Gluten-Free Bread

for a 1kg loaf

Ricette di Vite - Pane senza Glutine

Ingredients

  • 880 gr of gluten-free flour (rice, corn etc.)
  • 15/20 gr of fresh yeast
  • about 400 gr of water
  • 20 gr olive oil
  • about 10 gr fine salt

Preparation

  1. Dissolve yeast in warm water
  2. Put the flour in a bowl
  3. Add the dissolved yeast and start working the dough by hand
  4. Mix in the olive oil and salt
  5. Continue kneading until you get a smooth loaf
  6. Let rise for about an hour and a half at room temperature
  7. After the dough has risen, shape into a loaf
  8. Put the loaf into a pan and let it rise for another 20 minutes
  9. Bake in 180°-200° oven for 30-40 minutes

Gluten-free bread is good freshly baked, but the day after it is quite hard. When we make crostini, it isn’t “the best” but we are used to it. Lately at our family gatherings or when we have dear friends over, we serve the crostini with the gluten-free bread to everyone in order to avoid cross-contamination.

If you try one of these recipes, share a picture with us and remember to pair your dish with a SanCarlo wine!

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