Gluten free bread in the oven

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake gluten free bread? Prepare your food. This amount of food is enough for one loaf. I used a little more water than the amount stated in the recipe. Such a large amount of yeast is due to the fact that rice flour is heavy and more of it is needed to raise it.

2. STEP 2

   

   Heat the water to a temperature of about 38 degrees. This is the most comfortable temperature for yeast activation and growth. In colder water they will not wake up; hot water will kill them. Add salt, sugar and yeast to the water. Stir. Leave for 10 minutes for the yeast to activate. They should bubble and rise like a cap.

3. STEP 3

   

   Sift the rice flour into a large bowl. Sifting makes the flour more airy and the baked goods will also be softer and fluffier.

4. STEP 4

   

   Make a well in the flour and crack an egg into it. Lightly stir the egg into the flour.

5. STEP 5

   

   Start pouring water with yeast into the flour, stirring it with a fork. Gluten-free flour does not contain gluten, so kneading dough from it is different from traditional dough. The dough remains loose for a long time, does not stick, you want to add more water. I added a little too much and had to add more flour. So pour it in small portions.

6. STEP 6

   

   Continue kneading with your hand, this will make it easier to feel the dough. It should become homogeneous, soft, of medium thickness. It will hardly stick to your hands.

7. STEP 7

   

   Cover the bowl with the dough and put it in a warm place for two hours. It should double in size.

8. STEP 8

   

   Prepare the loaf pan. I use silicone, you don't need to do anything with it. If you have a different form, grease it with butter or line it with baking paper. Transfer the dough into the mold. Level the top.

9. STEP 9

   

   Bake the bread in an oven preheated to 190°C for about 30-40 minutes. Products made from rice flour do not brown much, my bread remained light. It was badly cracked on top. This is normal as the bread does not contain wheat flour.

10. STEP 10

    

    Remove the hot bread from the pan and cool on a wire rack.

Comments on the recipe

Guest

11.10.2023

4.8

Well, the advice has found its application, and for that I thank you very much. This is the fifth or sixth time I’ve made this bread, but this particular time, the last time, it was even better appreciated by adding butter. Another thing that I have to do not respect the original quantity of ingredients is that the portions have been cut in half. I don't have melange, so I add a whole egg with 0. And this is to the advantage, because some people want to see a ruddy, but at the same time soft dough, and in this case it is a double-edged sword - everything is not right. So, the texture of the bread turns out to be a little crumbly, but this is what they call “crumbles pleasantly in the mouth.” They tell me: “you need to eat it with butter and caviar, and it will be waste.” “Perfect crust, moist crumb and unique taste” - everything I agree with. And yes, thanks for this recipe!

Guest

11.10.2023

5

I’m cooking now for a capricious consumer. Wants oil, but I don't know if it can be added, and if so, what kind of oil and at what stage?