| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 380 | 10g | 3g | 60g |
| sugars | fibre | protein | salt |
| 25g | 4g | 10g | 0.3g |
About Gluten-Free Pan de Muerto
Embrace the Tradition: Gluten-Free Pan de Muerto
Every bite of this Gluten-Free Pan de Muerto is an ensemble of magical flavours that not only respects the traditional Mexican cuisine but is also an attempt to tap into the wide range of possibilities that gluten-free baking has to offer.
The Gluten-Free Pan de Muerto, or Bread of the Dead, symbolizes an important tradition in Mexico: Day of the Dead or Dia de los Muertos. Unlike the fright and horror associated with Halloween, Mexicans embrace death as a natural part of life progression during this event, using it as a time of remembrance and reunion with loved ones who have passed on. This tradition is reflected in our gluten-free version of this classic pan de muerto.
Baking Magic into Every Bite
Each ingredient in this recipe contributes to the overall personality of the Gluten-Free Pan de Muerto. The combination of gluten-free all-purpose flour and xanthan gum offers the elasticity typical of gluten-based breads, the almonds add a rich depth, and the sugar provides just the right amount of sweetness. Other components like salt, ground cinnamon, orange zest, warm water, unsalted butter, and vanilla extract blend together to create a taste that is both refreshing and comforting at the same time. Lastly, the addition of eggs gives it a delicate structure that pairs beautifully with the discreet tartness of the orange juice. The egg wash and dusting of powdered sugar provide the final touch, giving the bread a glowing aesthetic and extra sweetness respectively.
This bread is similar to the traditional pan de muerto in terms of texture and flavour. However, as a gluten-free option, it opens up a culinary experience for people who may not normally be able to be a part of such a cultural tradition.
Pairing Your Gluten-Free Pan de Muerto
The Gluten-Free Pan de Muerto pairs wonderfully with a range of dishes. It’s bold flavours work well with a soothing cup of tea or coffee, making it great for breakfast or an afternoon snack. This bread truly shines when used as the crown jewel of a dessert table, surrounded by other delicacies like flan, churros, or even a traditional Mexican hot chocolate. The possibilities are endless and are only limited by your palate’s imagination.
In conclusion, our Gluten-Free Pan de Muerto is not just a reinvention of a traditional Mexican delicacy but a celebration of an ethos which encompasses cultural tradition, culinary exploration, and dietary inclusivity. No matter whether you’re honouring the Dia de los Muertos tradition or simply craving a slice of sweet, comforting bread, the Gluten-Free Pan de Muerto will surely be a feast for your taste buds.
What You’ll Need
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup almonds, raw and unsalted
- ½ cup sugar
- 1 ½ teaspoons xanthan gum (omit if your blend includes this or guar gum)
- 1 tablespoon dry active yeast
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Zest of 1 orange
- ½ cup warm water (110-115 degrees F)
- ¼ cup unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon orange juice
- ½ cup powdered sugar for dusting
- 1 tablespoon milk for egg wash
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Then, grease and flour a round cake pan or line it with parchment paper.
Step Two
In a food processor, grind the raw and unsalted almonds until they reach a fine texture. Transfer the ground almonds to a large mixing bowl.
Step Three
Add the gluten-free all-purpose flour, sugar, xanthan gum (if your blend doesn’t include it), dry active yeast, salt, ground cinnamon, and orange zest to the bowl with the ground almonds. Whisk these ingredients together until they’re fully combined.
Step Four
In a smaller, separate bowl, mix together the warm water, melted and cooled unsalted butter, pure vanilla extract, room temperature eggs and egg yolk, and the orange juice. Stir until these ingredients are thoroughly mixed.
Step Five
Gradually add the wet ingredients to the dry ingredients, stirring continuously. The dough should eventually become sticky and slightly elastic. If it’s too dry, add a bit more water; if it’s too wet, add a bit more flour.
Step Six
Transfer the dough to the prepared cake pan, shaping it into a round loaf. Cover the pan with a damp cloth and let the dough rise in a warm place for about 1 to 2 hours, or until it’s doubled in size.
Step Seven
Before baking, prepare an egg wash by mixing together 1 tablespoon of milk with an egg. Brush this mixture over the surface of the dough.
Step Eight
Bake the bread in preheated oven for about 25-30 minutes or until it’s golden brown and sounds hollow once tapped on the bottom. Allow it to cool on a wire rack.
Step Nine
Once completely cooled, dust the loaf with powdered sugar for a final touch.
Step Ten
Enjoy your gluten-free Pan de Muerto! It’s perfect for dipping in hot chocolate or munching on by itself.
