I wanted to make a super easy bread recipe with few ingredients. It should also be dairy-lactose-free, egg-free, allergen-free in general, and anyone can easily make it.
The surprising ingredient that makes the difference and makes the bread even fluffier is that instead of water I put soda water.
In addition to the allergens I omitted in this recipe, I also removed the kneading to make it even easier to do without mixers, food processors, etc.
I tested the recipe with 4 gluten-free flours:
- Fioreglut by Caputo, flour containing gluten-free wheat (its Gluten Free but not Wheat Free)
- White Flour Mix by Semper which also contains gluten-free wheat (its Gluten Free but not Wheat Free)
- Mix B – Bread by Schär
- Mix it Uviversal by Schär
All the buns came out fantastic and soft. The fluffiest of all, as you’ll see in the video below, was the one made with Semper’s White Flour Mix and it stayed very fluffy the next day and didn’t rub off at all.
All the buns stayed fluffy for 30 hours that I had them out of the fridge. Then I simply cut them into slices and kept 2 slices of each bun in the fridge in an airtight container and put the rest in food-bags in the freezer. I ate them within the next few days after toasting them, because I like my bread a little toasted and warm. The truth is that even without toasting it was fine.
The one with Caputo’s Fioreglut flour became a little firmer the next day but it didn’t rub at all and personally I liked its aroma the most, maybe because it reminded me of the bread I used to get from the bakery shop.
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
Mix the yeast with the sugar and warm water and leave it in a warm place for 1 hour so that the yeast activates.
Once the yeast is ready, add the olive oil and soda water.
Sift the flour into this mixture, add the salt and mix well with an egg beater to make the dough. Depending on the flour you will use, the dough/batter will become either a rather liquid batter or a soft dough that sticks to the hands. Oil your hands so you can peel it out of the bowl and shape it.
Pour the dough/batter into a form that you have oiled and floured or you can use greaseproof paper.
Let the dough rise in a warm place for 1 hour. I preheated the oven to 50°C/120°F and I turned it off when I put the dough to rise.
Once the dough has raised up, optionally brush the top with olive oil.
Bake in a preheated oven at 200°C / 400°F at fun mode for about 40 minutes and place a tray with water in the bottom of your oven during baking.
When you take it out of the oven, optionally smear the bread with olive oil and leave it on a rack to cool down.
Ingredients
Directions
Mix the yeast with the sugar and warm water and leave it in a warm place for 1 hour so that the yeast activates.
Once the yeast is ready, add the olive oil and soda water.
Sift the flour into this mixture, add the salt and mix well with an egg beater to make the dough. Depending on the flour you will use, the dough/batter will become either a rather liquid batter or a soft dough that sticks to the hands. Oil your hands so you can peel it out of the bowl and shape it.
Pour the dough/batter into a form that you have oiled and floured or you can use greaseproof paper.
Let the dough rise in a warm place for 1 hour. I preheated the oven to 50°C/120°F and I turned it off when I put the dough to rise.
Once the dough has raised up, optionally brush the top with olive oil.
Bake in a preheated oven at 200°C / 400°F at fun mode for about 40 minutes and place a tray with water in the bottom of your oven during baking.
When you take it out of the oven, optionally smear the bread with olive oil and leave it on a rack to cool down.
- It requires a little attention to the water that you will mix with the yeast. It should be lukewarm around 38°C /100°F. If it’s colder it will just slow down the activation of the yeast, so you’ll need to wait extra hour. But if it is hotter, it will burn the yeast and it will not activate. My opinion, better colder water and let’s wait longer for the yeast to activate.
- Depending on the flour you will use, the dough will either be batter or soft dough that sticks to the hands. You will be able to easily detach this dough from the bowl and shape it, if you oil your hands.
- During baking, place a pan with water at the bottom of our oven.
- Store your bread in a airtight container. About 2 days out of the fridge and then put it in the fridge, for keeping it longer freshly.
- If you are making a large quantity like I am here. Slice your bread, put it in food bags or an airtight container and keep it in the freezer. This way you will only take out as many slices as you want to eat.
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
17