Gluten-free bread: the recipe to have it delicious and alveolate

published on 22 April, 2020 at 10:07

Ingredients:

500 gr of gluten-free flour mix for bread, pizzas and focaccia

250 gr of gluten-free mother yeast refreshed and doubled

340 gr of water at room temperature

olive oils to massage the dough

rice flour for dusting

Directions:

In a bowl add the mother yeast, then add the water and stir to dissolve.

Then gradually add the flour. Make a stick and use some oil to massage it and make it smooth.

Let rise until doubled in the oven turned off with the light off (it will take at least 3 hours).

Put the dough on parchment paper, sprinkle the rice flour.

Bake in a preheated oven at 482°F (250 °) with a saucepan of water for 40 minutes.

Credit: Tiziana mani in pasta https://www.youtube.com/watch?v=qsv8B0KpkLc

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