How to make gluten-free bread at home using other types of flour

The techniques for make no-knead breads are especially effective for make gluten free breadssince regardless of how manageable the dough is, we can always make a loaf with a tender crumb and full of air bubbles thanks to the fermentation of the yeast.

In any case, the kneading serves to stretch and develop the gluten, and everything we are going to use is gluten free. Among gluten-free flours there is a bit of everything. There are more or less nutritious ones, which cause more elasticity in the dough, or which are more dense. For the basic recipe that I propose, I give you a few ideas to change and mix the flours without problems.

In general, the most nutritious flours are almond, amaranth, chickpea, pea, soybean, buckwheat, corn, millet, oatmeal (as long as it is certified gluten-free), quinoa, rice, sorghum and teff. These will be the main flours in our breads.

The uncooked dough will hold up very well in the fridge.in a tightly closed container. It lasts about a week, during which you can go taking portions and making daily loaves.

flour mixes

Mix for breads of all kinds:

3 cups rice flour 1.5 cups oat flour (gluten-free), amaranth, or sorghum flour 3/4 cup tapioca or corn starch 1 teaspoon xanthan gum or psyllium powder (optional) Mix all ingredients very well ingredients before anything else. You can keep it in a jar in the pantry.

Whole Grain Gluten Free Bread Mix:

1.5 cups brown rice flour or oat flour 1.25 cups teff, quinoa, or sorghum flour 3 cups oat, quinoa, or amaranth flour 1 teaspoon ground xanthan gum or psyllium Mix all ingredients together and store in an airtight jar in the shelf.

basic recipe

3.25 cups of the mixture of flours you want 1 tablespoon of dry baker’s yeast 1 teaspoon of salt 1 tablespoon of sugar (optional) 1.75 cups of warm water

Preparation

Mix the flours with the yeast, salt and sugar in a bowl. Add the water, stirring very well. Mix everything until it forms a sticky mass. Cover it and let it rise in a warm place for at least 3 hoursor store it in the fridge for another day. Prepare a baking sheet with parchment paper. It is where we will place our dough once we shape it. A bread mold is also worth it. If it is freshly fermented, deflate it, take the portion you are going to use, shape it and let it rise until it doubles its size.If you have left it in the fridge take it outshape it and let it ferment before baking it.Bake your dough at 220ºC for about 20 minutes, until it has a crispy crust and a spongy interior. You can put a small bowl (suitable for the oven) next to it, inside the oven, with a little water to make it steam while it bakes. This way the crust will be thinner and crispier.