This gluten-free bread recipe is perfect if you don't have a full 3 hours available because the preparation is divided into a few minutes over 2 days. On the first day, you mix, and on the second day, you shape and bake!
In a bowl, place the gluten-free bread mix, crumbled yeast, water, and salt.
Mix for 5/7 minutes with an electric mixer equipped with hooks until you get a soft and sticky dough.
With a spatula, bring the dough to the center of the bowl, sprinkle the entire surface with oil, cover with plastic wrap, and let it rise for 1 hour out of the fridge or half an hour if it's very hot, then put it in the fridge for 24 hours.
The next 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 breaking the rise, handle it gently and for a short time, just enough to give it shape.
Place the loaves thus obtained on a baking sheet lined with parchment paper, oil the surface well, cover with plastic wrap, and let rise at room temperature for 40 minutes.
After 15 minutes, preheat the oven to 200°C and place a suitable oven container filled with water inside.
Bake for about 25/30 minutes or until golden.
You can store it in the freezer and defrost it at room temperature, in the microwave for 30 seconds, or in an air fryer for 5 minutes at 180°C.
With these quantities, you will get 4 loaves of about 100 g each.
Italia
| Energy (kcal) | 146.96 |
| Carbohydrates (g) | 32.51 |
| of which Sugars (g) | 1.1 |
| Fat (g) | 0.22 |
| of which Saturates (g) | 0.02 |
| Protein (g) | 4.7 |
| Fiber (g) | 2.15 |
| Sale (g) | 0.76 |
