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.


Yields11 ServingsDifficultyBeginner

Prep Time10 minsCook Time40 minsTotal Time50 mins

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.

 350 g gluten-free flour bread mix (I used Schär – MIX B)
 150 g gluten-free flour wheat-based bread mix (I used Glutafin)
 10 g dry yeast
 1 tbsp sugar
 ½ tsp salt
 2 tbsp olive oil
 400 ml lukewarm water
for decoration (optional)
 1 tsp olive oil
 sesame seeds
 black sesame seeds (optional)

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

1

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.

2

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.

3

Let the yeast to activate for about 30 Minutes.

4

As soon as the yeast activates/rises, mix it with the flour, the rest of the warm water, the oil and knead the dough.

5

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.

6

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.

7

Let them rise again for about 45 Minutes or in the oven at 50°C/120°F for about 20 Minutes.

8

When it’s ready, brush them with lightly oil on top and sprinkle with sesame seeds. (optionally).

9

At the bottom of the oven, place a tray with water so that our mixture does not dry out.

10

Bake for about 40 Minutes at 200°C / 400°F, until gets a golden brown color on top.

Ingredients

 350 g gluten-free flour bread mix (I used Schär – MIX B)
 150 g gluten-free flour wheat-based bread mix (I used Glutafin)
 10 g dry yeast
 1 tbsp sugar
 ½ tsp salt
 2 tbsp olive oil
 400 ml lukewarm water
for decoration (optional)
 1 tsp olive oil
 sesame seeds
 black sesame seeds (optional)

Directions

1

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.

2

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.

3

Let the yeast to activate for about 30 Minutes.

4

As soon as the yeast activates/rises, mix it with the flour, the rest of the warm water, the oil and knead the dough.

5

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.

6

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.

7

Let them rise again for about 45 Minutes or in the oven at 50°C/120°F for about 20 Minutes.

8

When it’s ready, brush them with lightly oil on top and sprinkle with sesame seeds. (optionally).

9

At the bottom of the oven, place a tray with water so that our mixture does not dry out.

10

Bake for about 40 Minutes at 200°C / 400°F, until gets a golden brown color on top.

Daisy shaped Gluten Free Bread
  • 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!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

What a better way to make easier your days, by keeping all recipes you like, organised. SHOP NOW

 
19
(Visited 1,825 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *