Gluten-Free Taiyaki
Indulge in the delightful flavors of Japan with this Gluten-Free Taiyaki recipe, a scrumptious twist on the traditional fish-shaped pastry. Perfectly crisp on the outside and filled with sweet red bean paste, this recipe caters to gluten-free diets by using a blend of gluten-free all-purpose flour and tapioca starch. The batter, enriched with almond milk, egg, and a touch of sugar, creates a light yet satisfying texture. Cooked in a specialized taiyaki pan, each pastry is golden and irresistibly delicious. Easily customizable with alternate fillings like Nutella or custard, this quick 30-minute treat (prep to plate) is ideal for a traditional dessert or a fun snack. Serve these gluten-free taiyaki warm for a comforting, authentic experience that’s completely gluten-free and absolutely delightful!
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Recipe Information
Ingredients
- 160 g Gluten-free all-purpose flour
- 40 g Tapioca starch
- 2 tsp Baking powder
- 50 g Granulated sugar
- 0.25 tsp Salt
- 240 ml Unsweetened almond milk (or other non-dairy milk)
- 1 Large egg
- 2 tbsp Vegetable oil
- 200 g Sweetened red bean paste (anko)
- 1 as needed Non-stick spray or oil (for greasing the taiyaki pan)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, baking powder, sugar, and salt until well-combined.
In a separate bowl, whisk together the almond milk, egg, and vegetable oil until smooth.
Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Do not overmix.
Preheat a taiyaki pan over medium heat. Lightly grease both sides of the pan with non-stick spray or a thin layer of oil.
Pour a small amount of batter into one half of the taiyaki pan, just enough to cover the fish mold’s bottom surface.
Add about 1 tablespoon of red bean paste (or your chosen filling) to the center of the batter. Be careful not to overfill.
Cover the filling with an additional spoonful of batter, ensuring it fully covers the filling and reaches the edges of the mold.
Close the taiyaki pan and cook for about 2 to 3 minutes on one side, or until golden brown.
Flip the pan and cook the other side for another 2 to 3 minutes, or until both sides are evenly golden and the taiyaki is cooked through.
Carefully remove the taiyaki from the pan and transfer to a wire rack to cool slightly before serving.
Repeat the process with the remaining batter and filling until all the taiyaki are made. Serve warm and enjoy!
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 357.9 g | 130% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 128.2 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 568 mg | 44% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1036 mg | 22% | |
*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.
