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Slices of gluten free plait bread and a butter knife with butter
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Gluten Free Plait Bread

Gluten Free Plait Bread is a delicious alternative to traditional Guyanese plait bread. With a similar flavor and texture, this gluten free bread is perfect for sopping up pepperpot this holiday season.
Course Bread
Cuisine Guyanese
Keyword gluten free plait bread, gluten free plait bread recipe, how to make gluten free plait bread
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4 Servings
Calories 628kcal
Author Althea Brown

Equipment

  • Stand Mixer
  • Mixing Bowl
  • Baking Sheet

Ingredients

  • 3 cups of King Arthur measure for measure gluten free flour
  • 1 cup of potato flour
  • 1/4 teaspoon salt
  • 1/4 cup butter plus 1 tablespoon
  • 1 tablespoon of gluten free dry active yeast
  • 1 cup of warm water 110 °F
  • 1/4 cup brown sugar
  • 3/4 cup warm milk
  • 3 eggs
  • 2 teaspoon baking powder

Instructions

  • Dissolve sugar in warm water, then add yeast and allow to activate.
  • Add measure for measure gluten free flour and potato flour to the bowl of your stand mixer then add salt.
  • Mix in 1/4 cup of butter using your paddle attachment until a crumbly texture forms.
  • Next, add eggs and milk to fermented yeast and mix together well.
  • Turn mixer on lowest speed, then pour in yeast, milk and eggs mixture.
  • Continue to mix until all of the dry and wet ingredients combine to form a soft dough
  • Remove from mixing bowl and place in a greased bowl.
  • Cover and let rise for 45 minutes to an hour
  • After dough has risen, divide into 3 equal pieces and form into 1 foot to 1.5 feet logs.
  • Braid logs together to form a plaited loaf.
  • Place loaf on a greased baking sheet, cover and let rise for another 45 minutes to 1 hour.
  • Preheat oven to 350°F.
  • Bake plaited loaf for 25-30 minutes.
  • Remove from the oven and brush with 1 tablespoon of butter.
  • Serve warm.

Notes

This bread takes time. If you are in a rush, you will not get the right results. Allow the dough to rise twice before baking
Use a rubber spatula to scrape the dough from your mixing bowl if it is too sticky
I recommend using a silicone mat to work the dough when braiding. If you don't have one, liberally dust your surface with gluten free flour

Nutrition

Calories: 628kcal | Carbohydrates: 128g | Protein: 19g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 128mg | Sodium: 559mg | Potassium: 550mg | Fiber: 12g | Sugar: 27g | Vitamin A: 252IU | Vitamin C: 2mg | Calcium: 323mg | Iron: 5mg