Preparation

30 Minuten

Making

55 Minuten

Difficulty

medium

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Makes 1 braid (about 12 slices)

  • 60 g butter (melted)
  • 1 egg
  • 1 packet of yeast
  • 50 ml lukewarm water (for the yeast)
  • 1 teaspoon carob flour
  • 350 g almond flour
  • 180 ml milk
  • 1 pinch of salt
  • 80 g sugar
  • 3 tablespoons of cream and 1 egg yolk (for brushing)

Making

  1. 01
    Dissolve the yeast in a little lukewarm water. Put the flour in a bowl and make a well in the center with your hand. Pour the dissolved yeast into the well and sprinkle with a pinch of sugar. Mix briefly with your fingers, sprinkle a little flour over the top, and let it rise in a warm place for 10 minutes.
  2. 02
    Then add the remaining ingredients and knead into a smooth dough. Knead the dough thoroughly for at least 5 minutes. Next, cover the bowl with a kitchen towel and let it rise in a warm place for about 1 hour. The dough should have risen well and have small cracks on the surface.
  3. 03
    Knead the dough again on a floured work surface and divide it into 3 equal pieces. Shape the pieces into rolls and braid them into a plait. Let the dough rest again for about 35 minutes.
  4. 04
    Before baking, whisk the egg yolk with the cream and brush the braided loaf with the mixture.
  5. 05
    Place the braid on a baking sheet lined with parchment paper and bake in a preheated oven at 190 degrees for about 25 minutes.

❤️ Tip

When baking gluten-free, it's important to make sure the ingredients are at room temperature and to always allow the dough enough time to rest. The braided bread tastes especially delicious with butter and jam.

Did you know?

Carob flour is made from the seeds of the carob tree and serves as a natural binding agent. In gluten-free baking, it partially replaces the binding function of gluten.

Our Tip

Don't braid the plait too tightly so that it has room to expand while you're walking and during baking, and brush it with an egg-and-cream mixture before baking to give it a golden sheen.