Gluten-free Bread with Caputo Fioreglut Flour and Brewer's Yeast

For this gluten-free bread, I used Fioreglut from Molino Caputo flour for the first time.

I was intrigued after reading about these products, and I have to admit I am not disappointed. It was easier to work with than other gluten-free flour I tried, and, above all, it had a fantastic fragrance!

Even during processing, this mixture smells like bread and pizza, and the outcome doesn't alter after raising, a very uncommon detail for gluten-free flour.

Gluten-free Bread with Caputo Fioreglut Flour and Brewer's Yeast

Let's have a quick look at the ingredients for this Gluten-free Bread.

Fioreglut - Molino Caputo flour is made of:

Gluten-free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener: guar, flavouring. 

Caputo Dry Active Yeast - Molino Caputo:

Baker's yeast, Emulsifier (Sorbitan Monostearato).

• 500 grams of Fioreglut flour

• 400 grams of water

• Half a teaspoon of honey

• 5 g of dry brewer's yeast or 9/10 g if fresh (Caputo Dry Active Yeast)

• Two teaspoons of Extra Virgen Oil

• One teaspoon of salt (about 5 g)

• Rice flour for dusting

And now, the Process for this Gluten-free Bread

1. Mix the Gluten-free flour with the water until you get a homogeneous and slightly elastic dough.
   

2. Add the honey, yeast, and salt to the dough (not the oil, as it prevents the flour from absorbing the other ingredients) and mix until completely absorbed.
   

3. Add the Oil and work the dough until absorbed.
   

4. Once the dough is ready, remove it from the mix and round it into a ball.

5. Place it in a bowl, cover it with a kitchen towel and let It grow for about two hours, but this time is indicative, the dough must double in size.
   

6. Gently place the dough on a baking tray without deflating it and dust the top with some gluten-free flour.
   

7. Score the top of the bread with sharp knives or a scoring tool to your liking, and you're ready to bake.

NOTE: the use of a backing stone is advisable to prevent a soggy bottom.

The Baking Process for this Gluten-free Bread

1. Preheat the oven, setting it to the maximum temperature if you have a baking stone, if not, just set it to the backing temperature.
   

2. Bake it at 250 C for 35 minutes, then turn the oven down to 220 C to finish baking. Cool on a wire rack or inside the oven with the door open.
   

NOTE: To check if your gluten-free bread is cooked, take it out of the oven, flip it on the back and tap it, if the sound is hollow, the bread is ready

Here is the summary for this Gluten-free Bread with Caputo Fioreglut Flour and Brewer's Yeast

• Liquid absorption: Usual

• Rising before cooking: high

• Rising after cooking: low

• Workability of the dough: great

• Crust colour: golden.

• Quality of the crust: low, crunchy.

• Internal humidity of the bread: Perfect

• Crumb: medium-sized

• Smell: Outstanding

• Taste: no after-taste

• Life span: The bread remains fluffy and delicious the next day, even without heating; if you keep it in the fridge, it could last up to five days, from my experience.

And now is the time to enjoy your fluffy gluten-free bread is ready!