This recipe for gluten-free bread is perfect if you do not have a full 3 hours available because the preparation is divided into a few minutes over 2 days. On the first day you knead, and on the second you shape and bake!
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
In a bowl, put the gluten-free bread mix, the crumbled yeast, the water, and the salt.
Mix for 5/7 minutes with an electric mixer fitted with dough hooks until you obtain a soft and sticky mixture.
Using a spatula, bring the dough to the center of the bowl, coat the entire surface with oil, cover with plastic wrap, and let it rise for 1 hour outside the fridge or half an hour if it is very hot, then place in the fridge for 24 hours.
The following day, remove from the fridge and divide into 4 by cutting the dough directly inside the bowl.
Take 1 quarter of the dough and, with oiled hands, shape it without deflating the rise, handling it gently and briefly, just long enough to give it shape.
Place the loaves thus obtained on the baking tray lined with parchment paper, oil the surface well, cover with plastic wrap, and let rise at room temperature for 40 minutes.
After 15 minutes, turn on the oven to 200°C and place inside an oven-safe container filled with water.
Bake for about 25/30 minutes or until golden.
You can store it in the freezer and thaw it at room temperature, in the microwave for 30 sec, or in the air fryer for 5 minutes at 180°C.
With these quantities you will get 4 loaves of about 100 g each.
Italia
| Energy (kcal) | 261.78 |
| Carbohydrates (g) | 58.23 |
| of which Sugars (g) | 1.92 |
| Fat (g) | 0.38 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 8.18 |
| Fiber (g) | 3.65 |
| Sale (g) | 2.68 |
