Recipe for gluten-free bread
Delicious recipe for gluten-free bread.
More and more people are discovering that they are gluten intolerant, making it difficult to find tasty bread.
My recipe for gluten-free bread is inspired by Karina Baagø, who conducts courses on gluten-free baking.
Ingredients
- 650 gram Water 30-35 degrees Celsius (86-95 degrees Fahrenheit)
- 25 gram Yeast
- 36 gram Baking Powder FiberHUSK
- 36 gram Chia Seeds
- 30 gram Oatmeal Or oat flour
- 55 gram Cornstarch
- 110 gram Cornmeal
- 200 gram Whole Grain Rice Flour
- 91 gram Olive Oil
- 15 gram Salt
Instructions
- 1. Pour water into a mixing bowl, dissolve the yeast in it, and add FiberHUSK.
- 2. Mix with a whisk attachment on the stand mixer until you have a thick gel mass.
- 3. Let the mass rest for 8-10 minutes.
- 4. Mix chia seeds, oats, cornstarch, cornmeal, and whole grain rice flour.
- 5. Attach the dough hook to the mixer.
- 6. Add a little of the flour mixture at a time while the machine is mixing.
- 7. Add olive oil and salt.
- 8. Mix the dough on high speed for 8-10 minutes.
- 9. Cover the bowl with plastic wrap and let the dough rise for 1-1.5 hours.
- 10. Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) convection and place a baking sheet inside.
- 11. Divide the dough into 2 and shape the pieces into bread or baguettes.
- 12. Place the breads on a piece of baking paper and let them rise for another 20 minutes.
- 13. Take the baking sheet out, slide the breads onto the sheet and put it in the oven.
- 14. Bake the breads at 250 degrees Celsius (482 degrees Fahrenheit) convection for 5 minutes.
- 15. Reduce the temperature to 230 degrees Celsius (446 degrees Fahrenheit) for the remaining 25-30 minutes.
- 16. Take the breads out of the oven and let them cool on a rack
