PREPARATION OF GLUTEN-FREE BREAD

10,000
Ingredients: starch starch
g
Water 7l
Salt 200g
Milk powder 500g
Ascorbic acid 2g
Sunflower oil 0.5L
Sugar 250g
guar gum 50g
egg white 2l
Yeast 400g
• Observations

Before starting to prepare the ingredients to make gluten-free

bread, we must make sure that the scales, the kneader, utensils and
the work table must be clean and that there are no traces of flour or
dough left. Let's think about the consequences of gluten in celiac
patients and make sure that normal wheat flour does not come into
contact with starch or dough.

• Kneading

If only the starch is kneaded with water, the dough offers great
resistance to kneading, appearing very consistent (Photo 1). But as
soon as the kneading stops, the dough tends to be semi-liquid. The
main reason for adding guar gum and egg white is that they act as
a thickener, achieving two results: the resistance to kneading is
reduced and the tendency of the dough to become fluid when
kneading is stopped. At the same time, the gas retention capacity is
increased and the qualities of the bread are considerably improved.

The kneading time when done in the mixer should be

approximately 10 minutes. The incorporation of the yeast must be
at the end of kneading, to reduce premature gasification.

The sugar added will quickly give the bread color in the oven and
not make it too dry. Likewise, the oil will positively influence the
conservation.

• Fermentation and cooking

Once kneaded and as quickly as possible (without rest), the dough

is divided, formed and placed in the mold (Photo 2), in which it
 will ferment at a temperature of 30º C and a humidity of 75%
(Photo 3).

Once it has reached the maximum volume and before showing

symptoms of decay, bake with steam for a cooking time of 25
minutes at a temperature of 210º C.

Gluten-Free Bread Formulas

Gluten-free bread
Very important: If you have to make gluten-free bread for a
celiac, eliminate all traces of wheat flour or other cereal that
contains gluten from the environment, your utensils and your
mixer. If possible, it would be a good idea for you to have an
entire room as a kitchen dedicated solely to celiac patients
where nothing, absolutely nothing that has gluten, enters. It
would be highly advisable that you seek the advice of the doctor
who treats your celiac to be aware of the seriousness of the
case and the care to take into account.

If you are going to make bread for someone who is gluten

intolerant, the care will be less, in any case seek professional
advice on the matter.
The formulas that I present here, except for the last two, all follow the same
pattern. The amount of dough obtained allows you to make a piece in a large
rectangular mold, and it is the most that could be mixed in a Kitchen Aid mixer
without straining the motor. The pattern is as follows:

Basic formula
5 cups of gluten-free flour (various gluten-free flours and starches, depending on
the bread to be made. I usually use two cups of cassava starch and three cups of
any other gluten-free grain. The two cups of cassava flour help bind the dough
because this starch contains some gummy substances from cassava that lend
themselves to this effect.)

2 tablespoons of guar or xanthan gum.

1 tablespoon of salt

2 tablespoons fresh instant dry yeast.

¼ cup brown sugar.

¼ cup oil. (Optional.)

2 ½ cups of water.

If desired, two whole eggs can be added. The water would then have to be
reduced to 2 cups. The egg helps the dough to rise. The bread comes out fluffier.

You will always have to adjust the water, adding a little more until you obtain a soft
dough, but that still takes shape.

Leave in the mixer bowl for 1.30 hours for the dough to ferment.
After that time, beat again on high speed for a few minutes.
From the mixer bowl, pour directly into the well-greased mold with regular
margarine (not light). Teflon-covered molds must also be well greased, since this
dough sticks to the mold very easily and then the bread breaks when you take it
out, and sometimes the mold is damaged. With hands moistened with water, push
the dough down so that it fills the mold well, leaving a rounded surface on top.

Spread the dough with margarine so that it does not dry out. It is not necessary to
cover with cotton cloth and plastic. In this bread, margarine is better than plastic at
keeping the skin of the bread moist, thus allowing it to stretch easily as it rises.

Let rise in a warm place. Usually on the stove with the oven on. If the kitchen
countertop gets very hot, place a towel folded in four between it.

