Bake gluten-free bread that actually tastes good
2 h€ 15 Calm
Fresh, airy bread without gluten, straight from your own oven. Simple ingredients, a few handy techniques and you're done.
Gluten-free bread from the store is often dry or expensive, while you can make it so much tastier at home with just a few ingredients. You start with a gluten-free bread mix, yeast, lukewarm water, some oil, salt and a little sugar or honey to get the yeast going. One important thing first: clean your hands and work surface thoroughly to avoid cross-contamination, because that is exactly why you're baking it yourself.
The dough is stickier than regular bread dough, so don't expect a ball to knead, but a smooth mixture that you spread flat with a spatula. Let it rise in a warm place until it has doubled in size, bake it at around 180 degrees until golden brown in thirty-five to forty-five minutes, and let it cool completely before slicing. The result is fresh, airy bread you can enjoy with complete peace of mind.
Gather your ingredients: 500 grams of gluten-free bread mix, 7 grams of dried yeast, 400 ml of lukewarm water, 2 tablespoons of vegetable oil, 1 teaspoon of salt and 1 tablespoon of sugar or honey.
Suggestion: Clean your hands and work surface thoroughly to avoid cross-contamination.Dissolve the sugar and yeast in the lukewarm water and let it foam for five to ten minutes. Meanwhile, mix the bread mix with salt in a large bowl.
Add the yeast mixture and the oil to the dry ingredients and mix until you have a smooth dough. It will stay sticky, so feel free to use a spatula.
Cover the bowl with a damp cloth and let the dough rise in a warm place for forty-five to sixty minutes, until it has doubled in volume.
Pour the dough into a tin lined with baking paper, smooth the top and bake at 180 degrees for thirty-five to forty-five minutes until golden brown. Let it cool completely before slicing.
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