For celiacs, eating gluten-free is a must, but first of all it must be a pleasure!! Here we offer you our recipe for making excellent homemade rice bread .
Gluten-free bread with extra virgin olive oil
A GREAT GLUTEN-FREE BREAD WITH EXTRA VIRGIN OLIVE OIL
In recent years, more and more people are affected by celiac disease, for them we thought of this recipe for a gluten-free bread ideal to accompany meals and an excellent bread for oil tasting.
“Celiac disease” is defined as a permanent intolerance to gluten, the protein complex contained in cereals such as: wheat, barley, spelt, kamut, rye, triticale and spelt. Gluten can be found in many other foods: as an ingredient (in bread, pasta, biscuits, etc.), as an additive (in sausages, mayonnaise, ready-made sauces), in cereals that were originally gluten-free but which, during processing, may have been contaminated. Celiac disease affects 1 in 100 Italians. Celiacs are treated at the table
Ingredients
Procedure
PREPARATION
To prepare our rice flour bread, start by dissolving the yeast in a glass of warm water. Pour the flours well mixed together into a bowl, gradually add 350 cl of water, the dissolved yeast and the extra virgin olive oil "Il Frutto " . Knead vigorously so as to mix the ingredients well and finally add the salt, always stirring. Pour the mixture into a greased mold and cover it with cling film. Preheat the oven to 40°C, turn it off and insert the mold.
When the dough has doubled in volume (after about an hour) preheat the oven to 220°C, remove the film, but leave the mould inside.
Once the oven has reached temperature, bake the bread for 30 minutes. Remove the bread from the oven and put it back in the oven for 10 minutes, then let it cool on a rack.
You can store the rice flour bread for a couple of days or freeze it.
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