Gluten-Free Pan Dulce
Bread, glorious bread. If you have a gluten-intolerance it can feel like your life is over. Depending on where you live you may be able to satiate your cravings at a local gluten-free bakery but never dismiss the option of putting your skills to the test.
Sure bread is difficult (watch any season of Great British Bake Off to see how easily it can go wrong) and gluten-free bread can seem like a pipe dream, but stick with it and the results can be rewarding.
These gluten-free pan dulce have the just the right texture and sweetness, and are perfect for dipping in champurrado or a nice cup of coffee.
For those lucky enough to not have a gluten allergy, head on over my basic Conchas recipe.
*Disclosure: This post contains affiliate links.
Gluten-Free Pan Dulce
Ingredients:
Dough ingredients:
1 package (2-1/2 teaspoons) yeast
1/2 cup warm water
1/2 cup warm milk
3-1/2 cups gluten-free flour (like Cup4Cup)
1/3 cup sugar
1/3 cup unsalted butter, melted
1-1/2 teaspoons Xantham Gum
1 teaspoon salt
1 egg
Topping ingredients
2/3 cup white sugar
1/2 cup unsalted butter
1 cup gluten-free flour (like Cup4Cup)
1-1/2 teaspoons vanilla
2 teaspoons cinnamon
1 tablespoon cocoa powder
Instructions:
Combine the water and milk in a heat-proof cup and microwave until a thermometer reaches 110 degrees. Stir in the yeast and let bloom for 8-10 minutes.
In the bowl of an electric mixer use the dough hook and stir together the GF flour, sugar, melted butter, Xantham Gum, salt, egg, and yeast mixture, until smooth.
Dust a surface with more GF flour then turn the dough out. Knead until smooth and elastic.
Grease a large bowl with oil and place the dough inside, turning to coat. Cover tightly with plastic wrap and let rise in a warm place for about 1-1/2 hours.
While the dough rises, make the topping. In a medium bowl, cream the sugar and butter, then stir in the GF flour and vanilla until the mixture is crumbly. Divide in two, stir the cinnamon into half the mixture, and the cocoa powder into the other. Set aside.
When the dough is done rising, punch down and cut into 12 even-sized pieces. Shape into flattened balls, and place on a baking sheet prepped with silpats or parchment, six per sheet.
Divide each bowl of topping into 6 discs, scoring designs into the top to look like a shell. Place on top of the balls of dough, then cover and let rise for a second proof until doubled, about 45 minutes.
Preheat the oven to 375 degrees F. Bake for 18 minutes, let cool on a wire rack.
How can I make these without a stand mixer?
My gf flour already has xanthan gum in it… should I skip it from the list?
Yes, skip it!
This recipe does not work and I know the baker didn’t even try to make a gluten free rendition, becuase the recipe is just a regular gluten Recipe. Same photos and everything. Shame really. But even more so SHAME ON THEM.
I actually did make them gluten-free. I made regular ones and gluten-free ones concurrently which is maybe why you assume the photos are the same. I would never post something I didn’t actually make. Sorry it didn’t work out for you, I hope find a recipe that does.
Do you have to use a stand mixer or would a hand mixer work?
I did these twice! They didn’t come out either time. The dough stayed crumbly, the topping stayed crumbly, barely rose. Incredibly dense and inedible. 🙁
I forgot to let poof. I only did 6 and letting the other 6 poof.