Home-made gluten-free bread: check out our recipe

Many foodies believe that there is no such thing as a good meal without bread! But what do you do if you fancy a slice of tasty fresh bread while on a gluten-free diet but the local bakery does not cater for your needs? Well, take a look at our recipe for home-made gluten-free bread, which is just as delicious whether served during an evening meal or breakfast.

• Use a bread tin

Gluten-free bread is runnier and less elastic than traditional bread. If you try baking it on an oven tray, it is likely to collapse and spread out like a pancake. If you do not have a bread machine, choose a bread tin with a lid to bake the dough. Another tip: the Peugeot Appolia ceramic baking tray allows you to make three different types of bread. Its lid is not enamelled on the inside and is specifically designed to recreate the level of humidity that is essential for baking moist bread.

• Warm water for the yeast

Before you get started on the dough, you must mix the baker’s yeast in some warm water (approximately 40°) for 5 to 10 minutes. The water should not be too hot, otherwise it could “kill” the micro-organisms in the yeast.

• Keep the proportions under control

To produce a soft and malleable dough, make sure that you always have the same amount of water as flour. For example, for 500 g of flour, add 500 ml of water to the dough.

• Prove once in a warm, humid room

Unlike traditional bread dough, you only need to prove gluten-free bread dough once. To speed up the process, allow the dough to prove in a warm, humid room away from any draughts, such as a bathroom, or put in a salad bowl, cover with a damp cloth and leave near a heat source.

• A water recipient in the oven

To prevent the bread from being too dry, another tip involves placing a suitable recipient of water in the oven during baking to guarantee a soft bread centre and a crunchy crust!

• Cooling rack

Once the bread has been baked, quickly remove from the tin and place on a rack so that the moisture can completely escape without any danger of making the bread go soggy.

Ingredients:

• 450 g gluten-free flour (special bread mixture or rice flour, millet flour, buckwheat flour, chestnut flour, etc.)
• 2 pinches of salt
• 450 ml warm water
• A sachet of gluten-free baker’s yeast
• A pinch of bicarbonate of soda
• Olive oil

Preparation:

• Start by activating the gluten-free baker’s yeast in some warm water for a dozen minutes and then add the rest of the water.
• In a food processor bowl or recipient, add the flour, salt and bicarbonate of soda, the oil and finally the water with the yeast.
• Mix with a spoon or food processor for a dozen minutes.
• Pour the dough into a recipient and cover with a damp cloth or food wrap. Place the recipient in a warm, humid room or near a gentle heat source.
• Prove for 1½ to 2 hours until the dough has doubled in volume.
• After proving the dough, place in a suitable bread tin and preheat your oven to 220°C.
• Score the top of the dough with a knife and brush with some olive oil.
• Bake in the oven for approximately 40 minutes.
• After baking, allow the bread to cool on a wire rack.