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Author:
Franco Salzillo
If you can’t handle gluten for whatever reason, you know finding bread is a real challenge. Now, if you’re also dairy intolerant or follow a vegan diet, then you’ll discover finding nice bread an impossible task. That’s why I make my own: gluten-free, dairy-free bread that’s as versatile as any loaf out there.
Of course, you’ll need gluten-free bread flour, and luckily, it is now readily available. You can also make your own, which is cheaper and much more satisfying. You’ll need white rice flour, cornstarch, tapioca starch, soy milk powder, potato starch and xanthan gum. It sounds like a lot of work, but you actually just have to combine all the ingredients, and you’ve got yourself a batch of gluten-free bread flour to use in all your projects.
For the bread, we’re just adding salt, olive oil, honey, baking powder and water. That’s it! Make yourself gluten-free sandwiches, French toast, or just spread some margarine to a slice for a comforting breakfast. This is as inclusive as bread gets, meaning everyone can enjoy a slice despite their dietary needs or preferences.
Let’s make ourselves some bread the old-school way and fill our homes with the unmistakable scent of freshly baked bread!
For the gluten-free bread flour (2.5 cups):
For the bread:
Combine the gluten-free flour ingredients thoroughly. Sift if needed.
Add to a large mixing bowl the dry ingredients: gluten-free bread flour, xanthan gum, baking powder and salt. Combine.
Add the wet ingredients: water, olive oil and honey.
Mix all the ingredients by hand for about 10 minutes.
Cover the dough and let it rise while covered with a tea towel for 2 hours at room temperature.
Remove the tea towel and cover the bowl with plastic wrap. Refrigerate overnight.
Flour a surface with quinoa flour, remove the dough from the fridge and knead until smooth.
Form a ball, return the dough to the mixing bowl and let it rise for 30 more minutes covered with a tea towel at room temperature.
Preheat the oven to 350°F.
Place the dough on a baking tray or pan and bake for 45 minutes. Make sure it’s cooked through.
Let the bread rest and cool down before slicing.
