Gluten-Free Pan de Muerto (Day of the Dead Bread) Recipe (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

Description. It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalanx pieces. Some traditions state that the rounded or domed top of the bread represents a grave. Bread of the dead usually has skulls or crossbones added in extra dough.

These breads take longer to bake because the gums and fiber in Gluten-Free Bread Flour hold onto water more than gluten (which is typical of gluten-free flour), so they take longer to fully bake and “dry out.”

One of the main challenges in making gluten-free bread is achieving the same texture and rise as traditional wheat bread. Gluten provides the structure and elasticity that allows bread dough to rise and hold its shape, so gluten-free doughs can be sticky and difficult to work with.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.

Many gluten free foods contain refined starches like corn, potato and tapioca starch as well as soy, oat or rice flour. All of these can cause issues, especially symptoms of gas and bloating.

Why does my gluten-free bread sink in the middle after baking? ›

Loaf sinks in the middle while baking- dough was proofed for too long, it does not get better the more you let it rise in the tin. Your bread is ready when the dough has risen just to the top of your baking tin and not over the top in a dome (assuming you use the correct sized tin in the first place, see below).

Some people report feeling dizziness, nausea, extreme hunger and even anxiety and depression when they suddenly go from eating a lot of gluten to being gluten-free. These symptoms usually go away after a few weeks on a gluten-free diet, but talk to your health care provider if they persist.

-Sugar: It is said that this pan dulce, or sweet bread is made to symbolize the sweetness of death, an approach commonly seen in Día de los Muertos. It is also offered to our loved ones as a sweet treat to enjoy during the afterlife.

Pan de muerto owes its sweetness to the sugar brought to Mexico by the Spanish. There are dozens of different types of pan de muerto, with bakers offering their own interpretations, based on where they live and where they're from.

Many bakeries or panaderias make Pan de Muerto in the shape of a skull or a rosary. There are some in the form of a cross or four bones to symbolize the four courses of the universe. The loaves are placed on ofrendas, or altars, with photos of departed loved ones.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.