Pane facile senza glutine e senza impasto, senza latticini

Ingredienti

• 3 1/2 cups gluten-free all-purpose flour
• 3/4 teaspoons xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/2 cup tapioca starch
• 1 1/2 teaspoons salt
• 1 3/4 cup warm water (approx. 105F-110F)
• 2 tablespoons sugar
• 2 1/4 teaspoons instant yeast
• 2 tablespoons sunflower oil
• 1 tablespoon apple cider vinegar
• 2 eggs, beaten

Preparazione

1. 1

   Whisk Flour, Starch and Salt: Whisk the gluten-free all-purpose flour, xanthan gum (if using), tapioca starch, and salt together in a medium bowl until the ingredients are well distributed.

2. 2

   Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar together mix well. Set aside for 5 minutes. (You should start see bubbles at the surface. If not, it means the yeast has expired and is not working, so you will need to use yeast from a new packet.)

3. 3

   Add Oil, ACV and Eggs: Once the yeast mixture starts to form bubbles, add the oil, apple cider vinegar, beaten eggs and whisk well until you get a homogeneous yellow frothy liquid.

4. 4

   Sift Dry Ingredients into Wet Ingredients: Sift the dry ingredients into the bowl with the wet ingredients and mix thoroughly for a few minutes until you get a dough that is sticky but not too liquid. (If the dough is too wet, add one tablespoon of gluten-free flour at a time, but do not add too much. Gluten-free bread dough will always be a little wetter than normal bread dough, and it is perfectly fine.)

5. 5

   Transfer Dough to Parchment: Sprinkle gluten-free flour over a sheet of parchment paper and transfer the dough to the parchment. Use a wet spatula to gently shape the dough into the a ball that can fit a 6-quart Dutch oven. Transfer the parchment with the dough to a bowl and cover with a tea towel to let it rise for approximately 45 minutes (note that the dough will rise, but it may not double in size as normal bread dough does).

6. 6

   Preheat Oven: While the dough rises, preheat the oven to 450F and place a covered Dutch oven in the oven as the dough rises.

7. 7

   Score Bread Dough: Once the dough has risen, use a gluten-free floured knife to score three lines on the top and sprinkle with some flour. Carefully transfer both the risen dough together with the parchment to the preheated Dutch oven and cover it with the lid.

8. 8

   Bake Until Golden and Crusty: Bake for 45 minutes before removing the lid, and then bake for another 15 to 30 minutes until the top is golden brown and crusty.

9. 9

   Cool Completely Before Slicing: Allow the bread to cool completely before slicing into it.