If you want fresh bread but don’t want to wait too long, baking a quick yeasted loaf with Caputo Gluten Free Flour is easy. A warm slice can be ready to enjoy in less than 3 hours. Prepare everything in the afternoon and bake the dough while making dinner.
Incredible Caputo Gluten Free Flour Bread Recipe
I first tried Caputo (Fioreglut) gluten-free flour about one year ago and was impressed. Initially, I tested a gluten-free bread machine recipe and made the most delicious pizza crust.
This time, I wanted to share the instructions for baking the dough in the oven to make the softest and most Incredible Caputo Gluten Free Flour Bread Recipe.
If you have a bread pan with a cover, like a Monfish pullman pan—use it, as it was perfect for this recipe. This type of bread pan includes holes at the bottom to help circulate the air while baking with the lid.
Gluten-Free Bread Baking Tools
In addition to having a good bread pan with a cover (without a cover will work, too), you’ll need a mixing bowl, a dough whisk (or large metal/wood spoon, a digital kitchen scale and unbleached parchment paper, and a wire rack are useful bread baking tools.
I like to line my bread pans with unbleached parchment paper, but if you don’t have any, consider a bit of olive oil in the corners of the bread pan to prevent sticking. Remove the loaf from the pan after ten minutes of cooling.
Caputo Gluten Free Bread Ingredients
This easy-to-make, gluten-free, vegan bread recipe includes Caputo Fioreglut gluten-free flour, homemade hemp milk, coconut palm sugar, active dry yeast, sea salt and water.
When making bread, gathering all the ingredients before starting is best. If you keep your active yeast in the fridge or the freezer, weigh the portion needed for the recipe and set it aside.
When making bread, I’ll often boil some water and pour the portion needed into a cup or bowl to cool to 95°F before using it.
Incredible Caputo Gluten Free Flour Bread Recipe Video
Instructions
This gluten-free and vegan bread recipe is by far the easiest one yet. It’s as simple as combining the warm water and yeast in the mixing bowl first, then adding the rest of the ingredients and mixing by hand with a dough whisk or large spoon until everything is well combined. Cover the bowl, let the dough rise in a warm kitchen for 30 minutes, then transfer the dough to the parchment-lined bread pan and let the dough rise for another 30 minutes (or up to 2 hours).
For this recipe, as soon as you notice some visual changes to the dough (e.i., the dough is half an inch higher than when you placed it in the bread pan), it’s a great time to bake. In a 400°F preheated oven, bake for 45 minutes covered and the remaining 15 minutes uncovered or until the internal temperature reaches 210°F.
Once ready, letting the loaf cool for as long as you can wait helps. At a minimum, I recommend at least one hour. Gluten-free bread recipes need extra time to set. However, baking bread with Caputo gluten-free flour doesn’t require as much cooling time as other non-deglutinated flour blends.
Gluten-Free, No Eggs or Dairy Bread Machine Cookbook
Available on Amazon
More Caputo Fioreglut Recipes
Caputo Gluten Free Flour: Review & Recipes
Did You Make This Bread Recipe With Caputo Fioreglut?
If you tried this bread recipe, how did it go? Did you mix by hand? Share in the comments; it will help others make the recipe. If you have questions before making the bread, leave a comment.
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Incredible Caputo Gluten Free Flour Bread Recipe
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: +/-3 hours (Mostly Hands-Off)
- Yield: 1 loaf 1x
- Category: Breads
- Method: Oven-Baked
- Cuisine: Plant-Based, Gluten-Free, Vegan, Allergen-Friendly
- Diet: Gluten Free
Description
This Caputo Fioreglut recipe is the easiest and makes the softest gluten-free, vegan bread. It uses active dry yeast and added plant protein (homemade hemp milk), which adds extra nutrients to this quick loaf of fresh and incredible bread.
Bread Baking Tools: digital kitchen scale, large mixing bowl, dough whisk or large spoon, bread pan with cover (Pullman pan 8.5 x 475 x 4.5 inches), unbleached parchment paper, wire rack. Nice to have tools: digital thermometer with probe.
Ingredients
- 450 g (3.8 cups) Caputo Fioreglut Gluten-Free Flour, sifted
- 300 g (1–1/4 cup) homemade hemp milk* (room temp)
- 240 g (240ml/1 cup) warm water (95°F)
- 10 g (1 tablespoon) coconut palm sugar (or maple syrup)
- 8 g (2 teaspoons) active dry yeast
- 8 g (1 rounded teaspoon) sea salt**
Instructions
Step 1
In a large mixing bowl, combine and mix the warm water and yeast and let sit for a couple of minutes. Add the remaining ingredients and mix by hand with a dough whisk or large spoon until combined. Cover the bowl and let it rise in a warm area of your kitchen for 30 minutes.
Step 2
Transfer the dough to a parchment-lined bread pan with a silicon spatula or spoon and cover. Rise the dough for at least 30 minutes (or up to 2 hours if the temperature in your kitchen is cooler). TIP: For this step, as soon as you notice some visual changes to the dough (e.i., the dough is half an inch higher than when you placed it in the bread pan), it’s a great time to bake.
Step 3
Bake the dough in a preheated 400°F oven for 45 minutes, covered and uncovered for the last 15 minutes. Once ready, the loaf will be golden brown, and the crust will sound crispy and hollow when tapped with a finger. The easiest way to test if the bread is ready is with a digital thermometer with a probe once the internal temperature reaches 210°F.
Step 4
Once ready, cool the loaf in the pan for 10 minutes, remove the loaf from the pan, peel off the parchment paper, and finish cooling on a wire rack for at least 1 hour (up to 2 hours).
Step 5
Slice and enjoy! This bread recipe is best kept at room temperature for one day in a sealed bag or covered with a tea towel. Slice and freeze the leftover pieces.
Notes
*Homemade Hemp Milk Recipe: Combine and blend 1/3 cup (40 g) of hemp seeds (organic when possible) in a small blender with 1-1/4 cups of room temperature water (plus 2 extra tablespoons), 270 grams of water total. Blend until smooth and frothy, and strain the milk for a silkier finish, but I don’t always strain. I keep the larger bits for extra nutrients.
Try other types of homemade plant-based milks if you don’t have hemp seeds to make homemade hemp milk. Examples are rice, soy or oats. If you are not allergic to nuts, consider cashew or almond milk.
** The amount of sea salt you add is up to you, but know that not all salts are the same. Table salt, for example, might be saltier. If you feel that 8 grams is too much, start with 6 grams of sea salt and adjust for the next bake if you want the loaf to be saltier.
