Helen Tzouganatos

Gluten Free Recipes and Food Blog - Sydney

  • Home
  • About
  • Buy Books
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Baking & Dessert
    • Sides & Snacks
    • Sauces & Condiments
  • FAQs
  • Contact
You are here: Home / uncategorized / NO KNEAD GLUTEN FREE TSOUREKI RECIPE

NO KNEAD GLUTEN FREE TSOUREKI RECIPE

March 22, 2022 by Helen Tzouganatos 5 Comments

Easy Gluten Free Tsoureki Bread Recipe Easy Gluten Free Tsoureki Bread Recipe Easy Gluten Free Tsoureki Bread Recipe Easy Gluten Free Tsoureki Bread Recipe

Easy, super soft, bouncy and fluffy. This is the best gluten free Easter tsoureki recipe you will ever find. Tsoureki is a traditional Greek Easter sweet bread, similar to a brioche. It is impossible to find a gluten free version (with a dairy free option) in a Greek bakery. I created an allergy-friendly tsoureki so you no longer have to miss out on this deliciously fragrant festive bread. Infused with mahlepi, mastiha and orange zest for stunning aroma and flavour,  it tastes just like a regular tsoureki minus the gluten, plus it is ready in half the time because no kneading is necessary. It bakes just like a cake using a yeasted risen dough. Easy!

Mahlepi and mastiha are two distinct aromatic spices synonymous with Greek Easter baking.  Mahlepi is made from the ground seeds of the mahaleb cherry and mastiha is a crystal resin derived from the mastic tree exclusive to the Greek island of Chios. A small amount of both sweet spices will go a long way in flavouring the bread and filling your house with the smell of Greek Easter. Mahlepi and mastiha can easily be found in any European grocer, deli or online.

The biggest challenge when baking gluten free tsoureki is achieving a light texture. Gluten free dough is very soft so it is difficult to plait tsoureki dough without adding an excessive amount of flour to the dough, resulting in rock hard bread. The best way to work around this issue is to treat your yeasted dough like a thick, wet cake batter. Simply spoon the batter into a round bundt tin and let the yeasted dough rise like a regular bread. Once baked you are left with a beautiful soft, light, fluffy sweet bread that nobody would ever guess is gluten free.

To make a dairy free version of this recipe just replace the butter with light olive oil and the milk with your favourite non dairy milk such as almond or macadamia milk.

In summary, here are my tips and tricks for the best ever gluten free tsoureki Easter bread –

  1. Add baking powder to act as a second raising agent to the yeast. Baking powder will add  softness to the dough and help it ‘pop’ in the oven for a lighter texture versus yeast alone.
  2. Treat the yeasted dough like a cake batter. You don’t need to add more flour to form a ring because the bundt tin will do this for you. Your batter should be wet and spoonable.
  3. Find the warmest spot in your home to rest the bread for a better rise. I look for a very sunny spot near a window and wrap the bowl tightly to trap the warm air. On a cold day preheat the oven to 50C, turn it off and rest the bowl inside the oven.
  4. If you don’t own a bundt tin just bake in a regular 23cm round cake tin.
  5. The red eggs are optional. Feel free to leave them out. You can also replace the almond flakes with sesame seeds or just omit them for a nut free version.

If you have any remaining gluten free tsoureki bread after a couple of days, slice it and store it in the freezer for up to a month. Toasted tsoureki is delicious topped with jam, butter and cinnamon sugar or chocolate hazelnut spread. Happy Easter!

Easy Gluten Free Tsoureki Bread Recipe

Print
NO KNEAD GLUTEN FREE TSOUREKI RECIPE
Prep time:  20 mins
Cook time:  25 mins
Total time:  45 mins
Serves: 1 loaf
 
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.
3.5.3251

 

Filed Under: Baking & Dessert, Greek Food, Recipes, uncategorized Tagged With: baking, best tsoureki, brioche, dairy free, Easter, easter recipe, easy, gluten free, Greek Easter bread, orthodox, recipe, thermomix, tsoureki, tsoureki bread

« GLUTEN AND DAIRY FREE BAKLAVA FINGERS RECIPE
20 GLUTEN FREE BAKING TIPS »

Comments

  1. Tasie says

    March 24, 2022 at 2:26 pm

    Hi Helen,

    Will Bob Red Mills 1:1 flour yield the same results? I see that the ingredients in the Ardor flour is very different from Bob Red Mills…Ardor is not available in my area.

    Thanks

    Reply
  2. Giorgia says

    April 23, 2022 at 2:43 pm

    Hi Helen…..I haven’t eaten Tsouteki since i was diagnosed with Coeliac Disease in 1992. Today my husband & I followed your recipe and once the Tsoureki had cooled down, we made a kafedaki and ate half of it in 5 mins….it was THAT good….i cannot THANK YOU enough- Kali Anastasi x

    Reply
    • Helen Tzouganatos says

      April 23, 2022 at 2:53 pm

      Fantastic! I’m so glad your gluten free tsoureki was a success. Have a wonderful Easter. Kali Anastasi.

      Reply
  3. Heleni says

    April 30, 2022 at 11:34 am

    Thank you for this recipe. My coeliac adult children thouroughly enjoyed the flavours of this gluten free tsoureki. Brought back wonderful childhood memories before their diagnosis.Did not last long in our houdehold. Quick and easy recipe

    Reply
    • Helen Tzouganatos says

      May 1, 2022 at 1:51 pm

      Fantastic Heleni. Gluten free tsoureki that doesn’t require any kneading is a huge time saver. Enjoy.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Recipes

  • Breakfast
  • Lunch
  • Dinner
  • Baking & Dessert
  • Sauces & Condiments

Follow Me

  • Facebook
  • Instagram
  • Pinterest

ABOUT

Helen Tzouganatos is a gluten free cookbook author, television host, food photographer and recipe developer.

Buy the Cook Book

Follow Me

  • Facebook
  • Instagram
  • Pinterest
Copyright © 2023. HELEN TZOUGANATOS . STYLED BY SQUEEZE CREATIVE