GLUTEN FREE ITALIAN BREAD
Updated: Sep 21
The recipe you've been waiting for!
Introduction
From personal experience and by connecting with others, I've learned the biggest thing that prevents individuals from either following an AIP or Paleo diet or maintaining the diet, is because they believe they either one, will not be able to enjoy the same foods as others, or two get overwhelmed by not having foods prepped that will leaving them feeling nourished.
Following an AIP or Paleo compliant diet is amazing for the body, but what good is it if once a week you decide to sneak in a dairy and gluten filled meal because you're just craving that sandwich, or wanting to feel included in Sunday Dinner? Did you know it takes the body 30 days after eating inflammatory foods for inflammation levels to return back to normal?!
Your body is a wonderland and simply is worth more than a quick five minute inflammatory ingredient loaded meal. That's why this week I bring to you my gluten free, dairy free Italian Bread! This bread is light and fluffy on this inside with a crispy crust ever so reminiscent of the delicious Italian Bread served at Sunday Dinner.
Table of Contents
Ingredients
3 cups plus 3 tbsp Gluten Free Flour
2 tablespoon plus 1 tsp coconut sugar
2 teaspoon kosher salt
2 teaspoon rapid rise (instant) yeast
1 tablespoon whole psyllium husks, or 1 ½ teaspoon psyllium husk powder*
2¼ cups dairy free milk
4 tbsp dairy free butter, melted
How to Make Gluten Free Italian Bread
Make the Dough: In the bowl of a stand mixer, add gluten free flour, psyllium husks, sugar, salt, and yeast. Whisk to combine. Place on the mixer and turn the mixer on low. Slowly pour in the milk and butter. Increase the speed to medium high and knead for about 5 minutes.
2. Allow Dough to Rise: Scrape the dough into a large mass (or into another bowl) and cover the bowl with plastic wrap. Allow to rise for about 2 hours or until doubled in size in a warm, draft-free location. Refrigerate for at least 6 hours, but up to 7 days.
3.Bake the Dough: On baking day, remove the dough from the refrigerator and dump it out onto a liberally floured surface. Knead until smooth. Roll it into desired shape. Place the shaped dough on a piece of parchment and onto a pizza stone. Cover with plastic wrap and allow to rise for about a half an hour. It will not double in size, just be slightly puffed.
4.Heat the Baking Stone: While the bread is rising, place a baking steel (or baking stone, or an overturned baking sheet) on the middle rack of the oven and a shallow baking pan (such as a broiler pan) on the rack below it. Preheat the oven to 450° F. 5. Add water to Broiler Pan: Slash the loaf a few times and slide it, parchment and all, onto the steel, stone, or baking sheet. Add one cup of hot tap water to the broiler pan and quickly shut the oven door.
6.Bake the Loaf: Bake for about 30-35 minutes, or until you begin to smell the bread and it feels relatively light for its size**
7.Allow the Loaf to Cool: Remove from the oven and allow it to cool on a wire rack before cutting. The crust will soften as it cools.
** If the loaf feels at all heavy, add another 5-10 minutes to the baking time and check again. If the top is getting too dark, cover the bread with aluminum foil.
Frequently Asked Questions
1. Is this gluten-free bread recipe suitable for people with celiac disease?
Yes, this gluten-free bread recipe is safe for individuals with celiac disease as it does not contain any gluten.
2. Can I substitute almond flour for the gluten-free flour in this recipe?
While almond flour can be a good substitute in some recipes, it may not work well as a direct replacement in this gluten-free bread recipe. It's best to use a gluten-free flour blend specifically designed for bread making.
3. How long does this gluten-free bread recipe take to bake?
The baking time for this gluten-free bread recipe is approximately 45-50 minutes, but it may vary depending on your oven and the size of the loaf.
4. Can I freeze the gluten-free bread made from this recipe?
Yes, you can freeze the gluten-free bread made from this recipe. Make sure to cool the bread completely, then wrap it tightly in plastic wrap and foil before freezing.
5. What are some tips for achieving the best texture in gluten-free bread?
Use a blend of gluten-free flours for better texture.
Add xanthan gum or psyllium husk to improve the bread's structure.
Storage Instructions:
Cool Completely: Before storing, make sure your Italian bread is completely cooled. This prevents moisture buildup, which can lead to sogginess and mold.
Short-Term Storage (1-2 Days):
Place the bread in a paper bag or wrap it loosely in a clean kitchen towel. This allows the bread to breathe while keeping the crust crisp.
Store at room temperature in a dry, cool place away from direct sunlight and heat sources.
Medium-Term Storage (Up to 4 Days):
If you need to keep the bread fresh for a few extra days, wrap it in a plastic bag or plastic wrap. This will help retain moisture but may soften the crust.
Store at room temperature.
Long-Term Storage (Up to 3 Months):
For longer storage, freeze the bread. Slice the bread before freezing, so you can easily thaw only what you need.
Wrap the bread tightly in plastic wrap, then place it in a resealable freezer bag or airtight container.
Label with the date and freeze.
Thawing:
To thaw, remove the desired amount of bread from the freezer and let it sit at room temperature for about 2-3 hours.
For a quicker thaw, you can warm the slices in a preheated oven at 350°F (175°C) for 10-15 minutes or pop them into a toaster.
Reviving Stale Bread:
If your bread becomes stale, you can revive it by lightly spritzing it with water and warming it in a preheated oven at 350°F (175°C) for 5-10 minutes. This will help restore some of its original texture.
Full Recipe:
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