This recipe for gluten-free bread is perfect if you do not have a full 3 hours available because the preparation is divided into a few minutes over 2 days. On the first day you knead, and on the second you shape and bake!
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In a bowl, put the gluten-free bread mix, the crumbled yeast, the water, and the salt.
Mix for 5/7 minutes with an electric mixer fitted with dough hooks until you obtain a soft and sticky mixture.
Using a spatula, bring the dough to the center of the bowl, coat the entire surface with oil, cover with plastic wrap, and let it rise for 1 hour outside the fridge or half an hour if it is very hot, then place in the fridge for 24 hours.
The following day, remove from the fridge and divide into 4 by cutting the dough directly inside the bowl.
Take 1 quarter of the dough and, with oiled hands, shape it without deflating the rise, handling it gently and briefly, just long enough to give it shape.
Place the loaves thus obtained on the baking tray lined with parchment paper, oil the surface well, cover with plastic wrap, and let rise at room temperature for 40 minutes.
After 15 minutes, turn on the oven to 200°C and place inside an oven-safe container filled with water.
Bake for about 25/30 minutes or until golden.
You can store it in the freezer and thaw it at room temperature, in the microwave for 30 sec, or in the air fryer for 5 minutes at 180°C.
With these quantities you will get 4 loaves of about 100 g each.
Italia
| Energy (kcal) | 261.78 |
| Carbohydrates (g) | 58.23 |
| of which sugars (g) | 1.92 |
| Fat (g) | 0.38 |
| of which saturates (g) | 0.04 |
| Protein (g) | 8.18 |
| Fibre (g) | 3.65 |
| Salt (g) | 2.68 |
