Gluten-free pan de muerto, Mexico

Pan de Muerto is an adapted version of the traditional Mexican bread, prepared to celebrate Día de los Muertos (Day of the Dead). This sweet bread, delicately flavored 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 holiday with authenticity.

Preparation time: 15 minutes

Cooking time 30 minutes

Rest time: 1 hour

Total time 1 hour 45 minutes

Difficulty: Intermediate

Servings: 6

Special diet: suitable for gluten-free diet

Ingredients

300g of gluten-free flour (bread mix)
7g of gluten-free dried yeast (baker's yeast)
80 g of sugar
2 eggs
100 ml of lukewarm milk or plant-based milk
60g of butter ( or margarine for a lactose-free version)
1 tablespoon of orange blossom water
1 tsp orange zest
1 pinch of salt
Sugar for sprinkling (optional)
1 egg yolk for glazing

Preparation

1
Dough preparation: In a small bowl, combine the yeast with 1 teaspoon of sugar and 3 tablespoons of lukewarm milk. Let it sit for 10 minutes until the yeast foams. In a large bowl, combine the gluten-free flour, the remaining sugar, salt, and orange zest. Add the eggs, orange blossom water, melted butter, and the activated yeast mixture. Mix well. Knead the dough for about 5 minutes, until it is smooth and elastic (it will be stickier than traditional bread dough, which is normal for gluten-free dough). Cover the dough with a clean tea towel and let it rise for about 1 hour in a warm place, until it has doubled in size.
2
Shaping: After rising, divide the dough in half. With the first half, form a ball to make the base of the loaf. With the remaining dough, form small elongated pieces to create "bones" that you will arrange in a cross shape on the loaf. Let it rise again for 30 to 40 minutes.
3
Baking: Preheat your oven to 180°C (350°F).
4
Brush the bread with the beaten egg yolk to give it a nice golden color.
5
Bake for 25 to 30 minutes, until the bread is golden brown and cooked through.
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