Recipe for a soft gluten-free loaf bread served with a sweet raspberry coulis, ideal for those with intolerances or following a gluten-free diet.
In a large bowl, dissolve the brewer's yeast in the lukewarm milk with the sugar and let it activate for 10 minutes.
Add the gluten-free flour, eggs, seed oil and salt, then knead until you obtain a smooth, soft dough.
Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
Transfer the dough to a loaf tin lined with parchment paper and bake in a preheated oven at 180°C for 35-40 minutes.
For the coulis, blend the raspberries with the icing sugar and lemon juice until you obtain a smooth sauce.
Serve the loaf bread sliced, accompanied by the raspberry coulis.
Loaf tin
Blender
Bowl
Kitchen towel
Store in an airtight container at room temperature for 2-3 days or freeze for longer storage.
Recipe suitable for those following a gluten-free diet.
Italia, Toscana
| Energy (kcal) | 211.28 |
| Carbohydrates (g) | 36.67 |
| of which sugars (g) | 10.74 |
| Fat (g) | 4.96 |
| of which saturates (g) | 0.89 |
| Protein (g) | 4.12 |
| Fibre (g) | 2.61 |
| Salt (g) | 0.26 |
