I know the name sounds obvious but anyone who can't eat gluten knows how difficult it is to make a bread like bakery, that's why today's recipe takes the name of gluten-free and lactose-free bakery bread, because it looks very similar to bread that we see for sale around.
Ingredients to prepare gluten-free and lactose-free bakery bread
- 370 g of gluten-free flour mix (I used Beladri, read the tips at the end of the recipe, because there is a mix that I used and it did not work)
- 1 teaspoon salt tea
- 2 teaspoons of dry biological yeast
- 2 eggs
- ¼ cup softened unsalted butter or margarine (I used Vigor margarine, because there is no milk)
- 1 ¼ cup warm dairy-free milk (I used homemade rice milk, but you can use any other vegetable)
- 2 tablespoons of sugar
If you like Italian bread and want to learn how to make a gluten-free version, click here.
Method of preparation
- Prepare the yeast by mixing, yeast, sugar and 1/4 of warm milk and let rise for 10 minutes more or less.
- In the bowl of the mixer, add gluten free flour, the salt, the eggs and butter. Add the yeast when ready and you can start beating.
- Add the milk little by little.
- Beat on medium to low speed, by 2 a 3 minutes until a homogeneous and smooth mass is obtained..
- The point of the dough is not to fall off the spoon but also not to be able to handle a ball with your hand (gets snotty)
- Grease a 28x30cm or smaller mold with oil or olive oil and place the dough using an ice cream scoop (better if it is the ones in the shape of scissors because it helps to make the loaves of the same size). The dough yields around 12 breads (4 rows of 3 loaves each if their shape is rectangular)
- With the help of a spoon greased with oil, flatten the surface of the buns to be smooth.
- Cover with a cloth and let rise for 1 hour.
- Before putting in the oven, spread melted butter or margarine over the buns (optional)
- Asse a 230ºC (preheated oven) by 25 minutes. I left it on the grill 10 minutes to brown (optional)
Watch the video on how to make gluten-free and lactose-free bakery bread to see how the dough works
Tips to make the recipe work
- The biggest tip of this recipe is the way, because if it's too big, the buns won't stay together and they'll flatten.
- Do not add more flour to the dough, that's the point.
- I tried to make this recipe with Urbano's gluten-free flour mix but it didn't work, the dough was too soft (maybe it's because it has an emulsifier in the composition) and it was more like a cake than a bread, so I recommend you use another mix.
This bread is just perfect., excellent for sandwiches (even those at parties if you want to do it) and for the day to day. Soft on the inside and slightly crunchy on the outside. Simply one of the tastiest bread recipes I've ever made..
The original recipe is from the website Gluten Free Stories, but like every recipe, I had to adapt to make it work, I even had to make this recipe 3 until you get the right point.