Gluten free conchas pan dulce

Conchas are made from two different layers of bread. The main roll has a texture and weight similar to that of brioche but it is slightly sweeter and the top layer is sugary, crumbly, and delicious.

Bread, glorious bread. If you have a gluten-intolerance it can feel like your life is over. Depending on where you live you may be able to satiate your cravings at... Continue Reading »

My Gluten Free Conchas are beautiful sweet buns traditional in Mexico. They're pillowy soft and topped with colorful scored streusel.

Gluten-Free Conchas - Mexican Sweet Bread Yield: 8 Description: A celebration of Mexican-American culture! http://www.cincodemayo.org/ Author/Source: Recipe by Ground Breaker

Concha is a popular and traditional Mexican sweet roll with a cookie crust. It consists of two parts—a yeast sweet bread roll and a crunchy cookie topping. With the help of potato flakes, those following a gluten-free lifestyle can also enjoy this favorite treat!

Conchas, a type of pan dulce, have been beloved by Mexicans for generations, and now gluten-free conchas are easier — and better-tasting — than ever, thanks to King Arthur’s Gluten-Free Bread Flour. Conchas can (and should!) be enjoyed throughout the day, whether it’s for breakfast, an afternoon snack, or a before-bed treat. Happily, this leaves ample opportunity to try a variety of flavors for the crunchy cookie toppings, from cinnamon or vanilla to mocha or fruit.

These funfetti conchas are a great take on the Mexican bakery pan dulce, perfect for a birthday breakfast... because sprinkles make everything better!

Learn how to make Mexican conchas bread, a soft and sweet treat perfect to enjoy with coffee, milk, or hot chocolate. Concha pan dulce is easy to make at home and better than the one you can find at any panadería. #mexicanbread #conchasreceta

The Best Vegan Conchas, pan dulce goes vegan in this amazing recipe for Mexican sweet bread #veganmexican #pandulce

This was all prepared in the stand mixer, except for the last few minutes of kneading. Just take your time and let the stand mixer do most of the work. You will have to stop often to scrape down the sides of the bowl with a spatula to help it along the way.