How to Make Gluten-Free Bread with Caputo Gluten Free Flour (Fioreglut)
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- เผยแพร่เมื่อ 2 ก.ค. 2024
- Once you make your own gluten-free bread, you'll never want to buy it again. Easy and delicious, you'll wonder why you never tried it before!
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500g Caputo gluten free flour
5g Caputo dry yeast
400g cold water
12g olive oil
10g sea salt
Proof 3-5hrs
Bake 40mins @450F
Broil last 5-10mins
Rest / cool down
No sugar? What feeds the yeast?
What is the conventions in cups ?
@@yokie52Not really. I tried this and it works well. With right proofing time and temperature it will naturally rise.
@@sherilanglais2785~ 4 cups+
120gm ~ 1 cup+ depending on how you level your flour
Measuring with weight is a more precise way to cook 😅
I’ve been a Celiac for a number of years now, and the biggest issue has always been Bread. I love bread, but nothing gluten free even comes close. It tastes like cardboard, makes me feel sick, and too full of starch. There is no - I repeat no - supermarket gluten free “bread” that tastes even remotely like bread. Ditto so called “gluten free flour mixes” or "best gluten free recipe ever" videos you can find on the internet.. Its been a major problem for me.
The discovery of Caputo Fioreglut has been a major turning point. I cant express that enough. Thank you Michele so very much, I have you to thank. I found your videos on youtube, and bought the Caputo Fioreglut from Amazon the same day - I made pizza with Caputo flour the night the flour was delivered - it was really good - best gluten free pizza I'd ever had. But today I made bread just as you showed in your video here. Except I used a pizza stone instead of an iron skillet, and mine needed 5 hours to prove in our cold English winter..
My goodness it made good bread. The crust is spot on - absolutely perfect - the crust tastes right, feels right, right texture, smells amazing - the whole shooting match. The crumb (inside) Is still not as delicate as a professionally made (gluten based) sandwich bread, but goodness its as close as it gets gluten free (and better than anything I've had before), and absolutely delicious! And I made it myself!!. Amazing. A whole new world has openned up to me!
Molte grazie, Michele - I cant thank you enough.
It was great to read your post. I am glad you found a great product and recipe! I love bread too and can't imagine what it must be like to suffer from Celiac. Michele's recipe is great for certain. You might also want to try Silvia Colloca's recipe for "a wonderful gluten-free bread" it is also so delicious and she uses Caputos Fioreglut flour. I have made bread with this product for family members that cannot eat wheat - they really do get their bread fix with this flour! I will be sure to try the pizza dough recipe from Michele!
Use caution as this may not be safe for some celiacs. The trace amounts of gluten in the “wheat starch” ingredient can keep your autoimmune fired up. Your body will keep damaging itself even if you don’t feel symptoms.
For cakes, try Schar Mix. For cakes, it is the best.
I found out if you brush the bread with melted butter before you bake it it comes out golden brown
TY!
I just made this loaf today. This flour is a game changer for me. It rose beautifully but fell a little when I dumped it into the Dutch oven. Next time I’ll try a cast iron pan. The crust and chew that this bread has is amazing. I’ve made the pizza and focaccia also with the Caputo Gluten free flour. Amazing!! I can’t say enough about it. Thank you so much
Well I just discovered this through my facebook group. I've made one loaf and ate half of it shortly after it came out of the oven. My second loaf is proofing now. Tomorrow I'll make pizza dough and focaccia. Then bagels and oh my ...! Then of course, I'll need to buy more flour.
I baked mine in dutch oven covered for 30 minutes then uncovered for 10 minutes and wow it came out perfect. Perfectly golden brown, just the right crunch outside, and fluffy airy inside.
I almost messed this up putting it under the broiler but after scraping off the top, it was one of the best artesian breads I've eaten. One minute under the broiler is just fine.
