If there is one thing I urge you to make this Christmas it is this. My Christmas tree gluten free tear and share bread.
I am smiling from ear to ear as I type and eat (oh whoops…that’s three in a row)!
This recipe is IT. For years I have wanted to eat a chelsea bun, or cinnamon roll that was like the real thing but without the gluten. Now, I have done it! I’ve created a soft, tasty un-rollable bun that utterly hits the spot.
And not only that, but it can be made in the shape of a Christmas tree to impress your friends and family.
My wholegrain gluten-free plain flour blend is the key. I’ve tried and tried to make these with numerous other blends with no success at all.
This is an incredibly flexible recipe.
Fill it with whatever takes your fancy; mincemeat would be awesome for an alternative to mince pies. You could try one of my recipes – amaretto and pear mincemeat, low FODMAP mincemeat or clementine and cointreau mincemeat…or you could reach for a jar you bought at the local shop.
You could make it savoury by removing the sugar from the bread and filling with something like ham and cheese or pesto, or all three!
Make a traditional cinnamon version or a chelsea bun version. I used a jar of homemade blackcurrant jam (because of it’s lovely red colour), but for Christmas day I think it will be Nutella (which isn’t dairy-free I must point out).
Decorate with a drizzle of icing, a scattering of cranberries, or how about some silver balls?
The world is your oyster. All you need to know is how to make the fabulous simple bread. Free from any ‘odd’ ingredients and without a preservative in sight, it really will make your Christmas.
Whatever you do please share your photos. I’d love to see how you makes yours stand out and shine.
I think breakfast is sorted on Christmas day! I plan to create the dough the night before, roll, shape and rise it before storing in the fridge over night. Then I’ll take it out and let it warm up for an hour or two while the stockings are being opened before baking it. I can’t wait. Can you tell I’m excited?!
If you’d like to watch a video of me making this then you can see a Facebook Live video here.
Gluten Free, Dairy Free Christmas Tree Tear & Share Bread
- 350 g gluten-free Free From Fairy plain flour
- 100 g potato starch
- 1 1/2 tsp psyllium husk powder or 3 tsp xanthan gum
- 40 g sugar or sugar alternative like Natvia
- 1/2 tsp sea or rock salt
- 1 tsp baking powder
- 2 tsp dried active yeast
- 230 ml milk or dairy-free milk
- 50 g butter or margarine - melted OR 40g coconut oil plus 10g water
- 1 medium free range egg - beaten
- 1 tsp balsamic vinegar
- FOR THE DRIZZLE TOPPING
- 50 g icing sugar or Natvia icing sugar
- 2 tsp orange or clementine juice or water depending upon your filling
- Place the milk into a microwavable jug and heat for 30 seconds on high power. Add the yeast to the milk and whisk well to combine then set aside for 10 minutes
- Place all the dry ingredients into a bowl (or the bowl of a stand mixer) and mix together well
- Add the egg, melted butter/margarine/coconut oil mixture and balsamic vinegar into the dry mixture
- Once the milk mixture looks frothy and smells yeasty add it to the dry mixture and beat well until a dough forms
- Place a large piece of cling film onto a clean work surface and place the dough on top
- With clean hands work the dough out into a rectangle measuring around 45cm x 20cm - the dough should be around 3-4mm in thickness
- Spread your choice of filling onto the rectangle - leaving about 5cm along the long edge furthest from you. Don't over fill or it will leak out!
- With the help of the cling film start carefully rolling the rectangle from the fully filled long edge, ending at the unfilled edge
- With a very sharp knife and without pressing hard (use a sawing action) cut pieces from your roll that are approx. 2cm thick. You'll need 10 to make a Christmas tree shape
- Place them on a well oiled baking tray (that you could serve it on) in a triangle shape with approx. 5mm gap between the pieces
- With the remaining piece, create the pot for the tree
- Rub the 'pot' gently with wet fingers to smooth it over and flick or spray a little water over the whole bake
- Cover with cling film and allow to rise for 45 minutes to 1 hour
- Bake in a pre-heated oven at 180 degrees, 160 degree fan for around 20 - 25 minutes or until golden
- To make the icing combine the sugar with the liquid and stir well
- Leave to cool slightly before drizzling with the icing and decorating
- Eat warm with a big smile
Pin the recipe on Pinterest so you don’t loose it!
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