It was quite challenging for me to come up with an acceptable recipe to overcome the winter blues and make some delicious Gluten-free vegan Sopaipillas.
Achieving the same level of consistency and texture as a traditional Sopaipilla made with wheat flour is undoubtedly a challenging task. I’ve tirelessly experimented with numerous gluten-free flour mixes available in stores, only to be left unsatisfied. They often turned out too dry, lacked flavor, or had a disappointingly tough and rubbery texture. Undeterred, my determination led me to scour the vast expanse of the internet for recipes until I could finally craft my own unique blend of flours with perfectly balanced ingredient ratios.
The outcome of my culinary journey? An exceptionally delectable Sopaipilla, boasting a delightful taste, smooth texture, and tender consistency. It’s a true pleasure to savor, especially when complemented with your favorite toppings. Of course, while it might not quite rival its gluten-filled counterpart, “Glutenia,” I firmly believe there’s room for further improvement, and I won’t rest until I reach perfection. The quest for the ideal mix will continue, ever persistent.
After sharing mouthwatering pictures and tempting videos of my creation on social media, the response was overwhelming, with many eager souls begging for the recipe. Today, I humbly share it with all of you, but with a caveat – consider this version 2, as version 1 was a culinary disaster best forgotten. There are still freezing and baking trials ahead, and the ultimate challenge lies in creating the coveted “chancaca-coated” ones.
Gluten-free Flour Mix
Recently, I purchased chickpea flour with the intention of experimenting with buns and other culinary creations. However, due to time constraints, I postponed those plans and opted to try it out in making “sopaipillas” instead. Considering the distinct yellow hue of chickpea flour, I believed it would lend a visually appealing touch to the dish. To balance its strong aroma, I combined it with the familiar rice flour, known for its neutrality and budget-friendly nature in gluten-free baking. Unfortunately, my initial attempts yielded less than satisfactory results.
Determined to refine the mixture, I introduced a touch of corn flour (not the same as the one used for arepas, as that type is pre-cooked) and added some starch to improve the overall consistency. With this new blend, I’m eager to embark on a fresh round of testing. The process has been an adventure, and I’m hopeful that the updated combination will result in delightful “sopaipillas” worthy of savoring. There’s still work to be done, but I’m excited about the progress and eager to perfect this gluten-free treat.
Creating the perfect pumpkin-based recipe involves a delicate balance of ingredients, and through my culinary journey, I’ve discovered that traditional recipes can widely vary in the quantities of pumpkin and fat used. Some emphasize a generous amount of pumpkin with minimal fat, while others opt for less pumpkin but more fat, like lard, butter, or oil. After numerous trials and experiments, I have found a specific amount that I believe works harmoniously.
However, I encourage you to consider this recipe as a starting point, a canvas for you to paint your own culinary masterpiece. Feel free to adjust the amount of pumpkin and fat to suit your taste and preferences, just like you would add a pinch of salt to enhance the flavors. Embrace the joy of experimentation, as it is the key to discovering flavors that truly resonate with you.
Use this recipe as a guiding light, and let your personal inclinations lead you to gradually tweak and modify the flavors until you create a dish that brings you sheer delight. Cooking is an art, and each individual’s interpretation can result in a unique and gratifying experience.
Binding Agent Mix
If you’ve attended any of my workshops or delved into my gluten-free sourdough bread guide, you’re likely acquainted with the array of ingredients available to replace gluten. Among the most common choices are psyllium, xanthan gum, and guar gum. In this particular recipe, I’ve expertly combined all three, creating a magical blend that yields a stretchy dough, effortlessly rolled out without excessive stickiness.
While omitting any of these three ingredients won’t spell disaster for your “sopaipillas,” it might introduce a slight challenge in shaping the dough due to its inherent stickiness and delicacy. But fret not! In such cases, fear not to resort to alternatives like olive oil or extra fine rice flour, which can come to the rescue, enabling you to shape the dough with ease or even form smaller, convenient dough balls.
Delicious gluten-free vegan Sopaipillas Recipe
I apologize for providing ingredient quantities in grams instead of cups or tablespoons. I don’t use those relative measurements as they complicate things when adjusting the amounts for larger or smaller batches. A digital scale from a budget store costs around 5 dollars and is worth the investment.
