This Caputo Gluten Free Flour Bread is a soft, plant-based loaf made with Fioreglut flour, hemp milk, and active dry yeast that requires minimal kneading and a single rise. It delivers the tender crumb and structure typically difficult to achieve in gluten-free baking.
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Step 1 In a large mixing bowl, combine and mix the warm water and yeast and let sit for a couple of minutes. Add the remaining ingredients and mix by hand with a dough whisk or large spoon until combined. Cover the bowl and let it rise in a warm area of your kitchen for 30 minutes.
Step 2 Transfer the dough to a parchment-lined bread pan with a silicon spatula or spoon and cover. Rise the dough for at least 30 minutes (or up to 2 hours if the temperature in your kitchen is cooler). TIP: For this step, as soon as you notice some visual changes to the dough (e.i., the dough is half an inch higher than when you placed it in the bread pan), it’s a great time to bake.
Bake the dough in a preheated 400°F oven for 45 minutes, covered and uncovered for the last 15 minutes. Once ready, the loaf will be golden brown, and the crust will sound crispy and hollow when tapped with a finger. The easiest way to test if the bread is ready is with a digital thermometer with a probe once the internal temperature reaches 210°F.
Once ready, cool the loaf in the pan for 10 minutes, remove the loaf from the pan, peel off the parchment paper, and finish cooling on a wire rack for at least 1 hour (up to 2 hours).
Slice and enjoy! This bread recipe is best kept at room temperature for one day in a sealed bag or covered with a tea towel. Slice and freeze the leftover pieces.
Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze wrapped for up to 2 months. Reheat thawed slices in a 350°F oven for 5–8 minutes.
Digital kitchen scale · Bread pan with cover (Pullman pan 8.5 × 4.75 × 4.5 inches) · Digital thermometer with probe
Yes, unsweetened store-bought hemp milk works as a 1:1 swap. Use room-temperature milk and avoid varieties with added gums if you want a lighter crumb.
Caputo Fioreglut is a premium Italian gluten-free blend designed for bread-making with good elasticity. Other high-protein gluten-free flour blends (King Arthur, Bob's Red Mill) can work, though results may vary slightly in texture.
Hemp milk adds protein and richness while water adjusts hydration and keeps the dough workable. The combination prevents over-richness that can inhibit yeast rise.
Internal temperature should reach 200–205°F (93–96°C) when measured with a probe thermometer in the center. The loaf should sound hollow when tapped on the bottom.
A Pullman pan with its lid traps steam for even rise and crust. Without it, cover dough loosely with a damp cloth and mist the oven interior; results will be less uniform but still edible.
