Gluten Free Pure Semolina Bread (Rice Semolina)
About Gluten Free Pure Semolina Bread (Rice Semolina)
The quest of trying something new made me decide to bake a 100% pure semolina bread. I started scrolling multiple posts of fellow bakers and a lot of googling on the internet. Hard work never goes waste and true to its point I finally found a recipe for Semolina Bread. This was something that I haven't tried so far and was worth giving a shot.A detailed study helped me understand that regular durum wheat semolina will not work for baking this Semolina Bread. I wanted to make a gluten free bread and durum semolina is rich in gluten. This semolina might be good for making South Indian delicacies like Upma and Idlies however for a pure Semolina Bread I needed the finest of the Rice Semolina. Rice semolina, unlike durum semolina is gluten free. Next step was to order the rice semolina from Amazon as I wanted to try my first 100% Semolina Loaf.
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Recipe Time & More
Ingredients
- 400 gm Rice Semolina
- 300 ml Water
- 15 gm Fresh Yeast
- 2 tsp Sugar
- 1 tsp Salt
- 1 tsp Garlic Powder
- 2 tsp Italian Seasoning
- 2 tbsp Olive Oil
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Instructions
- In a bowl, take lukewarm water. Mix sugar and yeast into it and set aside till it froths.
- In a large bowl, take Rice semolina, Garlic powder, Italian seasoning, olive oil, and salt. Add Yeast mixture to it and mix it well. Cover the mixture and leave it for 10-15 minutes.
- The Semolina will soak the water and help you to handle the dough later on.
- Now take the mixture out on a dusted surface and start kneading it to get a smooth and soft dough. It will take around 10-15 minutes.
- Once the dough is ready, keep it in a greased bowl for the first rise. It will approximately take 1 hour.
- Once the dough is doubled in volume, Punch it and take it out on a dusted surface. Knead it gently and give the shape of a loaf.
- Grease a tin and place this loaf in it. Cover it with greased cling wrap. Keep it in a dry and warm place for the second rise. Meanwhile, preheat the Oven to 200 degree Celsius.
- Now remove the cling wrap and brush the top of the loaf with milk. Bake it at 200 degree Celsius for 35 minutes.
- Once it's baked, Take it out on a wired rack and let it cool for 2 hours. Now cut the slices and Enjoy.
Recipe Notes
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Recipe Nutrition
Calories: 191kcal | Carbohydrates: 38g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 325mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
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Sonia Gupta
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.