Easy, Homemade Gluten-Free Italian Bread (Failproof)

Name: Easy, Homemade Gluten-Free Italian Bread (Failproof)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 ½ cup (213 g) gluten free all purpose flour (I highly recommend Cup4Cup gluten-free flour blend); 3 tablespoons (31 g) potato starch (see recipe notes for substitution); 2 tablespoons (20 g) psyllium husk powder; 1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast; 1 teaspoon (5 g) baking powder; 1 ¼ teaspoon (6 g) salt; ½-¾* cup (180 g) warm water (112°F) (*see recipe notes for amount); 2 large eggs (room temperature); 1 tablespoon (16 g) apple cider vinegar; 1 tablespoon (21 g) honey; 1 tablespoon (15 g) olive oil; egg white (for brushing on before baking)

8 steps

Prep:10minCook:35min

As an experienced baker, I've perfected many techniques for making gluten-free bread recipes with fabulous, consistent results. This easy gluten-free Italian bread recipe is no exception. Learn the secret to a soft, airy Italian loaf, but without complicated steps. It only takes few minutes of mixing, one rise, and easy, fuss-free shaping to enjoy an artisanal masterpiece of your dreams!

Updated at: Wed, 20 Nov 2024 23:06:19 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories110.3 kcal (6%)

Total Fat4 g (6%)

Carbs20.1 g (8%)

Sugars1.6 g (2%)

Protein2.4 g (5%)

Sodium255.8 mg (13%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 ½ cupgluten free all purpose flour

I highly recommend Cup4Cup gluten-free flour blend

31gpotato starch

see recipe notes for substitution

20gpsyllium husk powder

1 x 9ginstant rapid rise yeast

½ cupwater

large, room temperature

16gapple cider vinegar

21ghoney

15golive oil

egg white

for brushing on before baking

Instructions

Step 1

Using a stand mixer with paddle attachment, mix together gluten free flour, potato starch, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.

Step 2

Add warm water (see recipe note below), eggs, apple cider vinegar, honey, and oil. Mix on low speed to let the dough come together, about 1 minute. Increase the speed to medium and beat for 5 minutes (this helps thicken the batter), scraping down paddle and bowl halfway through. The batter will be thick and stiff, but still slightly sticky.

Step 3

Place a large sheet of parchment paper on a baking sheet and grease lightly with olive oil. Transfer the dough onto the parchment. Use greased hands (spray nonstick cooking spray on them or rub with a little bit of olive oil) to knead and shape into a smooth ball.

Step 4

Shape the ball into a smooth 12 X 2 ½-inch log using greased hands. (See images in the recipe post.) Use a sharp knife to slash 5-6 diagonal slits on top, about ¼-inch deep.

Step 5

Place a large piece of greased plastic wrap over the shaped bread and let rise in warm, draft free place for 40 minutes. The bread will not be fully risen, but will rise more as it bakes due to the baking powder. Meanwhile, preheat the oven to 400℉.

Step 6

When ready to bake, remove the plastic wrap. Whisk the egg white in a small bowl until frothy. Brush all over the exterior of the bread.

Step 7

Throw 5-6 ice cubes at the bottom of the oven (this creates a steamy environment for a crisp outer crust) and place the baking sheet on the middle rack. Bake for 15 minutes. Loosely tent a large piece of foil over the baking sheet (to prevent the bread from over-browning) and reduce the oven temp to 350℉. Bake for 20 minutes longer. The internal temperature should be 210℉.

Step 8

Transfer to a wire rack to cool slightly before slicing, about 30-45 minutes.

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