NO KNEAD GLUTEN FREE TSOUREKI RECIPE
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Ingredients
  • 1 cup lukewarm milk
  • 2 x 7g yeast sachets
  • 1 cup caster sugar
  • 3 cups plain gluten free flour*
  • 2 teaspoon baking powder
  • 1 teaspoon mahlepi
  • ½ teaspoon ground mastiha
  • 1 teaspoon orange zest
  • pinch of sea salt flakes
  • 50g butter, melted
  • 1 teaspoon vanilla extract
  • 3 lightly whisked eggs, room temperature
  • to garnish
  • 1 tablespoon melted butter
  • 2 tablespoons flaked almonds
  • optional - red eggs
  • * I used Ardor plain gluten free flour.
Instructions
  1. Grease a 23cm round bundt tin with butter. Add milk, yeast and half the sugar to a small bowl and stir to combine. Rest for 15 minutes until yeast foams.
  2. Add flour, remaining sugar, baking powder, mahlepi, mastiha, zest and salt to a mixing bowl and combine. Pour in yeasty milk, butter, vanilla and eggs and mix to combine.
  3. Spoon thick wet batter into bundt tin. Spread out smoothly and sprinkle over almonds. Cover in cling wrap and rest for about an hour in a warm spot until the dough almost doubles in size.
  4. Preheat a fan forced oven to 180C.
  5. Drizzle dough with melted butter and place optional red eggs onto dough. Bake for 25 minutes until golden. Rest for an hour before slicing.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/no-knead-gluten-free-tsoureki-recipe/