Easy, Homemade Gluten-Free Italian Bread (Failproof)

As an experienced baker, I've perfected many techniques for making gluten-free bread recipes with fabulous, consistent results. This easy gluten-free Italian bread recipe is no exception. Learn the secret to a soft, airy Italian loaf, but without complicated steps. It only takes few minutes of mixing, one rise, and easy, fuss-free shaping to enjoy an artisanal masterpiece of your dreams!

Prep Time 10

Cook Time 35

rise 40

Total Time 1 25

Servings

Author Melissa Erdelac

Ingredients

1 ½ cup (213 g) gluten free all purpose flour I highly recommend Cup4Cup gluten-free flour blend
3 tablespoons (31 g) potato starch see recipe notes for substitution
2 tablespoons (20 g) psyllium husk powder helps with bread moisture & structure (what is psyllium husk?)
1 (9 g) packet (2 ¼ tsp) instant rapid rise yeast
1 teaspoon (5 g) baking powder
1 ½ teaspoon (6 g) salt
½-¾* cup (180 g) warm water (112°F) *see recipe notes for amount
2 large eggs room temperature
1 tablespoon (16 g) apple cider vinegar
1 tablespoon (21 g) honey
1 tablespoon (15 g) olive oil
egg white for brushing on before baking

Instructions

Using a stand mixer with paddle attachment, mix together gluten free flour, potato starch, yeast, psyllium husk powder, baking powder, and salt on low speed until combined.
1 ½ cup gluten free all purpose flour, 3 tablespoons potato starch, 2 tablespoons psyllium husk powder, 1 packet (2 ¼ tsp) instant rapid rise yeast, 1 teaspoon baking powder, 1 ½ teaspoon salt
Add warm water (see recipe note below), eggs, apple cider vinegar, honey, and oil. Mix on low speed to let the dough come together, about 1 minute. Increase the speed to medium and beat for 5 minutes (this helps thicken the batter), scraping down paddle and bowl halfway through. The batter will be thick and stiff, but still slightly sticky.
½-¾* cup warm water (112°F), 2 large eggs, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon olive oil
Place a large sheet of parchment paper on a baking sheet and grease lightly with olive oil. Transfer the dough onto the parchment. Use greased hands (spray nonstick cooking spray on them or rub with a little bit of olive oil) to knead and shape into a smooth ball.
Shape the ball into a smooth 12 X 2 ½-inch log using greased hands. (See images in the recipe post.) Use a sharp knife to slash 5-6 diagonal slits on top, about ¼-inch deep.
Place a large piece of greased plastic wrap over the shaped bread and let rise in warm, draft free place for 40 minutes. The bread will not be fully risen, but will rise more as it bakes due to the baking powder. Meanwhile, preheat the oven to 400℉.
When ready to bake, remove the plastic wrap. Whisk the egg white in a small bowl until frothy. Brush all over the exterior of the bread.
egg white
Throw 5-6 ice cubes at the bottom of the oven (this creates a steamy environment for a crisp outer crust) and place the baking sheet on the middle rack. Bake for 15 minutes. Loosely tent a large piece of foil over the baking sheet (to prevent the bread from over-browning) and reduce the oven temp to 350℉. Bake for 20 minutes longer. The internal temperature should be 210℉.
Transfer to a wire rack to cool slightly before slicing, about 30-45 minutes.

Notes

*Water Amount

Some readers have written in saying their batter has been too thin. As to not risk the recipe potentially not turning out, I would recommend starting with 1/2 cup water and gradually adding more until the dough looks like the image in the recipe post. My bread always takes the full 3/4 cup. It should be stiff, yet still be able to be moved around by the paddle attachment, and a little sticky. Also make sure it mixes for a couple minutes before determining if the water needs to be adjusted. It thickens as it mixes.

I also tested the recipe with Caputo gluten-free flour and that required a little less water, about 1/2 cup + 2 tbsp.

Potato Starch Substitution

Use potato starch for best results, but additional GF flour may be substituted.

Storing, Freezing, and Reheating

Gluten-free breads lose moisture quickly, so I recommend serving the day they are made. To make ahead of time, cool the bread completely then wrap in plastic wrap and transfer to a ziplock freezer bag or a double wrapping of foil. Freeze up to 2 months.

When ready to enjoy again make sure the bread is at room temperature and not chilled. If the bread is cold it will not be soft and have a drier texture. For best taste and texture, warm briefly before serving.

Either wrap in paper towel and microwave for a few seconds or Italian bread can also be warmed in the oven. Wrap it completely in foil and place in a 350ºF oven for 10-15 minutes.

Nutrition