Okay, first of all, this flour is fantastic, and this bread recipe is heavenly. I think. I have NO EARTHLY IDEA how it happened, but after turning my oven to broil for the last five minutes, my bread burst into flames inside my oven. It literally burst into flames with 2 minutes left on the timer. After calming down the children, the dogs, the cats, and my alarmed house guests, I scraped off the charred, black, crust and we ate it anyway. What in the world did I do wrong? Maybe it was just the day. It’s been a doozy. I think I need to say my prayers and go to bed:)
As someone who has set her wok on fire SEVERAL times, I empathize with you. (I just say that this is my method to get wok hei in my Asian recipes 🤣).
Doesn't the yeast need a little sugar to activate?
Thanks for these helpful instructions
Thank you, I will make it and I am sure like it .
This looks amazing. Thank you so much tomorrow I’m going to be pulling out my GF sourdough starter to do my Caputo bread. Wish me luck.👍🤗
Thank You so much for this video!
I'm from Brazil, and to follow your recipe, thank you very much
THE BEST! I've made this bread, the focaccia and pizza several times already, without any issues. I do weigh all the ingredients precisely and use cold water. The dough has frozen well.
All have been delicious!
Is there a recipe for ciabatta?
I'll be making this. Made the pizza dough already with Caputo and it blows everything away!
Yep, the pizza dough with this flour is just better than other gluten-free flours. Agree.
Thank you for the wonderful bread recipe ! It’s delicious!
Hi, I love your bread and pizza gf recipes. Can you do a soft bread roll recipe please???? Cheers
Morning Sir and followers. I have just made the most gorgeous 4oz rolls with this flour. If I could put a photo of them you'd see how beautiful they look and OMG they are soft and airy inside and the smell well. I got 8 × 4oz out of one mix. Thank you Sir for the impartation, 👍👍👍👍
Hi the rolls sound wonderful. Do you use the same recipe as for the bread? Did you do anything differently?
Can you post a link to the recipe itself? I would greatly appreciate it!
Can you add milk butter and eggs to this??
can I use this flour for waffles and hamburger rolls?
Can this be made in a loaf pan as well?
HI bro can i make naan bread with this flour.
I've just tried making this, followed the recipe exactly but found it can't out very wet, far wetter than it appeared at all stages of the video. Any idea why? It pretty much fell apart as we turned it out the bowl
grazie per il video
qual è la ricetta?
qualità degli ingredienti
Thank you for the great recipe. When made right, this bread is the best. I would have to agree with some of the other comments, though. Be very careful with the broiler. Within 3 minutes, my bread was ruined. The top was burnt to a crisp and it set off all of the smoke alarms. I will skip it next time and just leave the bread in for another minute or two...
Befor you bake the bread brush it with melted butter and it will come out golden brown
I have Celiac and a wheat allergy. I purchased the Caputo GF flour from Amazon, and upon receipt noticed it has gluten free wheat starch. Do you know if the amount of wheat starch is safe for wheat allergy? I cant return the flour to Amazon because its a food product
Good afternoon Sir, I made this bread today, I did the wrong thing by resting it in a glass dish, had a problem getting it out but it didn't go down much. I cooked it in a non stick frying pan. The bread was fantastic, the only problem with my bread was the crust it was very hard(didn't stop me eating it, gave my teeth a workout). Could you tell me why my crust was so hard please.🍞
Can this be made in a bread pan or bread machine? If so, what changes might be needed?
I will be trying that today. Seems no reason it would not turn out awesome! Chef Cell
I’ve made this a couple times and it is delicious. My only question is can anything be done to soften the crust a little. Mine comes out extremely hard, or should I reduce the baking time? Thanks!
I personally like the crunch so when I did this it was an accident. But I put it in a ziplock bag while it was still warm and the crust was softer
Cover it with a tea towel when you take it out of the oven and it will soften the crust.
Brush with butter when it comes out of the oven
Thank you so much chef, it was amazing
I'm going way off-road right now as I try to make two long loaves (doubled the recipe) on a large baking sheet-pan. It's rising now; I'll let you know how it turns out.
