Although the main difference between gluten-free bread and other types of bread is in the flour itself, which is gluten-free, it’s also important to have a good recipe because this bread needs to be prepared a little differently.
We’ve prepared a simple gluten-free bread recipe for anyone who suffers from bloating or digestive issues after eating food with gluten. We added a mix of seeds because this can greatly improve the bread’s nutritional value. Pumpkin seeds, for example, have a lot of vitamin E, flax seeds are a rich source of omega-3 fatty acids, while sunflower seeds are full of both vitamin E and linoleic acid. You can spread your favourite Argeta on this gluten-free bread without any worry whatsoever, as it’s made according to our FREE FROM recipe – free from any preservatives, artificial colourings, artificial flavourings and free from gluten!
Ingredients for gluten-free bread
600 g gluten-free flour
480 ml lukewarm water
8–10 g salt
60 ml sunflower oil
10 g dry yeast
Seed crust
1 egg
2 tbsp milk
seed mix
Preparation
1. Put all the ingredients in the bowl of your kitchen robot.
2. Mix for 30 seconds at a low speed and then for 5 minutes at a high speed.
3. Place a piece of parchment paper into a 25 cm bread baking tin, put the dough in and level it.
4. Cover the baking tin with cling film and leave it in a warm place for an hour so that the dough can prove.
5. Preheat the oven to 200°C.
6. Beat the egg with two tablespoons of milk, and egg wash the top of the bread. Sprinkle the seed mix over it.
7. Place the baking tin in the oven and put a fireproof dish with 3 dl of boiling water at the bottom of the oven.
8. Bake the bread for 40 minutes and carefully remove the dish with water from the oven 10 minutes before the end of the bake.
9. Take the gluten-free bread out of the baking tin and let it cool.
If you share this recipe, don’t forget to add #ArgetaBread 😉
