Gluten Free Bread Recipe – Make it at Home! — GastroZone™: Travel. Eat. Repeat.

Gluten Free Bread Recipe

Are you intolerant or allergic to gluten? Can’t find the gluten free bread you need on the market? Why don’t you make it at home? Gluten free provisions to make bread and focaccia are now easy to find and the adding a choice of gluten free flour such as buckwheat flour will give the mixture a more rustic touch. You’ll just need to be patient because the leavening times are quite long, but the result will be worth the wait. Once made, your gluten free bread will last up to three days if you store it in a dry place. Are you ready? Here’s the recipe for 1lb loaf.

Gluten free bread recipe

Homemade gluten free bread ingredients

3 ⅓ cups gluten-free flour mix for bread or focaccia, ⅔ cups buckwheat flour, 3 ½ glasses of water, 1/2 cube of brewer’s yeast, a pinch of sugar, a pinch of salt, corn flour for flouring, 1 tablespoon of extra virgin olive oil.

How to make gluten free bread

If you have a planetary mixer, use it at medium speed, otherwise you can knead by hand. The only drawback is that the dough will remain sticky and more difficult to handle than when made with wheat flour. Place the flour in planetary mixer bowl, add the yeast dissolved in a little water with the sugar, followed by the rest of the water and start kneading with the hook. Add the oil and salt. Knead until the mixture is homogeneous. At this point leave it in the bowl, cover it with a damp cloth and put it in a dark, dry place to rise for an hour. After this time, take it out of the bowl and knead it for a few minutes on a surface covered with corn flour. Place the dough on a baking tray covered with baking paper, make cuts on the surface with lines, cover it with the cloth and let it rise for another three hours in the oven turned off, but preheated to 200° with a bowl of water inside. After the three hours, remove the dough, turn on the oven and when it has reached the temperature of 400° bake the bread and let it bake for an hour, checking that the surface is nicely browned before removing it. Once cooked, take it out of the oven and let it cool on a cooling tray without touching it. Your bread is ready!