Put the gluten-free flour in a bowl and make a well in the middle using a tablespoon.
2. Dissolve yeast
In a container, dissolve the fresh yeast in warm water (no hotter than 40 °C). You can also dissolve the yeast in a microwave.
Pour the dissolved yeast into the well in the flour and add a pinch of sugar. Mix the ingredients together using your fingers and sprinkle over a bit of flour. Leave this pre-dough to stand in a warm place for 10 minutes. It is ready when cracks form on the surface.
Add the rest of the ingredients to the pre-dough. Knead together all of the ingredients for 5 minutes, either by hand or using an electric dough hook.
5. Let rise
When the dough is smooth, cover the bowl with a damp cloth or cling film to keep the dough moist. The dough must now be left to stand in a warm place at a temperature of 27 °C to 30 °C so that it can rise. If the room temperature is too low, the dough can also be left to rise in the oven at a maximum of 40 °C. The volume of the dough should have doubled after roughly 20-30 minutes, and the inside of the dough should have become very porous.
6. Knead again
Then knead the dough again until it has a smooth structure with fine pores. Shape the bread dough into the required form and leave to stand for a further 15 minutes.
7. Brush surface
To ensure that the bread gets a golden brown crust, brush the surface with milk or whisked egg before baking. Sprinkle the bread with seeds/grains to taste.
8. Produce moisture
Place an ovenproof container filled with water in the preheated oven. This produces moisture and prevents the dough from drying out during baking.
Place the dough onto the baking parchment and bake until it is golden brown. The gluten-free bread is ready when there is a hollow sound when you tap the underside. Leave the bread to cool on a cooling rack.
Gluten free bread, brioche, pizza etc. can be stored for a long time in the freezer. Freeze freshly baked and cooled baked goods in freezer bags. It is best to defrost the bread at room temperature, or to put it in an oven heated to 200 °C for a few minutes. This will mean that you always have fresh baked goods at home.
You can also freeze unrisen dough in the same way. Defrost as needed, leave to stand and then work the dough as described above. If the gluten free bread is going to be eaten within a few days, it is best stored in a plastic bag in a cool and dry place for 2-3 days.
Ingredients and quantities (needed)
Approximate amounts per cup:
Water = 150 g/ml
Flour = 90 g
Sugar = 150 g 1
whole egg: 50 g
Water = 13 g/ml
Oil = 8 g
Flour = 8 g
Sugar/salt (heaped) = 15 g
Water = 6 g/ml
Oil = 4 g/ml
Flour = 4 g
Sugar/salt (heaped) = 7 g
Dry yeast (level) = 5 g
Dry yeast (heaped) = 9 g