I bet you have been looking at this picture thinking “that is gluten-free???”… Yes, indeed, it looks rather miraculous and I would love to take full credit for this creation, but the truth is, this impeccable result is the combination of a specialty Gluten Free flour designed for bread baking and a few old tricks of mine. If you are familiar with my gluten free bread recipes, this is no surprise to you, however if this is the first time we meet, I suggest you have look at THIS post and also at THIS one.
This wondrous flour (Caputo Fiore Glut, available in Australia via Basile Imports) combined with extra-virgin olive oil and buttermilk are the hidden secrets of this dough, which is well suited to create Turkish style bread, but I would not hesitate and give this a go for pizza and focaccia as well.
Happy Gluten free baking!
INGREDIENTS, MAKES 1
500 gr Caputo Fiore Glut (or a GF flour made especially for bread baking)
7 gr of dry yeast
125 ml of water at room temperature
1 cup (250 ml) of buttermilk
2 tablespoons of extra-virgin olive oil for the dough, plus a little extra for drizzling on top
2 teaspoons of salt for the dough, plus more to sprinkle on top
1. Mix the yeast with 100 ml of water and stand for a few minutes until frothy.
2. In a large bowl mix in flour, buttermilk, oil, yeasted water. Mix well with your hands and if it feels too dry add the remaining water. When you first start mixing this type of flour, it feels very sticky and powdery at the same time. Start kneading and after a few minutes it will almost resemble wheat flour. Add salt and knead until smooth.
3. Place back into the bowl. Cover with plastic film and allow to rise for 3-4 hours in a warm spot, until doubled in size.
4. Line an oven tray with baking paper. Lift the dough out of the bowl and, using your hands, stretch it to cover the tray, so that it’s about 3 cm thick. Cover with a tea towel and let it rise for 1 hour. In the meantime, turn the oven on to 200 C
5. Create dimples with your fingers, then drizzle with oil and season with extra salt and sesame seeds. Bake for 30-35 minutes or until golden brown.
6. Take the tray out of the oven and cool the bread onto a rack
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10 Comments Add yours
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Looks amazing Sylvia can’t wait to try this GF GEM
It is addictive!!
Can I swap the gluten free flower for ‘normal’ flour or would this ruin the recipe?
Absolutely! I will be stunning!
I watch your show made in italy aww how i feel nostalgia my parents are from Abbruzzo too
Tollo and Ari i have been many times my dream is to reside there one day love to open a B&B in my dad’s village you gave introduced me to delicious dishes i can replicate….my body lives in Melbourne my heart belongs in italia.
Thank you for bringing me back.
I feed divided in the same way! xxx
Can you please delete my post please
How essential is the buttermilk to the success of the bread as I am making it for someone who is lactose intolerant . She would love this bread and I have successfully sourced the flour. Thank you
Buttermilk helps keep it soft and bouncy, as well as imparting a slight tangy flavour. You could experiment with a nut milk?