I take zero credit for coming up with this beautiful design for raspberry holiday star bread. Of course, the original version is made with regular glutenous dough. No surprise that I wanted to see if I could do this in a grain-free version using the Chebe bread mixes. Guys, it worked!!
I’ve done some other recipes with Chebe and they have all turned out wonderful! It’s really an amazing product and great alternative to regular flours (and even gluten-free flours) because it is made from tapioca which gives it that chewiness we miss in gluten-free breads.
I would strongly suggest you go follow Zoe Bakes!
We have a local (and famous) baker here in Minneapolis named Zoe Francois. You should probably follow her on Instagram because she makes the most beautiful creations – and she makes it look easy.
Zoe is also the co-author of a few cookbooks, including Gluten-Free Artisan Bread in Five Minues A Day and the new Holiday and Celebration Bread in Five Minutes A Day (this is the one with the star bread recipe).
We have the gluten-free artisan bread cookbook and this would be a great addition to your collection, especially if you want to try your hand at making bread from scratch!
When Zoe posted this beautiful star shaped bread filled with raspberry jam on her Instagram account a couple weeks ago I immediately thought to myself, “I gotta make that!” It took a couple of tries with the Chebe bread mixes but I think I came up with a delicious sweet bread that would be a lovely addition on your holiday morning breakfast table.
This recipe has beautiful layers of raspberry jam, but I’d think you could really use any flavor of jam. There is always the option to make your own, but I really love the St. Dalfour brand of jam. For this star bread, I used the Red Raspberry flavor. I actually have a jar of this in my fridge at all times anyway!
Just sprinkle some sanding sugar and powdered sugar on at the end and you’ve got yourself a beautiful grain-free star bread.
My kids love this bread it because it’s sweet and it looks like a snowflake! That’s exactly why I love it, too!
Grain-Free Raspberry Holiday Star Bread
- 1 Box Chebe All-Purpose Bread mix
- ¼ Cup Granulated sugar
- 2 Tablespoons Butter - Melted
- 2 Eggs - Room temperature
- 3 Tablespoons Milk
- ½ Cup Raspberry Jam
- 1 Additional Egg + 1 Tablespoon Water - For egg wash
- Sanding Sugar - For decoration
- Powdered Sugar - For decoration
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Put aside about 1 Tablespoon of the Chebe All-Purpose Bread Mix which will be used for dusting the dough when rolling it.
- Mix together the remainder of the Chebe All-Purpose Bread Mix, ¼ cup sugar, 2 eggs, 2 Tablespoons melted butter, and 3 Tablespoons milk and mix until combined.
- Roll the dough into a ball and then cut into 4 equal parts. If you are using a kitchen scale you're looking for roughly 100 grams each.
- Roll each section into a ball. I found that rolling it on parchment paper worked well for this step. Dust each dough ball with the extra dry dough mix. Then roll one dough ball out into about a 10-inch circle. Place on the parchment paper lined baking sheet.
- Spread 1 ½ Tablespoons of raspberry jam over this layer leaving a little bit of dough on the edges.
- Continue to roll out the other pieces of dough. You will be layering the dough and raspberry jam; there will be 4 layers of dough and 3 layers of jam.
- When finished layering the dough and jam, place a dough cutter or other small round object in the center of the dough. Then cut it into 16 equal pieces. First cut it into quarters, then cut those quarters into halves, and then cut those in half again.
- Take 2 adjacent pieces of dough and twist outward 3 times, then pinch together the ends. You will have 8 separate points of the star.
- Brush entire bread with egg wash. Egg wash is just 1 egg and 1 tablespoon of water, whisked together. I have a silicon brush I use that works just fine.
- Sprinkle the center with sugar (sanding sugar is thicker and won't melt in the heat, but anything is fine).
- Bake for 30 minutes until nice and golden brown.
- Cool and then dust the edges with powdered sugar.
Click on the photo below to PIN this recipe.