It turned out great. Really good recipe for gluten-free French bread. I doubled the recipe and made 2 long loaves; I let them rise for about 2.5 hours (that may depend on your kitchen). 2.5 hours worked for me. I let them rise in a Couche but on the pan would be fine; better yet, a 2-part French bread baking pan would be even better as that already has sides to help the dough from falling flat. I used the Couche because the dough seemed like it needed some side structure to rise properly. I used a thin plastic cutting board to move from the Couche to the baking sheet.
Cooked @ 400 convection for about 20 minutes. My instant read thermometer read 205 when I took them out. Additional Tip - Brush the loaves with melted butter before baking; this makes them turn a lovely light-brown, otherwise they will be white even when fully cooked.
Cook @ 425 if you don't have convection; rotate pan halfway through cooking. Time may vary. Just use an instant read and get them to 203 - 207.
Thank you for this recipe. However, I tried your suggestion of turning on the grill at the end for an extra bit of browning. The whole top of the loaf burst into flames and set off the smoke alarm. I managed to put the fire out with a tea towel, which was ruined and had to be thrown away. The bread itself was OK, I scraped the burnt layer off the top.
Oh my!!! Thanks for the warning!
I believe he said 'broiler' - not grill. I am about to try it myself. will let you know.
I used a pizza oven at over 1000 degrees to do some browning. Way too hot. Burned the top - but caught it on time to mostly salvage it.
Just tried the broil for a total of 2 minutes and the top burst into flames as well. I don't think it was needed as by 40 minutes it was looking crunchy already.
Can I use anything else if I do not have a cast iron skillet?
Dutch Oven works. A little tougher to drop the bread in. You can use a large piece of wax paper to lower the bread into the pot as it will be very hot.
I use a pizza stone.
Would the dough freeze well?
I freeze the pizza dough all the time! Still amazing!
I hear that if you oil your hand with a little olive oil, it will not stick as much.
Can anyone help me convert 12g of water into ounces or ml? When I measure 12g on my scale it comes out to very little
12g : 28.35 = 0.42oz
Where I live this flour is expensive. So if I used the whole 2.2 lb bag that's is 17.00 just for the flour 😞
It is cheaper in bulk but you are still looking at about $7.50 for 500g of this flour.
If you have a Wegmans close by, it’s $10+ for a 2.2lb bag. Cheapest I’ve seen it anywhere
It is expensive but quite worth it since it is really the closest thing to normal bread that one can find. I make it every once in a while for my adult daughter. I was even able to make cinnamon rolls for her just by adding some sugar to the dough. I usually put it on a heating pad (on low as too hot and it will kill the yeast) to warm it up a bit and get it to rise a little faster. Also using warm (not hot) water rather than cold helps speed things up when you put it aside to rise…4 or more hours to rise makes it take up most of one day to complete the bread so give yourself plenty of time to prepare and bake it.
So I proofed this bad boy for 4 hours and it was flatter..... is that just a matter of proofing longer? I measures all of my ingredients and did what he did...
Your yeast might have died and not done the fermentation
Had same issue it doubled in size but was flat
Disappointed it contains wheat starch. I’m glad I checked before buying a bulk order. It’s not safe for celiacs as we can’t tolerate one particle of gluten and the ppm allowed to be labeled “gluten free” by our government regulations is too high for celiacs. Plus the risk of contamination is extremely high, so even if you are comfortable with the allowed ppm, you never know when you’ll get hit with more than that. Back to making flour blends from scratch again. 😢
I did not like it,taste was like donut.Very easy to make,nice stretching,healthy but taste like donut.What do you think i made wrong?
maybe too much sugar to proof the yeast? Chef Cell
@@comedykitchenwithchefcell no sugar sir,maybe its this quar perfume,if you read the ingredients on the pack it says quar.
@@TigerDemonWarrior hmmmm. I use it a lot. No donut taste. Maybe u need to change expectations? There’s nothing like the real thing maybe.