AuthorE. Gluten
DifficultyIntermediate

Here's a few tips to make sure your pulla works.
The dough will be moist and sticky.
There is not kneading or braiding or shaping.
Instead, scoop the dough with a large cookie scoop and place it in balls sort of kiddy-corner to each other.
When it bakes, it will look as if you truly did braid the dough together.

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Yields1 Serving
Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins
 2 ¼ cups milk
 1 ¼ cups butter/margarine ( I used "I can't believe it's not butter." )
 2 ¼ tsp yeast
 3 eggs
 1 cup sugar
 1 tbsp cardamom
 1 tsp salt
 2 tsp xanthan gum
1

Heat the milk and butter until warm, but not boiling.
Remove from heat.

2

Add yeast.

3

In a large mixing bowl or stand mixer, add 2 eggs, sugar, salt, cardamom, and xanthan gum.

4

Beat just until mixed.

5

Add half the milk mixture and then 4 cups of the Eating Gluten Free All-Purpose Flour.

6

Beat well.

7

Add the rest of the milk mixture followed by the last 1/2 c. of flour.
Beat on high for 2-3 minutes.
Preheat oven to 400 degrees.
Line 2 cookie sheets with parchment paper.
Scoop a ball of dough (it will be sticky) and place it on the parchment paper.
Scoop a second ball and place it 1/2 way up the ball.
Continue to scoop dough until the bread is the size you want it.
I made several smaller loaves since they would transfer from pan to plate better.
With a fork, whisk your last egg in a separate bowl.
Brush the egg on top of each loaf.
Sprinkle generously with sugar crystals.
Rise for 15-20 min.
Bake for 20-25 min, or until the tops have started to brown.

Ingredients

 2 ¼ cups milk
 1 ¼ cups butter/margarine ( I used "I can't believe it's not butter." )
 2 ¼ tsp yeast
 3 eggs
 1 cup sugar
 1 tbsp cardamom
 1 tsp salt
 2 tsp xanthan gum

Directions

1

Heat the milk and butter until warm, but not boiling.
Remove from heat.

2

Add yeast.

3

In a large mixing bowl or stand mixer, add 2 eggs, sugar, salt, cardamom, and xanthan gum.

4

Beat just until mixed.

5

Add half the milk mixture and then 4 cups of the Eating Gluten Free All-Purpose Flour.

6

Beat well.

7

Add the rest of the milk mixture followed by the last 1/2 c. of flour.
Beat on high for 2-3 minutes.
Preheat oven to 400 degrees.
Line 2 cookie sheets with parchment paper.
Scoop a ball of dough (it will be sticky) and place it on the parchment paper.
Scoop a second ball and place it 1/2 way up the ball.
Continue to scoop dough until the bread is the size you want it.
I made several smaller loaves since they would transfer from pan to plate better.
With a fork, whisk your last egg in a separate bowl.
Brush the egg on top of each loaf.
Sprinkle generously with sugar crystals.
Rise for 15-20 min.
Bake for 20-25 min, or until the tops have started to brown.

Gluten Free Pulla