Roman’s Gluten Free Italian Bread
(inspired by https://www.letthemeatgfcake.com/fabulous-gluten-free-italian-bread/ )
Flour blend (for two loafs):
255g rice flour (brown or white rice, sorghum, millet, or other flour you like)
255g potato starch
75g tapioca starch
70g pea/fava bean protein isolate
30g brown rice protein isolate
(can be hemp protein, soy protein, whey protein, pumpkin protein, egg white protein, or
any other, proteins can be replaced i.e. with other high protein flours)
15g xanthan (or guar gum)
For the dough:
100g active GF starter (whatever you have/like, mine was based on teff flour)
350g flour blend
350g water (or milk, vegan milk, any liquid mixture)
20g agave nectar (or honey, rice syrup, date, maple, etc)
20g canola oil (or melted butter or any other liquid shortening)
8-10g salt
1 tspn (3-4g) apple cider vinegar (unfiltered if possible)
Mix all the ingredients together very well. Based on your preference proof either in the
banneton or in the tin pan about 5 hrs in warm place or longer (overnight) in the fridge.
Bake 45min 240C (465F) first 15min with steam (put some ice cubes or water in a small
dish on the bottom of your oven). If you use a tin pan, remove the loaf from the pan and
bake last 15 min directly on the oven rack or baking sheet.
(Depending on ingredients used, this bread can be more milky, buttery, more or less sweet…feel free to
experiment
)