Gluten Free Curry Bread (Kare-Pan ) Recipe

Kare Pan is something I’ve always, always wanted to try but I couldn’t even find a gluten free version in Japan. I did think this one would be too hard, but aside from the finicky folding it was actually all right! I hope you enjoy this classic Japanese savoury snack!

Watch video here

Ingredients

For the curry filling

• 1 onion, finely diced

• 2 pieces ginger, finely grated or minced

• 3 garlic cloves, finely minced

• 1 medium potato, peeled and finely diced

• 1 carrot, finely diced

• 250 g beef mince

• 3 tbsp ketchup

• 2 tbsp soy sauce, gluten-free if needed

• 1 tbsp curry powder

• 1 tbsp garam masala

• 1 tbsp cornflour

• 100 ml water

  
  

For the gluten-free bread dough

• 7 g dried yeast

• 150 ml warm water

• 1 tbsp sugar

• 1 tbsp psyllium husk

• 120 ml water, for the psyllium gel

• 225 g Doves Farm gluten-free flour

• 100 g sweet rice flour

• 25 g cornflour

• 50 g tapioca flour

• ½ tsp xanthan gum

• Pinch of salt

• 200 ml milk

• 2 tbsp vegetable oil, plus extra for shaping

• Gluten-free panko or gluten-free breadcrumbs, for coating

• Vegetable oil, for frying

Method

1. Brown the beef mince. Place a frying pan over a medium-high heat. Add the beef mince and cook until browned, breaking it up with a spoon as it cooks. If there is a lot of excess fat, carefully drain some away.

   
   

2. Add the vegetables. Stir in the onion, ginger, garlic, potato and carrot. Cook for a few minutes, until the onion starts to soften and the mixture smells fragrant.

   
   

3. Season the curry filling. Add the ketchup, soy sauce, curry powder and garam masala. Stir well so the spices coat the beef and vegetables evenly.

   
   

4. Thicken the filling. Mix the cornflour with the 100 ml water until smooth, then pour it into the pan. Cook the curry until the sauce reduces and becomes thick. The filling should not be runny, or it will be harder to seal inside the dough.

   
   

5. Cool the filling. Take the pan off the heat and let the curry cool completely. A warm filling can make the dough too soft and difficult to handle.

   
   

6. Activate the yeast. In a small bowl, combine the yeast, sugar and 150 ml warm water. Set aside for 5 to 10 minutes, until it looks foamy on top. If it does not foam, the yeast may be inactive or the water may have been too hot.

   
   

7. Make the psyllium gel. In another bowl, mix the psyllium husk with 120 ml water. Leave it for a few minutes until it thickens into a gel. This helps give the gluten-free dough stretch and structure.

   
   

8. Combine the dry ingredients. In a large mixing bowl, add the gluten-free flour, sweet rice flour, cornflour, tapioca flour, xanthan gum and salt. Stir until evenly combined.

   
   

9. Mix the dough. Add the yeast mixture, psyllium gel, milk and vegetable oil to the flour mixture. Mix until fully combined. The dough will be sticky and soft, not like a standard wheat bread dough.

   
   

10. Let the dough rise. Cover the bowl and place it somewhere warm for 30 minutes. It should look slightly puffed and airy.

11. Prepare for shaping. Tip the gluten-free breadcrumbs into a shallow bowl. Lightly oil your hands and work surface. Keep a little extra oil nearby for your fingers, as this dough is much easier to shape when handled gently with oil.

12. Divide the dough. Divide the dough into 6 equal portions. Take one portion and pat it into a rough circle using oiled fingers.

13. Fill the curry bread. Spoon some cooled curry filling into the centre of the dough circle. Do not overfill it, or it may burst while frying.

14. Seal the dough. Bring the edges up and over the filling, then pinch firmly to close. Make sure there are no gaps. Smooth the sealed dough gently into an oval or bun shape.

15. Coat with breadcrumbs. Roll each filled bun in gluten-free panko or breadcrumbs until coated all over. Press lightly so the crumbs stick.

16. Heat the frying oil. Heat vegetable oil in a deep pan to around 170°C to 175°C. If you do not have a thermometer, drop in a breadcrumb. It should sizzle steadily and turn golden, not burn immediately.

17. Fry the kare pan. Fry the buns for about 8 minutes, turning frequently. This helps them cook evenly and stops one side puffing up too much. Fry in batches if needed so the pan is not crowded.

18. Drain and serve. Lift the curry breads out carefully and drain on kitchen paper. Let

them cool for a few minutes before eating, as the filling will be very hot.

Tips for the best gluten-free kare pan

The filling should be thick and cool before shaping. If it is loose, keep cooking it until the moisture reduces. If it is still warm, it can weaken the dough and make sealing harder.

Use oil instead of flour when shaping. Extra gluten-free flour can make the outside dry and dusty, while oil keeps the dough smooth and easier to seal.

Turn the buns often while frying. Gluten-free dough can puff unevenly, so regular turning gives a better shape and a more even golden crust.

If the dough feels too sticky, do not panic. That is normal for this style of gluten-free bread. Sticky dough usually gives a softer result once fried.

Serving and storing

Gluten-free curry bread is best eaten warm, soon after frying, when the coating is crisp and the centre is soft. Serve it as a snack, lunch, or with a simple salad for a more filling meal.

Leftovers can be cooled, covered and stored in the fridge for up to 2 days. Reheat them in an air fryer or oven until hot through and crisp again. Avoid microwaving if you want to keep the coating crunchy.