An easy and quick gluten-free sandwich loaf, perfect for those with celiac disease or anyone wanting to try a gluten-free alternative.
In a bowl, mix the gluten-free mix with the water, crumbled yeast, oil, honey and salt.
Mix with an electric mixer fitted with dough hooks for at least 8 minutes.
Use a spatula to shape it into a ball in the center, cover with cling film and let it rise at 28/30 degrees.
Grease the loaf pan and pour the batter inside, smoothing the surface with wet hands.
Let it rise again for 1 hour in the oven as explained before.
Heat the oven to 210°C in static mode.
Brush the surface of your bread with oil and bake for about 30 minutes or until golden.
Let it cool and cut the bread into slices.
Electric mixer
Loaf pan
Store in a food-safe plastic bag or wrapped in a clean cloth for 2-3 days.
Suitable for those following a gluten-free and lactose-free diet.
Italia, Lazio
| Energy (kcal) | 246.34 |
| Carbohydrates (g) | 40.9 |
| of which sugars (g) | 2.39 |
| Fat (g) | 5.55 |
| of which saturates (g) | 0.88 |
| Protein (g) | 7.91 |
| Fibre (g) | 5.95 |
| Salt (g) | 2.26 |
