Traditional Baked Mooncakes – Gluten Free
Don’t miss out on Mid-Autumn Festival. Although traditional mooncakes sold in the stores are off limits on a gluten free diet, you can easily make your own beautiful ones at home.
What would mid-autumn festival be without traditional mooncakes. This dough recipe can be rolled thin and filled with your favorite gluten free paste.
- 100 g Bob’s Red Mill 1-1 Baking Mix
- 60 g golden syrup
- ½ teaspoon baking soda
- 2 tablespoons oil olive or coconut
- 1 teaspoon psyllium husks
- Lotus seed paste, pineapple paste, and/or chocolate paste (check ingredients to ensure gluten free)
- Optional salted eggs prepared
Mix the dough ingredients together until well combined. Set aside to rest for 15 minutes.
Preheat oven to 185°C. Line baking tray with parchment paper
Using an electric scale, measure fillings to a total weight of 70 grams. Include egg yolk in the measurement.*
Shape the fillings into balls and set aside.
Divide the dough into seven 25 gram balls and set aside.
Working with one portion of dough at a time, roll the dough between two pieces of plastic (cling) wrap until thin.
Gently wrap it around one filling ball.
Oil the mooncake mold and firmly press the dough covered filling ball into a cake. Eject the cake directly onto the prepared baking tray. Repeat with remaining balls of dough and filling.
Bake in the middle o the oven for 15 minutes.
*Several flavors of filling may be used, so long as the combined weight is 70 grams.
These will not turn out as down as traditional gluten filled mooncakes. Cool completely on a wire rack and store in an airtight container for 24-48 hours before slicing. Enjoy!