During National Coeliac Disease Week, I couldn’t help but share a recipe for a wonderful gluten-free assortment of white bread, the food that is the main challenge in the daily lives of those who cannot eat gluten.

My choice went to a fibre-rich preparation, Preparato Universale per prodotti da forno Massimo Zero, because fibre is a valuable ally in controlling blood sugar levels when we consume gluten free bread, which is generally high in carbohydrates and low in fibre.

While the presence of fibre in the mixture is very useful from a nutritional point of view, it makes it slightly ‘harder’ to work with, so having a kneading machine or robot at hand makes the task easier and ensures really good results.

This is precisely why I thought that sharing a video recipe could be extremely useful to prepare a tasty bread without any difficulty. So enjoy viewing and cooking!

Assortment of white bread

44.19g carbohydrates per 100g

Ingredients

500g gluten free multi-purpose flour mix, brand Massimo Zero**
240g water
240g milk
50g mixed seeds* (to be soaked in 50g water)
40g extra virgin olive oil
17g brewer’s yeast
5g salt
brown rice flour* for dusting
extra virgin olive oil to brush the surface
water to soak the mixed seeds

Preparation

Put the mixed seeds in a small bowl and barely cover them with water, then let them rest while you knead the bread so that they completely absorb the liquid.
Shake the bag of mix well before pouring it into the jar of the planetary mixer, then run it for a few minutes at low speed with the flour mix alone.
Dissolve the brewer’s yeast in warm water, pour it into the planetary mixer and add the remaining water and milk. Mix at medium speed for about 5 minutes, then add salt and oil. Stop the planetary mixer to detach the dough from the sides of the pot and run it at high speed for a few seconds so that the oil is perfectly incorporated into the dough. When the dough is smooth and homogeneous, stop the planetary mixer and remove half the dough by placing it on a lightly floured cutting board.
Add the seeds to the remaining dough in the planetary mixer and mix at high speed so that they are fully incorporated.
Shape into loaves or braids of the desired size (I formed 4 loaves with the white dough and 5 braids with the dough with seeds), differentiating the shape according to the type of dough. Brush the surface with extra virgin olive oil and leave to rise in a warm place for about 2 hours or in the oven with the proving function for about 1 hour and fifteen minutes.

Bring the oven to 200°C, brush the surface of the bread with oil again and bake. Let it bake for about 40 minutes, keeping an eye on the baking time, which varies slightly depending on the oven and, above all, the size of the bread.
Remove from the oven and let the bread cool before cutting it.
Portate il forno a 200°C, spennellate nuovamente la superficie del pane con olio e infornate. Lasciate cuocere per circa 40 minuti tenendo controllata la cottura che varia leggermente in base al forno e, soprattutto, alla pezzatura del pane.
Togliete dal forno e lasciate intiepidire il pane prima di tagliarlo.