Gluten-Free Yeast Braid – Super Soft & Homemade

| gluten-free |

Ingredients for the gluten-free yeast braid

• 340 g Ruut cassava flour
• 130 g white rice flour
• 50 g potato starch
• 50 g almond flour
• 3 tbsp (23 g) arrowroot flour
• 10 g psyllium husk powder
• 2 tsp (5 g) xanthan gum
• 350 ml milk
• 2 tbsp apple cider vinegar
• 42 g fresh yeast (1 cube)
• 100 g sugar
• 80 g melted butter
• 2 tsp salt
• 2 eggs, size M, at room temperature!

You will also need:

• 1 egg yolk
• 2 tbsp cream
• Pearl sugar

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

Gluten-free yeast braid: how to make it

1. Warm 300 ml of the milk to approx. 32 degrees (not too warm!), pour it into a mixing bowl, crumble in the yeast and add 1 tsp sugar and a pinch of salt. Cover and leave the yeast to activate in a warm place for approx. 15 minutes. Bubbles should form.
2. Melt the butter in a saucepan and add the remaining 50 ml milk and the apple cider vinegar. This cools the butter down a little so it is not too hot for the yeast. Mix the flours, arrowroot starch, psyllium husk powder and xanthan gum in a separate bowl.
3. Once the yeast is nice and bubbly, add the flour mixture, the remaining sugar, the salt, the eggs and the butter with the apple cider vinegar and knead everything well. This works best with a stand mixer, but a hand mixer will also do. The dough will still be quite sticky and moist.
4. Cover the dough and leave it to rise in a warm place, ideally wrapped in a blanket, for at least 1 hour. It should have increased noticeably in volume. Depending on the room temperature, this can take 1-2 hours.
5. Turn the dough out onto a lightly floured work surface and divide it into 3 equal portions. Now shape each portion into a long roll, approx. 25-30 cm long.
6. Now comes the part that requires a little finesse: as you know, gluten-free dough lacks elasticity, and that is exactly what we need here. So you need to be very careful when braiding and press the dough back together firmly wherever it breaks or tears. After baking, this is no longer a problem – everything holds together nicely.
7. So, braid the three rolls into a plait and tuck the beginning and end underneath so that the braid does not come undone.
8. Now leave the braid to rise again uncovered in a warm, draught-free place for at least 30 minutes. You can also preheat the oven to 50 °C, switch it off and let the braid rise inside.
9. Before baking, mix the egg yolk with the cream, brush the braid with it and sprinkle with a little pearl sugar.
10. Now bake the braid in the preheated oven at 175 °C, top and bottom heat, for 30-35 minutes.
11. Carefully transfer it to a wire rack to cool. Let it cool for at least 1 hour before slicing.

Gluten-free Easter braid recipe

Of course, this yeast braid is also ideal as an Easter braid for breakfast or brunch with your family at Easter. With this recipe, you can win your family over with your baking skills and all enjoy it to the full!

Would you rather have chocolate in it? Then check out the recipe for a moist chocolate yeast braid now!