Gluten Free Cookie Dough Brioche Rolls

subheading: Gluten free brioche dough:

10 g (2 tbsp) whole psyllium husk (If using psyllium husk powder, use only 9g.)

140 g (½ cup 1½ tbsp) lukewarm water

115 g (1 cup) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

65 g (½ cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely milled/ground brown rice flour instead.)

30 g (4 tbsp) sorghum flour (You can use an equal weight of light buckwheat flour, white teff flour or oat flour instead. Use the latter only if you're not sensitive to oats.)

25 g (2 tbsp) caster/superfine or granulated sugar

4 g (1¼ tsp) instant yeast (If using active dry yeast, use 5g.)

4 g (1 tsp) baking powder

4 g (1½ tsp) xanthan gum

4 g (¾ tsp) salt

60 g (¼ cup) whole milk, lukewarm

1 US large/UK medium egg, room temperature

25 g (2 tbsp) sunflower oil, or other neutral-tasting oil of choice

subheading: Cookie dough filling:

150 g (¾ cup) light brown soft sugar

100 g (¾ stick 1 tbsp) unsalted butter, melted and cooled until warm

2 US large/UK medium egg yolks, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

170 g (1⅓ cups 1 tbsp) plain gluten free flour blend (I used Doves Farm Freee gluten free plain white flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale and the weight measurements for best results.)

½ tsp xanthan gum (If your blend already contains xanthan gum or other binders, add just ¼ teaspoon.)

¼ tsp baking powder

¼ tsp salt

150 g (5.3oz, just over ¾ cup) dark chocolate chips (or chopped chocolate)

subheading: Egg wash:

1 US large/UK medium egg

1 tbsp whole milk

subheading: You'll also need:

powdered/icing sugar, for dusting the baked rolls

Directions at theloopywhisk.com

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