Discover a delicious gluten-free Sable Breton made with PANACEGG Potato Protein blend, perfect for a tasty treat without gluten.
Deliciously Light and Crispy: A Gluten-Free Twist on the Classic Sable Breton
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Delightfully Decadent: Crafting Gluten-Free Sable Breton with the Magic of PANACEGG Potato Protein
Glutenfree sabé breton. What is a sabé and what is bretonon? Well, sabé is the French term meaning sandy. And Bratton is the area in France that this particular type of shortbread actually comes from. So today we’re going to be making this French shortbread. However, we are going to be making it not only.
Vegan or plant-based, but also completely glutenfree. And I’m going to show you how we’re going to achieve that now. So, as always, I have all of my ingredients mislast. This recipe does traditionally call for an egg. And now we know that eggs have many different functions and today we’re using it for the function of binding and that’s going.
To hold our shortbread together because a sable bratton shortbread traditionally has a lot of fat meaning it’s going to start separating or become very very crumbly. And when we do gluten-free, even more so. So, it’s very important that we use a high quality egg replacement like I’m using today. So, to prepare your egg replacement, I am using.
The panis egg replacement. And what I love about it is it replaces all eight functions of eggs and it also improves gluten-free textures. So, we’re going to add that to our water now. And this contains the potato protein along with some stabilizing ingredients and all those binding ingredients that are going to allow this shortbread to hold.
Together. So, I’ve just popped it in my water and I’m just going to give it a little bit of a mix. So, in my bowl here, I have some unsalted firm variety vegan margarine to replace our dairy butter. So, I’m just going to add that to my bowl here. And with a sab lab leveron or any type of shortbread because they do contain.
Butter. The butter flavor is something that’s very important with this type of pastry. So because we are not using butter, I am going to be using a butter aroma. Now this is optional, but it does really give it an authentic taste. And you can just add a few drops of that. And you’ll find in your dashboard um in the unique ingredient section where you.
Can actually locate this where you are uh residing. So I’m going to pop that in there. And we’re just going to start mixing our vegan margarine up just until it becomes nice and creamy. Now to that we’re going to add our vegan egg which we just prepared. So just pop that in with your margarine. And you’ll notice when you.
Start eating this as well, one of the other unique functions of this egg replacement is emulsification. So that’s combining unmixable ingredients like fat and water. So this is going to give a great texture to the product as well. And we’re going to also add our confectioners sugar. Okay. So just pop that right in.
And we’re going to beat this on a medium speed until everything’s nice and combined and our mixture is creamy and fluffy. Now that our butter is nice and creamy and fluffy, we’re going to sift in our remaining ingredients. So, we do have here some salt, some sea salt, along with some by carb soda just for additional lift. And that by carb.
Sod is going to increase the pH in our batter as well which is going to affect the browning of our product as well. So we get a nice golden color to our pastry. We are also adding some flowers today. So I have some rice flour and some potato starch or corn starch. So, we’re doing a little bit of a.
Mixture of different flowers for our glutenfree variety and our almond meal. So, we’re going to add all of that together as well. Now, we’re just going to mix this up until everything’s nicely combined. Because this is gluten-free, we don’t need to worry about overworking our gluten resulting in a tough cookie.
Because there is no gluten. So, let’s just mix this up until it’s all combined. Okay. So, now once it’s well mixed, we’re going to get this onto our tray. So, I’ve just prepared here a large tray with a sheet silicone sheet mat. You can use one of these or you can just use a sheet of baking paper. And you’ll notice that this.
Batter is very, very soft. It’s It’s kind of like a um like a muffin batter or something like that. That is completely normal. That’s what it’s supposed to look like. And by eye, we are going to spread this out about 3 mm. So once you’ve got your Sablay Breton.
Evenly spread out onto your tray, you can just cover it with some cling wrap or I’ve just got a guitar sheet here. And I’m going to transfer this into the refrigerator for 2 hours just for all of that gluten-free flour to absorb into that moist into the pastry. And this is a very important step. So, it’s not so much about resting because we don’t have.
Any gluten to rest, but we are putting this in the refrigerator to give the gluten-free flowers time to really absorb all of that moisture and the flavor in the dough. So, when we cook this, it’s going to be less grainy and give it a really nice texture for our gluten-free sabon. So, I’ve just taken my subway out.
Of the fridge. It’s had some time to rest. So, we’re just going to remove that cling wrap or the plastic and pop it in our preheated oven for about 10 to 15 minutes or until it starts getting nice and golden.
