Gluten Free Salt Bread/Shio Pan
Soft, salty, buttery shio pan is the kind of bread that disappears while it is still warm. The magic is in the cold butter tucked inside each roll. As the bread bakes, that butter melts through the centre, creating a rich, glossy pocket and crisp edges with a little flaky sea salt on top.
This gluten free version keeps the spirit of classic Japanese salt bread, but uses gluten free Caputo flour and psyllium husk to help the dough stretch, roll and prove more like a wheat-based dough. The result is golden, tender and full of buttery layers.
Recipe overview
Makes About 8 to 10 rolls, depending on how large you cut the triangles
Prep time 25 minutes
Proving time Around 1 to 1½ hours, depending on your kitchen temperature
Bake time 16 to 18 minutes
Oven temperature 190°C
Best served Warm, brushed with melted butter and finished with flaky sea salt
Ingredients
7 g instant yeast
120 g warm water
25 g sugar
100 ml warm milk
1 egg
½ tsp psyllium husk powder
80 ml water, for mixing with the psyllium husk
370 g gluten free Caputo flour
20 g butter, melted
5 g salt
120 g cold butter, cut into small rectangles
1 egg, for egg wash
Flaky sea salt, for topping
Melted butter, for brushing after baking
Method
Mix the yeast liquid: Add the warm water, instant yeast, sugar and warm milk to a jug. Stir gently to combine.The liquid should feel warm, not hot. If it is too hot, it can damage the yeast.
Add the egg: Crack in 1 egg and mix again until well combined. Set the jug aside while you prepare the psyllium mixture.
Make the psyllium gel: In a separate small bowl, combine the psyllium husk powder with 80 ml water. Stir well until the mixture becomes thick and glubby.Let it sit for a minute or two so it can fully gel.
Bring the dough together: Add the gluten free Caputo flour to a large mixing bowl. Pour in the yeast mixture, then add the psyllium husk mixture. Knead until the dough looks smooth and evenly combined. You can do this by hand or with a stand mixer fitted with a dough hook.
Add the butter and salt: Add the melted butter and salt to the dough. Knead again until the butter is fully worked in and the dough feels cohesive. The dough should be soft and pliable. If it feels very sticky, let it rest for 5 minutes before handling. Gluten free dough often becomes easier to work with after a short rest.
Roll out the dough: Lightly flour your work surface with gluten free flour. Place the dough on top and roll it out to about 1.5 cm thick. Try to shape it into a rough rectangle or oval so it is easier to cut into long triangles.
Cut into long triangles: Use a sharp knife or pizza cutter to cut the dough into long triangles, similar to the shape used for croissants. Aim for triangles with a wider base and a narrow tip. This makes the rolls easier to shape.
Add the cold butter: Place one rectangle of cold butter at the wide base of each triangle. Do not use melted or softened butter for this step. Cold butter gives shio pan its signature buttery pocket and flaky, crisp edges.
Roll the dough: Starting at the base, roll each triangle up around the butter, like a croissant. Place each roll seam-side down on a lined baking tray. Leave space between them so they can expand as they prove.
10. Prove until doubled: Set the tray aside in a warm place and leave the rolls to prove until doubled in size. This may take around 1 to 1½ hours, depending on the warmth of your kitchen. The rolls should look puffed and slightly wobbly when ready.
11. Brush with egg wash: Beat 1 egg in a small bowl. Brush the tops of the proved rolls gently with the egg wash.
12. Bake: Bake at 190°C for 16 to 18 minutes, or until the rolls are golden brown on top. Some butter may melt out onto the tray. That is expected and can help create crisp, rich bases.
13. Finish with butter and salt: As soon as the rolls come out of the oven, brush them with melted butter. Sprinkle with flaky sea salt while the tops are still warm, adding more or less depending on how salty you like them.
14. Serve warm: Let the rolls cool for a few minutes, then serve while still warm. The butter inside will be hot straight from the oven, so give them a short rest before tearing one open.
How to store and reheat
These gluten free salt bread rolls are at their best on the day they are baked. If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
To refresh, warm them in the oven at 160°C for a few minutes until the outside feels crisp again and the centre is soft. Avoid microwaving if you can, as it can make the bread chewy rather than crisp.
Comments