Gluten-Free Bread

This bread is suitable for patients with celiac disease or those following a gluten-free diet.

Details

  • Preparation Time: 70 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Flour, Whole wheat

  • 1 cube Yeast, dry

  • 5 spoon Oil, plant, sunflower

  • 2 teaspoons Salt, table

  • 1 l Water

  • 1 spoon Sugar, white

Steps

  1. Close the doors and windows to prevent drafts and warm up the room. Sift the flour into a large bowl. Make a well in the center, crumble the yeast cube into it, and add sugar. Sprinkle the salt around the flour surrounding the well. Add 2 tablespoons of oil to the well and pour in warm water. Let it sit for five minutes to allow the yeast to rise.

  2. Use an electric mixer with spiral hooks. Start mixing in the center of the well and gradually, as the dough thickens, pour in warm water until all the flour is used. Mix until you get a thick and smooth dough. Properly kneaded dough is elastic and does not stick to the bowl. Knead the dough and cover it with a cloth, then place it in a warm spot to rise for 30 minutes until it doubles in size.

  3. Clean the counter and dust it with gluten-free flour, turn the risen dough onto it, and quickly knead it. Grease the baking pan with oil or butter. Shape the bread and let it rise in a warm place for 20 minutes. Preheat the oven to 220 degrees Celsius and place the baking pan with the bread inside. The bread is baked after 30 minutes or when it turns golden brown. You can also check by flipping it over and tapping the bottom. If it sounds hollow, it is baked.

Nutrition Information (Per 100g)

  • Calories: 189.43 kcal
  • Fat: 3.43 g
    • Saturated Fat: 0.24 g
  • Carbohydrates: 34.62 g
    • Sugars: 0 g
  • Protein: 6.95 g
  • Fiber: 5.24 g

Advice

The space where we bake the bread should be warm and draft-free. You can also use the oven to help - set it to heat up to 50 degrees Celsius, then turn it off and place the dough inside to rise.