Greek Koulouri ! gluten free

Greek Koulouri ! gluten free

Credit: recipe and photos by Chef Sofia Beleri of Fotia Greek Restaurant in Singapore


Preparation Time: 25 min
Proofing: 45 min
Cooking / Baking Time: 20-25 min
Difficulty: Easy
Servings: x 7



200 g Schar Gluten Free Mix B Bread Mix 
250 ml warm water
20 g dry yeast
15 g sugar
3 g salt
50 g Tahini
50 ml extra virgin olive oil


For the Syrup
220 g sugar 
150 g Greek raw honey 
250 ml water
Plenty of Sesame to cover



  • Use the mixing bowl from your mixer. Add the water and yeast and mix with a spoon until the yeast has dissolved. Let it rest for 5-6 minutes until the yeast becomes foamy.
  • Combine in a bowl the tahini and the extra virgin olive oil
  • Add the rest of the ingredients to the mixing bowl (Schar Mix B Gluten Free Bread Mix flour,  sugar salt and tahini + extra virgin olive oil mix). 
  • Beat them, using the hook attachment, on medium/high for about 7-8 min
  • Grease a bowl with oil and add the dough.  Place in an oven at 30*C (fan) with a bowl of water (or with set your oven to 30% humidity) for about 45min until it doubles in size.
  • Remove from oven and preheat the oven to 200*C (fan)
  • For the syrup topping, combine the water, sugar, honey and mix until all ingredients dissolve.
  • Place the sesame seeds in a separate bowl.
  • Add some flour on your working surface before setting down the dough. Cut into about 7 pieces
  • Form smooth balls. Knead each ball by hand, into a long roll and bring the two edges together to form a circle. (ideally all are similar size and shape!) 
  • Dip each Koulouri into the bowl with the syrup and directly into the bowl with sesame seeds.
  • Place on a pan that has been lined with parchment paper.
  • Bake for about 20-15min minutes, until golden.
  • To eat hot or at room temperature, and to serve as is or with different cheeses, dips or jam!

Gluten Free!


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