This is the easiest gluten-free bread I’ve ever made and it is cooked in an ovenproof pan, a Pyrex.
In Spain they call it miracle bread: the definition is used in many blogs and sites and I have noticed that it is famous not only in Spain but it is a type of bread that is going around the web as the fastest and easiest bread to make.
I confirm that is not just a label, a tag, the recipe is really very simple, easy and the bread is amazing.
It is a soft, fluffy bread with a soft crumb and a crispy crust.
And it grew so much that my husband shouted: Simoooooo there an alien in the oven!
I owe the recipe to Sandra’s blog Tarta sin gluten, I made just a few changes to the flour mixture used.
PS: I know this goes against the trends of making leavened breads with few grams of yeast and slow time, and with all those wonderful baking techniques, which are thankfully back in fashion and in use .. but, it is also true I often have to make the bread at home for logistical reasons, because I can not always find a good gluten-free bread, and the emergence often appears at the very last minute. With this recipe, after an hour I have a good bread on the table ……. make your accounts .
GLUTEN FREE BREAD IN A PYREX
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Ingredientes:
- 400 g of gluten free flour (Mix B-Pan Schar)
- 100 g of corn starch
- 450 ml of sparkling water at room temperature
- 40 ml of olive oil
- 6 g of dry yeast
- 1 tablespoon honey
- 1/2 teaspoon xanthan gum
- Easy gluten free bread
Directions:
Mix the flour with the cornstarch and the xanthan gum.
In a large bowl, add the flour mix, form a hole in the mix and in the center add the yeast, the honey and oil, and half of the water. Integrate the ingredients and pour the remaining water to make the dough, and finally add the salt.
Continue kneading for about ten minutes until you get a soft, sticky dough, but that it comes off of your fingers.
Pour the dough onto a floured surface with gluten free flour and helping with floured hands form a loaf, gently touching the dough .
Brush with oil the lid of the a pyrex pot of 1.5 liters.
With the help of a large spatula you slide the dough on the lid of the pyrex pot, and with a sharp knife draw a cross on the surface
Sprinkle the surface lightly with gluten free flour and brush with oil also the pyrex pot that you use as a lid.
Put the pan in a cold oven and bake at 200 degrees for 50 minutes.
If you want a very golden crust, 5 minutes before the end of cooking, remove the lid, I did so and the bread was perfectly golden.
Once cooked, remove the bread from the bottom of pyrex and let cool on a rack.
To knead:
If you have a planetary mixer, like kitchen aid, use the hook and put in the mixer bowl : yeast, oil, honey and half the water first , then the flour mix and knead on low speed for 2 minutes and then high for about 8 minutes. Add the salt at last.
If you are using the Thermomix:
Put the flour into the cup with the oil, yeast and honey and half water: 3 ‘vel. 4 . Then at spike speed add remaining water from the forum of the lid and then add salt.
When all ingredients are incorporated knead 6 ‘; vel spike.
If you want to make bread with gluten ingredients are:
310 g bread flour
175 g of water at room temperature
20 g of extra virgin olive oil
15 g of fresh yeast
1 teaspoon salt.
The procedure is the same to that of gluten-free bread.
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