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Gluten-free pan de muerto, Mexico

Mexican pan de muerto

Gluten-free Pan de Muerto is an adapted version of traditional Mexican bread, prepared to celebrate Día de los Muertos. This sweet bread, delicately scented with orange blossom, is often decorated with symbols representing bones and is a key element of altars dedicated to the deceased. With this gluten-free recipe, you can fully enjoy the tradition while respecting your dietary needs. Easy to make, this bread is both soft and rich in flavor, perfect for marking this celebration with authenticity.

Preparation time 15 mins
Cooking time 30 mins
Rest time 1 hrs
Total time 1 hr 45 mins
Difficulty: intermediary
Servings: 6
Ingredients
  • 300 g gluten-free flour (bread mix)
  • 7 g of dry gluten-free yeast (baker's yeast)
  • 80 g of sugar
  • 2 eggs
  • 100 ml of lukewarm milk or vegetable milk
  • 60 g butter (or margarine for a lactose-free version)
  • 1 tbsp orange blossom
  • 1 tsp orange zest
  • 1 pinch of salt
  • Sugar for sprinkling (optional)
  • 1 egg yolk for gilding
Preparation
  1. 1
    Prepare the dough: In a small bowl, mix the yeast with 1 teaspoon of sugar and 3 tablespoons of warm milk. Let sit for 10 minutes until the yeast foams. In a large bowl, mix together the gluten-free flour, remaining sugar, salt and orange zest. Add the eggs, orange blossom, melted butter, and activated yeast mixture. Mix well. Knead the dough for about 5 minutes, until you obtain a homogeneous consistency (it will be stickier than traditional bread, this is normal for gluten-free dough). Cover the dough with a clean cloth and let it rise for about 1 hour in a warm place, until it doubles in size.
  2. 2
    Shaping: After rising, divide the dough into two parts. With the first part, form a ball to make the base of the bread. With the rest of the dough, form small elongated pieces to create “bones” which you will place in the shape of a cross on the bread. Let rise again for 30 to 40 minutes.
  3. 3
    Cooking: Preheat your oven to 180°C (350°F).
  4. 4
    Brush the bread with the beaten egg yolk to give it a nice golden color.
  5. 5
    Bake for 25 to 30 minutes, until the bread is golden brown and cooked inside.
  6. 6
    Finishing: Once the Pan de Muerto is cooked and slightly cooled, brush it with a little melted butter and sprinkle with sugar to obtain a nice sweet crust.
Keywords: Gluten-free Pan de muerto recipe, traditional gluten-free bread recipe, gluten-free Mexican bread recipe
Read it online: https://glutenevasion.fr/recette/pan-de-muerto-sans-gluten-mexique/