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Gluten-free bread

NO GLUTEN. NO KNEADING.

Many people starting a gluten-free journey, want to master bread first, and it's no surprise! It's probably the most searched gluten-free recipe online.
The good news? This recipe makes it super simple. Just toss all the ingredients in one bowl, give it a quick mix (no kneading needed!), and let it rise for a short while. You'll be amazed how easy it is.
If you have a KitchenAid or another stand mixer, that makes things even easier. But the key is to measure your water and flour accurately; at least 15% more water than flour is required. Unlike regular bread dough with gluten, this one needs to be much wetter. For a fantastically crunchy crust, brush the top with plenty of water before baking.

Here's what you need:
gluten free flour 350 g; I use Schar Mix B
water 400 ml
3 spoons olive oil
1/2 sachet dried yeast
1 levelled tea spoon salt

Here is how to do it:
Toss all your ingredients into a large bowl and mix. Gluten free flour tends to fly, so start slow! Once everything's incorporated, stop mixing, grab a silicone spatula and scrape down the sides of the bowl to make sure everything is included. Then, crank up the speed and mix for a minute or two until you have a smooth and even batter.


Cover the bowl tightly with plastic wrap and let your dough proof for 2 hours. Line your loaf tin with some baking paper for easy removal later.


Now comes the fun part! Dust your work surface and hands generously with flour to prevent sticking. Let the dough slide from the bowl onto the floured surface. It might be a little sticky, but don't worry, that's normal! Fold the dough onto itself a few times. You don't have to be gentle. We want to remove the air from the dough.


Place the folded dough carefully into your prepared loaf tin lined with baking paper. Tap the tin on the counter a couple of times. Brush the top generously with water (I mean plenty!), cover the tin with foil and let it rest. This will trap steam during the initial baking phase. Set the oven to its highest temperature and preheat while your dough is resting.


Once the oven is hot, uncover the tin, use a sharp knife to make a few shallow cuts across the top of the dough, sprinkle with some caraway seeds, then recover with the foil and bake for 20 minutes. After 20 minutes, remove the foil and continue baking for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.


After baking, take the bread out of the oven and let it cool for a minute or two, before transferring it on a wire rack and leave it to cool down completely, covered in clean cheese cloth. Or just a cloth.

If you wish, you can add one teaspoon of caraway seeds to the bowl. They have anti-inflammatory properties and add a nice anise flavor to the bread. But not everyone likes it!

Enjoy!
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