Sunday, November 20, 2011

C4C flour recipe Gluten Free Cardamom Bread

I only have cardamon bread once a year in my house and it is that time of year!  I have memories of my sister cooking this during the holiday season.    
This bread is soft and luscious.  It is sightly sweet with just the right amount of cardamon.  
The smell of the cardamon wafting through the air is amazing. 

4 cups C4C flour (spooned into a measuring cup)
1 cup scalded milk*
1/2 cup water
1 TBSP yeast
1/2 cup sugar
1 egg
1/4 tsp salt
1/2 cup melted butter (warm)
1/2 tsp ground cardamon
1 egg for egg wash

Scald your milk and set aside.  Let cool until warm.
In the bowl of your stand mixer, dissolve yeast in warm water.    
Dissolve for 5 minutes.
Fit your stand mixer with the paddle attachment.
Mix in sugar, milk, egg, melted butter.
In a separate bowl mix together flour, salt, and cardamon.
Add flour slowly to yeast mixture until all the flour has been added.  
Beat for 3 minutes on high speed.
Dough will be stiff and slightly sticky.
Turn dough out onto a lightly floured surface.
Divide into three pieces.
Roll each piece into a long roll ( about 12-14 inches) on a greased cookie sheet.
Braid the three pieces together.  
Cover and let rise in a warm place for 40-60 minutes.
Beat an egg and brush dough with egg wash.
Bake at 375 ˚F for 25-35 minutes or until done. 
(Cover with aluminum foil if the bread is browning to fast and uncover the last few minutes before it finishes cooking.)
Let cool.

My braided bread burst open in the oven.  
This may be undesirable, but I have to tell you it was still beautiful to me. 

Cooking Notes:
*Scalding milk - is milk that has been heated just to the boiling point.   To do this get a heavy bottomed sauce pan that so that you can avoid hot spots.  Over medium heat, stir milk regularly until bubbles form around the edges and the milk is just about to boil.  Stirring regularly prevents a film from forming. 
 Turn off and let cool down before using.   
Scalding milk helps make the bread lighter. 

Busted Braid - I haven't been able to figure out why my braid burst.  I looked around and found a recipe for a braided challah bread from Zoe and Jeff Hertzberg's (author's of Artisan Bread In Five Minutes A Day) bread.  After they let their dough rise, it rested in the refrigerator for at least three hours, before being baked in a preheated oven.  The pictures of their finished bread showed that it didn't burst.  You can look at it here.   Just a thought for next time.  I will try and see if that curtails the problem.   


  1. Hi, thank you so much for posting a sweet bread recipe that is gluten free and is close to my grandma's manman pulla. I definitely am going to try this bread!

  2. I hope that it tastes a little close to your grandma's manman pulla. But of course nothing beats grandma's baking!

  3. O. M. G. My dad used to make braided cardamom bread when I was little. I have his recipe, but I have been afraid of trying to make it GF because I didn't want to mess it up and be disappointed. I was JUST wondering if the C4C flour would work. Well. You have made it! I am so excited to make it for my husband and children! Thank you!

  4. The taste was fantastic! What I did have a problem with was when I brushed it with egg, after it had risen, it deflated. It didn't rise back in the oven when I cooked it, either. So, I was disappointed with that. I gave it out to the neighbors at Christmas anyways because they didn't have a clue what it was suppose to look like! Is that bad? Anyway, it was delicious. Next time I may brush it with egg before it rises and then try cooking it.
    I haven't met many people who have had it, so nice to meet a fellow cardamon bread lover!

  5. Made this today and forgot the milk (was planning on using coconut milk as a substitute) and they were still devoured tonight at our family's Lucia Day event! Thanks for sharing this recipe! I used Maninis Multiuso flour - gluten-free and made rolls instead of bread. The rose quite a bit more than I expected in the oven. I drizzled powdered sugar glaze on top.

  6. Wow, it worked without milk? I am surprised! I am glad everyone loved them. It is one of my families favorites and we only eat it once a year. Thanks for posting that you used an alternate flour. I love Maninis flour and I love the nutritional value of the flours. I am going to give it whirl now with that flour! Thanks again for sharing your success!

  7. It's actually spelled "cardamoM". And this looks delicious! Several members of my extended family suffer from celiac, so we're always looking for new things to try.

  8. Thanks for catching my typo! It's been corrected now. I hope you get to try the recipe and that you like it!

  9. When is the milk added? Are the two eggs used in the dough or is one of the eggs for the egg wash?

  10. thats what i was wondering no mention of when she added in the milk.. do you had it into the yeast after it sits for 5 minutes and it says add EGG not eggs... confused ????? .....

  11. Thanks you two for catching my mistakes. It is hard to be your own editor! add the milk with the sugar and one egg. The other egg is for the egg wash. Sorry for the confusion. Oh, and be sure the milk is cooled before adding.