Cook This: 3 recipes from The Art of Gluten-Free Bread, including cinnamon buns

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Step 4: Shape the dough

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Lightly dust a work surface with tapioca starch. Scrape the dough onto the work surface and knead together a few times shaping it into a ball. It will be soft, but by this point should not be terribly sticky. Cut the dough into 6 equal pieces (about 190 g each). Shape all the pieces of dough into tight balls and place them inside the prepared loaf pan snugly next to each other. (Alternatively, if you want to create a bit of a swirl effect in the crumb, roll each piece of dough into an oval that is about 1/4 inch (6 mm) thick. Fold the dough in thirds, like a letter fold, then roll the dough into a cylinder. Add these pieces of dough into the prepared loaf pan.)

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Step 5: Proof the dough

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Cover the pan with a kitchen towel and proof until nearly doubled, 45 minutes to 1 hour.

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Step 6: Preheat the oven

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Position a rack in the bottom third of the oven and preheat the oven to 350F (180C).

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Step 7: Bake the brioche

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Brush the top of the dough with the egg wash and bake until golden brown and the dough has risen to the top of the pan, 30 to 35 minutes.

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Step 8: Cool the brioche

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Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack to cool some more. The brioche is best eaten when warm.

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Note: If you don’t use the xanthan gum, use the smaller amount (245 grams) of milk.

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CINNAMON BUNS

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“If I tell people there’s a gluten-free cinnamon roll in the book, that’s a seller,” says Aran Goyoaga. “I love cinnamon rolls.” Photo by Aran Goyoaga

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Makes: 12 buns

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For the dough:
Dough for Quickest Butter Brioche (see recipe)
Tapioca starch, for dusting

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For the filling:
110 g very soft, (but not melted), unsalted butter or vegan butter
125 g dark brown sugar
1 1/2 tsp (6 g) ground cinnamon

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For the cream cheese icing:
150 g full-fat cream cheese or vegan cream cheese, at room temperature
50 g very soft (but not melted) unsalted butter or vegan butter
200 g powdered sugar
10 g whole milk or oat milk
1 tsp (4 g) vanilla extract or vanilla paste

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Step 1: Make the dough

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Make the brioche dough as directed. Place in a lightly greased bowl, cover with plastic wrap and refrigerate for 4 to 12 hours.

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Step 2: Roll the dough

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The dough will have risen in the refrigerator. Knead it to deflate it and bring back some elasticity. Dust a work surface with some tapioca starch and roll the dough to a rectangle that is about 12 by 18 inches (30 by 46 cm) and 1/4 inch (6 mm) thick.

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Step 3: Fill the dough

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Make sure your butter is very soft and spreadable or it can tear the dough. Warm in the microwave for 5 seconds, if needed. Spread the very soft butter all over the dough. In a medium bowl, mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Starting from a long side, roll the dough into a log making sure you leave the seam on the bottom.

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Step 4: Cut the dough

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Line a sheet pan with parchment paper. Cut the log into 12 buns that are 1 1/2 inches (4 cm) wide. Place the buns, cut-sides down, on the prepared sheet pan.

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Step 5: Proof the buns

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Cover the pan with a linen towel or plastic wrap and proof the buns until they are puffed up, 40 to 45 minutes.

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Step 6: Preheat the oven

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While the buns are proofing, position a rack in the bottom third of the oven and preheat the oven to 375F (190C).

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Step 7: Bake the buns

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Transfer the pan to the oven and bake until golden brown, about 30 minutes.

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Step 8: Make the cream cheese icing

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While the buns are baking, in a large bowl, whisk together the softened cream cheese, butter, powdered sugar, milk and vanilla until smooth.

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Step 9: Finish the buns

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Once the buns come out of the oven, let them cool for 5 to 10 minutes. Spread the cream cheese icing all over the top. Serve the buns while warm.

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VANILLA-GLAZED DOUGHNUTS

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When people try these tender and fluffy vanilla-glazed doughnuts, they can’t even tell they’re gluten-free, says Aran Goyoaga. Photo by Aran Goyoaga

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Makes: about 18 doughnuts

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For the dough:
Dough for Quickest Buttery Brioche (see recipe)
Tapioca starch, for dusting

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For the vanilla glaze:
240 g powdered sugar
50 g warm water
2 tsp (8 g) vanilla extract or vanilla paste
1/2 tsp (2 g) kosher salt