Gluten Free Rustic Italian Bread

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Gluten Free Rustic Italian Bread

Serves: Time: 02:00 Skill:

When we follow a gluten free diet, one of the biggest things people tell me that they miss, is light, fluffy bread. Here’s how to make your own!

Ingredients
  • 150 g potato starch
  • 35 g brown rice flour
  • 25 g gluten-free all-purpose flour  
  • 25 g tapioca starch
  • 15 g buckwheat flour
  • 10 g sweet rice flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum
  • 1/2 teaspoon powdered pectin
  • 3/4 teaspoon salt
 
  • 100 ml warm water
  • 2 teaspoon honey
  • 1/2 Tablespoon active dry yeast (NOT instant yeast)
  • 2 whole eggs (beaten)
  • 30 ml Canola oil
Instructions
  1. Sift all the dry ingredients together in the bowl of a stand mixer. Whisk briefly to combine, then place bowl in position on the base of the mixer.
  2. In a small bowl, dissolve 1 teaspoon of honey and the yeast in the warm water; set aside for a few minutes, until the mixture foams.
  3. Add the remaining teaspoon of honey, eggs, yeast mixture, and oil (in this order) to the flour mixture.
  4. If you’re using a mixer,  Use the dough hook tool and mix on medium speed until dough is smooth. If the dough seems too stiff, sprinkle in a little more warm water while mixing until the dough is springy. Personally I knead by hand, it’s really quite therapeutic.
  5. Remove the bowl from the stand, cover with plastic wrap, and allow the dough to rise. 30 minutes in a warm place should do the trick, resist the temptation to peek! After half an hour, reform the dough (it will have risen to a good size, but wait!)
  6. Cover a baking stone with a piece of oiled parchment paper. You will notice that we are allowing the dough to rise twice. We do this as gluten free bread tends to be quite heavy with just one rising period, this will help your bread turn out light and fluffy!
  7. After 30 minutes, knead the dough down and turn out on a surface dusted with flour. Gently roll the ball of dough in the flour so it has a light dusting of flour. Work in additional starch if the dough seems too sticky.
  8. Stretch the surface of the dough ball so it is smooth, tucking in any rough edges underneath the loaf. Shape the dough into an oval and place on the parchment-covered baking stone. Brush it with some Canola oil, and dust with a little more flour.
  9. Place in a COLD oven, close the oven door, and turn the temperature immediately to 200° C .
  10. Bake for 45 minutes, until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom with a wooden spoon. Remove from oven and cool on a rack.
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