Gluten-free sandwich bread recipe makes it easy to prepare this type of bread at home starting from a ready-made flour mix.
The result is a loaf perfect for enjoying at any time of the day, and once you overcome the initial challenges of working with these preparations, it will become a habit you’ll enjoy keeping up.
In fact, many people who must exclude gluten from their diet rely on bakeries that sell finished products and are often disappointed by the type of bread offered.
Making it at home, by purchasing specific preparations, becomes the ideal solution, but as mentioned, the task is not exactly simple.
The dough is indeed very sticky, difficult to remove from the hands and work surface, and if not well organized, you risk making a mess everywhere while managing to get very little into the baking pan compared to the amount you worked with.
Follow the recipe with tips and accompanying images, and you’ll find the process simplified and the result is truly delicious bread.
If you like my recipes, you can follow me on my FACEBOOK page and on INSTAGRAM
Thank you ❤️😘❤️
- Difficulty: Easy
- Cost: Low-Cost
- Rest time: 1 Hour 10 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 260.20 (Kcal)
- Carbohydrates 46.81 (g) of which sugars 0.64 (g)
- Proteins 6.39 (g)
- Fat 7.08 (g) of which saturated 1.10 (g)of which unsaturated 0.90 (g)
- Fibers 8.26 (g)
- Sodium 487.10 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups flour (gluten-free mix)
- 2 cups water (lukewarm)
- 3.5 tbsps extra virgin olive oil (or sunflower oil, or another of your choice)
- 2 tsp dry yeast (for gluten-free bread or 16g of fresh yeast)
- 2 tsp fine salt
Tools
- 1 Pan for loaf 12 inches
- Spatula silicone
- 1 Bowl
- Electric whisk with hooks for stiff doughs
- 1 Brush kitchen
Steps
To prepare the gluten-free bread, start by mixing in a large bowl the gluten-free flour mix with the gluten-free dry yeast.
Pour in the lukewarm water and oil, and begin to work either with electric whisks with hooks for stiff doughs, or by hand for a few minutes.
Then add the fine salt and continue for a few more minutes with the whisk, then move on to kneading by hand still inside the bowl, for about 5 minutes or until you have obtained a soft and homogeneous dough ball.
At this point, cover the container with a damp cloth and let it rise in the oven, previously preheated to 200°F for a few minutes and then turned off.
Let it rise for about 40 minutes.
Take the dough and spread it on a sheet of parchment paper evenly greased with oil. It is important to also oil your hands to prevent sticking.
If using a spatula to transfer the dough, oil it as well.
With your fingertips and without pressing it too much, spread the dough into a rectangle, roll it on itself folding the two ends underneath.
Place the obtained loaf inside the loaf pan with the parchment paper under the bread. If necessary, distribute it along the entire shape.
Let it rise for another half hour as previously indicated or otherwise in a warm and sheltered place. Wait until a small dome is formed.
Then glaze the surface with oil.
Preheat the static oven to 410/430°F and bake the bread in the middle/lower level, for 40 minutes, also adding a small bowl (suitable for high temperatures) containing water so that it releases steam during baking.
After 40 minutes, remove the pan and parchment paper and let the bread dry better by placing it directly on the rack and lowering the temperature to 340°F.
Let it sit for another 5/10 minutes or so. Remove from the oven and let cool on a cooling rack.
The gluten-free sandwich bread is now ready.
Storage
Store well-sealed in a plastic bag or airtight container (like for cakes) for 3 to a maximum of 4 days. Once cooled, it can be portioned and frozen.
Store well-sealed in a plastic bag or airtight container (like for cakes) for 3 to a maximum of 4 days. Once cooled, it can be portioned and frozen.
Here is a selection of excellent useful kitchen products. Many of these have been bought and tested by myself. The list will be constantly updated.
To view the recommended products click here.
To view the recommended products click here.
