A Wonderful Gluten Free Bread

IMG_0399.jpgIt is with great joy and anticipation that I share this recipe with you today. I have been trying to create decent and palatable gluten free breads for longer than I care to remember. I have had so many failed attempts in my kitchen, the fingers on both hands aren’t enough to count. My main concern with the end product was a lack of flavor and a texture that was together too crumbly, too crunchy and too sticky. The many requests I received from you inspired me to look for more suitable flours and, about a month ago I got my hands on Caputo Fiore Glut flour, especially made for bread baking. And the bread pictured above is a result of such fortunate encounter. In case you are wondering, yes, it tastes as good as it looks! I served it to my husband and eldest son, who are used to eating my home-made wheat sourdough, and for a moment they didn’t even realize this bread was gluten free! I have trialed this recipe six times, to make sure I have the right familiarity and confidence to talk you through what to expect when using, touching and tasting it. I hope my experiments and advise are enough for you to try for yourself and succeed.

PS I would advise you go online and find out how to get your hands on this flour, as I am not sure substituting with any other GF flour would work. I have no commercial association with this brand, so I can’t be helpful in suggesting where to find it. Please note I am in Sydney, Australia. You can try searching for “deglutinated” bread flour” and see what you find.

Please remember this flour contains no gluten, which, once reacting with water and yeast is the force that makes the bread dough rise. As there is no gluten in this recipe, the dough will not rise as much as a regular wheat loaf.

This bread is very similar to the flavor and texture of sourdough. If you are after a softer type of bread (like sandwich bread or rolls), hang in there, I will start testing for those soon!


450 gr Caputo Fiore Glut GF flour

1×7 gr sachet of dry yeast

300 ml of luke warm water

1 teaspoon of  GF rice malt syrup (or honey)

1 tablespoon of extra-virgin olive oil

2 teaspoons of salt flakes


Please note I have only included metric measurements as this is how I tested this recipe and feel more comfortable. You can try translating into oz, but I would avoid cups, as they are not precise enough for this type of preparation. 

The timing and oven temperature is based on my own home oven (Ilve). All ovens seem to vary slightly, so you may need to adjust according to your oven specifications

1. Place flour in a large mixing bowl, add yeast, rice malt syrup, oil and 250 ml of water. Use a wooden or plastic chopstick to mix ingredients together. Add the rest of the water gradually, as needed. Add the salt and mix through.

At this stage the dough looks a bit like cement, hence the use of a stick instead of kneading with your hands.

2. Once the dough is coming together, use your hands to squish it like you would with play dough. You will soon start to notice it’s becoming “kneadable”. Flour your bench with GF flour, tip the dough onto the bench and start reading until smooth. This should take about 2-3 minutes. Roll into a ball, place it back in the bowl, dust with GF flour and cover with plastic film, to rest and prove for 2 hours, or until doubled in size.

3. Once the dough has proven, tip it onto a bench, dust with GF flour and stretch the dough into a rectangle.

You will notice it will look slightly crumbly at this stage.

Fold each side into the middle, then roll into a ball. Repeat two more times. Shape back into a ball and leave to prove, smooth side down, onto a bread basket or colander well dusted with GF flour. Prove for 2 hour or until almost doubled in size. In cold climate this can take longer.

You will notice that the more you fold and roll, the more it starts resembling wheat dough. Basically we are cheating this GF flour to act like wheat flour! Also the folding and rolling will ensure you a nicer crumbs, dotted with little holes, just like wheat sourdough.

4. Preheat your oven to 250 C (480 F), conventional. Once the oven has reached the desired temperature, gently tip the risen dough onto a cast iron pot lined with baking paper. If you have proved the bread in a bread basket or colander, make sure the pattern embossed onto the dough is on top. Score the top with a sharp knife or razor. Put the lid on (make sure there are no plastic parts) and bake it for 35 minutes. Turn the heat down to 220 C (420 F), take the lid off and bake for a further 15 minutes, or until the top is a dark caramel. Bake it for a little longer, if need be. You know your loaf is cooked through if it sounds hollow when tapped at the bottom, Take the pot out of the over (please use mitts!), lift out the bread, peel off the baking paper and cool on a wire rack for 1 hour before slicing.

If you don’t have a cast iron pot, simply place the proved dough onto an oven tray lined with baking paper. Score the top with a knife or razor, put in the oven and spray the top with water using a spray bottle. Repeat the spraying after 5 minutes, This will ensure you a lovely, crunchy crust, with a little shine to it. Bake at 250 C for 35 minutes, then turn the oven down to 220 C to finish baking. Cool on a wire rack as indicated above.IMG_0647.jpg

This bread will keep for a few days, wrapped in baking paper. When slicing, always use a serrated bread knife, as the crust really needs it. When eating once it has just cooled down, this bread is at its very best! Crunchy crust and soft moist crumb. Once it starts going stale, it is lovely toasted, in fact I have just had a little jam toast using a 2-day old GF bread!


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Panettone is the ultimate Italian Christmas enriched bread. It’s more than a cake or a brioche, it is a piece of our culinary history and no Italian would dream of not slicing into this delectable treat at Christmas time. However it has to be sad, most Italians buy Panettone from reputable bakeries or pasticceria, the reason being that is it mind-blowingly laborious to make. But, you know me, the baking addict, no challenge is too scary for this fearless baker!