This recipe makes approximately 1 kg of dough, yielding about 20 sopaipillas with a diameter of 6 cm, or fewer if you make them larger. If you want to make more, simply multiply the ingredients by the factor you desire.
Here’s the recipe. Below are some photos I took, although I almost always forget to take pictures; I’m terrible with the camera. I always remember it after I’ve already made everything.
Delicious gluten-free vegan Sopaipillas.
- 1 Digital kitchen scale
- 1 Medium pot for preparing the Tangzhong and cooking the squash.
- 1 Stainless steel strainer for draining the squash and sifting dry ingredients.
- 2 Small bowls or containers for the Tangzhong and squash.
- 2 Bowls for 1.5 kg (~3.3 lbs) for dry and wet ingredients.
- 1 Manual whisk.
- Plastic wrap (optional).
- 173 g Rice Flour. It can be white or whole grain.
- 65 g Corn Flour. (Not the same pre-cooked one used for arepas)
- 43 g Oat Flour.
- 43 g Chickpea Flour
- 108 g Cassava Starch. Or cornstarch or potato starch
- 11 g Table salt
- 9 g Xanthan Gum.
- 2 g Guar Gum.
- 4 g Psyllium Husk (powder)
- 9 g Baking Powder
- 173 g Tangzhong. (See below for preparation)
- 216 g Pumpkin Puree
- 86 ml Water from cooking the pumpkin
- 22 ml Olive Oil
- 9 ml Apple Cider Vinegar.
- To make the Tangzhong, combine 35 g of rice flour with 175 g of water. Heat the mixture over low heat in a pot, stirring continuously until it thickens to a porridge-like consistency, ensuring it doesn't reach boiling point. This process usually takes about 3 to 5 minutes. Once done, allow it to cool before use.
- Simmer the chopped pumpkin pieces until they become tender, which usually takes around 20 minutes.
- Separate the pumpkin, retain the cooking liquid, and use a fork to mash the pumpkin.
- In a bowl, measure and blend all the dry ingredients, ensuring to sift them to avoid any lumps. Mix thoroughly for a well-combined mixture.
- Combine the slightly warm (not hot!) pumpkin and Tangzhong in a separate bowl, along with the remaining liquid ingredients.
- Blend the dry and wet ingredients using a spatula or your hands (preferred) until well combined. No kneading is necessary as there is no gluten to develop. Just ensure all the ingredients are integrated smoothly. If the mixture feels too dry, add a small amount of the remaining liquid. The ideal consistency should be soft, resembling a paste, as depicted in the first photo below.
- Shape the dough into a ball and allow it to rest for a minimum of 30 minutes, either in an airtight container or a bowl covered with plastic wrap and an elastic band to keep it from drying out.
- Once rested, divide the dough into two or three portions and roll each one gently using a rolling pin. Don't worry if it crumbles slightly due to the lack of gluten. Simply gather the pieces with your hands or set them aside for the next rolling.
- Flatten the dough to a thickness of approximately 0.5 to 1 cm, allowing you to cut circles with a diameter of about 6 to 7 cm.
- Cut the sopaipillas with a glass, cup, or cookie cutter.
- Using a fork, create three punctures in each sopaipilla, and your preparation is complete.
- Deep-fry them in hot oil until they turn a beautiful golden brown.
- I understand that the list of ingredients may appear lengthy, but fret not, as you only need to make one purchase at the start of winter, and you’ll be well-stocked to prepare sopaipillas multiple times.
- Tangzhong, a remarkable Japanese technique, works wonders in achieving bread with a delightful fluffiness, thanks to its moisture-retaining properties. Often referred to as the precooked starch method, it’s incredibly easy to prepare and can be done well ahead of time.
- A touch of Guar Gum adds a perfect dose of elasticity to the recipes. Should you choose to omit it and encounter a sticky dough, fear not! Simply turn to fine rice flour or olive oil to mold the dough to your liking.
- If you prefer a simpler approach, skip the rolling and instead, coat your hands with a little olive oil, shape small balls, and gently flatten them. Embrace their unique shapes, as they’ll taste just as delightful!
- You’ll be thrilled to know that these sopaipillas freeze beautifully. Just wrap them individually with plastic and store them in a container or ziplock bag in the freezer for up to 2 months.
- With this recipe, you’ll end up with around 20 sopaipillas, each weighing approximately 40 grams, making it a delightful treat that comes in at around 120 calories per sopaipilla.
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