Gluten-Free Taiyaki

Delight in the nostalgic flavors of Japan with this Gluten-Free Taiyaki recipe, a modern twist on the beloved fish-shaped pastry. Perfect for those with dietary restrictions, this recipe swaps traditional wheat flour for a blend of gluten-free all-purpose flour and tapioca starch, resulting in a light and crispy exterior. The batter comes together effortlessly with simple pantry staples and is filled with sweet red bean paste (anko) for a classic touch, though you can personalize it with your favorite fillings. Made using a taiyaki pan, these golden treats are cooked to perfection with just a few flips, achieving that signature shape and texture. Ideal as a dessert or snack, these taiyaki are best served warm and pair wonderfully with tea or coffee. Experience the joy of street food from the comfort of your kitchen with this quick and easy gluten-free recipe!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 6

Ingredients

• 160 g Gluten-free all-purpose flour
• 40 g Tapioca starch
• 2 tsp Baking powder
• 50 g Granulated sugar
• 0.25 tsp Salt
• 240 ml Unsweetened almond milk (or other non-dairy milk)
• 1 Large egg
• 2 tbsp Vegetable oil
• 200 g Sweetened red bean paste (anko)
• 1 as needed Non-stick spray or oil (for greasing the taiyaki pan)

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free all-purpose flour, tapioca starch, baking powder, sugar, and salt until well-combined.

Step 2

In a separate bowl, whisk together the almond milk, egg, and vegetable oil until smooth.

Step 3

Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Do not overmix.

Step 4

Preheat a taiyaki pan over medium heat. Lightly grease both sides of the pan with non-stick spray or a thin layer of oil.

Step 5

Pour a small amount of batter into one half of the taiyaki pan, just enough to cover the fish mold’s bottom surface.

Step 6

Add about 1 tablespoon of red bean paste (or your chosen filling) to the center of the batter. Be careful not to overfill.

Step 7

Cover the filling with an additional spoonful of batter, ensuring it fully covers the filling and reaches the edges of the mold.

Step 8

Close the taiyaki pan and cook for about 2 to 3 minutes on one side, or until golden brown.

Step 9

Flip the pan and cook the other side for another 2 to 3 minutes, or until both sides are evenly golden and the taiyaki is cooked through.

Step 10

Carefully remove the taiyaki from the pan and transfer to a wire rack to cool slightly before serving.

Step 11

Repeat the process with the remaining batter and filling until all the taiyaki are made. Serve warm and enjoy!

Nutrition Facts

Serving size	787.2 grams (787.2g)

Amount per serving	% Daily Value*
Calories	1851

Total Fat 40.30g	52%
Saturated Fat 6.60g	33%
Polyunsaturated Fat 16.80g
Cholesterol 186mg	62%
Sodium 1745mg	76%
Total Carbohydrate 357.90g	130%
Dietary Fiber 15.00g	54%
Total Sugars 128.20g
Protein 20.80g	42%

Vitamin D 142IU	712%
Calcium 569mg	44%
Iron 7mg	41%
Potassium 1036mg	22%

*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: 19.3%

Protein: 4.4%

Carbs: 76.3%