Wheat-free bread recipe

Wheat-free bread is a perfect alternative for those who do not tolerate this cereal well. There are many ways to prepare it, as you can find flours from various sources that facilitate the choice.

It is even possible to make it at home, as it is quite easy. Once you have mastered the technique, you can prepare endless doughs without wheat to enjoy every day of the week. In the following article we help you get started and we tell you all the steps to prepare rice bread.

Wheat-free bread and gluten-free bread as alternatives to regular bread

Diets without wheat or without any cereals that contain gluten are increasingly common. This is absolutely mandatory when you have gluten intolerance, which is specified in 3 conditions: celiac disease, wheat allergy and non-celiac gluten sensitivity.

Beyond these cases, avoiding gluten or wheat can be positive in other specific medical situations to reduce the usual symptoms and manifestations. Some of them are autoimmune diseases (lupus, rheumatoid arthritis, and Hashimoto's thyroiditis) and inflammatory bowel diseases.

What options are there in these cases to be able to make a perfect wheat-free bread? Actually, the range is wide, although for people with celiac disease or who must avoid gluten the possibilities are smaller.

Gluten-free grains are rice, quinoa, corn, and buckwheat. On the other hand, if it is only necessary to avoid wheat, you can also cook bread with spelled or rye flour.

With all these flours it is easy to prepare bread at home, both wholemeal and white. And although thanks to gluten an optimal fermentation and elevation of the dough is achieved, practice and the right recipe allow a final product that is moist, elastic and with a defined shape.

Traditional wheat bread is not suitable for coeliacs. These patients must seek nutritional alternatives to complete their diet.

Read more: Wheat allergy: symptoms and causes

Ingredients needed to make wheat-free bread

For this recipe, the flour chosen is rice, With what in addition to being a wheat-free bread, it is also suitable for celiacs. With the amounts indicated you get a round loaf of about 4 or 6 servings.

For the ferment you need the following:

  • 50 milliliters of warm water.
  • 2 teaspoons of sugar.
  • 10 grams of fresh baker's yeast (gluten-free).
  • 50 grams of rice flour.

For the dough you should get the following:

  • 1 large egg
  • 325 grams of rice flour.
  • 1 dessert spoon of salt.
  • 200 milliliters of warm water.
  • 1 tablespoon of olive oil.

Elaboration process

The steps to prepare gluten-free bread are divided into two parts, since the ferment is made first and after resting, the preparation of the bread is continued:

  1. To begin, with obtaining the ferment, put 50 milliliters of warm water in a bowl. Add the yeast and sugar and mix until all the ingredients are dissolved.
  2. Add the 50 grams of rice flour and stir.
  3. Cover the bowl with plastic wrap and let stand 1 hour in a warm place without drafts.
  4. Next, place the rest of the rice flour (325 grams) in a larger and wider bowl. Make a small hole in the center and insert the salt, the egg and at the last moment the ferment.
  5. Add the 200 milliliters of warm water little by little, because on some occasions a lower or higher amount of liquid may be necessary. While the water is being added, mix the dough with either a wooden spoon or a mixer. The paste has to be a bit sticky.
  6. When all the ingredients are integrated and the dough is homogeneous, cover the bowl with a kitchen towel and let it rest for 2 hours. A warm, draft-free place is also preferable.
  7. After this time, sprinkle a work surface with a little flour and give the bread a round and flat shape. Then, with the floured index finger, make small holes all over the bread. Cover and leave for 20 more minutes before cooking.
  8. As the dough rises these last few minutes, preheat the oven to 200 degrees centigrade. Place the bread on a baking sheet and drizzle with a tablespoon of olive oil. Bake with heat up and down for 30 minutes. It should be a light golden color.
  9. Remove from the heat and cool on a wire rack to prevent the wheat-free bread from picking up moisture. Then you are ready to eat.

With this recipe you get a bread with a juicy and tender crumb, although perhaps it is not as elastic as in a bread with gluten. It is advisable to consume it the same day or the next day. It can also be frozen.

If you like this recipe for gluten-free bread, you can add a touch of personal flavor to the dough and get different breads every time. We encourage you to try oregano, herbs of Provence or even some sesame seeds.

The aggregates change the flavor of the final product. You can try oregano.

Discover other options: How to prepare gluten-free bread: 3 recipes

Enjoy delicious homemade wheat-free bread

If wheat doesn't suit you, you have an allergy or you need to eliminate gluten from your diet, it is not necessary to deprive yourself of eating common foods such as bread. Fortunately, there are more and more alternatives available to enjoy this delicious and universal food.

Preparing it is as easy as following the rice bread recipe that we have detailed for you. Although the possibilities are greater and there are also other grains, such as rye, spelled or buckwheat. You can even try low-carb breads if you want to reduce this macronutrient in your diet.

In this process there are usually errors and some failures. This happens with doughs that are gluten-free, but also with traditional bread. Now, once the technique is controlled, the result is an equally tender product with all the characteristic flavor and aroma.

Be that as it may, bread is a food that has a place in a healthy diet. It is suitable for all ages and moments of life. In moderation, it is a good source of fiber, energy, and B vitamins, especially if you choose the whole wheat option.

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