Coca recipe from San Juan without gluten

The Coca de San Juan, or Coca de Sant Joan, is a very typical sweet in Catalonia to celebrate the eve of San Juan, although given the popularity it has and how rich its sale is common for a long time before the holiday. Normally, it is accompanied by a delicious custard, however, today it can also be seen with cocoa cream, dulce de leche or simply without cream to enjoy coca as is. In recipes, we propose this version of the Coca of San Juan without gluten so that all those intolerant people can enjoy this protein. By not carrying gluten, it is not just as tender or spongy as the original, but not for that reason the result is less rich. If you want to encourage you to do it at home, take note of the ingredients and its detailed step by step to know how to do The coca recipe of San Juan without gluten.

Ingredients to make gluten -free San Juan coca:

1. Start preparing the preferred. To do this, it dissolves fresh yeast in the 50 ml of temperate milk. Little by little gluten -free mix and sees mixing with a wooden spoon. Cover with film paper and let out in a warm place without air currents for 2 hours (first levy).

Trick: The Panifiable gluten mix is ​​a mixture of different flours. If you do not get it, you can do it at home with a 70 percent of gluten -free integral flour and a 30 percent of starch (white flour) also gluten.

2. Put the 25 ml of milk in a wide bowl along with chopped and softened butter, lemon zest, sugar, liquid vanilla and a pinch of salt. Mix with some rods, preferably electric or with a kneader, because it is a difficult mass to work.

3. Add the egg, orange blossom and rum. Mix again with the rods. It will seem that the dough is cut, but do not worry, the appearance has to be that.

4. Add the gluten-free mix and the preferment, which will have already lift. Change the rods for the kneading and knead hook for 10 minutes. The dough will be very little manageable, but you have to leave it like that and not add more flour or a hard coca will be left. Find with a film paper and reserve the dough in the fridge if you prefer to continue the next day with the elaboration of the coca of San Juan without gluten. If you want to continue with its elaboration, let another 2 hours (second levy) in a warm place without air currents.

Trick: gluten -free flours you don have to knead them excessively.

5. If you have chosen to leave it in the fridge all night, you must take it out and make the second loyal. If, on the contrary, you have already done it, flour with the gluten without gluten a work surface and put the mass of the coca of San Juan on top, also flour the top and give it oval shape with your hands. Form a tray with baking paper and place the dough. Be careful, it is a broken and sticky dough. Cover it with film paper and let it slight another 2 hours (third levate).

6. Press the oven at 200 ºC. With a very small roller or with something similar, make transverse grooves on the surface of the coca, as indicated in the photograph.

7. Brush the surface of the coca and the edges with the tablespoons of milk. Introduce the custard in a sleeve, cut the tip (you don need to put nozzle) and cover with it the transverse grooves made. For the custard, which must also be gluten without, we recommend these recipes:- Microwave custard

– Lemon custard

8. Decorate the dough gaps with the icing and cook the coca of San Juan without gluten at 200 ºC, with heat up and down, for 10-12 minutes.

9. Let Coca de San Juan without gluten on a rack. Consume it preferably the same day of its elaboration, because, by not carrying gluten, the next day it loses freshness and the dough tends to harden. This recipe is a gluten -free adaptation of the original recipe of my blog companion as I have put the kitchen. In addition, in my blog target = _blank rel = NOFOLW class = outboundcakes for you you will find many more recipes.