| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 9g | 1g | 60g |
| sugars | fibre | protein | salt |
| 6g | 3g | 7g | 0.2g |
About Gluten-Free Pan de Sal
Welcome foodies, it’s time to explore a sumptuous baking adventure that brings a piece of the Philippines to your kitchen: the Gluten-Free Pan de Sal. This version of the Filipino classic has been carefully crafted to cater to those who are gluten intolerant, ensuring that no one misses out on the delightful taste and soft texture of traditional Pan de Sal.
As its name hints, the Pan de Sal is an integral part of Filipino cuisine, directly translating to ‘Bread of Salt’. While our star of the day, Gluten-Free Pan de Sal, shares an affinity to the original creation, it stands apart in its quest to deliver just as delectable an experience, sans the gluten.
Breaking Bread: The Gluten-Free Pan de Sal
Our Gluten-Free Pan de Sal replicates the semi-sweet profile and fluffy inner core that the traditional Pan de Sal is renowned for. It is delicately balanced with a touch of sweetness from the sugar, the depth of flavor that yeast brings, and a subtle hint of tartness from the apple cider vinegar. The expected crusty outer layer, meanwhile, is achieved by sprinkling gluten-free breadcrumbs just before the Pan de Sal embarks on its baking journey. This clever addition gilds each roll with a distinct crust that complements the soft interior beautifully.
A Match Made in Food Heaven
As they say, the right pairing can elevate a dish to new heights. Think of the Pan de Sal as a versatile player in the culinary world. Its mild sweetness and fluffy interior make it ideal to be devoured as a standalone snack, maybe with a warm coffee on the side. Yet, it pairs just as well with savory fillings, acting as the perfect canvas for varied sandwich recipes.
Looking for suggestion? Here’s an idea: for a classic Filipino taste, pair your Pan de Sal with Spicy Tomato and Egg Sauce, and let the bold flavors satiate your palate. Or join it with a bowl of Chicken Noodle Soup, turning the humble soup and bread duo into a wholesome meal. No matter which way you choose to relish it, the Gluten-Free Pan de Sal is sure to win you over with its authentic taste and charm.
So, ready to add a delicious twist to your bread basket? Let’s get baking the Gluten-Free Pan de Sal, an undeniably tasteful testament to the timeless charm of Filipino cuisine, infused with the kindness of being gluten-free.
What You’ll Need
- 2 cups of gluten-free all-purpose flour
- 1 cup of warm water
- 3 tablespoons of white sugar
- 1 packet (about 2 1/4 teaspoons) of active dry yeast
- 1/2 teaspoon of salt
- 3 tablespoons of vegetable oil
- 1 teaspoon of apple cider vinegar
- 1 large egg
- 1/2 cup of bread crumbs (gluten-free)
Method
Step One
Begin by combining your warm water and sugar together in a bowl. Stir until the sugar is fully dissolved.
Step Two
Afterwards, sprinkle the active dry yeast over the water and sugar solution. Let the mixture sit for about 5-10 minutes, until it becomes frothy. This indicates that the yeast is active.
Step Three
In a separate bowl, mix your gluten-free all-purpose flour with the salt.
Step Four
Once the yeast mixture is ready, add the vegetable oil, apple cider vinegar and egg to it. Mix these ingredients together well.
Step Five
Now, slowly add this wet ingredient mixture to the gluten-free flour and salt mixture. Stir and combine the ingredients until a soft dough forms. If it’s too sticky, you can add in a bit more flour.
Step Six
Move the dough onto a surface lightly dusted with flour, and knead it for about 10 minutes, until it becomes smooth and elastic.
Step Seven
Place the kneaded dough in a large greased bowl, cover it with a light cloth, and let the dough rise in a warm location. It should double in size which should take about an hour to an hour and a half.
Step Eight
When the dough has risen, punch it down and divide it into small equal chunks. Roll each chunk into a ball and cover each one with gluten-free bread crumbs. Arrange these balls on a baking sheet lined with parchment paper, and let them rise again for about 30 minutes, or until they’ve increased in size.
Step Nine
Preheat your oven to 375°F (190°C). Once preheated, bake your Pan de Sal for approximately 20 minutes, or until they’ve become a nice golden-brown color.
Step Ten
Remove from the oven, let them cool, and enjoy your homemade, gluten-free Pan de Sal.
