Gluten-free Bread Without Knitting with Brewer's Yeast the Recipe
Preparing this Gluten-free Bread Without Knitting the Dough is easy and quick to make. It is ideal for cold cuts and great for bruschetta, lessening to my gluten-free intolerant friend, who highly appreciated it to the point that they are now making their own.
For this Gluten-free Bread, I used two types of flour to prepare the homemade bread without dough: Nutrifree and Caputo. You can substitute the former with Farmo or Mix B, but with the latter flour, you start with 380ml of water and only use more if necessary.
As you can see, I kept this one very straightforward, but if you feel more adventurous, check the other gluten-free recipe in this section.
Ingredients for about 1 kg of Gluten-free Bread Without Knitting the Dough
5 g dry brewer's yeast (or 8 g fresh yeast)
460 ml of warm water
250 g Caputo gluten-free bread flour
250 g Nutrifree gluten-free bread flour
2 tablespoons extra virgin olive oil
4 g salt
corn and rice flour (for the pastry board)
Method, how to form the Gluten-free Bread Without Knitting the Dough
Dissolve the yeast in 250 ml of warm water in a wide bowl.
Add the different flours and I would combine them before adding the mix to the water
Add the water and steer everything firmly with the help of a spoon.
Add the oil and a pinch of salt and mix with the spoon until the dough is smooth and fluffy.
Make it into a ball (a process called dough rounding)
Cover with the cling film and let it rise for about 2 hours or until it doubles in size.
Turn the dough upside down on baking paper, slightly floured with corn and rice flour.
Without pressing it with your fingertips, bring the end of the dough to the middle with a tarot or a spatula and shape it into a loaf.
Score the loaf surface with a tarot or a sharp knife to help it rise while cooking.
Then move the bread to the pan leaving baking parchment underneath.
Brush the top with oil to moisten the surface; this helps prevent the crust from drying out too much.
Cover it with a dry cloth and let it rise for 30 minutes.
Bake in a preheated oven at 220 °C for 15 minutes, then reduce the temperature to 200 °C and continue cooking for another 40/45 minutes.
Remove from the oven when it is well coloured and let it cool on the rack or grill.
NOTE: As with most Gluten-free bread, the texture of this bread is a bit denser than backing with normal flour; there are a bit more complex recipes that allow a better honeycomb but are more time-consuming. This Gluten-free Bread Without Knitting the Dough is the perfect recipe for busy people who want to enjoy fresh bread all the time.
Easy bake gluten-free bread is ready!