Doses and ingredients
250g Gluten-Free Classic Bread Mix "Il Pane di Anna"“
200/210 g of water
1 tablespoon of oil
12 g of fresh brewer's yeast
Procedure:
Dissolve the yeast in a few tablespoons of water. Add the flour and a tablespoon of extra virgin olive oil. Mix the ingredients well with a wooden spoon until you obtain a soft, creamy dough (the consistency of yogurt). Pour everything into lightly oiled baking molds. Cover with plastic wrap and let rise for about 40-50 minutes in a warm area. Once the dough has more than doubled in volume, bake at 180-200°C for 20-30 minutes.
Comments
Hi, I just discovered I'm wheat intolerant. I'd like to know what's in the classic bread mix. I've always made bread at home and would like to know what flours I can use to make the most classic bread possible. Thanks!
Hi Chiara, all our products and ingredients are listed in the shop section. To make classic bread, you need our classic bread mix. You'll find the recipe on the packaging or here on our website to get excellent results with this mix.
Hi, you use brewer's yeast in the recipe, but can it be replaced with baking powder? What is the recommended dosage for 500g of flour? Do the water and oil quantities remain the same?
Thank you.
Yes, you can substitute it, but baking powder is much stronger than brewer's yeast, so the dose should be halved. For 500 grams of flour, therefore, instead of 25 grams of brewer's yeast, you will use 12 grams of dry yeast. Very important: before adding it to the other ingredients, soak the dry yeast in warm water for a few minutes, a crucial step for proper leavening.
I discovered this flour during a course in Verdellino thanks to the Dolce e Salato shop.
A success! I love this bread. It's also good when defrosted.
The preparation is really simple.
Marina
Good morning, I'm from Treviso and I'm gluten intolerant. I wanted to know if there are any shops in Treviso that sell your products and flours.
Thanks for the information
Ornella
Good morning Ornella, all our products are reimbursable, so just request them from your local store or pharmacy. For more detailed information, please write us an email at info@ilpanedianna.it
Judith
I would like to thank you for your fabulous products,
which, besides being Italian, are also delicious.
I have been looking for flours and pastas for a long time, I am gluten intolerant,
I have tried many brands of gluten-free, mostly
from abroad, but there is no comparison with your products.
I took a picture of the freshly baked bread, I would like to
send you, but I don't know how to do it.
Thanks again
Judith
Thank you, Giuditta, for your always very welcome compliments! You can send your photos directly to our email address. info@ilpanedianna.it Or, if you can, post them on our Facebook page so that all our celiac friends can see your undoubtedly excellent results!
your products are fabulous, they are the only ones I can make, the preparations are delicious and
They're also easy to digest, much better than other brands, and lighter too! I discovered a store that stocks the entire range of your products, and now I only use those anymore.
Congratulations and I would love to hear your latest news and recipes.
Naomi
Thank you so much, Noemi! We're so happy you're satisfied with our products! We're always trying to improve, and if the results are as good as yours, then we'll keep going. ;-)
Good morning, I need some advice.
I tried substituting another brand's bread mix for yours, but I can't get the same result. I use the following quantities: 500 g flour, 400 g water, 18 g fresh yeast, 1 tablespoon oil, and finally, salt. The dough rises well, also because I use a Zeroglu bread maker, but it's too runny, and when I bake it, my bread doesn't rise but remains flat. What am I doing wrong?
Good morning,
The ingredients you use are fine (alternatively, you could try using a little less water and leaving the dough slightly less runny). The best thing to do, however, is to remove the dough from the pan once it's finished, let it rise in smaller muffin cups covered with tissue paper, and once the dough has doubled in size, bake them in a preheated oven at 180°C (350°F). This way, excellent results are guaranteed!
Ps: the preparation is already salted so there is no need to add more salt unless you want it saltier.
Good morning, I need some advice:
I bought Anna's new bread flour but wanted to make it with a bread machine. Are the ingredients the same as the basic recipe? And how long should I cook it? Thanks.
Good morning, it's the first time I use your flours. I would just like to know if I can make bread in the bread machine on the gluten-free program with the same dose. I have a moduli ex. Thanks.
Good morning,
Yes, you can also use the same doses indicated in the bread machine. Best regards.
Hi, I wanted to know how to prepare wholemeal bread, thanks