Basic Gluten Free Bread Loaf

Prepare all the necessary ingredients, carefully weigh them, bring them to room temperature, and line them up in the order of the recipe.

Mix the prepared “Bread Mix” together with the baking powder. If using fresh yeast, dissolve it in half a glass of warm water, add a little sugar and add everything to the preparation (the yeast should not come into direct contact with the sugar until completely dissolved!).

Stir in remaining ingredients. Work it all for 5 minutes until dough is smooth (also using an electric mixer).

Put the dough into a greased and floured tin and level the surface with the help of a spoon or a wet water scoop.

Cover with a tea towel or plastic wrap and let sit in a warm place until it has doubled in volume (about 30 min.).

If room temperature is not enough, put the dough in the oven at 40° C until it rises.

Pour water into a pan and place on the bottom of the oven, turn the heat up to 200° C and bake the bread.

To get a nice golden brown, you can brush the surface with water or an egg beaten with a little milk.

After 10 minutes, lower the temperature to 180° C and bake for about 40 minutes.

The bread is baked to perfection when, sticking a toothpick into it, the dough does not stick to it.

Cool the bread on a rack. If it is stuck to the tin, allow it to cool in the tin upside down and covered with a damp cloth.