Tsoureki, gluten and dairy free greek pascha bread

Of all of the Greek holiday traditions, Pascha, or Easter, has most of my favorites. One in particular is this bread, called Tsoureki. (Beginning of word is pronounced similarly to tzatziki). I would cut a thick slice or two, slather it with butter and slip it into the toaster oven until it was golden and crispy, and eat it with the red hard boiled eggs we would make so many of for the holiday. Since childhood, favorite breakfast ever. And until this year, I haven’t eaten it, due to the gluten in the traditional recipe. Thanks to following a few Greek chefs, I was able to experiment with some different recipes, however due to variations in flour and other ingredients, it was dense or wouldn’t rise as well. I kept trying and decided to enlist ChatGPT, and tried again. A couple more adjustments and I think I got it!

To give it the traditional flavor, steeping the plant-based milk (I use cashew) with the seasonings gives the dough the fragrance I remember. Different regions of Greece use different flavorings, such as vanilla, orange zest or mastiha. My yiayia and mother used cinnamon, so I do too. Mahlepi is a sour cherry seed, and I like the slight “amaretto” with the cinnamon. You can get it at your local Mediterranean importing store, or here.

Using a scale to weigh in metric makes this recipe more precise. The flour I recommend is the one that worked best. Note it contains wheat starch, so it may not work for those with wheat allergy or intolerance, it it’s acceptable as a gluten replacement. You decide what’s best for you.

Measuring the internal temperature at the thickest part of the loaf is another key to success. Too high and it will be dry and crumbly.

If you want to skip the flavor infusion step and just make a really nice gluten free brioche, leave the flavorings out. Overall it’s worth the effort to have a nice bread on hand with quality ingredients you chose. Let me know if you give it a try by commenting below.

Yield: 2 small loaves

Tina Wells Health Coach: Tina Wells

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Soft Gluten-Free & Dairy-Free Tsoureki (Metric Version)

Prep time: 30 MinCook time: 35 MinInactive time: 20 MinTotal time: 1 H & 25 M

Inspired by Akis Petretzikis — gluten and dairy free, optimized for a softer bakery-style texture

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Ingredients

Yeast Mixture

• 120 ml plant-based milk
• 3 g mahlepi (optional)
• 2 cinnamon sticks
• 7 g active dry yeast
• 5 g honey

Psyllium Gel

• 8 g psyllium husk
• 45 ml warm water

Wet ingredients

• 2 large eggs
• 1 egg yolk
• 115 g honey
• 60 g plant-based unsalted butter, melted (I prefer Melt brand)
• 45 g thick coconut or cashew yogurt
• 5 ml vanilla extract

Dry ingredients

• 4–5 g xanthan gum
• 420–490 g gluten-free flour blend (without xanthan gum) I prefer Caputo brand
• 3 g salt
• Egg wash (1 egg mixed with plant-based milk for brushing on loaves)
• Sliced almonds or sesame seeds for topping

Method

Yeast Mixture

1. In a small saucepan, slightly warm the almond milk. Crush the mahlepi seeds and add to the milk with the cinnamon stick. Allow to steep until fragrant, about 20 minutes, and temperature of milk reduces to 94°F. Strain out seeds and cinnamon sticks.
2. In a small bowl combine with the honey mixing to incorporate, and sprinkle yeast over top.
3. Allow to rest for 5–10 minutes. It should become foamy.

Make Psyllium Gel

1. Mix together psyllium husk and warm water in a small bowl. Allow to rest for 5 to 7 minutes until water is completely absorbed and it forms a gel.

Make the Dough

1. In a large bowl whisk together the eggs and egg yolk, 115 g honey, melted plant-based butter, yogurt and psyllium gel. Combine well with a whisk so all ingredients are incorporated.
2. Pour yeast mixture into wet ingredients and mix well.
3. In the bowl of a stand mixer, (or if mixing by hand, a bowl large enough to incorporate all of the ingredients) whisk together the gluten-free flour, xanthan gum and salt.
4. Add the wet ingredients to the dry ingredients and mix with paddle attachment (or with a large wooden spoon if mixing by hand) thoroughly until fully combined.
5. Dough should be soft, sticky and slightly elastic. Do not add flour at this point, allow it to hydrate by resting, covered, for 30 minutes. It will rise slightly.
6. When ready to shape, lightly oil your hands.
7. Divide dough into 3 sections and gently roll into ropes. Braid by passing one outer rope over the center rope, then the right, alternating until loaf is shaped. Pinch ends underneath. Place on parchment-lined baking sheet.
8. Cover loosely and allow to rise for 60 to 75 minutes. Braided loaves will rise slightly.
9. Preheat oven to 350°F (175°C). Brush loaves with egg wash or plant-based milk and top with sliced almonds or sesame seeds, if desired.
10. Place a small tray of hot water on the bottom rack of the oven to create steam.
11. Bake for 28–35 minutes, and if it’s gaining too much color, tent loosely with foil.
12. Remove when golden and the internal temperature reaches 88–93°C. Avoid overbaking to keep from drying out.
13. Cool completely on a rack before serving. Keep unserved portions wrapped tightly for 1 to 2 days, or freeze.

©Tina Wells Living, LLC

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