Breakfast, Vegetarian

Gluten-Free Korean Egg Bread (Gyeran BBang)

Step 1 of 6

Whisk together the dry ingredients in a large mixing bowl and set to one side.
Mix the milk and vinegar together and leave to one side for 10 minutes in order to create buttermilk.

Ingredients

150ml milk
1 tbsp white vinegar or lemon juice
160g gluten-free self raising flour
120g mochiko sweet rice flour
50g raw cane sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 eggs
1/2 tsp vanilla paste
75g butter (melted)
12 small eggs, weighing 53g or less (for individual breads)

Step 2 of 6

Install the wire rack on Level 3. Select BAKE, set temperature to 160°C and set time to 20 minutes. Press START/STOP to begin preheating.

Ingredients

150ml milk
1 tbsp white vinegar or lemon juice
160g gluten-free self raising flour
120g mochiko sweet rice flour
50g raw cane sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 eggs
1/2 tsp vanilla paste
75g butter (melted)
12 small eggs, weighing 53g or less (for individual breads)

Step 3 of 6

Whisk the eggs for the batter, vanilla paste, and melted butter into the milk until fully combined.

Ingredients

150ml milk
1 tbsp white vinegar or lemon juice
160g gluten-free self raising flour
120g mochiko sweet rice flour
50g raw cane sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 eggs
1/2 tsp vanilla paste
75g butter (melted)
12 small eggs, weighing 53g or less (for individual breads)

Step 4 of 6

Pour half of the wet ingredients into the dry ingredients and whisk together until a smooth paste forms, then gradually whisk in the remaining wet ingredients to form a smooth batter.

Ingredients

150ml milk
1 tbsp white vinegar or lemon juice
160g gluten-free self raising flour
120g mochiko sweet rice flour
50g raw cane sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 eggs
1/2 tsp vanilla paste
75g butter (melted)
12 small eggs, weighing 53g or less (for individual breads)

Step 5 of 6

Spoon 60ml (4 tbsp) of batter into a muffin tray lined with cases. Crack a small egg on top. Alternatively you can place 2 tablespoons of batter into a muffin case then crack the egg on top and layer another 2 tablespoons of batter.

Ingredients

150ml milk
1 tbsp white vinegar or lemon juice
160g gluten-free self raising flour
120g mochiko sweet rice flour
50g raw cane sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 eggs
1/2 tsp vanilla paste
75g butter (melted)
12 small eggs, weighing 53g or less (for individual breads)

Step 6 of 6

Once the unit has pre-heated place the muffin tray onto the wire rack on Level 3 shelf and bake for 20 minutes. Once cooking is complete remove the cases from the muffin tray and leave to cool for 5 minutes before serving.

Ingredients

150ml milk
1 tbsp white vinegar or lemon juice
160g gluten-free self raising flour
120g mochiko sweet rice flour
50g raw cane sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 eggs
1/2 tsp vanilla paste
75g butter (melted)
12 small eggs, weighing 53g or less (for individual breads)

Breakfast, Vegetarian

Gluten-Free Korean Egg Bread (Gyeran BBang)

Recipe by Greens of the Stone Age

Tip: Cooking Mode