Making gluten-free bread is much easier than you might imagine. Generally I use a lot more liquid than in normal bread, so that the bread doesn’t burn or go too brown on top. And I find that potato flour works brilliantly in bread. This is based on a classic Italian rustic bread which is often filled with pieces of pancetta and cheese. But I’ve gone for a simpler version, using just some rosemary and oil.
* gluten-free, wheat-free, dairy-free, soya-free, nut-free, seed-free, citrus-free
Gluten-Free & Dairy-Free Rustic Italian Bread
Prep time
Cooking time
Total time
Author: Grace Cheetham
Recipe type: Breakfasts
Serves: 1 loaf
Ingredients
- 1 tbsp easy-blend dried yeast
- 200g/7oz/heaped 1 cup rice flour, plus extra for dusting
- 200g/7oz/1¾ cups gram flour
- 100g/3½oz/⅔ cup maize flour
- 100g/3½oz/heaped ½ cup potato flour
- 2 tsp gluten-free baking powder
- 1½ tsp xanthan gum
- 1 tsp sea salt, crushed
- 2 eggs, beaten
- 5 tbsp olive oil
- 1 tbsp finely chopped rosemary leaves
Method
- In a small mixing bowl, whisk together the yeast and 350ml/12fl oz/scant 1½ cups warm water and leave to stand for 10 minutes.
- Sift the flours, baking powder, xanthan gum and salt into the bowl of a food processor with the dough blade attached and blend to mix together. Add the eggs and 4 tablespoons of the oil and blend again, then add the yeast mixture and process for 5 minutes to aerate the dough. The dough will be sticky.
- Transfer the dough to a bowl, cover with cling film and leave to rise for 1 hour.
- Liberally dust a clean surface with rice flour and transfer the dough onto the surface. Cover your hands with flour and gently roll the dough on the floured surface until you have shaped it into an oblong sausage shape. Gently pat the dough with the palms of your hands to flatten it into a thick rectangular piece, dusting the surface with more rice flour whenever needed. Sprinkle the rosemary over the top and drizzle the remaining oil over. Taking one side of it in your hands, carefully roll the dough like a Swiss roll. Transfer to a piece of baking parchment and place on a baking sheet. Cover with cling film, leaving room for the dough to rise and leave for 30 minutes.
- Preheat the oven to 200°C/400°F/Gas 6. Remove the cling film and bake for 45–50 minutes, until it is golden brown on top and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before serving.
Hey there I am so delighted I found your blog page, I really found you by mistake, while I was looking on
Bing for something else, Anyways I am here now and would just like to say thanks
for a fantastic post and a all round exciting blog (I
also love the theme/design), I don’t have time to go
through it all at the minute but I have bookmarked it and also included your RSS feeds,
so when I have time I will be back to read more, Please do keep up the
superb jo.
if u don’t have a food processor with a dough blade can u use hands or will it not work. I have a blender, juicer, and mixer but nothing with a dough blade I also have a breadmaker.
Hi Angela,
Really sorry to hear you’re struggling with the bread recipe. Which one are you using?
Generally gluten-free bread is easy to make, as long as you get the balance of ingredients right, and the right quantities of liquid. You don’t need to knead it and it won’t make much difference whether you leave it to prove or not. You can easily mix it by hand. Let me know which recipe you’re using and I can look at what might have gone wrong… All best, Grace