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Gluten-Free Concha Bread

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Cuisine: Hispanic
Prep Method: Baked


DessertSide DishSnack

Prep Time

50 Mins

Cook Time

15 Mins



Gluten-Free Flour Formulation

  • 175 grams potato flakes
  • 255 grams white rice flour
  • 125 grams tapioca flour
  • 170 grams corn flour

Dough Formulation

  • 3 cups gluten-free flour mixture
  • 1 tsp salt
  • 11 grams yeast
  • ½ cup sugar
  • 6 grams xanthan gum
  • 1¾ cups mineral water
  • 6 egg yolks, large
  • 120 grams sugar
  • 1/3 cup oil
  • 100 grams vegetable shortening
  • 100 grams corn flour
  • 2¼ cups sugar
  • ¼ cup cocoa powder


  1. In blender bowl, place GF flour mixture, salt, xanthan gum, sugar and yeast.
  2. Add mineral water, oil and egg yolks.
  3. Blend for 4 minutes until all ingredients are mixed.
  4. 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.
  5. Cut into circles, 9 cm in diameter.
  6. Proof in a warm environment for 40 minutes.
  7. Mix shortening, sugar, cocoa and corn flour to cover the shells, stretch and put over each circle.
  8. Bake at 375ºF for 15 minutes.


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