I don’t mean to write this to discourage you from trying, but I do feel it is important to issue a warning with the release of this recipe: it is for advanced bakers only, those who understand gluten, how the bonds develop and how butter, eggs and sugar work together to create a rich dough. Also, for those who own a sturdy standing mixer!

For this reason, I have not translated my measurements in cups or oz, as I only ever work in grams and ml when it comes to this creation, and I would hate for things to get lost in translation.

Christmas is 4 sleeps away… are you ready for the challenge?

Step 1 – making the ferment

1 x 7 g sachet dried yeast

3 tablespoons lukewarm water

4 tablespoons plain flour

grated zest of 1 mandarin

Dissolve the yeast in the water and stand for 5 minutes. Add the flour and mandarin zest and mix well. Rest the soft dough at room temperature, well covered with a tea towel, for 11/2– 2 hours or until it looks bubbly and it has doubled in size.

Step 2 – Building the dough

the ferment from step 1

150 ml water, at room temperature

100 g plain flour

Work the ferment with the water, then mix in the flour with your hands or a wooden spoon until combined. Cover with a tea towel and rest at room temperature for 1 hour.

Step 3 – Building the dough

the dough from step 2

2 tablespoons caster sugar

90 g plain flour

80 g softened unsalted butter

If you have a stand mixer, you might want to get it out now. The next two stages require a lot of strong kneading and I would never attempt this by hand. Mix the dough from step 2 with the sugar, then add the flour and knead on low speed for 5 minutes. Add the butter and knead for a further 2 minutes. Cover the bowl with a tea towel and rest at room temperature for 1 1/2 hours or until it has doubled in size.

Step 4 – Building the dough with the addition of flavourings

the dough from step 3

100 g mixed sultanas, currants and raisins

1/2 cup (125 ml) water

3 tablespoons rum

290/320 g plain flour (according to the size of your eggs. Start with 290 gr, then add more if needed)

100 g sugar

2 teaspoons vanilla extract

2 tablespoons honey

60 g softened butter, cut into cubes

3 eggs

grated zest of 1 orange

grated zest of 1 mandarin

80 g mixed candied peel, mixed with 1 tablespoon plain flour (to stop them dropping to the bottom of the cake)

Soak the sultanas, currants and raisins in the water and rum for 1 hour. Drain, discarding the soaking liquid.

Add 290 g flour to the rested dough and knead on low speed for 1 minute, then add the sugar, vanilla and honey and knead for a further 3–4 minutes. Add the butter, a little at a time, until well incorporated, then add the eggs, one at a time, kneading all the while. Don’t panic if the dough looks really wet at this stage – the constant kneading will make it come together. Knead in the mixer for a further 15–20 minutes (see why you’d never this by hand?) or until it looks transparent if stretched. If it struggles to come together as it is too wet, add the remaining flour, a little a time, until the dough is smooth and soft, but not sticky.

Add the grated zest, mixed peel and soaked sultanas, currants and raisins, and gently mix to incorporate them into the dough.

Tip the dough onto your cooking bench, then fold it into three and onto itself to shape a ball. Put it in an oiled bowl, cover with a tea towel and rest for 1 hour.

Place the dough on a floured surface and stretch it gently with floured hands to form a rectangle and fold it into three. Shape it back into a ball and rest it in the oiled bowl, covered, until it has doubled in size, approximately 2–3 hours.

Stretch and fold the dough one last time, then put it into the mould or tin you wish to bake it in. I order my supply of panettone moulds online, but you can also use a round cake tin. Grease it and flour the tin and line the sides with a 10–12 cm tall collar of baking paper. Place the mould or tin in the fridge, well tucked under a tea towel. Alternatively, put the tin in a plastic bag and put the whole bag in the fridge to prove. I often do this with bread too – it’s like a homemade proving cell!

Step 5 – Scoring and baking (finally!)
The dough, well risen in its mould
20 g softened unsalted butter

Confidence! You are nearly there …

Preheat your oven to 200°C (180°C fan-forced).

Take the panettone out of the fridge. Using a sharp knife or a razor blade, gently score the top in an X-shaped pattern. Be very careful not to score too deeply or you will risk deflating the dough! With the aid of your blade, lift up four flaps and place a teaspoon of butter under each. Close the flaps.

If this method scares you, simply slash a large X on the top and place a large knob of butter in the middle. The outcome will be just as good.

Step 6 – Cooling

Gently transfer the panettone to your oven and bake for 45–55 minutes or until evenly risen and the colour of dark caramel. A wooden skewer inserted in the centre should come out moist, but not doughy. If it looks like it’s browning too fast, cover it with baking paper, but keep in mind that the crust is supposed to be quite dark.

Take the panettone out of the oven. If using a metal tin, let the bread cool completely in the pan before slicing and serving.

If using a panettone mould, pierce two long metal skewers or knitting needles all the way through the panettone and through the paper. Hang the panettone upside-down over a large stockpot or between two objects of equal height.  Cool it for a minimum of 6 hours.

Although a bit finicky, drying and cooling your panettone this way will ensure it keeps its dome-shaped beauty and the roof will not collapse. You have come this far, you might as well go the full distance!

Panettone will keep fresh for 1-2 days and will still be delicious toasted and dusted with icing sugar after 4–5 days. It also freezes well and can be used as a base for bread and butter pudding, tiramisu and trifle.



Merry Christmas!

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here


Silvia’s Cucina is on Facebook Twitter and Instagram