Gluten-free sourdough Christmas cake

1. Mix bakery mix, rice yeast and water. Cover and let it rise until the next day, about 12 hours.
2. The next day, we add the other ingredients needed for the dough to the yeast. Mix with a mixer with kneading whisks. Let it rise covered for 3 hours.
3. Work lightly on an oiled mat with oiled hands. Divide into "half" in a ratio of 2:1 and divide each into 3 parts. Roll them all out and braid them into two braids. Place the larger braid in a greased form and place the smaller one on top of it, which we will strengthen with skewers. We wrap it in a microwave bag and let it rise for 2-3 hours.
4. Brush the leavened Christmas cake with a beaten egg and a little milk. Bake for 10 minutes with the broth at 200°C, reduce the temperature to 170°C, cover the Christmas tree with foil and bake for another 30 minutes.
5. Brush the baked Christmas cake with butter, remove it from the mold and let it cool.

A good tip:
Dried raisins or cranberries can also be mixed into the dough and the top of the Christmas tree can be sprinkled with almond slices before baking.

Good tip 2 :
The procedure for preparing gluten-free rice yeast can be found here: https://www.liana.sk/nase-recepty/bezlepkovy-kvasok-z-ryzovej-muky

Good tip 3:
You can read more about gluten-free sourdough on our blog in the articles " How to start gluten-free sourdough " and " 10 myths and facts about sourdough ".