Gluten Free Pure Semolina bread

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100% Pure Semolina Bread

Pure Semolina Bread is a pure marvel in itself. I have discussed the benefits of Durum Semolina flour bread in my earlier recipe and have discussed if semolina is healthy or not. You might like to read the other recipe to know more why and how semolina bread is healthy.

Recipe for Semolina Bread

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 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.

My experiments

I have baked white sandwich bread, whole wheat flour bread, and a multigrain bread however, a pure semolina bread was still a dream. I am delighted and thankful for all the love you have shown on those recipes.

As you know, I try to ensure that I keep things as simple as possible. Once again, this recipe for semolina bread is fairly simple and easy. You just need to mix all the ingredients and make a smooth dough like other bread dough. Before I started to give shape to my experiment I had a doubt in my mind. I was contemplating on how will I make a smooth dough with semolina when I know there is no gluten in it? I then decided not to think much and started my work. Believe me, once you will try this recipe, you will be surprised to see the rise in the loaf. For me, it is the best loaf I have baked so far. This bread has a special aroma that I compare with the aroma of the wine.

Do share your thoughts and comments after you try this recipe. I personally read all the comments and ensure to respond back to each comment.

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Ingredients

Use the Conversion Table to convert cups into grams

Items Quantity
Rice Semolina 400 gm
Water 300 ml
Fresh Yeast 15 gm
Sugar 2 tsp
Salt 1 tsp
Garlic Powder 1 tsp
Italian Seasoning 2 tsp
Olive Oil 2 tbs

Instructions

In a bowl, take lukewarm water. Mix sugar and yeast into it and set aside till it froths.

Activated Yeast

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 (Proofing time depends upon the weather conditions). 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. It will take about 30-40 minutes (again the time depends on weather conditions).

Pure Semolina Bread Loaf in Tin

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. If the top is browning too fast, then cover it with an aluminum foil and continue to bake.

Once it’s baked, Take it out on a wired rack and let it cool for 2 hours. Now cut the slices and Enjoy.

Pure Semolina bread sliced

Pure Semolina bread Slice

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Pure Semolina bread
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 15 minutes
Course: Breakfast, Main Course
Cuisine: Baked
Servings: 1 Loaf

Ingredients

  • 400 gm Semolina Use Rice Semolina
  • 300 ml Water
  • 15 gm Fresh Yeast Use 5gm if you are using Instant yeast instead of fresh yeast.
  • 2 tsp Sugar Honey can be used as an alternative
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 2 tsp Italian Seasoning
  • 2 tbs olive oil

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 (Proofing time depends upon the weather conditions). 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. It will take about 30-40 minutes (again the time depends on weather conditions).
  • 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. If the top is browning too fast, then cover it with an aluminium foil and continue to bake.
  • Once it’s baked, Take it out on a wired rack and let it cool for 2 hours. Now cut the slices and Enjoy.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

 


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12 COMMENTS

12 COMMENTS

  1. Hi Sonia I tried the recipe a few days ago. I messed it up because after I left it to soak the water for 15 mins I found it too wet, so instead of kneading it I added more rava. Then to set this right I added more water. Anyway my questions are do we have to grind the rava, and is it crumbly first and then starts to form in a smooth dough. Mine till the end of a lot of kneading did not form a smooth dough. Please do guide me. Thanks

  2. Yes this bread comes out soft. However when I sliced it there were too many crumbs even though the slices were sturdy. The loaf had cooled down and I used a serrated knife. Why? Also when I refrigerated it in a polythene bah, the slices were dry. Please help

    • Hi Chaitra,

      Thanks for your message. I need to Thank you for rectifying the error as well. I have used Rice Semolina which is gluten free, however, did not clearly mention in the recipe. I will update the same. Thanks again.

      – Sonia

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Sonia Gupta

Baking Instructor & Food Blogger

I am an award-winning baking instructor and my baking courses are recognized by all baking enthusiastic. I am a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding my forte as one of the top baking instructors when it comes to whole wheat baking, I have gained mastery in eggless and healthy baking. I have trained more than 2000 people in the last 3 years and continues to satisfy my desire to transform "HomeMakers into HomeBakers".

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