Gluten-Free Kubaneh: A Traditional Yemenite Favorite

Few things are as comforting as pulling a warm kubaneh from the oven. With its golden crust, soft layers, and rich buttery flavor, this beloved Yemenite bread is traditionally enjoyed on Shabbat mornings. This gluten-free version delivers the same irresistible texture and aroma, making it a wonderful option for anyone avoiding gluten without giving up on classic homemade favorites.

Gluten-Free Kubaneh

Ingredients

• 1 1/4 cups gluten-free bread flour

• 1 1/4 cups gluten-free confectioners' flour

• 1 tablespoon dietary fiber

• 1/4 teaspoon pumpkin seeds

• 1 teaspoon guar gum

• 1 tablespoon dry yeast

• 1 teaspoon salt

• 1 tablespoon sugar

• 2 cups lukewarm water

• 100 grams (7 tablespoons) butter, melted

Equipment

• Kubaneh pot or jachnun pot

How to Make It

Sift the flours into a large mixing bowl. Add the dietary fiber, pumpkin seeds, guar gum, and salt, and mix well.

Add the yeast and sugar and stir to combine.

Gradually pour in the lukewarm water while mixing until a smooth, uniform dough forms.

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise for about 20 minutes.

Divide the dough into 8 equal portions and shape each one into a ball.

Flatten each ball gently and brush with melted butter. Fold and shape back into a ball.

Grease the kubaneh pot generously and arrange the dough balls inside.

Pour the remaining melted butter evenly over the dough.

Cover the pot with a sheet of parchment paper and let the dough rise again for about 30 minutes.

Place the covered pot over low heat on the stovetop for about 10 minutes.

Transfer the pot to the oven and bake for about 1 hour.

Remove the lid and continue baking until the kubaneh develops a deep golden-brown color on top.

Allow it to cool slightly before serving.

Serving Suggestion

Serve warm with grated tomato, hard-boiled eggs, fresh vegetables, or your favorite dips for a delicious Yemenite-style meal.