When the dough has risen and when you touch it you can see that it has lost its
tension and has become flaccid, put it in the oven. Practice will show us what is the
point of the dough to go in the oven. If when you cut the bread you notice gaps on
the top, the bread is overcooked. The crumb should look all together from top to
bottom.
Bake at 210° Celsius or 410 Fahrenheit for about 35 minutes.
Variants of this basic formula:
Corn bread: 3 cups of fine corn flour with two cups of tapioca starch.

Teff bread: 3 cups of teff flour with two cups of rice flour.

Note: It can also be made with just teff, without the rice, but the bread is too fragile
and the slices break when cut and used.

Kasha or Buckwheat Bread: It goes very well with three cups of Kasha
(Buckwheat) and 2 of cassava starch.

Sweet corn bread with dates (gluten-free)

3 cups fine corn flour

2 cups of cassava starch

2 tablespoons guar or xanthan gum

½ tablespoon of salt

2 tablespoons instant dry yeast (fresh)

¼ cup oil

½ cup brown sugar

2 cups of water

Add water until a soft dough forms but still takes shape.

Beat well and then add:

4 cups chopped dates

Put in mold and bake according to the basic recipe.

Two whole eggs can be added, adjusting the water.

Kasha bread with figs and walnuts

3 cups kasha flour

2 cups of cassava flour

2 tablespoons guar or xanthan gum

½ tablespoon of salt

2 tablespoons instant dry yeast (fresh)

¾ cup brown sugar

¼ cup oil

2 ½ cup of water

Beat well adding water until you obtain a soft dough that still takes shape.

Then add:

1 cup chopped walnuts

1 ½ cup chopped dried figs

Follow the process as in the basic recipe.

You can also add 2 whole eggs, reducing the initial water to 2 cups.

Gluten-free sweet corn bread (Challa type)

3 cups fine corn flour

2 cups of cassava starch

2 tablespoons guar or xanthan gum

½ tablespoon of salt

2 tablespoons instant dry yeast (fresh)

¼ cup oil

¾ cup brown sugar

2 cups of water.

1 tablespoon anise grain

¼ cup lemon juice

You can add two eggs, reducing the water a little.

Follow the process as in the basic recipe.

Fig and walnut cake (gluten-free, with eggs)

This formula deviates from the basic formula I presented at the
beginning of this page. It belongs more to baking since a larger
amount of egg and sugar is used, it is raised with baking powder
and the dough is slippery like for a cake or bun.
3 cups of brown rice flour (can also be white)

3 cups of cassava starch

3 eggs

1 cup brown sugar

½ tablespoon of salt

1 cup of original margarine, not light

Enough water to form a very thick shake but one that runs, without taking shape

2 tablespoons baking powder

1 cup chopped walnuts

1 cup chopped figs

Procedure:

Mix the sugar with the margarine and beat a little.

Add the yolks one by one, always beating.

Alternating with water, add the flour and salt, always beating.

Separately: beat the egg whites until stiff.

Add the baking powder to the previous mixture, mixing gently, without beating.

Add the egg whites, figs and walnuts, stirring as little as possible.

Pour into a couple of large molds previously greased with original margarine (not
light), also grease the Teflon ones.
Place in preheated oven at 350° F (177° Centigrade.) Leave in the oven for 1 hour
or until deep golden brown.

Pizza dough, gluten-free

3 cups fine corn flour

2 cups of cassava starch

2 tablespoons guar or xanthan gum

1 tablespoon of salt

2 tablespoons instant dry yeast (fresh)

½ cup brown sugar

½ cup of oil

3 cups of water

Add a little water to form a soft dough, but still take shape.

Place it in a well-greased mold (also grease the Teflon ones)

Stretch it by flattening it with hands soaked in water, trying to

form a higher edge all around.

Spread the dough with oil so that it does not dry out.

Let it rise until it looks spongy.

Pre-cook in a very hot oven: 450° F (232° Centigrade.) Remove

when it is firm without browning. (No more than 10 min.)

Cover with the sauce, vegetables and cheese and return to the
oven.

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Corn bread without added gums
There is nothing wrong with the use of Guar or Xanthan gum,
which are usually used to give the dough an elastic consistency
that traps the carbon dioxide bubbles produced by the yeast in
order to obtain a light and spongy bread. .

