Gluten-Free Pandesal
Delightfully soft and irresistibly flavorful, this Gluten-Free Pandesal recipe transforms the beloved Filipino bread roll into a gluten-free masterpiece. Made with a blend of gluten-free all-purpose flour and almond flour, this bread is perfect for those avoiding gluten while craving a pillowy, lightly sweet treat. The combination of instant yeast and warm milk ensures a beautifully fluffy texture, while the gluten-free breadcrumbs deliver the signature crunchy exterior. With a quick prep time and simple ingredients, this recipe allows you to enjoy fresh, homemade pandesal in under an hour. Whether served warm with butter, paired with coffee, or enjoyed as a standalone snack, these gluten-free rolls are sure to become a new favorite in your kitchen. Perfect for weekday breakfasts or special gatherings, this recipe is a must-try for gluten-free bakers.
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Recipe Information
Ingredients
- 2.5 cups gluten-free all-purpose flour
- 0.5 cup almond flour
- 2.5 teaspoons instant yeast
- 0.25 cup sugar
- 1 teaspoon salt
- 1 cup warm milk (dairy or non-dairy)
- 1 large egg
- 0.25 cup unsalted butter, melted
- 0.5 cup gluten-free breadcrumbs
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, instant yeast, sugar, and salt.
In a separate bowl, mix the warm milk, egg, and melted butter until well combined.
Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula until a soft dough forms. The dough will be a bit sticky, that's normal.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Lightly dust your hands with gluten-free flour and divide the dough into 12 equal pieces. Roll each piece into a ball and coat with gluten-free breadcrumbs.
Arrange the dough balls on the prepared baking sheet, leaving a little space between each one to allow for expansion.
Cover again with the kitchen towel and let the dough balls rise for another 20 minutes.
Bake in the preheated oven for 18-20 minutes, or until the pandesal are golden brown on top.
Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 428.0 g | 156% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 68.7 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 560 mg | 43% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 618 mg | 13% | |
*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.
