In this article, we will describe a gluten-free Turkish bread recipe step by step with all the details. In this way, no one will be deprived of this delicacy. If you’re ready, let’s get started.
All About Gluten Free Turkish Bread Recipe
Let’s face it, Turkish bread tastes awesome. Anyone who has tried it knows.
This bread, called “Somun Ekmek”, tastes like a pastry.
When consumed with meals, it makes the food it’s paired with shine. Is it only consumed with meals? The answer is no.
You can also make great sandwiches with Turkish bread. However, this bread, which amazes those who try it, has a problem for some of us. People with gluten sensitivity should stay away.
Apart from those with gluten sensitivity, some patients with irritable bowel syndrome may also be uncomfortable after eating the bread.
But we have good news for you. This bread may be suitable for most people with gluten sensitivity and IBS.
But how? Here in this article, we answer this question. This is a very special recipe! Please take note.
This bread, which can be easily eaten by anyone with gluten sensitivity, tastes like authentic Turkish bread.
Gluten-Free Turkish Bread Recipe Ingredients
2 lb gluten-free flour
0.35 fl oz yeast (10 grams)
1 cup of lukewarm water
Less than half a coffee cup of oil
1 cup of milk
1 teaspoon salt
1 tablespoon of sugar
To spread on bread:
1 tablespoon of oil
Gluten-Free Turkish Bread Recipe
Net Carb: 11g
Total Fat: 32g
Watch Gluten Free Turkish Bread Recipe Video
Take flour in a large and deep bowl. Open the middle like a pool and pour the powdered yeast into it.
Pour warm water into the same pool (lukewarm water is very important at this point. Because dough needs lukewarm water to ferment better.)
Now gently whisk the liquid mixture with a small fork.
Make sure that the flour on the side does not go into it at this stage. We do this so that the yeast dissolves in the warm water. Continue whisking for at least 5 minutes.
Now the flour and the liquid mixture can be mixed. Do not knead at this stage. You will only need to cover the liquid mixture in the middle with flour.
Pour the milk roughly over the entire mixture. Pour the two eggs over it without whisking.
Add the sugar and salt to the mixture.
Mix the dough mixture with the help of a spoon and you can start kneading after all the ingredients are mixed.
You will get a dough that does not stick to your hands but is not too hard.
Take 1 tablespoon of oil, which is less than half a coffee cup.
Pour it into the palm of your hand and cover the outer surface of the dough with this oil.
Keep kneading in this way. While kneading the dough, add this oil little by little every 3-4 minutes and continue kneading until the oil is done.
Knead this way for 10-15 minutes.
Leave the dough in the bowl it is in, covers it and let it rest for 1 hour.
At the end of 1 hour, take the sufficiently fermented dough.
Lay parchment paper on the counter and place the dough on it.
Also, get a baking tray and lay another parchment paper on it.
Break off dough slightly larger than a peach. Open it in a round shape with your hand.
Never use a rolling pin and. A hand-sized circle will suffice.
Fold the rolled dough like a wrap. Put it on the baking tray.
Continue wrapping until all pieces are finished. Do not worry if you have a dough that can easily crumble. It is normal for gluten-free flour to take this form.
Get a small bowl. Crack 1 egg into it.
Add 1 tablespoon of oil and mix well.
Spread this mixture on the bread dough on the tray with the help of a brush.
Apply this process to all the dough one by one, so that the top of the bread is well browned.
Begin preheating your oven to 200 degrees.
While it is warming up, take a sharp knife and make light scratches on the dough lengthwise.
A single long scratch will be enough, starting from the top to the bottom.
Since the baking time of the bread will vary according to your oven, cook it in a controlled manner.
Check them regularly. The bread is ready when the top and bottom are browned. Now bring another piece of parchment paper.
Lay it out on the cutting board. Your gluten-free bread should never come into contact with the wood.
Take the baked bread on parchment paper and slice them. Now they are ready.
If the time spent on this seems unnecessary to you, we should say that it is well worth the wait.
Because most of the process will be undertaken by the dough during fermentation and by the oven during baking.
In addition, when you sniff the delicious smells coming from your kitchen, you will once again realize how worth it.
Please share your thoughts with us if you try this recipe. We can’t wait to know what you think.
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