Bread is a staple in my Italian diet and has been my whole life! You can imagine when I found out I am gluten sensitive how great an impact that had on my diet. I am not celiac so I avoid gluten when I can, but I still do enjoy it occasionally with consequences of course!
I started experimenting with recipes for gluten free breads but was never happy with the texture. That was until I was in Italy and discovered an Italian flour that was made with wheat starch.
It is called Fiore Glute, made by Caputo, the king of Italian flours! See their ingredient list.
What is wheat starch?
It is wheat in which the gluten has been removed so the wheat flavour is still present. It is not suitable for those with wheat allergies, but it is certified gluten free and suitable for coeliacs. (There are trace amounts of gluten, but it meets the minimum regulations)
I am not a dietitian or gluten free specialist, I am an Italian cooking instructor who is gluten sensitive so please don’t ask me questions about your allergies or condition, those should be directed to your health care provider. I am gluten sensitive, and I can eat this bread.
Just before covid-19 came into our lives in the Spring of 2020, I developed a Gluten Free Italian cooking course in my in person cooking classes that was met with great anticipation. We made this bread, plus focaccia, fresh pasta, and pizza. I had gluten sensitive and coeliacs in those classes. Both were incredibly pleased with the results and thanked me for opening their kitchen to these recipes and these methods. I had considered selling the recipes or creating an online program as my school was closed for 2 years and my tours put on hold as well, but I have now decided to publish them. You may have noticed as well that I have a lot of naturally gluten free recipes on my site as well as adapted gluten free recipes as well. As I am a cook first, I will not post a gluten free recipe unless it meets my exacting standards! I have had students asking for gluten free recipes for years and I always said, “I will not create any recipe unless it is good enough to serve my family”… I now make gluten free desserts that the whole family eats, and they don’t know the difference!
My family’s favorite gluten free desserts!
Some of my family favorites: orange olive oil cake, lemon torta caprese, apple cake, amaretti crostata, and chocolate torta caprese… I often make these desserts for holiday get togethers for all guests, not just the gluten free guests, they are that good! I used to make regular desserts and gf desserts but when the non-gluten free guests were eating the gf and left none for me, I changed my ways…
My ask of you…. Please share them freely online. These posts generate a small amount of ad revenue which don’t even pay for the speciality flours used.
As gluten free cooks are aware, cooking gluten free from scratch is expensive, but much healthier than commercially made gluten free products. Although I get satisfactory results with a wheat starch-based recipe it is incredibly expensive, and the wheat starch has little fibre or protein in it. (Gluten is protein) I therefore add fibre, protein, and nutrients with the other flours. This takes a lot of experimentation. I am currently working on a crusty, Italian, no knead, gluten free bread.
Please enjoy the bread and let me know what you think!
Ciao for now, Natalina
Oat, flax and buckwheat, soft Gluten Free bread
Ingredients
- 20 gr fresh yeast or 10 gm Traditional Dry Yeast
- 450 gm warm water
- 50 gm olive oil more for pans
- 750 gm Caputo Fioreglut GF flour* *suitable for GF diets but not wheat allergies, this flour produces the best results
- 50 gm ground GF flax
- 100 gm GF oat flour or process GF quick cooking rolled oats in the food processor until fine
- 100 gm GF buckwheat flour
- 500 gm carbonated mineral water
- 35 gm sea salt
- Up to 50 gm warm water to dissolve salt
Instructions
- Pour the warm water in a bowl of a stand mixer. Add the yeast and let dissolve, about 5 minutes. Stir.
- Add the olive oil and the flax, oat flour and buckwheat flour. Mix with dough hook on Speed #2 until incorporated. Add the carbonated water and start gradually adding the Caputo flour. Once all the flour has been added, mix until all incorporated and smooth.
- Meanwhile dissolve the salt in a little warm water. Add the salted water. Mix until smooth and incorporated.
- Turn up the speed to high and beat for 5 minutes to incorporate air into the dough.
- Cover with plastic wrap and a tea towel. Place in a draft free area for approximately 40 minutes until risen.
- Oil 3 loaf pans with olive oil. Divide the dough between the 3 pans. Smooth the tops. Cover with plastic wrap and preheat oven to 425 F. Let dough rest covered 15 minutes.
- Place on middle rack and bake until fully cooked, about 20-25 minutes. Check internal temperature with a meat thermometer …should be between 205-210F
- Remove from pans and cool on a wire rack. Freeze well.
