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There are 3.1 million Americans following a gluten-free diet, therefore offering interesting, inspiring, and delicious gluten-free options is vital.⁵ In gluten-free baked goods, a combination of starches and flours are used to replicate the functional properties of gluten-containing wheat flour.
Dehydrated potato ingredients are valuable additions to gluten-free baked goods including yeast doughs, cookies, and crackers. These ingredients vary considerably from one another in their functional attributes and should be selected based on desired product attributes, such as color, browning, texture and flavor. Water absorption is a key attribute to consider; potato ingredients with native starch intact absorb less water, while potato flakes, flour and granules absorb more water. The amount of gelatinization, starch availability (damage) and presence of intact or damaged potato cells influence the functionality of the potato ingredient.
Concha is a popular and traditional Mexican sweet roll with a cookie-like crust. Concha means shell in Spanish, and this treat gets its name from the round shape and the striped, broken shell-like appearance of the topping. It consists of two parts—a yeast sweet bread and a crunchy cookie topping. With the help of potato flakes, those following a gluten-free lifestyle can also enjoy this favorite treat!
Gluten-Free Cocoa Concha with Potato Flakes Formulation
In a blender bowl, place Gluten-Free flour mixture, salt, xanthan gum, sugar, and yeast.
Add mineral water, oil and egg yolks.
Blend for 4 minutes until all ingredients are mixed.
Stretch with a rolling pin to about 4 cm thick and, if the dough is stuck, place a little of GF flour mixture on the work surface.
Cut into circles, 9 cm in diameter.
Proof in a warm environment for 40 minutes.
Mix shortening, sugar, cocoa and corn flour to cover the shells, stretch and put over each circle.