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Gluten-Free Concha Bread

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Print Recipe

Prep Time50 Mins

Cook Time15 Mins

Dish

DessertSide DishSnack

Prep Time

50 Mins

Cook Time

15 Mins

Ingredients

Gluten-Free Flour Formulation

175 grams potato flakes
255 grams white rice flour
125 grams tapioca flour
170 grams corn flour

Dough Formulation

3 cups gluten-free flour mixture
1 tsp salt
11 grams yeast
½ cup sugar
6 grams xanthan gum
1¾ cups mineral water
6 egg yolks, large
120 grams sugar
1/3 cup oil
100 grams vegetable shortening
100 grams corn flour
2¼ cups sugar
¼ cup cocoa powder

Preparation

In blender bowl, place GF flour mixture, salt, xanthan gum, sugar and yeast.
Add mineral water, oil and egg yolks.
Blend for 4 minutes until all ingredients are mixed.
Stretch with a rolling pin to about 4 cm thick and, if the dough is stuck, place a little of GF flour mixture on the work surface.
Cut into circles, 9 cm in diameter.
Proof in a warm environment for 40 minutes.
Mix shortening, sugar, cocoa and corn flour to cover the shells, stretch and put over each circle.
Bake at 375ºF for 15 minutes.

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