LET'S DISCOVER GLUTEN-FREE BREAD: NUTRITION, TASTE AND HEALTH

Bread & Pizza, Gluten-Free

If you’re a cooking enthusiast looking for a delicious gluten-free option, you’re in the right place!

Homemade gluten-free bread can be surprisingly easy and rewarding, not only for those with celiac disease. In this post, we’ll show you some recipes, variations, and a handy hydration table to help you succeed in your recipe. As you’ll see, it only takes a few ingredients to prepare delicious gluten-free artisan loaves of bread. Let’s get started!

HOW TO MAKE GLUTEN-FREE BREAD

WHAT FLOUR TO USE FOR GLUTEN-FREE BREAD?

Regarding gluten-free flour, there are various options to choose from.

Gluten-free flours include rice, corn, amaranth, quinoa, and buckwheat. All of these flours are safe for use in gluten-free diets. However, it’s important to remember that the texture and flavor of the bread may vary depending on the type of flour used.

Due to their nature, some flours may require adding thickeners or natural binders such as xanthan gum or guar gum to mimic the elastic structure of gluten and ensure proper bread consistency.

THE BEST GLUTEN-FREE FLOUR FOR HOMEMADE BREAD

Deciding which is the best gluten-free flour for making bread at home can be a matter of personal preference; however, some flour is particularly suitable for this purpose.

Whole grain rice flour is a good option for many, as it has a delicate flavor that doesn’t overpower other ingredients and helps give the bread a pleasant texture.

Despite its name, Buckwheat flour is gluten-free and offers a rich, earthy flavor that can add depth to your bread.

Another option is teff flour, which is rich in protein and fiber and can help create a denser, more nutritious gluten-free bread.

However, combining these flours might be better than relying on a single type for the best results.

Finally, there are gluten-free mixes, which are combinations of different flours and additives that mimic the texture and flavor of wheat flour. These mixes may include cereal, legume flours, and additives like xanthan gum or guar gum.

HYDRATION TABLE

The table below shows the recommended percentage of water needed to hydrate different types of flour. Remember that dough hydration can vary depending on the brand of flour and the climate, so you may need to adjust the amount of water.

Start with the suggested percentage and adjust if necessary.

| Type of Flour | Percentage of Water |

| Gluten-free bread flour | 75% |

| Whole grain rice flour | 70% |

| Teff flour | 80% |

HOW TO MAKE GLUTEN-FREE FLOUR BLEND

Creating a gluten-free blend requires time and experimentation, but the results can be gratifying. Here’s a basic recipe you can try:

300g whole grain rice flour

200g buckwheat flour

100g teff flour

1 teaspoon xanthan gum or guar gum

Mix all the flours from the recipe in a large bowl. Xanthan gum or guar gum acts as a binder, helping to give the dough a texture similar to that of traditional flour. Once all the ingredients are well mixed, you can use it with any other flour in your favorite bread.

Remember that making a gluten-free blend is an art, not an exact science. Feel free to experiment with different flours and proportions to find the blend that best suits your tastes and baking needs.

HOW GLUTEN-FREE LEAVENING WORKS

Gluten-free leavening works slightly differently from leavening with wheat-based flours. Gluten is a trap for gas bubbles released by yeasts during fermentation, helping the dough rise and maintain its shape.

This process cannot occur in the same way without gluten. However, even with gluten-free flour, various ways exist to achieve proper leavening like the use of a Gluten-Free Sourdough.

A standard method is thickeners or binders, such as xanthan gum or guar gum, which help retain moisture and create an elastic structure in the dough.

Other gluten-free ingredients, like fresh yeast or baking soda, can promote leavening. A proper mixture of these ingredients can produce a well-leavened and fragrant gluten-free bread.

GLUTEN-FREE BREAD RECIPE

Here's a simple recipe for gluten-free bread that you can try at home. Choose Fresh Yeast or prepare a great gluten-free bread using Liquid Sourdough (or Levain), depending on your preferences and available time.

Stampa ricetta

Preparation: 15

Cooking: 45

Lievitazione: 2

Total Time: 3

RECIPE FOR: 600 gr of Bread (Baked)

EQUIPMENTS

▢
1 Large Bowl
▢
1 Loaf Pan

Ingredienti

350 g Bread Gluten Free Mix (see recipe above)
150 g Buckwheat Flour
1 tbs Olive Oil
1 tbs Salt

Preparation with Fresh Yeast

10 g Fresh Yeast (or 5gr if dried)
350 g Lukewarm Water

Preparation with Liquid Sourdough Starter - Levain

100 g Gluten-Free Levain
250 g Lukewarm Water

DIRECTIONS

Preparation with Fresh Yeast

In a large bowl, combine buckwheat flour, gluten-free mix, baking powder, and salt.
Make a fountain in the center and add the olive oil and gradually the lukwarm water.
Mix well until a dough is formed.
Cover the bowl with a damp cloth and let rise in a warm place for about 2 hours.
Preheat the oven to 220°C (428°F)
Place the dough into a previously oiled loaf pan.
Bake the bread and place a small pan of boiling water in the oven to bring moisture into the oven.
After 20minutes remove the pan of water, lower the oven to 170°C for (338°F) an additional 20-25 minutes or until the bread is golden and crisp.
Let cool completely the bread before serving.

Preparation with Liquid Sourdough Starter - Levain

Start by refreshing the Levain: mix it with 100 g gluten-free flour and 100 ml water, let it rest for about 3 hours at 30°C (86°F) or 24 hours in the refrigerator at +4°C.
In a large bowl, combine the remaining flours, refreshed yeast, and salt.
Make a fountain in the center and add the olive oil and gradually the lukwarm water.
Mix well until a dough is formed.
Cover the bowl with a damp cloth and let rise in a warm place for about 6 hours.
Preheat the oven to 220°C (428°F)
Place the dough into a previously oiled loaf pan.
Bake the bread and place a small pan of boiling water in the oven to bring moisture into the oven.
After 20minutes remove the pan of water, lower the oven to 170°C for (338°F) an additional 20-25 minutes or until the bread is golden and crisp.
Let cool completely the bread before serving.

NOTES

If you prefer to make "white bread," simply replace the buckwheat flour and use 500gr Gluten Free Flour.

NUTRITION LABEL

RECIPES FOR SOME DELICIOUS VARIATIONS

There are many gluten-free bread recipes to enrich your diet.

Try replacing half of the gluten-free flour with whole-grain rice or teff flour for fiber-rich bread.

Add 2 tablespoons of honey or maple syrup to the recipe if you prefer a sweeter flavor.

I recommend incorporating sunflower, pumpkin, or flax seeds into the dough for a rustic touch.

As always in homemade baking, customizing your bread is an excellent opportunity to experiment and create your favorite recipes.

CONCLUSION

Making gluten-free bread at home may seem complicated. Still, you can create tasty and nutritious bread with some practice and the right ingredients.

Experiment with different flours, add seeds or sweeteners to customize it to your taste, and remember, the key is observation and adaptation. Every oven and flour is different. So, monitor the baking process and the consistency of your dough, and don’t be afraid to make small adjustments.

Enjoy and buon appetito 😊