Finally, Gluten Free Mandel Bread!
One thing I’ve definitely felt left out from, due to my diagnosis with Celiac when I was only five years old, is my grandma’s mandel bread. Everyone gets a little tin when they go to her house, and the other grandchildren had tins sent to their college dorms/apartments, but not this gluten-free girl.
For those who don’t know what mandel bread is: Mandelbrodt, also known as mandel bread in English-speaking countries and kamishbrot in Ukraine, is a Jewish cookie popular amongst Eastern European Jews. The Yiddish word mandelbrodt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.
Thanks to Enjoy Life Foods, and their incredible new line of top 8 allergen free baking mixes, I had the perfect probiotic-infused, protein supplemented, all-purpose flour to make my own version of mandel bread. A special thank you to Gluten Free Diva and her mandel bread recipe for the recipe outline I followed.
*Disclaimers: Enjoy Life provided baking mixes to me as one of their bloggers, but all opinions are my own. While their mixes are top 8 allergen free, my recipe uses eggs and optionally uses almonds.*
GLUTEN FREE MANDEL BREAD
adapted from Gluten Free Diva
[See photos below the recipe!]
1 cup canola oil
1 cup sugar
1 tsp. vanilla extract
3 1/2 cups Enjoy Life All-Purpose Flour
2 1/4 tsp. baking powder
1 1/2 tsp xanthan gum
3 tbsp. sugar
1/2 cup light brown sugar
1 tbsp. cinnamon
Your choice of fruit preserves
1. Beat eggs in medium sized bowl.
2. Add oil, sugar, and vanilla to the beaten eggs.
3. Combine the E.L. all -purpose flour, baking powder, and xanthan gum into a separate bowl, then add it into the egg mixture. The dough will be extremely gooey and sticky, and looks a bit like nut butter. The flour doesn’t seem like it will full combine, but just keep mixing!
4. Mix the 3 tbsp. sugar, 1/2 cup light brown sugar, and 1 tbsp. cinnamon in a small bowl and set aside.
5. Divide dough into 8 equal pieces. Take one of the 8 sections and pat it out into a ‘rectangle’ on non-stick cookie sheet (I lined with parchment paper). Repeat with 3 more sections of the divided dough. It will seem impossible, and look ugly, and I might have even been happier if the recipe tasted terrible in the end, because I wouldn’t deal with the mess again, but IT IS WORTH IT!
6. Spread the filling of your choice on top of the 4 pieces. I did one raspberry sugar-free jelly (Smucker’s), one chopped almonds, one cinnamon sugar, and one jelly and almonds (like a sandwich!)
7. Section the remaining dough into four pieces and flatten it over the top of each of the four flattened, filled dough sections.
8. Sprinkle the top of all with the cinnamon sugar for a yummy taste! (Optional, but I must say–delicious! I had more cinnamon, less sugar per personal preference)
9. Bake for 30 minutes at 350 degrees. Remove and let rest for 15 minutes.
10. Cut the logs into slices, and lay on sides on the parchment paper-covered sheets. Bake for another 10 minutes at 250 degrees.
11. Remove, let cool, and Enjoy Life!
Take it easy, but take it.