This homemade bread is an easy and healthy recipe for gluten-in-the-bread.
It’s made from a mixture of gluten-insoluble wheat flour and gluten-like proteins.
You can make your own gluten-containing bread at home.
Gluten-in the bread recipe: The first step is to make the dough.
Put the dough in a bowl and cover it with a kitchen towel.
This is essential to keep the dough soft.
Once you have it in a nice and soft bowl, roll out the dough to about 1/4-inch thickness and form it into a ball.
You want the ball to be at least 3/4 the width of the dough you’re working with.
You will need this for a long-lasting bread dough.
Using a rolling pin, press the dough into a long, thin circle.
Use a small spoon to push the dough through the flour into a round shape.
Keep the dough going by adding more flour as needed until it is smooth.
You’re done!
The gluten-based bread dough can be rolled up into balls and stored for up to a month in the refrigerator.
To make the gluten-filled dough, mix together the flour, baking powder, salt, and baking soda in a small bowl.
Add the wheat flour to the mixture and let it mix for a few minutes.
If the dough starts to be sticky, add a bit more flour until the dough is smooth and elastic.
Shape the dough by rolling it into the dough ball.
It should be about 1-inch thick.
Place the dough on a parchment paper-lined baking sheet lined with parchment paper.
Sprinkle with a little flour and sprinkle with more flour.
Let it rise in a warm place until it’s about two hours before you want to serve it.
For a quick gluten-enriched bread, make it in the morning and refrigerate it for up 2 hours.
To prepare the gluten gluten-bread, preheat the oven to 375 degrees F. Line a baking sheet with parchment.
Place a long loaf pan (about 1-foot diameter) over a double boiler.
Pour the gluten dough into the prepared baking sheet and bake for 12 minutes.
When the loaf is done, let it cool for about 30 minutes before slicing.
Remove the loaf from the oven and transfer to a wire rack to cool completely.
For the gluten filled bread, in a large bowl, mix the dry ingredients together with the flour and baking powder.
Then add the gluten and whisk until the mixture is light and fluffy.
The dough should be smooth and have a crumbly consistency.
Let the dough cool completely before using.
In a separate bowl, combine the water, cornmeal, yeast, and sugar.
Stir to combine.
Add all the remaining ingredients to the dry mix.
Place in a clean, large bowl and stir until well combined.
Place into a large mixing bowl.
Cover and refrigerates for at least 2 hours or up to 1 week.
When ready to use, divide the dough evenly between two prepared loaf pans.
Bake the gluten bread for 10 minutes, until the top of the bread is golden brown and bubbly.
Remove from the loaf pans and allow to cool for 10 to 15 minutes.
To serve, divide one loaf into three equal portions and top each piece with the gluten covered bread.
Place each bread piece on a serving platter and top with the second slice of bread.
Recipe Notes Recipe Notes: If you’re looking for more gluten-saturated and low-carb bread recipes, check out the gluten free bread recipes below.
