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)
- 40g oil (rapeseed or sunflower)
- 8g salt
- 500g Mix B flour
- 10g dry yeast or 21g fresh yeast
If you are using a breadmaking machine, reduce all quantities by 20-25%!
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
Firstly, mix the liquid ingredients (water 30° and oil). Then add the dry ingredients - salt, flour Mix B and finally, the yeast.
3. Set the kneading machine
Set the kneading machine speed to low for the first 30 seconds.
Then run at 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.
If you knead the dough by hand, we also recommend using a large spatula to help.
Kneading time here is at least 15 minutes to ensure all the air is removed.
4. Dough Rest
Cover the bowl with a damp cloth and let the dough rest in a warm place for about 45 minutes.
5. Dough Fermentation
After the dough has rested, knead the dough by hand on a lightly floured work surface.
Form a ball from the kneaded dough, press it flat and fold the sides towards the middle until you get the desired shape.
Place the dough on a baking tray lined with baking paper or press it evenly into a lightly oiled 1 kg bread tin. Do not use butter for oiling as this burns.
Let the dough rise for about 25-30 minutes, depending on the room temperature.
6. Prepare oven
In the meantime, pre-heat the oven to 210°C for fan assisted ovens or 220°C for non-fan assisted.
Warm an empty ovenproof container on the bottom of the oven floor.
Sprinkle the bread surface with water and make 3-5 shallow cuts on the loaf, as desired. This is your opportunity to be creative!
Put the bread in the oven and at the same time pour 100ml of water into the preheated ovenproof container.
The water vapour provides the moisture on the surface. The bread can rise better and the surface gets a nicer finish.
Bake the bread in the centre of the oven for 50 minutes.
8. Serving and Storage
Take the ready-baked bread out from the oven and remove from the tin. Let it cool down on a grid.
The bread is best kept fresh in storage tins.
If you have baked a large amount, we recommend freezing the bread once it has cooled.