On the rise in recent years, the reality is that in Spanish society there are more gluten-intolerant celiacs today than those who were diagnosed 15 or 20 years ago. Fortunately, every day there are more alternatives to eat gluten-free without this meaning giving up taste. It is the case of this homemade gluten free breadthe perfect recipe to not give up toast, breakfast, snacks or any recipe with bread from day to day and to know what gluten is.
In addition, we are going to manage to make a gluten-free bread that continues to have a crispy crust and juicy interior without leaving too much for the mashed, one of the most common fears when we make gluten-free pastries or bakery.
With this bread we demonstrate today that there can be a bakery gluten-free without leaving us a bundle in the typical supermarket bread, and also giving the shape we want to our type of bread: rustic, loaf, loaf, mold…
The ingredients are readily available anywhere, including the famous psyllium, which is going to be responsible for our bread having that more or less fluffy crumb and still having structure.
Dissolve the salt in 50 grams of water and reserve. Dissolve the yeast in 30 grams of warm water and add the vinegar and syrup and mix well. Add the rest of the water and the starches, flours and psyllium and mix well. When it is mixed add the salt and mix again.
Leave in a glass bowl covered with a damp cloth fermenting for about 2 hours or until doubled in volume. Prepare a rectangular metal cake mold, the classic “plumcake” with parchment paper on the walls and with the paper protruding upwards for easier demolding later.
Transfer the mixture to the mold with the papers and let stand 10 minutes. Prepare the oven by preheating to 240ºC Put the mold in and bake with heat only below at 220ºC with a tray with hot water in the bottom of the oven and bake for 15 minutes.
Take out the tray with water and bake at 200 ºC for 30 more minutes. If you can’t turn off the fan or the heat is up and down, if the top is too toasty, cover with foil about halfway through cooking.
take out the mold and let stand 20 minutes. Unmold and cool on rack.
Amazy Banneton for bread – The ideal basket for dough and bread proofing made of natural wicker (oval | ∅ 35 cm)
How to use gluten-free bread
Question Do you need ideas to know how to use bread? Sandwiches, sandwiches, toasts and toasts, tapas, pinchos, appetizers and from there all the bread recipes you can imagine can be made with this homemade gluten-free bread that you can take advantage of in these 78 best gluten-free recipes for homes with celiac disease .
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