The Caputo FioreGlut flour is an amazing product – wheat-based but completely free of gluten. Some coeliacs also have a wheat allergy and, if so, then this flour is no good for them. But if your allergy is only to gluten then this flour will give you a bread (or a pizza) with a bread flavour. It can be used in cakes, etc, but is not so different than other GF flours there (and costs more). It can be bought from Ocado (£8 per Kg) or online at various sites for £6 per Kg (plus shipping).
Wheat-based gluten-free bread
Wheat-based gluten-free bread
Ingredients
- 500 gms Caputo FioreGlut gluten-free flour
- 10 gms yeast
- pinch salt
- pinch sugar
- 35 gms butter (or vegan equivalent)
- 500 ml total liquid (melted butter, boiling water, cashew milk, or other milk equivalent)
- 1 sachet egg white powder
Instructions
- Grease bread tin and scatter a small amount of cornmeal over it
- Mix flour yeast, salt and sugar thoroughly
- Place butter in a 500 ml jug and add small amount of boiling water to melt the butter.
- Add milk equivalent up to bout 350 ml
- Add cold water up to 500 ml and make sure the liquid is comfortable tepid (not hot).
- Add liquid to flour and mix well in food mixer or with a spoon.
- Tip out dough onto a floured counter and knead for about 3-4 minutes until it comes together as one piece that is soft, but not sticky.
- Place bread dough in baking tin, slice the top with a sharp knife (for a split tin effect) and cover with oiled cling film.
- Put bread tin in the fridge and leave for 18-24 hours, until well-risen.
- Bake bread in 200° oven for about 30-45 minutes. It should sound when tapped on the bottom after turning out.
