Our Recipes Gluten-free bread
|Molino Soncini Cesare gluten-free powdered bread mix
|tepid water (30°C)
Ingredients for the filling/topping
Place the powdered mix and the salt in the mixing tray of a dough-maker. Melt the yeast in the tepid water, mix with the oil and add to the powdered mix. Work for two minutes at a low speed. Then change speed to high, and work for another four. Flour your hands, and work the dough into the desired shape and size: place on a baking tray, cover with clingfilm, and leave to rise for about an hour at 30°C. Bake in the middle of a pre-heated ventilated oven at 200°C, with the draught open for the first five seconds, for 20-25 minutes (for 80 gram pieces of dough). Cooking times will vary for other sizes of loaf. Suggestion: during the last five minutes of cooking, open the oven door for a few seconds, or cook with the draught open.
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