Gluten-Free Curry Bread
Indulge in the warm, savory flavors of Gluten-Free Curry Bread, a delightful twist on a classic favorite that’s ideal for those avoiding gluten. This recipe combines a soft, gluten-free dough enriched with psyllium husk for a tender and pliable texture, with a fragrant curry filling made of juicy diced chicken, coconut milk, peas, and aromatic spices. Encased in a golden breadcrumb crust, each bite delivers a satisfying crunch paired with the rich, creamy filling inside. Perfect as a snack, appetizer, or hearty on-the-go meal, this recipe is not only gluten-free but also packed with bold flavors and wholesome ingredients. With baked perfection and easy preparation, this gluten-free curry bread will become a household favorite for anyone seeking both comfort and convenience.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour blend
- 2 tablespoons Psyllium husk
- 120 milliliters Warm water
- 7 grams Instant yeast
- 25 grams Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 Eggs
- 150 grams Cooked and diced chicken
- 1 small Diced onion
- 2 cloves Minced garlic
- 1 tablespoon Curry powder
- 100 milliliters Coconut milk
- 50 grams Peas
- 100 grams Gluten-free breadcrumbs
- 1 Egg (for egg wash)
Instructions
In a bowl, mix the psyllium husk with warm water and let it sit for 5 minutes until it forms a gel-like mixture.
In a large mixing bowl, combine the gluten-free flour, instant yeast, and sugar.
Add the psyllium husk mixture, olive oil, and eggs to the dry ingredients and mix until a smooth dough forms.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 40 minutes or until it has doubled in size.
While the dough is rising, prepare the curry filling: In a pan, heat a tablespoon of olive oil over medium heat.
Add the diced onion and minced garlic, sauté until golden.
Stir in the curry powder and cook for another minute.
Add the cooked chicken, coconut milk, and peas. Cook until the mixture is thick and well-combined, then remove from heat and allow it to cool.
Preheat your oven to 350°F (175°C).
Punch down the risen dough and divide it into 8 equal portions.
Flatten each portion into a disc and place a spoonful of the curry filling in the center.
Fold the dough over the filling and seal the edges to form a ball.
Brush each stuffed dough ball with egg wash and coat with gluten-free breadcrumbs.
Place the assembled curry breads onto a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Let it cool slightly before serving. Enjoy your gluten-free curry bread warm or at room temperature.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 5561 mg | 242% | |
| Total Carbohydrate | 400.8 g | 146% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 42.4 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 257 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
