Gluten-Free Bread

We start this delicious recipe by preparing the flour mixture, an essential step to achieve a fluffy and tasty bread. First, I mixed all types of flour using a whisk, ensuring they combined perfectly. After obtaining a homogeneous mixture, I measured the 3 cups needed for the recipe and stored the rest of the flour in an airtight jar, which I placed in the freezer. This is very useful, as the mixture stays fresh for up to 6 months.

Next, I transferred the flour mixture to the mixing bowl, adding the other dry ingredients on top, such as baking powder and salt. I started the mixer to ensure good homogenization. Meanwhile, I whisked the six egg yolks with a fork, gradually adding the oil specified in the recipe to create a fine emulsion. This mixture was added over the dry ingredients in the mixer, and with the mixer running, I began to add mineral water, being careful not to exceed the indicated amount. I chose to put about 15 ml less, as I noticed that the dough already seemed too soft.

After about 4-5 minutes of mixing, I stopped the mixer and removed the paddle, being careful to gather the dough remnants from the walls of the bowl. I let the dough rise in the oven of the stove, covered with a towel, while the oven light remained on to provide constant warmth. After 45 minutes, I checked the dough and although it hadn't risen much, I noticed air bubbles, which was a good sign.

I then prepared the baking dish, which I greased with butter (or oil, depending on preference), and poured the flowing dough into the pan. Using a flexible spatula, moistened in water, I leveled the surface of the dough and covered it again, letting it rise for the second time in the oven. After about 30-40 minutes, the dough had risen again, so I took it out and preheated the oven to 160°C (325°F). When the oven reached the desired temperature, I placed the bread back in.

The bread baked for about 30 minutes, but it was important to supervise it to prevent burning. When it was ready, the enticing aroma filled my kitchen. This bread is perfect for slicing and using for sandwiches. It stores very well in the freezer, sliced and wrapped in plastic, for 2-3 weeks.

An interesting ingredient I used in this recipe is guar gum, a product derived from bean seeds, widely used in Indian and Pakistani cuisine. It improves the texture of the dough, acting as an ideal substitute for gluten, and helps extend the shelf life of baked goods. If you do not have access to guar gum, you can replace it with powdered gelatin or agar-agar, so you can still achieve a delicious and fluffy bread.