Homemade bread without gluten
Bakery products from Italy
translated by Italian with
An excellent bread for gluten intolerant
In a bowl, sift the flour and add the salt. Separately in a glass of water at room temperature, dissolve the yeast and add it to the flour.
Begin to knead by hand, and add a lot of water as it takes to get a loaf almost spring. Knead for a few minutes.
Now take a small round or rectangular baking pan with high sides a 5 cm and line with parchment paper sprinkled with a little flour. Pour the mixture and allivellatelo.
Let rise for three hours and then bake at 180 ° C convection oven for about 50/60 minutes.
Leave to cool in the oven door open and only when it is completely cold, you can cut it to enjoy it.