Gluten Free Cuban Bread Recipe
Pan Cubano, or Cuban Bread, (and here I mean bread from Tampa — Ybor City, in particular) is so unique, that to have it once, is to remember it forever.
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Servings: 4 sandwich rolls
Calories: 392kcal
Ingredients
Starter:
- 1 1/2 tsp. yeast
- 2/3 cup 90 gr gfJules® Gluten Free All Purpose Flour
- 2/3 cup+ 4 Tbs. warm water
Bread:
- 2 cups 270 gr gfJules® Gluten Free All Purpose Flour
- 1/4 cup certified GF millet flour 40 gr OR almond meal (32 gr); or powdered coconut milk (23 gr); or powdered dairy-free milk (44 gr)
- 1 tsp. sea salt
- 1/2 Tbs. cane sugar
- 1/4 cup 63 gr starter
- 2 Tbs. extra virgin olive oil
- 1 tsp. apple cider vinegar
- 3/4 cup + 1/4 cup warm water
- 1 packet 2 1/4 tsp Quick Rise yeast (e.g. Red Star®)
Instructions
Starter:
- Whisk together starter ingredients, cover tightly and refrigerate overnight. Starter will remain usable for at least 3-5 days when refrigerated.
Bread:
- Whisk together the dry ingredients, then add measured starter (save the rest for another recipe later), oil, apple cider vinegar and 3/4 cup warm water, reserving 1/4 cup water to add last to help keep the dry ingredients in the bowl when the mixer is turned on. Once incorporated, add yeast and beat another 2 minutes on medium high. The mixture should be like a stiff and sticky batter, not a thick dough.
- Either prepare a gallon-sized zip-top bag by cutting 1 inch out of the corner, or prepare a pastry mat or clean counter by dusting liberally with more Jules Flour. Prepare a baking sheet by lining with parchment paper.
- Transfer the dough to the prepared bag or the pastry mat. If using a bag, squeeze dough to the corner of the bag and pipe out 4 equal-sized rolls, approximately 1 1/2 – 2 inches in diameter, onto the prepared baking sheet. If using the pastry mat method, roll the dough in the Jules Flour until coated, then divide into four equal parts, rolling in more Jules Flour. Individually roll each segment out to a 2 inch log and transfer to the prepared baking sheet.
- In lieu of palmetto leaves, cut segments of baking twine and soak in water. Press one segment of twine gently into the top of each roll before rising and baking.
- Brush each roll with olive oil (or egg wash, if not making vegan) to help the bread brown, cover loosely and let rise in a warm spot for 30 minutes. Spritz with water before baking.
- Preheat oven to 400 F (static) or 375 F (convection).
- Place a pan of water on the bottom rack of your oven. Once risen, uncover bread, remove twine and place on a higher rack of the oven. Bake for approximately 15 minutes, or until a toothpick inserted into the center comes out with crumbs attached, rather than with wet dough. The bread should also sound hollow when knocked.
- If the bread is not browning, brush with more oil or melted butter before the end of the bake time and/or set oven to broil briefly to add color to the loaves.
- Remove to cool on wire racks before slicing.
- Yield: 4 sandwich rolls.
Nutrition Facts
Gluten Free Cuban Bread Recipe
Serving Size
1
Amount per Serving
Calories
392
% Daily Value*
Fat
34
g
52
%
Saturated Fat
13
g
81
%
Polyunsaturated Fat
19
g
Cholesterol
5
mg
2
%
Sodium
624
mg
27
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.