Fluffy Gluten-Free Rice Semolina Bread: A Simple Loaf
55 minutes
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About Fluffy Gluten-Free Rice Semolina Bread: A Simple Loaf
Craving a light and fluffy bread that's also gluten-free? This rice semolina loaf is surprisingly simple to make with pantry staples, perfect for breakfast, brunch, or a satisfying snack.The subtle sweetness is balanced by savory notes of garlic powder and Italian seasoning, making it incredibly versatile. Imagine it toasted with butter and jam, or dipped in a hearty soup!Even if you're new to gluten-free baking, our easy-to-follow guide will help you achieve golden-brown perfection. Get ready to enjoy a delicious homemade loaf!
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 400 gm Rice Semolina
- 1 tsp Salt
- 1 tsp Garlic Powder
- 2 tsp Italian Seasoning
Instructions
- In a bowl, combine the warm water, sugar, and yeast. Set aside until the mixture becomes frothy. This activates the yeast and ensures a good rise.
- In a large bowl, combine the rice semolina, salt, garlic powder, and Italian seasoning. Add the olive oil and the frothy yeast mixture. Mix thoroughly until well combined.
- Cover the bowl and let the mixture rest for 10–15 minutes. This allows the semolina to absorb the liquid, making the dough easier to handle.
- Turn the dough out onto a lightly floured surface. Knead for 10–15 minutes until smooth and soft. Kneading develops the gluten structure, resulting in a better texture.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for approximately 1 hour, or until doubled in size.
- Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and gently knead. Shape the dough into a loaf.
- Grease a loaf pan and place the shaped dough inside. Cover with greased cling wrap. Let it rise again in a warm place for about 30-45 minutes, or until almost doubled. Preheat oven to 400°F (200°C).
- Remove the cling wrap and brush the top of the loaf with milk. Bake for 35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Transfer the baked loaf to a wire rack to cool completely for at least 2 hours before slicing and serving. Cooling prevents the bread from becoming gummy.
Recipe Notes
Expert Tips
- For a richer flavor, toast the semolina flour in a dry skillet over medium heat until fragrant before incorporating it into the recipe.
- If you don't have xanthan gum, you can substitute it with guar gum or psyllium husk powder. Adjust the amount as needed, as these substitutes can have different thickening properties.
- For a chewier texture, add a tablespoon of tapioca starch to the dough.
Storage Instructions
- Store leftover semolina bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Also See
- Vegan & Gluten Free Pumpkin Spice Morning Muffins
- Gluten Free Honey Crackers
- Gluten Free , Zebra Striped Japanese Cotton Cheesecake Infused With Spirulina
- Is Semolina Gluten Free? Unveiling the Truth!
- Gluten Free Diet - Is It Really For Everyone?
- Are Potato Chips Gluten Free? Understanding Gluten-Free Potato Chips!
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Recipe Nutrition
Calories: 191kcalCarbohydrates: 38gProtein: 7gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 325mgPotassium: 116mgFiber: 2gSugar: 1gVitamin A: 16IUVitamin C: 1mgCalcium: 19mgIron: 2mg
Sonia Gupta
Articles: 39
4 Comments
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What a flavorful dish! Thanks for sharing.
This looks so tasty! Thank you.
Very innovative
This is amazing! Excited to make it.