Preparing a crunchy GLUTEN FREE BREAD homemade is simpler than it looks.
Follow our recipe to make a healthy, nutritious and light bread with a crispy crust and a soft, firm crumb.
We used the Organic gluten free Mix for bread SpigaBuona, a semiwholemeal blend consisting of 5 ingredients: Wholemeal rice flour, potato starch, maize starch, wholemeal millet flour and guar seed flour. It is an organic blend, with no added sugar, no lactose and no chemical additives.
- Preparation: 10 minutes + rising time
- Difficulty: Fairly easy
- Servings size: 1 loaf of about 1 kg
- Baking time: 50-60 minutes
All Spigabuona flours are:
- with no added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
Ingredients
- 500 g Spigabuona organic gluten free mix for bread
- 400 g Water
- 10 g Salt
- 10 g Spigabuona organic dry yeast
- 15 g Organic olive oil
- Some Spigabuona rice flour (for dusting) to taste
PROCEDURE
- In a bowl, combine the flour, baking powder and all the water. Then knead the dough with a wooden spoon for one minute until it forms a rough mixture.
- Clean the spoon with a spatula, then add the salt and oil and knead gently, taking the dough from the sides of the bowl with the spatula and bringing it towards the centre. Knead gently for 2-3 minutes (no longer). Stop as soon as the dough is soft and homogeneous.
- Then sprinkle the dough with a little rice flour.
- Tip the dough onto the work surface sprinkled with rice flour and form the loaf to your liking and let it rise until doubled, about 2 hours, at a temperature of 26-28 °C, in a lightly oiled and covered bowl (the rice flour will not make the dough stick to your hands and work surface). Tip the risen loaf directly onto a baking tray lined with baking paper.
- Bake at 210°C for about 50-60 minutes, lowering the oven temperature to 180°C after the first 20 minutes.
