Pan in Cassetta senza Glutine

Ingredients for 1 servings:

• 200 g flour (Schär flour type B)
• 150 g flour, e.g. from Dallagiovanna, especially for bread and pizza without lactose – alternatively Schär flour for bread
• 30 g buckwheat flour
• 20 g millet flour or teff flour
• 200 g sourdough, gluten-free, rice-based
• 350 ml water
• 60 g soy yogurt (yogurt alternative)
• 1 tsp honey
• 10 ml olive oil
• 10 g salt
• 1 tsp bread spice mix
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 55 minutes; Total time approx. 6 hours 15 minutes

Loaf bread, gluten-free, dairy-free, vegan – and: super delicious

Combine the sourdough starter with the water and honey and let it stand while you prepare the rest. Weigh the dry ingredients and mix them together. Grease a loaf pan. Gradually add the dry ingredients to the liquid, adding the yogurt and oil in between. Watch the consistency; the dough shouldn’t be too stiff. Pour the dough into the pan and smooth the surface with a little water and a spatula. Place the pan in a cold oven and let it rest (and rise) for about 5 hours (I usually prepare the pan in the evening and let the dough rise overnight). Then turn the oven down to 250°C (top/bottom heat) and bake for 20 minutes. Then reduce the temperature to 180°C (350°F) and bake for another 25 minutes. Remove the pan from the oven, remove the bread from the pan, and return it to the oven for another 10 minutes. Done! The result is a wonderful loaf of bread that will appeal even to people who don’t have a problem with gluten. It’s wonderfully moist. However, this moistness comes at a price: the bread spoils more easily. If, like me, you’re the only gluten-free eater in your household, I recommend freezing the bread in thirds. Otherwise, you can easily adapt the recipe with additional ingredients (oat flakes, amaranth pops, psyllium husks, etc.). The dough will easily tolerate this, but you’ll need more water. Final note: This recipe is based on a bread recipe from from the Italian magazine “Cucina GlutenFree” (they have something like that there!), which I adapted for myself.