Gluten-free yeast dough is really such a thing for itself. From many I have heard that they often do not dare to yeast recipes. I think the main problem is that they were disappointed because they have given the milk or butter too hot to the dough and the yeast is destroyed so and can not work. And the other problem is that some can’t wait for the rising times and say to themselves “ah- it will fit”. But most of the time it doesn´t fit and the dough does not rise beautifully.
With gluten-free yeast pastry comes another hurdle. But give it a try. I find my today’s yeast recipe really successful. Juicy, fluffy and pretty. Since I want to avoid the additives like locust bean gum, soy or guar gum, I mix up my own flour blends for each recipe. If you don’t want to do that, you can certainly use a ready-made blend. One with cornstarch or rice flour in the first place, suitable for fine pastry. In addition then from my mixture of course the sugar, salt and psyllium husks. Note that the amount of liquid may then change.
In the video you can see how I filled the braid and braided.
If you like, you can also use chocolate cream instead of cinnamon sugar or mix it with unsweetened cocoa powder. Then you have a kind of babka. A long and involved recipe, but I think it’s worth it.
Cinnamon braided bread
Equipment
- loaf pan (22 cm)
Ingredients
- 250 g hokkaido pumpkin
Flour mix
- 270 g rice flour
- 150 g potatostarch or cornstarch
- 1 tbsp tartar baking powder
- 9 g dried yeast gluten free
- 20 g ground psyllium husks
- 1 tsp xanthan gluten free
- 1/4 tsp salt
- 50 g sugar
liquid ingredients
- 220 ml milk or gluten free plantmilk
- 50 g butter or vegan margarine
- 2 tbsp apple cider
filling
- 50 g coarse cane sugar
- 3 tsp cinnamon powder
- 50 g butter or vegan margarine
- 3 tbsp quince jelly
Instructions
- Remove the seeds from the pumpkin and cut into pieces of about 5 cm. Either boil in lightly salted water until soft or steam in a steamer insert until soft. Drain and let cool completely.
- Meanwhile, weigh and mix the ingredients for the flour mixture. Melt the butter and let cool again. Finely puree the cooled pumpkin. Weigh out 200 g of it and add to the flour mixture. Add the liquid butter (it should only be lukewarm, not hot!), milk and apple cider vinegar and knead with the dough hook of a food processor to a smooth dough. Place in an airtight storage box and refrigerate overnight (or 6 hours). (For the impatient, the recipe will also work if you let the dough rise, covered, at room temperature for 2 hours. But it is worth letting the dough rise overnight).
- The next day, melt the butter for the filling and let it cool a bit. Knead the dough vigorously again. On a work surface lightly dusted with rice flour, roll out into a rectangle (30 x 35 cm). Cut in half lengthwise. Mix sugar with cinnamon. Brush dough with butter. Sprinkle cinnamon mixture evenly on top. Roll up each of the two sheets of dough tightly from the longer side and intertwine. Fold ends down. Place in a baking dish lined with parchment paper. Using a sharp knife, make 2 cm deep cuts in the dough strands (see video). Cover and let rise for 2 hours.
- Preheat oven to 180 degrees (top/ bottom heat). Bake the bread on the second rack from the bottom for 35- 40 minutes. If the surface becomes too brown, cover with a sheet of baking paper. Carefully lift out of the pan with the baking paper. Let cool completely on a cooling rack. Warm jelly slightly and stir until smooth. Pour jelly evenly over the bread.