Gluten free bread made easy
Prepare the dough from flour, yeast, water, oil and salt. Let it rise, then bake a golden brown shaped loaf. The bread is soft on the inside and crunchy on the outside – simply delicious!
- 400g warm water (approx. 30°C)
- 20g oil (rapeseed or sunflower)
- 5g salt
- 500g Mix B flour
- 10g dry yeast or 21g fresh yeast
If you’re using a breadmaking machine, reduce all quantities by 25%!
Next up are our top tips:
1. Follow the exact recipe
This is probably the easiest, yet most important tip for all gluten free recipes.
In gluten free baking, it is essential to follow the exact recipe specifications in order to achieve optimal results. This is why we don’t recommend replacing the flour, nor the other ingredients.
There is no conversion formula with which you can compare other types of flour. Gluten free flour has different baking properties.
2. Keep to the correct order
First mix the liquid ingredients – warm water and oil. Then add the dry ingredients - salt, flour mix B and finally, the yeast.
3. Set the kneading machine
Set the kneading machine to a low speed for the first 20 seconds, then a medium speed for 5 minutes.
With a spatula, lift off any dough mixture sticking to the edge of the kneading bowl to maintain the ratio between individual ingredients.
This same tip applies if you knead the dough by hand. Kneading time here is at least 15 minutes to ensure all the air is removed.
4. Prepare the oven and bread tin
Pre-heat the oven to 200°C or 210°C for fan assisted ovens
Grease the 1 kg bread tin. Avoid using butter as this burns.
To prevent the crust from drying out, we don’t recommend flouring the tin.
5. Shape the dough and let it rise (prove)
Form a ball from the kneaded dough, roll it out lengthways and press it evenly into the bread tin.
If you don't want to use a bread tin, form the dough ball, press it flat and fold the sides toward the centre until you get the shape you want.
Cover the tin or dough with a damp cloth and let it rise for about 25-30 minutes depending on the room temperature.
Before baking, make 3-5 shallow cuts on the surface of the dough. This is your opportunity to be creative!
Pour some water on the bottom of the oven or place an ovenproof dish containing water on a low shelf. The water vapor provides the moisture on the surface, helping the bread to rise and gives a nicer finish.
Bake the bread in the centre of the oven for 50 minutes.
Remove the bread from the tin immediately after baking and place it on a wire grid to cool. Newly baked bread is best kept fresh in storage tins.
If you’ve baked a large amount, we recommend freezing the bread once it has cooled.