Categories: Breads & Boregs

Savory Gluten-free Choreg!

Since our daughter Mandy and son-in-law Ron live in upstate NY, Doug and I are always thrilled whenever they visit us in South Carolina. The most recent visit was a bit different – Mandy came here, but Ron – and Doug – were in Indiana spending time with Ron’s family.

Prior to her arrival, Mandy announced that she was following a gluten-free diet.
Gluten-free?? How was I supposed to bake her favorites – choreg, lahmajoun, chocolate chip cookies?
It’s a good thing she gave me advanced warning! The cookies were easy to convert, and there’s a simple solution for the lahmajoun by using gluten-free tortillas as the base – I know, it’s just not the same, BUT transforming the choreg was going to be a totally different story!
It took some time, but I put together a gluten-free choreg recipe and prayed it would not disappoint.
The following is a version of my traditional choreg (chorag) recipe, using gluten-free flour. I’m happy to report the recipe was Mandy-approved!

PS: Don’t forget the Armenian string cheese and Armenian coffee!

Print

Savory Gluten-free Choreg (Chorag)

A savory Armenian bread or roll – minus the gluten!
Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 17 minutes
Rising time 3 hours
Total Time 3 hours 37 minutes
Servings 22 choregs

Ingredients

  • 5-5½ cups gluten-free all-purpose flour sifted (such as Bob’s Red Mill gluten free all-purpose flour)
  • ¼ tsp. salt
  • 2 tsp. gluten-free baking powder (such as Rumford)
  • 2 Tbsp. granulated sugar Use more, if you prefer a sweeter choreg
  • 2 tsp. freshly ground mahlab Sold in Middle Eastern stores
  • 2 tsp. freshly ground fennel seed, optional
  • 2 tsp. freshly ground anise seed, optional
  • 1 (1¼oz.) packet granular active dry yeast or measure 2-1/4 tsp. dry yeast
  • 2 large eggs, at room temperature, beaten
  • ½ cup unsalted butter, melted and slightly cooled 1/2 cup butter = 1 stick or 8 Tbsp.
  • ¾ cup warm milk (110° – 115° F) Note: 2% milk or whole milk may be used

Egg Wash:

  • 1 large egg plus 1 tsp. water or milk beaten

Garnish:

  • Toasted sesame seeds or/and Nigella seeds (sold in most Middle Easternstores), optional

Instructions

  • Sift, then measure the flour. Place 3 cups of the sifted flour in a large bowl and place the rest of sifted flour into a smaller, separate bowl. Set the smaller bowl of flour aside for now.
  • To the large bowl with 3 cups of sifted flour add the salt, 2 tsp. baking powder, sugar, mahlab, and ground spices, if using. Blend well.
  • Stir-in the dry granular yeast into the flour-spice mixture.
  • In a medium bowl, combine the wet ingredients – warm milk, melted-cooled butter and beaten eggs. Slowly combine the wet mixture into the large bowl with the flour-spice mixture. At this point the dough will be sticky.
  • Start adding enough of the remaining sifted flour to make a workable dough.
  • Lightly sprinkle extra gluten-free flour onto a clean work surface. Knead dough gently and shape into a large ball.
  • Lightly oil a clean, large bowl and place the dough in the bowl. Lightly oil the top the of dough ball.
  • Cover the bowl with plastic wrap and a clean kitchen towel and allow dough to rise in a warm, draft-free place until doubled in size – about 2 hours.
  • Once the dough has risen, punch down dough and divide it into quarters.
  • Working with one section at a time, break off pieces of dough about the size of walnuts or golf balls and roll into ball shapes. To make coil-shaped choreg, roll each ball into a rope, about 8“- 10" long and then wrap the rope into a coil shape – or – shape dough into braids, twists, or “S’ shapes.
  • Place shaped dough on parchment-lined baking pan(s) leaving some space in between to allow for spreading during baking.
  • Cover tray with more plastic wrap and a clean towel and let rise again – about 45 minutes to 1 hour.
  • Brush choreg tops with egg wash and sprinkle with toasted sesame seeds and/ or nigella seeds, if desired.
  • Preheat oven 350°F – 375°F. (Remember, oven temperatures can vary.)
  • Bake one tray at a time on the center rack for about 15 – 17 minutes or until tops and bottoms begin to turn golden brown.
  • Allow choregs to rest on baking pans for a few minutes before transferring them to wire racks to cool completely.
  • Once completely cooled, choregs can be stored in a tightly covered container. These choregs freeze well when placed in a single layer in freezer bags.

To serve:

  • Serve warm or at room temperature with Armenian string cheese – or – your favorite cheese, olives, fruit – and definitely Armenian coffee!

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

4 weeks ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

3 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

4 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

5 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

10 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

10 months ago

This website uses cookies. find out more.