Gluten-Free Loaf Bread with Raspberry Coulis

Name: Gluten-Free Loaf Bread with Raspberry Coulis
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Italia
Ingredients: as needed Ingredients for the gluten-free loaf bread; 300 g Gluten-free flour; 15 g Fresh brewer's yeast; 20 g Sugar; 200 mL Warm milk; 30 mL Seed oil; 5 g Salt; 2 units Eggs; as needed Ingredients for the raspberry coulis; 200 g Fresh or frozen raspberries; 50 g Powdered sugar; 10 mL Lemon juice

@viaggiando-mangiando

Recipe to prepare a soft gluten-free loaf bread accompanied by a sweet raspberry coulis, ideal for those with intolerances or following a gluten-free diet.

Difficulty: Medium

Cooking time: 40 minCooking: 40 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

viaggiando-mangiando@viaggiando-mangiando

Ingredients

No. Servings

Ingredients for the gluten-free loaf breadas needed
Gluten-free flour300g
Fresh brewer's yeast15g
Sugar20g
Warm milk200mL
Seed oil30mL
Salt5g
Eggs2units
Ingredients for the raspberry coulisas needed
Fresh or frozen raspberries200g
Powdered sugar50g
Lemon juice10mL

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
In a large bowl, dissolve the brewer's yeast in the warm milk with the sugar and let activate for 10 minutes.
STEP 2 OF 6
Add the gluten-free flour, eggs, seed oil, and salt, then knead until you obtain a smooth and soft dough.
STEP 3 OF 6
Cover the dough with a cloth and let it rise in a warm place for about 1 hour or until doubled in volume.
STEP 4 OF 6
Transfer the dough into a loaf pan lined with parchment paper and bake in a preheated oven at 180°C (356°F) for 35-40 minutes.
STEP 5 OF 6
For the coulis, blend the raspberries with the powdered sugar and lemon juice until you get a smooth sauce.
STEP 6 OF 6
Serve the loaf bread sliced accompanied by the raspberry coulis.

Suggestions

Loaf pan
Blender
Bowl
Cloth

General Information

Storage notes

Store in an airtight container at room temperature for 2-3 days or freeze for longer preservation.

More information

Recipe suitable for those following a gluten-free diet.

Origin

Italia, Toscana

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 6

In a large bowl, dissolve the brewer's yeast in the warm milk with the sugar and let activate for 10 minutes.

STEP 2 OF 6

Add the gluten-free flour, eggs, seed oil, and salt, then knead until you obtain a smooth and soft dough.

STEP 3 OF 6

Cover the dough with a cloth and let it rise in a warm place for about 1 hour or until doubled in volume.

STEP 4 OF 6

Transfer the dough into a loaf pan lined with parchment paper and bake in a preheated oven at 180°C (356°F) for 35-40 minutes.

STEP 5 OF 6

For the coulis, blend the raspberries with the powdered sugar and lemon juice until you get a smooth sauce.

STEP 6 OF 6

Serve the loaf bread sliced accompanied by the raspberry coulis.

Macronutrients (100 gr)

Energy (kcal)	211.73
Carbohydrates (g)	30.96
of which Sugars (g)	10.56
Fat (g)	6.76
of which Saturates (g)	2.1
Protein (g)	7.61
Fiber (g)	2.18
Sale (g)	0.25