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Close-up of a freshly baked Gluten-Free Italian Bread Recipe loaf, sliced open to show the soft, airy interior.

Gluten-Free Italian Bread

  • Author: Emma
  • Total Time: 2 hours 55 min
  • Yield: 1 large loaf 1x
  • Diet: Gluten Free

Description

A dependable recipe for homemade Italian-style bread with a soft interior and lightly crisp crust, suitable for everyday meals.

Ingredients

Scale
  • 3 cups plus 3 tbsp (453g) Kim’s gluten free bread flour blend
  • 2 tablespoon plus 1 tsp (29g) granulated 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 (540 ml) milk (dairy free milk can substitute)
  • 4 tbsp (56 g) butter, melted (dairy free butter can substitute)

Instructions

  1. In a stand mixer bowl, weigh the bread flour, psyllium husks (if using), sugar, salt, and yeast. Whisk to combine them.
  2. Place the bowl on the mixer, turn the speed to low, and slowly pour in the milk and butter.
  3. Increase the mixer speed to medium high and knead for about 5 minutes.
  4. Scrape the dough into a large mass or another bowl and cover it with plastic wrap.
  5. Allow the dough to rise in a warm, draft-free location for about 2 hours, or until doubled in size.
  6. Refrigerate the dough for at least 6 hours, or up to 7 days.
  7. On baking day, remove the dough from the refrigerator and place it onto a liberally floured surface.
  8. Knead the dough until smooth.
  9. Roll the dough into a torpedo or batard shape. You may divide the dough into two smaller loaves.
  10. Place the shaped dough on parchment paper on a pizza peel or an overturned baking sheet.
  11. Cover the dough with plastic wrap and allow it to rise for about a half an hour until slightly puffed.
  12. While the bread rises, place a baking steel, stone, or overturned baking sheet on the middle oven rack. Place a shallow baking pan on the rack below it.
  13. Preheat the oven to 450° F.
  14. Slash the loaf a few times and slide it, parchment and all, onto the hot steel, stone, or baking sheet.
  15. Add one cup of hot tap water to the broiler pan and quickly shut the oven door, or drop a couple of ice cubes on the bottom of the oven to create steam.
  16. Bake for about 30-35 minutes, or until you smell the bread and it feels relatively light for its size.
  17. If the top darkens too much, cover the bread with aluminum foil.
  18. Remove the bread from the oven and let it cool on a wire rack before cutting.

Notes

  • If the loaf feels heavy when you pick it up after the initial bake time, add another 5-10 minutes to the baking time and check again.
  • The crust softens as the bread cools.
  • Psyllium husk powder can be substituted for whole psyllium husks.
  • Dairy-free milk and butter can be substituted for the dairy versions, though they have not been tested.
  • Prep Time: 20 min
  • Cook Time: 35 min
  • Category: Baking
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 2
  • Sodium: 150
  • Fat: 5
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 4
  • Protein: 5
  • Cholesterol: 10

Keywords: Gluten-Free Italian Bread, Gluten Free Baking, Homemade Bread, Gluten Free Dinner, Gluten Free Meals, Crusty Bread, Easy Gluten Free Dinner

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Find it online: https://senarecipes.com/gluten-free-italian-bread-recipe/