Gluten-free honey bread recipe:

 

Gluten-free honey bread recipe:

 

Ingredients:

 300 ml of milk (you can substitute coconut milk)

1 teaspoon of cinnamon powder

1/2 teaspoon ground cloves

250 g of honey (you can replace it with molasses if you are vegan)

1 teaspoon of bicarbonate of soda

1 pinch of salt

1 teaspoon powdered yeast

25 g chocolate powder (you can substitute carob powder)

1 and 1/2 cups of brown sugar

150 ml of oil

1/2 cup of potato starch

1 cup of sweet sprinkle tea

200 g of rice flour

5 eggs

1 tablespoon of vanilla essence

200g of dulce de leche

honey bread mold, or you can use a rectangular baking pan n°5, greased and floured with rice flour.

1,100 kg of gluten-free chocolate

Method of preparation:

Mix the rice flour, the potato starch, and the sweet tapioca, and set aside. Put the milk, cinnamon, and cloves in a pan, stir, and bring to a boil. After boiling, add the honey and stir until it dissolves completely. Turn off the heat, cover the pan, and let it cool. After cooling, pour into a blender, add the oil, vanilla essence, eggs, and sugar, beat for approximately one minute, pour into a bowl, add the sifted chocolate powder and salt, stirring after each addition, add half of the sifted flour mix, stir, then add the other half, also sieved, then mix in the sifted baking soda, and lastly, the baking powder, also sieved.

Pour into the molds and bake in a preheated oven at 180° for 20 to 40 minutes, or do the toothpick test; if it comes out dry, it's ready.

Assembly:

Unmold the buns when they have cooled down, cut them in half, fill them with dulce de leche, and then bathe them in the tempered melted chocolate.