°C). Pour in your yeast and cover for 10 minutes. You should get a kind of foam on top which indicates that your yeast is active. In the bowl of your mixer, mix the flours, starches, sugar, psyllium, anise seeds and salt. Pour in the active yeast and the egg then mix at full speed for 3-4 minutes. Add the olive oil and mix again for 1 minute. Place the dough in a large bowl and fold the edges of the dough using an oiled spatula. Form a ball by oiling all the edges then cover the bowl with a clean, damp cloth. Let the dough rise in a warm place (I like to place mine in my switched-off oven that I have preheated to 30°C for 10 minutes). After 2 hours, the dough should have doubled in size. Place it on your work surface and work it with the palms of your hands for 2-3 minutes to obtain a nice, smooth, even dough. If the dough sticks, oil your hands and work surface with a little olive oil. Make a sausage with the dough and divide it into 3 equal parts. Make 3 long sausages of the same size and braid them starting from the middle to prevent it from breaking. Seal the two ends of your braid to obtain a beautiful crown. Gently place it on a baking sheet lined with baking paper and let it rise for another 20 minutes. In the meantime, preheat your oven to 180°C. Mix the egg yolk with the plant-based milk and brush your brioches with it. Sprinkle with pearl sugar and bake for about 30-35 minutes. Adjust the baking time according to your oven and check that your brioche doesn't burn. Let it cool slightly and enjoy it with butter and jam or in a savory version with hard-boiled eggs.