Gluten Free Baked Mooncakes
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Equipment Needed: Oven, Mooncake Mold, Kitchen Scale
Time Needed: 45 minutes
✓ Gluten Free
✓ Dairy Free
✓ Egg Free
✓ Nut Free
Don’t miss out on Mid-Autumn festival. Although traditional baked mooncakes sold in the stores are off limits on a gluten-free diet, you can easily make your own beautiful ones at home. Try your hand at our gluten and dairy free recipe.
Ingredients
Dough
- 120 g Bob’s Red Mill 1 to 1 Baking Mix
- 60 g golden syrup
- 1/2 teaspoon baking soda
- 2 Tablespoons coconut oil (or other neutral oil)
- 1 teaspoon psyllium husk
Egg Wash (optional)
- 1 egg yolk, beaten
Filling
- 240 g Lotus seed paste (check ingredients to ensure gluten-free)
- Optional: salted egg yolks, melon seeds
Equipment
- Large size mooncake press
- Parchment paper
- Baking pan
- Pastry brush
What you need to know
Recipe Notes
• Several flavors of filling may be used, so long as the combined weight is 60 grams.
• These will not turn out as dark brown as traditional gluten filled mooncakes.
• Cool completely on a wire rack and store in an airtight container for 24-48 hours before slicing. Enjoy!
Instructions
Instructions
-
Mix the dough ingredients together until well combined. Set aside to rest for 15 minutes.
-
Preheat oven to 185°C (no fan). Line baking tray with parchment paper .
-
Using an electric scale, measure fillings to a total weight of 60 grams. Include weight salted egg yolk, melon seeds or other fillings in the measurement. Shape into balls and set aside
-
Divide the dough into four 50 gram balls (or close depending on total weight of dough)
-
Working with one portion of dough at a time, gently flatten into a circle large enough to cover ball of lotus paste.
-
Gently wrap it around one filling ball.
-
Firmly press the dough covered filling ball into a large press. Eject the mooncake directly onto parchment covered baking tray. Repeat with remaining balls of dough and filling.
-
Bake in the middle of the oven for 7 minutes.
- Remove from oven and brush top gently with egg yolk. Return to oven and bake additional 7 minutes. Cool on tray or wire rack.
Traditional Baked Mooncakes
Don't miss out on Mid-Autumn festival. Although traditional baked mooncakes sold in the stores are off limits on a gluten-free diet, you can easily make your own beautiful ones at home. Try your hand at our gluten and dairy free recipe.
Prep Time30 mins
Cook Time15 mins
Servings: 4 Mooncakes
Equipment
- Large size mooncake press
- Parchment paper
- Baking pan
- Pastry brush
Ingredients
Dough
- 120 g Bob’s Red Mill 1 to 1 Baking Mix
- 60 g golden syrup
- 1/2 teaspoon baking soda
- 2 Tablespoons coconut oil or other neutral oil
- 1 teaspoon psyllium husk
Egg Wash (optional)
- 1 egg yolk beaten
Filling
- 240 g Lotus seed paste check ingredients to ensure gluten-free
- Optional: salted egg yolks, melon seeds
Instructions
- Mix the dough ingredients together until well combined. Set aside to rest for 15 minutes.
- Preheat oven to 185°C (no fan). Line baking tray with parchment paper .
- Using an electric scale, measure fillings to a total weight of 60 grams. Include weight salted egg yolk, melon seeds or other fillings in the measurement. Shape into balls and set aside
- Divide the dough into four 50 gram balls (or close depending on total weight of dough)
- Working with one portion of dough at a time, gently flatten into a circle large enough to cover ball of lotus paste.
- Gently wrap it around one filling ball.
- Firmly press the dough covered filling ball into a large press. Eject the mooncake directly onto parchment covered baking tray. Repeat with remaining balls of dough and filling.
- Bake in the middle of the oven for 7 minutes.
- Remove from oven and brush top gently with egg yolk. Return to oven and bake additional 7 minutes. Cool on tray or wire rack.
Notes
- Several flavors of filling may be used, so long as the combined weight is 60 grams.
- These will not turn out as dark brown as traditional gluten filled mooncakes.
- Cool completely on a wire rack and store in an airtight container for 24-48 hours before slicing. Enjoy!
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