Recipe to prepare a soft gluten-free loaf bread accompanied by a sweet raspberry coulis, ideal for those with intolerances or following a gluten-free diet.
In a large bowl, dissolve the brewer's yeast in the warm milk with the sugar and let activate for 10 minutes.
Add the gluten-free flour, eggs, seed oil, and salt, then knead until you obtain a smooth and soft dough.
Cover the dough with a cloth and let it rise in a warm place for about 1 hour or until doubled in volume.
Transfer the dough into a loaf pan lined with parchment paper and bake in a preheated oven at 180°C (356°F) for 35-40 minutes.
For the coulis, blend the raspberries with the powdered sugar and lemon juice until you get a smooth sauce.
Serve the loaf bread sliced accompanied by the raspberry coulis.
Loaf pan
Blender
Bowl
Cloth
Store in an airtight container at room temperature for 2-3 days or freeze for longer preservation.
Recipe suitable for those following a gluten-free diet.
Italia, Toscana
| Energy (kcal) | 211.73 |
| Carbohydrates (g) | 30.96 |
| of which Sugars (g) | 10.56 |
| Fat (g) | 6.76 |
| of which Saturates (g) | 2.1 |
| Protein (g) | 7.61 |
| Fiber (g) | 2.18 |
| Sale (g) | 0.25 |
