Since I don’t eat bread often, I can’t say that I missed a gluten-free diet. All I needed was its texture, its cover. I tried some of the gluten-free versions I bought and found a durable bread that I used for hiking sandwiches. I knew there would be problems when the maneštra season started, because I love to pour bread. A windy day brought beans to the padel for lunch, and so the need arose to bake my first gluten-free bread.

  • 500 g gluten-free bread flour (I used Coop Bene si, preparato per pane, pizza, pasta e dolci)
  • 25 g of fresh yeast
  • a pinch of sugar
  • 500 g of lukewarm water
  • 50 g of olive oil
  • 12 g of salt

Grind the yeast in 50 ml of lukewarm water and add sugar. Let the yeast rise in the heat. Put the flour and salt in the bowl of a stand-alone mixer, then add the olive oil, the remaining water and the risen yeast. Mix on medium speed for about 5 minutes until you get a homogeneous mixture. Transfer the mixture to an oblong bread pan lined with baking paper (fill 3/4 of the mold). Cover with cling film and let rise for half an hour. Bake for 30 minutes in an oven preheated to 200 ° C. Remove from the mold and bake for another 5 minutes. Cool the baked bread on the rack and do not cut it until it has cooled completely.

Transfer the rest of the dough to a baking sheet lined with baking paper and shape into a focaccia. Let rise for 45 minutes. Bake for 20 – 25 minutes in an oven preheated to 200 ° C until the surface gets a nice color. Focaccina did not wait for the photo shoot. Eager for the texture of real bread, I ate it still warm, coated in olive oil and rubbed with garlic. Mljac!

You've got mmmmail

Sign up today for the hottest baking trends and lifechanging kitchen hacks, fresh from the oven and straight to your inbox each month.

I agree to have my personal information transfered to ConvertKit ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

You may also like...

Leave a Reply

Your email address will not be published.