Tag Archive for: soft gluten-free bread

Gluten-free milk rolls

Here is the recipe for soft and delicate Gluten-free milk rolls—perfect not only to accompany meals or breakfast, but also as a versatile base for other preparations. In particular, they work beautifully in one of the regional recipes featured in our culinary Giro d’Italia in 20 recipes.

Since white bread is not always the best ally for blood sugar levels, we can make a small but effective adjustment: replace 20 g of one of the gluten-free flours with 20 g of inulin. This simple swap helps slightly lower the glycaemic index without compromising texture or flavour.

Now it’s time to get your hands into the dough. Just a few steps, a little care, and the aroma of freshly baked bread will do the rest. Let’s prepare these gluten-free milk rolls together, ready to tell the story of a stage of our Giro d’Italia… one bite at a time.

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Gluten-free Milk Rolls

51g carbohydrates per 100g

Ingredients for about 10 rolls

  • 400 g milk
  • 320 g gluten-free bread flour mix Nutrifree **
  • 100 g gluten-free bread flour mix Farmo **
  • 60 g wholegrain rice flour* (plus extra for dusting)
  • 50 g extra virgin olive oil
  • 12 g fresh baker’s yeast
  • 8 g fine salt
  • Extra virgin olive oil, for brushing

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

 Preparation

 

  1. Dissolve the yeast in the lukewarm milk together with the sugar.
  2. Place the flours in a bowl or in the bowl of a stand mixer. Gradually add the milk, mixing until smooth. Add the salt, then slowly drizzle in the olive oil.
  3. Using a spoon and a little rice flour, shape the dough into rolls of about 90 g each. Place them well spaced on a baking tray lined with parchment paper and brush the surface with extra virgin olive oil.
  4. Let the rolls rise until doubled in volume.
  5. Bake in a fan-assisted oven preheated to 200°C for 20–25 minutes, until golden brown.
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Wholemeal gluten-free sandwich bread

The Secret to a Great Sandwich? The Bread! Without a doubt, the key to a great sandwich is the bread! When I made the Tuna Melt, one of the elements that truly made a difference was my Wholemeal Gluten-Free Sandwich Bread—a recipe carefully designed to ensure softness, flavor, and a balanced impact on blood sugar levels.

This bread is perfect not only for gooey, irresistible sandwiches but also for breakfasts, sweet or savoury toasts, and creative bruschettas. Its soft texture and slightly rustic flavor make it an excellent base for many preparations—try using it to make these Bruschette Assortment!

If you’re looking for a gluten-free bread that doesn’t crumble and stays soft even the next day, this is the recipe for you!

Wholemeal gluten-free sandwich bread

47.50g carbohydrates per 100g

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Ingredients for one loaf

  • 270 g Nutrifree Bread Mix Flour**
  • 250 g milk
  • 250 g water
  • 200 g Nutrifree Wholemeal Bread Mix Flour**
  • 30 g hemp flour*
  • 30 g extra virgin olive oil
  • 12 g fresh yeast
  • salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. In a planetary mixer, combine the flours. Dissolve the yeast in lukewarm water, then add it to the flours along with the milk.
  2. Mix at low speed for 2 minutes, then increase to high speed and mix for 4 more minutes.
  3. Add the salt and oil, ensuring they are well incorporated into the dough. Transfer the dough into a well-greased or non-stick sprayed sandwich bread mold (30×10 cm).
  4. Let the dough rise for at least 2 hours, or until it reaches almost the top of the mould.
  5. Bake in a preheated convection oven at 230°C for 45 minutes.
  6. Remove the bread from the mould immediately after taking it out of the oven.
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