Gluten Free Italian Bread

Gluten Free Italian Bread

Hey you lovely People!

Since I have to change my diet for the moment I have to try out new recipes which are gluten free! This lovely Bread is amazing!

The taste of the gluten free flour is defiantly different so I added a little pinch of gram flour for flavor and color.

Brot

This Gluten Free Bread has kept all the bready flavors we love so much and the rosemary and salt topping makes it even more interesting. You can eat this Bread with sweet and salty toppings 🙂

(preheat the oven to 220°, bake for 25-35min)

For this recipe I used:

  • 400g Gluten Free baking Flour
  • 2 1/2dl  Water
  • 2 TS of Gram Flour (optional)
  • 1 TS Salt
  • 2 TS Olive Oil
  • 1/2 bag of dried yeast
  • rosmary and extra salt for garnish

mix it all together – you may need to add extra water or flour – depending on your consistency! Kneat the dough until its nice and all the little lumps are gone! Season it with Sea Salt and the Rosmary, add a little bit more olive oil and put it into the oven! Bellissimo 🙂

Brot2

xoxo Katie

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14 Comments

  1. 28. November 2015 / 17:41

    Looks amazing! Nice blog

    xx

  2. 30. November 2015 / 19:15

    Looks great and delicious
    Checkout my blog.. Would really appreciate it!!
    desifoodaholic.wordpress.com

  3. 2. December 2015 / 6:23

    I am always on the lookout for a good Gluten Free bread, and your one looks amazing, I definitely will be making this. Have a great day. 🙂

    • 2. December 2015 / 9:11

      Thanks Lynne! Just be careful with the consistency – you need to really knead the dough or it can get really hard when baking. xo

  4. Cycledi
    7. December 2015 / 19:14

    Half a bag of dried yeast ? What size bag is this? Also the amount of water is not clear is the pints or litres? I’m always looking for gluten free bread and this looks really nice – I just need help deciphering the amounts.

    • 7. December 2015 / 21:47

      Hey Cycledi. So I used a 7 Gram bag of yeast, therefore ruffly 3.5 Gram for this size of bread. Since I am in Switzerland its Liters 🙂 So 0.25 Liters or 2.5 Deciliter. Always remember you may need to adjust the water or the flour until you got a very smooth dough after kneading. I find that even more important when baking gluten free bread or it will become very hard and dry. For extra softness you may add 2 extra Table Spoons of low fat curd cheese and 50 grams of butter! xoxo Katie

      • Cycledi
        8. December 2015 / 8:37

        Will try this and let you know how it turns out. Cheers Cycledi

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