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Author:
Franco Salzillo
Bread goes with everything and makes any meal much more satisfying, from breakfast to dinner. Amongst the oldest cooked food on the planet, bread is a staple worldwide, and no table is complete without it. You’ve gotta have bread, right? Gluten-free bread is an absolute necessity, too, and will complement your baking repertoire nicely, so you’ll find an easy recipe below.
Here’s the thing, to make gluten-free bread, you need gluten-free flour, of course, and although you can buy it, it’s pretty expensive. Making your flour might be more cost-effective in the long run, and as long as you make a large batch, you’ll see it is actually a time saver.
To make gluten-free bread flour, you must combine white rice flour, cornstarch, tapioca starch, milk powder and potato starch. You’ll also need a pinch of xanthan gum, a natural thickener that will replace the sticky gluten.
With your flour ready, you must combine it with a bit more xanthan gum, water, olive oil, a pinch of salt, a little honey and baking flour. It’s pretty much the same recipe you’d use for regular bread. Are you ready to try it?
For the gluten-free bread flour (2.5 cups):
For the bread:
Combine the gluten-free bread flour ingredients thoroughly.
To make your bread, add to a large mixing bowl the dry ingredients: gluten-free bread flour, baking powder, xanthan gum 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 1 hour 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.
Let the bread rest and cool down before slicing.
