Gluten Free Pure Semolina bread

    12
    1981
    Pure Semolina bread
    Pure Semolina bread

    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 a 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 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.

    Ingredients

    Use Conversion Table to convert cups into grams

    ItemsQuantity
    Rice Semolina400 gm
    Water300 ml
    Fresh Yeast15 gm
    Sugar2 tsp
    Salt1 tsp
    Garlic Powder1 tsp
    Italian Seasoning2 tsp
    Olive Oil2 tbs

    Calories Count

    Total Calories 780.25
    Serving 1 Loaf
    Calories per Serving 780.25

    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 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.

    Pure Semolina bread sliced

    Pure Semolina bread Slice

    Print Recipe
    Gluten Free Pure Semolina bread
    Cuisine Baked
    Prep Time 20 minutes
    Cook Time 35 minutes
    Passive Time 80 minutes
    Servings
    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
    Cuisine Baked
    Prep Time 20 minutes
    Cook Time 35 minutes
    Passive Time 80 minutes
    Servings
    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
    1. In a bowl, take lukewarm water. Mix sugar and yeast into it and set aside till it froths.
    2. 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.
    3. 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.
    4. 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.
    5. 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).
    6. Meanwhile, preheat the Oven to 200 degree Celsius.
    7. 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.
    8. Once it’s baked, Take it out on a wired rack and let it cool for 2 hours. Now cut the slices and Enjoy.

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    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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