Ricetta del pane rustico senza glutine

Ingredienti

• 4 cups (500 g) gluten-free flour—my favorite is Cup4Cup, see notes above if using a different type of gluten-free flour
• 2 teaspoons (10 g) kosher salt
• 2 1/4 teaspoons (8 g) instant yeast
• 2 cups (455 g) lukewarm water
• 2 tablespoons (42 g) honey
• 2 eggs lightly beaten
• 2 tablespoons (28 g) olive oil or grapeseed or other neutral oil
• 1 teaspoon (4 g) white wine or cider vinegar
• softened unsalted butter for greasing

Preparazione

1. 1

   In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl, pour the water over the honey and stir to dissolve. Add the eggs, oil, and vinegar. Add the wet ingredients to the dry and mix with a spatula to form a batter. (See notes above if you are using a different brand of gf flour.)

2. 2

   Grease two 1-quart oven-safe bowls (or a 9×5-inch loaf pan, see notes above) with the softened butter—be generous. Divide the dough evenly between the prepared bowls. With wet hands, smooth the surface of the dough. Let the dough rise in a warm or draft-free spot for 30 to 45 minutes, until the top of the dough just crowns the rims of the bowls — this may take longer… just be patient and wait till the dough crowns the rim: it might take as long as 2 hours if your kitchen is cool. Halfway through the rising, set a rack in the middle of the oven and preheat it to 425 degrees F.

3. 3

   Transfer the bowls to the oven, and bake for 15 minutes. Reduce the heat to 375 degrees F and bake for 17 to 20 minutes more, until golden all around. Remove the bowls from the oven and turn the loaves out onto the cooling racks. Let the loaves cool for at least 20 minutes before cutting.