Discover a quick and easy gluten-free bread recipe. No eggs, no dairy, no fat. Vegan-friendly. Enjoy a delicious and healthy meal!
🔆 EASY AND QUICK GLUTEN-FREE BREAD | No eggs, no dairy, no fat. Vegan
If you have never made GLUTEN-FREE BREAD before, this recipe is for you. This gluten-free bread is easy and quick to prepare, without eggs, lactose, or commercial mixes. You can’t miss it! NOTE: This is not a hamburger bun, it is regular gluten-free bread. If you are looking for a good hamburger bun, don’t miss this one: [link to hamburger bun recipe].
For 6 rolls: 160g rice flour, 200g cornstarch, 40g potato starch or tapioca, 12g xanthan gum, 8g salt, 8g sugar, 4g dry yeast, 360g warm water. If you don’t have potato starch, add 40g more cornstarch.
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🌟 QUICK AND EASY GLUTEN-FREE BREAD | Egg-free, dairy-free, oil-free. Vegan-friendly. 🌱
Hello everyone! Today I am going to prepare a very spongy gluten-free bread, but it is very easy to prepare. This bread recipe that I show you today is especially designed for those of you who are starting to prepare gluten-free breads. However, it is so delicious that those of you who are already used to preparing good gluten-free breads will also give it a thumbs up. This is a recipe that has been on the blog for some time, and that I tested in my last video in which I compared the results of various gluten substitutes. I link the video up here. The winner of the test is precisely the one I tell you about in my video today.
I encourage you right now to subscribe to my channel and turn on notifications. And we are going to see how to prepare this easy gluten-free bread especially designed for beginners. I’m going to start the video by talking about the ingredients, since as I say, I have prepared it thinking about those of you who are starting to prepare your gluten-free breads. The first and most important thing is that you make sure that all the ingredients you use are gluten-free. Those of you who are just starting out will be surprised by the amount of ingredients, although I can assure you that it is in a gluten-free bread that does not have too many. To get a gluten-free bread that is similar to those prepared with wheat flour, you need to mix gluten-free flours and starches, and you also need to add something that binds the ingredients and prevents the bread from crumbling when it comes out of the oven:.
What we call a gluten substitute. gluten. But why mix flours and starches? Isn’t it enough to use a single gluten-free flour? By proxy, you could, but I already told you that you were not going to get the bread you expected. By preparing the bread with only one flour, in this case rice flour, you would obtain a more compact bread, with a denser and moister crumb in the case of rice flour. That is why starches are added, to obtain a fluffier bread, with more volume, and with a crumb that is drier to the touch. But starches are not all the same. Right now you don’t need to know the differences, but there are starches of different types and with different functions. That is why I am going to add two types of starch: corn starch, which is commonly known as cornstarch. And potato, also called potato starch. No,.
They are not puree flakes, it is a whitish powder similar to cornstarch. If tapioca starch, also called cassava starch, is easier to find, use it instead. And you don’t get either, add more cornstarch, more cornstarch. I have also said that it is necessary to add something that binds the ingredients and prevents the bread from crumbling when it comes out of the oven. In the case of today’s bread it is xanthan gum, this white powder here. In this video above I tell you everything about her. The original recipe, since this recipe has been on my blog for a while, used psyllium husk, another gluten substitute. But depending on the purity and how finely it is ground it gives very different results. That is why I have decided to use xanthan gum in today’s video. In addition, xanthan gum gives a result more similar to that of wheat bread. If.
You use psyllium husk anyway, pay close attention to the texture of the dough in the video, because you may need to add more water if your psyllium husk is very pure. And we come to the yeast. This is a dry baker’s yeast that does not need to be activated previously, making its use much easier. Read the package, if it says that it is added directly to the flours, you are using this same type of dry yeast as me. But do not confuse it with baking powder or baking yeast, that is a white powder that acts as a raising agent. And as you see, these are little brown granules. If you use normal dry yeast you need to activate it previously and add it when you add the water. If you use fresh yeast you also need to triple the amount.
And now after explaining the ingredients, let’s see the recipe. We start by mixing the dry ingredients in a container in which we can knead later. What I have here is corn starch. I’m going to add potato starch though As I have anticipated, if you don’t have it you can add tapioca starch, or more corn starch. I’m going to add the rice flour. I’m going to add the xanthan gum, the sugar, the salt and the dry yeast, absolutely nothing happens if it touches the salt. If now we are going to remove… how do we control then that they do not touch? And that same thing, we stir until all the ingredients are mixed well. Now we add the water, and stir equally until it is perfectly absorbed. And when that moment comes, it’s time to knead, the ideal is.
To knead for at least 10 minutes. But if this is one of your first gluten-free breads, I don’t want to traumatize you on the first day, since if you knead it enough, the dough becomes VERY doughy. But yes, knead for at least 5 minutes. It is not ideal to knead so little, but the result is more than acceptable and the dough remains more manageable. Of course, those of you who already have experience knead for at least 10 minutes. I am going to knead for 5 minutes, and I am going to tell you how to compensate for the lack of kneading. After 5 minutes this is what the dough looks like. You can clean your hand with the edge of the spoon. With a greased kitchen spatula, scoop up the dough from the container, and with your greased hands,.
Grease the surface and form it into a ball. It’s time to divide into portions. Lightly grease the work surface where you will place the dough. I’m going to weigh the portions, but you can divide them by eye, of course. Once divided it is time to shape them, today I am going to make round rolls. To compensate for the lack of kneading, I am going to pat each of the portions, so to speak. I grease my hands, and pass each portion from hand to hand. As you can see, I’m hitting and squeezing them. Take your time. What happens if we don’t do this? Nothing serious, but there may be air left inside, and you won’t be able to get the dough very round. Once the portions of dough have been patted, I grease my hands again if necessary and begin to shape them into rounded shapes.
Take your time anyway, I have shortened the video, but I spin them in my hands for a long time. And once I have them, I round them again. Is it essential? No. But I want them to be very round. When they are ready I place them on a baking tray covered with baking paper, and I flatten them a little, but not too much, I like the loaves to be round afterwards. With oiled hands I give them a nice shape. And now all that’s left is to cover, and wait for them to double in size. Depending on how hot it is in your kitchen, it may take between 1 and 2 hours. When they have doubled in size, heat the oven to 210ºC and place a metal tray in the bottom. It is essential that it be metallic.
And when the oven is very hot, and not before, place your bread on the lower shelf of the oven, pour half a glass of water into the bottom tray and close the tray quickly. Bake for about 40 or 45 minutes at 210ºC with heat up and down. The time will depend on how toasted you like them. After that time, take them out of the oven and let them cool completely before cutting them, otherwise you will break the crumb, since it continues to be made with the heat it still has. Fresh out of the oven you will notice the crust is somewhat hard, this is normal, but as it cools it will acquire the appropriate texture. And all that remains is to open a bun to see how the crumb turned out. And in my opinion it looks wonderful. Look how pinchy this bread is. And look how it soaks, in this case.
Olive oil. Wonderful! I’m going to open it with a knife so that the texture of the crumb can be better appreciated. Look at how spongy it is. How wonderful! And just for today, I’m going to look for the accompaniment for this roll that I pinched, and I hope you are encouraged to prepare some similar ones at home. Greetings to all!
