Gluten-Free Traditional Swiss Zopf Bread
Delight in the charm of Switzerland with this *Gluten-Free Traditional Swiss Zopf Bread*, a beautiful braided loaf that’s irresistibly soft and golden. Perfectly adapted for gluten-free diets, this recipe combines gluten-free all-purpose flour, tapioca starch, and psyllium husk powder to recreate the tender texture and rich flavor of the classic Swiss favorite. Enhanced with butter and a touch of milk (dairy or plant-based), this bread bakes up with a gorgeous, golden crust thanks to an easy egg wash. Whether served fresh at breakfast, alongside soup, or as a centerpiece at a special gathering, this gluten-free Zopf bread is sure to impress with its stunning braid and artisanal feel.
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 10 grams Psyllium husk powder
- 7 grams Instant yeast
- 25 grams Granulated sugar
- 6 grams Salt
- 200 milliliters Milk (dairy or plant-based, warm)
- 60 grams Butter (softened, lactose-free if needed)
- 1 large Egg
- 1 large Egg yolk (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, tapioca starch, psyllium husk powder, instant yeast, sugar, and salt. Mix well to combine.
In a separate bowl, whisk together the warm milk, softened butter, and egg. Slowly pour the wet ingredients into the dry ingredients, mixing continuously.
Knead the dough in the bowl or on a lightly floured surface until it comes together into a smooth, slightly sticky ball. If necessary, dust lightly with additional gluten-free flour.
Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.
Once the dough has risen, transfer it to a clean surface. Divide the dough into three equal portions. Roll each portion into long ropes, about 40 cm (16 inches) in length.
Braid the three dough ropes together, starting from the top and working your way down. Tuck the ends underneath to secure the braid.
Transfer the braided loaf onto a parchment-lined baking sheet. Cover loosely with a kitchen towel and allow it to proof for an additional 20-30 minutes.
Preheat your oven to 180°C (355°F) while the dough is proofing.
In a small bowl, whisk together the egg yolk and water to create an egg wash. Gently brush the surface of the braided dough with the egg wash to achieve a golden crust.
Bake the bread in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving. Enjoy your gluten-free Swiss Zopf bread!
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 356.6 g | 130% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 37.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 377 mg | 29% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 612 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.
