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!
Gluten-Free Flour Formulation
175 grams potato flakes
255 grams white rice flour
125 grams tapioca flour
170 grams corn flour
3 cups gluten-free flour mixture
1 tsp salt
11 grams yeast
½ cup sugar
6 grams xanthan gum
1¾ cups mineral water
6 egg yolks, large
120 grams sugar
1/3 cup oil
100 grams vegetable shortening
100 grams corn flour
2¼ cups sugar
¼ cup cocoa powder
Prep Time: 50min | Cook Time: 15min
In blender bowl, place GF flour mixture, salt, xanthan gum, sugar and yeast.
Add mineral water, oil and egg yolks.
Blend for 4 minutes until all ingredients are mixed.
Stretch with a rolling pin to about 4 cm thick and, if the dough is stuck, place a little of GF flour mixture on the work surface.
Cut into circles, 9 cm in diameter.
Proof in a warm environment for 40 minutes.
Mix shortening, sugar, cocoa and corn flour to cover the shells, stretch and put over each circle.
Bake at 375ºF for 15 minutes.
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