Description

Enjoy the delightful taste of Gluten Free Conchas, a sweet Mexican bread with a tender texture and a beautiful topping. Perfect for breakfast or a snack, these conchas are both gluten-free and delicious.

Ingredients

Scale

180 grams milk (dairy-free milk may be substituted)

1 large egg

5 grams whole psyllium husks (or 7g psyllium husk powder)

12 grams instant yeast

85 grams butter (at room temperature)

100 grams granulated sugar

245 grams Kim’s gluten free bread flour blend

4 grams baking powder (1 tsp)

3 grams kosher salt

1 large egg (beaten with 1 tablespoon water and a pinch of salt for the egg wash)

175 grams Kim’s gluten free all purpose flour blend (store bought blend may be substituted)

¼ teaspoon baking powder

¼ teaspoon kosher salt

148 grams butter (at room temperature

dairy-free butter may be substituted)

125 grams powdered sugar

1 teaspoon vanilla extract

7–10 grams whole milk (dairy-free milk may be substituted)

15 grams unsweetened cocoa powder

Instructions

In a mixing bowl, combine the warm milk, egg, psyllium husks, and instant yeast. Let it sit for about 5 minutes until frothy.
Add the butter, sugar, gluten free bread flour blend, baking powder, and salt to the yeast mixture. Mix until a smooth dough forms.
Knead the dough for a few minutes, then cover and let rise in a warm place for about an hour, or until doubled in size.
While the dough is rising, prepare the streusel topping by mixing the gluten free all purpose flour blend, baking powder, and kosher salt. Beat in the room temperature butter, powdered sugar, vanilla extract, and milk until smooth. Divide the mixture and add cocoa powder to half to create a chocolate topping.
After the dough has risen, preheat your oven to 350°F (175°C). Divide the dough into equal pieces and shape them into rounds. Place them on a baking sheet lined with parchment paper.
Brush the tops of the dough rounds with the egg wash, then pipe or spread the streusel topping over each piece in a decorative pattern.
Bake in the preheated oven for 25-30 minutes, or until golden brown. Allow to cool slightly before serving.

Notes

For best results, use Kim’s gluten free flour blends as suggested. Adjust baking times based on your oven.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 concha
Calories: 320 kcal
Sugar: 18 g
Sodium: 210 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 55 mg

Keywords: Gluten Free Conchas, sweet bread, Mexican pastries, gluten free baking