It has been a while since the topic of enjoying sweet treats while managing a food intolerance was considered a barrier. Today, the options are wider, yet the alternatives often carry a higher price tag compared to products for people without known allergies.
The exact reason remains unclear, but there is no denying that more people are diagnosed with celiac disease or discover that gluten-containing foods upset their digestion. During Christmas, the challenge can be especially sharp as tempting delicacies appear on the parade routes, just beyond reach for some.
That makes it unfair for those with dietary restrictions to miss out on panettone or its variations, or on Roscon de Reyes, especially since it can be made at home with minimal fuss. All that is needed is the right ingredients, a functioning oven, and, optionally, a kneading machine which greatly speeds the process.
Directo al Paladar offers a practical recipe that fits this need well.
Ingredients
375 grams gluten-free bread flour
50 grams potato starch
130 milliliters whole milk
125 grams sugar
Two eggs
75 grams butter
16 grams dry baker’s yeast
25 milliliters orange flower water
orange zest
candied fruit for decoration
Preparation
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The first step is to prepare the roscón dough. In a blender, add the milk, potato starch, sugar, eggs, butter, orange flower water and orange zest. When a smooth mixture forms, add the gluten-free flour and yeast.
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Mix for ten minutes and rest for twenty minutes.
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Stir for another ten minutes and rest for twenty minutes.
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Mix for the final ten minutes and rest for twenty minutes.
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Transfer the dough to a bowl and refrigerate overnight.
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The next day, shape the roscones and allow a half hour of fermentation in a warm, humid environment, such as a closed oven.
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Once time is up, preheat the oven to 230 degrees and decorate. Start with a layer of beaten egg, then place candied fruit on top and mix sugar with orange flower water for a glaze.
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Finally, bake for up to 16 minutes at the same preheated temperature.