Gluten-Free Spanish Bread
Discover the perfect blend of tradition and modern dietary needs with this Gluten-Free Spanish Bread recipe! Soft, golden rolls filled with a sweet buttery filling, this classic Filipino-inspired treat is reimagined for gluten-free enthusiasts using gluten-free all-purpose flour and psyllium husk powder for an irresistibly tender texture. Warm almond milk and eggs create a beautifully pliable dough, while a decadent filling of brown sugar, breadcrumb, and softened butter brings a caramel-like richness to every bite. Ready in just over an hour, these rolls are lightly brushed with butter and sprinkled with gluten-free breadcrumbs for an alluring crunch that complements the melt-in-your-mouth interior. Ideal as a snack, dessert, or even breakfast, serve these warm for a comforting experience that captures authentic flavors with a gluten-free twist! Perfect for those seeking flavorful bread recipes or gluten-free baking inspiration.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 2 tablespoons Psyllium husk powder
- 2.5 teaspoons Instant yeast
- 0.25 cup Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Lukewarm almond milk (or any gluten-free, non-dairy milk)
- 2 large Eggs
- 4 tablespoons Unsalted butter (melted, gluten-free)
- 0.5 cup Brown sugar (for filling)
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Butter (softened, gluten-free, for filling)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, instant yeast, granulated sugar, and salt.
In a separate bowl, whisk together the lukewarm almond milk, eggs, and melted butter.
Slowly add the wet ingredients to the dry ingredients, mixing thoroughly until a dough forms. The dough will be sticky but pliable.
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the filling by mixing softened butter, brown sugar, and gluten-free breadcrumbs in a bowl. Set aside.
After the dough has risen, punch it down and divide it into 12 equal portions.
Roll each portion into a ball, then flatten it into an oval shape using your hands or a rolling pin.
Spread about 1 tablespoon of the filling mixture onto the center of each oval piece of dough. Roll the dough tightly from one end to the other, sealing the edges to form a log shape.
Repeat the process for all pieces of dough, then place the rolls seam-side down on a parchment-lined baking sheet.
Preheat your oven to 350°F (175°C) and let the rolled dough proof for another 15-20 minutes.
Brush the tops of the rolls with melted butter and sprinkle additional gluten-free breadcrumbs over them for extra texture.
Bake in the preheated oven for 15 minutes or until lightly golden brown.
Allow the Spanish bread to cool slightly and serve warm. Enjoy your homemade gluten-free Spanish bread!
Nutrition Facts
Calories |
4381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3317 mg | 144% | |
| Total Carbohydrate | 681.8 g | 248% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 174.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 881 mg | 68% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 915 mg | 19% | |
*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.
