Gluten-Free Curry Bread

Indulge in the irresistible fusion of savory flavors and fluffy textures with this Gluten-Free Curry Bread, a delightful twist on a classic Japanese snack. Perfectly baked to golden perfection, these soft, gluten-free bread rolls are stuffed with a rich and aromatic chicken curry filling made with coconut milk, curry powder, and tender peas. Enhanced with psyllium husk for optimal texture and coated in crispy gluten-free breadcrumbs, this recipe balances wholesome ingredients with bold spices. Ideal as a snack, appetizer, or party food, these curry-filled pockets are both gluten-free and packed with flavor, making them a must-try for anyone craving a comforting, modern take on a beloved favorite!

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 8

Ingredients

• 300 grams Gluten-free all-purpose flour blend
• 2 tablespoons Psyllium husk
• 120 milliliters Warm water
• 7 grams Instant yeast
• 25 grams Sugar
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 2 Eggs
• 150 grams Cooked and diced chicken
• 1 small Diced onion
• 2 cloves Minced garlic
• 1 tablespoon Curry powder
• 100 milliliters Coconut milk
• 50 grams Peas
• 100 grams Gluten-free breadcrumbs
• 1 Egg (for egg wash)

Directions

Step 1

In a bowl, mix the psyllium husk with warm water and let it sit for 5 minutes until it forms a gel-like mixture.

Step 2

In a large mixing bowl, combine the gluten-free flour, instant yeast, and sugar.

Step 3

Add the psyllium husk mixture, olive oil, and eggs to the dry ingredients and mix until a smooth dough forms.

Step 4

Cover the bowl with a damp cloth and let the dough rise in a warm place for about 40 minutes or until it has doubled in size.

Step 5

While the dough is rising, prepare the curry filling: In a pan, heat a tablespoon of olive oil over medium heat.

Step 6

Add the diced onion and minced garlic, sauté until golden.

Step 7

Stir in the curry powder and cook for another minute.

Step 8

Add the cooked chicken, coconut milk, and peas. Cook until the mixture is thick and well-combined, then remove from heat and allow it to cool.

Step 9

Preheat your oven to 350°F (175°C).

Step 10

Punch down the risen dough and divide it into 8 equal portions.

Step 11

Flatten each portion into a disc and place a spoonful of the curry filling in the center.

Step 12

Fold the dough over the filling and seal the edges to form a ball.

Step 13

Brush each stuffed dough ball with egg wash and coat with gluten-free breadcrumbs.

Step 14

Place the assembled curry breads onto a baking sheet lined with parchment paper.

Step 15

Bake in the preheated oven for 20-25 minutes or until golden brown.

Step 16

Let it cool slightly before serving. Enjoy your gluten-free curry bread warm or at room temperature.

Nutrition Facts

Serving size	1142.1 grams (1142.1g)

Amount per serving	% Daily Value*
Calories	2451

Total Fat 56.50g	72%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 2.70g
Cholesterol 692mg	231%
Sodium 5561mg	242%
Total Carbohydrate 400.80g	146%
Dietary Fiber 26.10g	93%
Total Sugars 42.40g
Protein 84.20g	168%

Vitamin D 123IU	615%
Calcium 257mg	20%
Iron 14mg	76%
Potassium 1162mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.8%

Protein: 13.8%

Carbs: 65.5%