A gluten free bread without using bread maker as you have asked me many times. I used the same mix as the Fluffy Gluten Free Bread using Bread Maker Machine except that has less water so I could shape it. Also I place a tray with water at the bottom of the oven so that the bread does not dry out.
It’s spring, so a (gluten-free) flower is perfect for dinner.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Put the salt into a bowl and on the top, sift the 2 types of flours. Make a small pit in the middle at the top and add the yeast, sugar and about 50 ml of the warm water.
If this is difficult for you, then mix the yeast, sugar and about 50ml of the warm water in a bowl and leave it aside for the yeast to rise.
Let the yeast to activate for about 30 Minutes.
As soon as the yeast activates/rises, mix it with the flour, the rest of the warm water, the oil and knead the dough.
Cover the bowl with the dough with a cling film or cover it with a kitchen towel and leave it aside until it rises and almost doubles its size for about 1 hour. We can reduce the time in half by placing it at the oven at 50°C/120°F.
Once the dough is ready, gently shape (with a little flour in your hands) the dough into balls and place it on an oiled baking pan. I got 11 balls from dough.
Let them rise again for about 45 Minutes or in the oven at 50°C/120°F for about 20 Minutes.
When it’s ready, brush them with lightly oil on top and sprinkle with sesame seeds. (optionally).
At the bottom of the oven, place a tray with water so that our mixture does not dry out.
Bake for about 40 Minutes at 200°C / 400°F, until gets a golden brown color on top.
Ingredients
Directions
Put the salt into a bowl and on the top, sift the 2 types of flours. Make a small pit in the middle at the top and add the yeast, sugar and about 50 ml of the warm water.
If this is difficult for you, then mix the yeast, sugar and about 50ml of the warm water in a bowl and leave it aside for the yeast to rise.
Let the yeast to activate for about 30 Minutes.
As soon as the yeast activates/rises, mix it with the flour, the rest of the warm water, the oil and knead the dough.
Cover the bowl with the dough with a cling film or cover it with a kitchen towel and leave it aside until it rises and almost doubles its size for about 1 hour. We can reduce the time in half by placing it at the oven at 50°C/120°F.
Once the dough is ready, gently shape (with a little flour in your hands) the dough into balls and place it on an oiled baking pan. I got 11 balls from dough.
Let them rise again for about 45 Minutes or in the oven at 50°C/120°F for about 20 Minutes.
When it’s ready, brush them with lightly oil on top and sprinkle with sesame seeds. (optionally).
At the bottom of the oven, place a tray with water so that our mixture does not dry out.
Bake for about 40 Minutes at 200°C / 400°F, until gets a golden brown color on top.
- When placing the dough in the oven to rise, we always place a tray of water in the bottom of the oven so that your dough does not dry out.
- One reason I use wheat flour (gluten free) is because I want it to smell like the one I used to buy from my bakery before I discovered celiac disease in my life.
- You can also add seeds or nuts to the dough.
Good Luck and Bon Appétit!!!
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