The search for the perfect gluten-free bread seems lifelong. Just when you think you have found the right recipe, bread, by some inexplicable miracle, fails again.

I tried to change the flour, to combine different flours, to change the yeast, the quantities and proportions of water and flour, but it is always the same story in the end. For the first time in two decades of making bread, I came up with a combination that has been working for two months without ceasing. Since I knead bread on a daily basis, I can say with certainty that this is a winning combination.

I tried this recipe with several different types of flour, and each time it worked. I must emphasize that I have always used the classic bread flour mixture, and each time the bread was soft, airy and without a hole in the middle, but for me personally it is the most delicious with Schar Mix B flour. Integral gluten-free flours are different and give the bread a firmer structure, so this recipe was not written for these types of flour. When I use other types of flour, I usually put them in smaller quantities, as an addition to the classic bread mixture.

Every step in making bread is important if you want to succeed. Patience is the key to good bread, but also a good container in which bread will grow. Rattan bread baskets are ideal for bread fermentation. They retain and absorb heat and thus ensure the creation of a crispy crust by controlling the moisture conditions on the surface of the dough.

At the very end, after baking, it is important to leave the bread to “rest”, before packing it in a bag or bread box.  If you follow every step when making bread, it will stay fresh and tasty for up to 3 days. If the temperature in the room where you keep the bread is high, you can also store it in the refrigerator. This will prevent the bread from getting moldy and taking on an unpleasant smell.

AuthorTea