Bread – Gluten Free

Dry Ingredients: 250g flour mix (I use Schär’s “Mix it Rustico”) 1 tbsp psyllium husks (optional) 1 tbsp gluten free yeast 1 tbsp brown sugar (can be replaced with wite one as well) 1/2 tsp salt Wet Ingredients: 1&1/2 cup water 1 tbsp olive oil

Quick Guide:   Mix all dry ingredients in a larger bowl and make a well in the center. Add in the water and olive oil and stir them a bit to mix together Fold the mix together with your hand, until well combined (smooth play-dough like texture) – aprox 5 min Put mix in the baking pan. Let it rise covered with a wet paper towel or wet clean kitchen towel for 45 min to 1 hrs at room temp (aprox 30-40ºC – can be in the oven) Put to bake on middle rack at 180ºC for 1 hour. Let it rest for aprox 10 minutes to cool down before cutting. Can be stored in the fridge for up to a week

Detailed Guide
1.  Prepare the dough
Pick a medium size bowl and mix in all the dry ingredients together: flour, psyllium husk, yeast, salt and sugar and stir to combine well. Make a small well in the middle of the dry ingredients. Add in the water and then the olive in the center of that well.

2.  Fold the dough
Warning! I usually work this with hand as I don’t have a special mixer for dough, and it only takes a couple of minutes. Start folding the ingredients together and mix them well – the result should be a similar to a smooth play-dough like texture.

3. Growth & Bake
I use a simple silicon build loaf pan therefore I do not need to prepare anything extra. If you are using a metal or ceramic based, please oil with a bit of oil and powder it with flour to make it non-stick. Put the loosely fit into this pan and cover it with a wet towel (paper towel or very clean fabric based kitchen towel – note the bread might grow to touch it).

Let it rest for 45 min to 1 hour in a warm place at room temperature (in summer time) or in the oven set up at its lowest setting (recommended is anywhere between 30-40ºC (86 – 104º F).

Keep in mind that you might notice great growth or very little (see bellow two examples).

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Both are very tasty, so do not worry and keep going.

Heat the oven at 180ºC (356º F). Put the pan in the middle rack of the oven and bake for aprox 1 hour (or you can test it to be proper baked with a longer tooth-pick).

Let it rest for 10 minutes after that before starting to serve.

Can be stored in the fridge for a couple of days, even up to a week if in a bag/food container.