Simple Gluten Free Bread using One Flour
For the Love of Bread
When I lived in Italy one of my chores was to retrieve the freshly baked bread from the pasticceria in the next town over. However, at the request of the baker I had to order using correct Italian phrasing. If sbagliato… no pane per mi. As fellow patrons looked on in kind-hearted amusement, I attempted my task with sweating palms and trepidation.
Not only did the line move forward if I succeeded in my task. But everyone in the proverbial audience was given a complimentary cafe to toast my achievement. Oh how I loved Maria the baker. For months this is how I began my mornings, cascaded in the warmth of Italian hospitality and delicious bread covered in Nutella.
Simple Gluten Free Bread
Needless to say, bread is one of my favorite food groups, for the memories as well as for the taste and texture of comfort. Going gluten free meant giving up beautifully crafted croissants, sourdough loaves and crusty boules.
Even though I love baking I haven’t the time to bake gluten free breads that require multiple flours, ingredients and time. Here is my simple gluten free crusty bread that comes to fruition with simple ingredients. In the spirit of Maria “ Vorrei una pagnotta di pane al burro, per favore. Grazie mille!”
Cooking Time: 35 mins
Cooking Temp: 400 degrees
Ingredients: ( Makes one mini boule, can be doubled for a larger loaf).
½ c warm water
1 T sugar
1 1/2 t yeast
1/4 c milk
1 egg
1 T softened butter
1 t vinegar
¼ t salt
½ t baking powder
½ c cornstarch ( updated)
1 1/2 c gluten free flour (I recommend King Arthur’s Gluten- Free Flour Blend)
coarse sea salt
Steps:
- Preheat the oven to 400 degrees, and prepare a baking dish with non- stick cooking spray. ( I used a 9 inch springform pan and it worked beautifully.)
- Bloom your yeast. Heat the water to 115-120 degrees, place the sugar and yeast into the water and stir vigorously. Set aside and allow the yeast to sit for 10 minutes.
- In a large mixing bowl combine the flour, cornstarch, salt and baking powder.
- Add the egg, milk, vinegar, butter and yeast mixture into the dry and stir with a fork until a loose ball forms. Add more flour if the mixture doesn’t come together easily.
- Turn out onto a floured work surface and knead for a few minutes, then form the dough into a ball. If the dough is difficult to work with, add more flour.
- Place the dough in a bowl and cover with a heavy dishcloth, allowing the dough to rise for at least an hour.
- Knead again and shape into a boule, then place the dough into the prepared pan. Cover again and proof for another 30 minutes.
- Sprinkle the bread with coarse sea salt prior to putting the bread in the oven. Bake on the middle rack for 35 minutes at 400 degrees.
The bread will last wrapped in foil for up to two days, for longer shelf life, slice and freeze the bread.
-Patience
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