Frequently Asked Questions
Q: Nut-free?
A: Yes! Substitute almond flour with sunflower seed flour (add 1 tsp lemon juice to prevent green tint).
Q: Can I use flax or psyllium instead of xanthan gum?
A: Not recommended—they create a gummy texture. Xanthan gum is key for brioche-like softness.
Q: Too eggy?
A: Ensure you’re using large eggs and don’t overbake. The flavor mellows as it cools.
Q: No coconut flour?
A: It’s essential for structure—don’t substitute. It absorbs moisture and prevents sogginess.
