Gluten-Free Semolina Bread
Discover the satisfying simplicity of Gluten-Free Semolina Bread, a homemade masterpiece designed to complement your gluten-free lifestyle. This recipe combines the nutty richness of gluten-free semolina flour with brown rice flour and tapioca starch for a perfectly balanced texture that’s soft yet sturdy. Enriched with protein-packed eggs, olive oil, and a touch of apple cider vinegar for added tenderness, this bread rises beautifully thanks to instant yeast and xanthan gum, ensuring a fluffy yet sliceable loaf. With minimal prep time and a quick rise, this recipe is perfect for busy bakers seeking a hassle-free way to enjoy fresh, homemade bread. Ideal for breakfast, sandwiches, or as a dinner side, it’s a versatile family favorite that suits a variety of occasions.
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Recipe Information
Ingredients
- 200 grams Gluten-free semolina flour
- 150 grams Brown rice flour
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 2.5 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 375 ml Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
- 2 large Eggs
Instructions
Preheat your oven to 350°F (175°C). Grease a medium loaf pan (9x5 inches) with a little olive oil or line it with parchment paper.
In a large mixing bowl, combine the gluten-free semolina flour, brown rice flour, tapioca starch, xanthan gum, instant yeast, sugar, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a separate bowl, whisk together the warm water, olive oil, apple cider vinegar, and eggs until well blended.
Slowly add the wet ingredients to the dry ingredients, stirring continuously with a wooden spoon or spatula until you have a smooth, thick batter.
Spoon the batter into the prepared loaf pan, spreading it evenly with the back of a wet spoon or spatula.
Cover the pan with a clean kitchen towel and let the batter rise in a warm place for about 30 minutes, or until it has roughly doubled in size.
Bake in the preheated oven for 45 minutes or until the bread sounds hollow when tapped on the bottom and a skewer inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and enjoy your homemade gluten-free semolina bread. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 16.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 125 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
