Gluten-free bread is one of the most commonly sought recipes for home-baking bread suitable for coeliacs and gluten-intolerant people.
The Spigabuona gluten-free mix for bread is perfect for the recipe most commonly sought by coeliacs and gluten-intolerant people.
There are many types of bread in Italy. Every area of the country makes its bread differently, with varieties reflecting the cereals grown locally.
In this recipe, we used the gluten-free mix for bread to make a medium-sized loaf.
Our flours are sugar-free, and contain no milk products or hydroxypropyl methylcellulose. The procedure for obtaining guaranteed results is easy to follow, and is shown in both the instructions and the video.
This home-made gluten-free bread is a standard type, suitable for all. In our organic gluten-free academy, you’ll find some other very interesting recipes to explore this area, such as the organic gluten-free long bread rolls, for something different and ideal with tasty fillings.
All Spigabuona flours are:
- Place the organic gluten-free flour in a bowl, add the Spigabuona yeast and all the water.
- Mix for a minute with a wooden spoon to form a rough dough.
- Clean the spoon with a spatula, add the salt and the oil and mix gently, using the spatula to remove the dough from the sides and move it towards the centre of the bowl.
- Work the dough gently with the spatula for 1 minute, no longer.
- Stop once the dough is soft and smooth.
- Sprinkle the dough with a little rice flour.
- Tip the dough sprinkled with rice flour onto the worktop and shape the loaf as desired. The rice flour will prevent the dough from sticking to your hands and to the worktop.
- Leave to rise in a lightly oiled, covered bowl, at a temperature of 26°/28°C, for about 2 hours, until it doubles in volume.
- Tip the risen loaf directly onto an oven tray lined with baking paper.
- Bake at 210°C for about 20 minutes, turn the temperature of the oven down to 180°C and bake for about another 30 minutes.