Caputo Gluten Free Flour Bread Recipe
This easy gluten free bread recipe is designed specifically to be made with Caputo Fioreglut Gluten Free Flour. It makes a simple, white gluten free loaf that can be used for sandwiches or toast. It also freezes well!
Servings: 12 thick slices
Equipment
Ingredients
- 400 g Caputo Gluten Free Flour
- 320 ml warm water (This should be around 40C or 100F)
- 2 tsp caster sugar
- 7 g dried yeast (make sure you're using a gluten free yeast. I use FREEE by Dove's Farm or Allinson's Quick Yeast.)
- 1 tsp fine salt (optional, but I like to add it!)
- 2 tbsp olive oil (I always use extra virgin olive oil)
Instructions
- Measure out the warm water into a jug. Stir the sugar into the warm water and until dissolved, then add the yeast and stir again. Leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
- Add the Caputo flour and salt to a large mixing bowl and stir to mix. Grease your loaf tin well with some olive oil and set to once side.
- Once the yeast is ready, pour it into the mixing bowl along with the olive oil. Mix everything together well using a wooden spoon. It will form a very thick, sticky dough. If it becomes too thick to stir, you can use lightly oiled (or wet) hands to knead the dough together.
- Scrape the bread dough into the oiled baking tin and pat down so it is level. Cover the tin loosely with some oiled clingfilm (plastic wrap) and then a tea towel, and place in a warm, draft-free spot. Leave to prove until the bread dough has reached the top of the tin - usually around 40-60 minutes.
- When the proving time is almost up, preheat the oven to 200C / Fan 180C / Gas Mark 6. Remove the clingfilm from the dough when it is ready and slash the top with a sharp knife - this will stop any air bubbles 'bursting' from the top!
- Bake the bread for 50-60 minutes until golden on top. (If the top starts to catch too much you can cover it loosely with some foil). You'll know the bread is done if you tip it out of the tin and tap on each surface - it should sound hard and hollow.
- Remove the loaf from the oven and leave to cool in the tin, on a cooling rack, for at least 30 minutes before cutting into it. Slice up and enjoy while warm and fresh.
Video
Notes
- Storing: I recommend eating this bread when freshly baked, and afterwards it can be stored at room temperature in an airtight container for a couple of days.
- Freezing: This caputo gluten free flour bread is perfect for freezing as it keeps the bread fresh. I recommend slicing it before freezing so you only have to defrost what you need at-a-time.
- To Refresh: If not eating on the day of baking you may need to toast the bread or refresh it. To do this, simple microwave it for 10 seconds to soften it.
Nutrition
Serving: 1slice | Calories: 140kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g