But in this formula we do not use such gums, but rather the
natural gumminess of tapioca starch (cassava, cassava,
cassava, etc.)

I think this formula could be useful in places and circumstances

where Guar or Xanthan gums, because they are somewhat
special, are not available.

First part:

Heat a container with 2 cups of water until it is about to boil. In

another smaller container, dissolve 3/4 cups of tapioca starch in
1/2 cup of water. Always stirring, pour the tapioca dissolved in
the hot water and cook over low heat until the white mixture
turns grayish and translucent, with the appearance of a thick
rubber.

Put in the mixer bowl and let cool. It may be convenient to

continue beating with the pastry blender.

Second part:

When the dough is cold or barely warm, add all the ingredients
mentioned below at once:

1 cup of cassava starch

3 cups of very fine corn flour

2 teaspoons of salt

2 tablespoons of oil
2 tablespoons of sugar

2 teaspoons instant dry yeast

Beat everything very well until it forms a thick and very uniform
cream.

Let it ferment in the blender for 1 1/2 hours.

Pour the entire mixture into a well-greased mold with vegetable

margarine (not with hydrogenated oils)

The mixture may grow faster than anticipated depending on the

ambient temperature. It is advisable to be attentive.

Do not let it rise excessively to prevent the dough from

collapsing.

When the dough has grown twice or a little more, bake in a hot
oven (about 210 degrees Celsius.)

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kneading
1. preparation
 First, put the
flour in a bowl and make a well in the center with a spoon.

2. dissolve the yeast

 In a
container, dissolve the fresh yeast in water (maximum temperature 40°C). This operation
can also be done in the microwave oven.

3. sponge dough
 Pour the
dissolved yeast into the flour cavity, adding a pinch of sugar. Mix it with your fingers and
cover it with a little flour. This sponge dough should rest for 10 minutes in a warm place,
until the surface cracks.

4. knead
 Add the
other ingredients to the sponge dough. Knead by hand or with a mixer for five minutes. Let
rise.

fermentation
5. maintain humidity
 When you
have obtained a homogeneous dough, let it rest in a warm and humid place, at room
temperature (between 27 °C and 30 °C) in a container and covered with a damp cloth or
transparent film to maintain humidity. If the room temperature is lower, you can put the
dough in the oven at a maximum temperature of 40°C. This is the fermentation phase,
during which the dough becomes spongy. This process lasts between 20 and 30 minutes
and the dough should double in volume.
6. shape
 When the
dough has risen, knead it again until it has a fine and homogeneous texture. Give the bread
the desired shape and let it rest for 15 more minutes.

cooking
7. paint the surface
 To ensure
that gluten-free bread browns well, brush the surface with milk or beaten egg before putting
it in the oven. You can also decorate it with seeds to your liking.

8. Create a humid environment

 When you
heat the oven, place a heat-resistant container filled with water inside. With this trick you
create a humid environment, ideal so that the dough does not dry out during cooking.

9. bake
 Place the
gluten-free bread on the baking paper and bake until golden brown. It is ready when you
tap it and it makes a thud on the bottom. Take it out of the oven and leave it on a rack to
cool.

10. conservation
 Bread,
pastries, pizza, etc. They can be stored in the freezer for a long time in plastic freezer bags,
into which they are placed once they have cooled. It is best to defrost the bread at room
temperature or bake it at 200°C for a few minutes. This way you will always have fresh
bread and pastries at home.

In the same way, you can store unfermented bread dough. To use it, you must defrost it, let
it rest and prepare the bread as we described above. If you are going to consume the bread
soon, you can store it in a plastic bag in a cool, dry place for 2 or 3 days.

Ingredients and quantities

Indicative values
1 cup:
water = 150 g/ml
flour = 90 g
sugar = 150g
1 whole egg: 50 g
a soup spoon:
water = 13 g/ml
oil = 8g
flour = 8 g
sugar / salt (heaped) = 15 g
a teaspoon:
water = 6 g/ml
oil = 4 g/ml
flour = 4 g
sugar / salt (heaped) = 7 g
baking powder (level) = 5 g
baking powder (heaped) = 9 g