Gluten-free walnut bread

Name: Gluten-free walnut bread
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Potato starch 1 cup; Whole rice flour 1 cup; Buckwheat flour 0.6 cup; Corn flour ½ cup; Brewer's yeast 1 ¼ tsp; Honey 2 tsp; Water at room temperature 2 cups; Walnut kernels 1 ¼ cup; Vegetable oil for greasing the mold to taste

it de fr es br

422

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 422
Carbohydrates g 59.9
of which sugars g 1.3
Protein g 8.1
Fats g 16.7
of which saturated fat g 1.44
Fiber g 2.3
Cholesterol mg 1
Sodium mg 13

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Low
Note plus the dough rising time (about 4 hours)

PRESENTATION

Gluten-free walnut bread—I gotta say—is like bringing a piece of Italy right into your kitchen, without any of that gluten fuss. In Italy, folks are trying out all sorts of flour mixes, and this bread gets its amazing texture from a combo of integral rice flour and buckwheat flour. You toss in some crunchy walnuts and every bite is tender with a hint of crunch—so so good. Inside, it's soft and the crust? Golden and rustic, just the way everyone loves. And listen, even though it's gluten-free, the flavor's rich, and the crumb stays together, which is no small feat in gluten-free baking. The secret's in the natural fermentation—it really boosts the flavors and makes the bread easier on the stomach, in true Italian tradition. This gluten-free bread recipe skips the salt, making it awesome for anyone watching their sodium but still wanting something super tasty.

And you know what? Having a slice of this walnut bread recipe works anytime—breakfast, snack, whatever—or pair it with some creamy cheeses and cold cuts for a simple meal. Italian homes love sharing bread with family and friends, and this loaf is perfect for that vibe. It’s wholesome and kinda special, with crunchy walnuts all through and a moist crumb that soaks up whatever you slather on it. The flavor? Nutty and earthy, way way more exciting than most plain gluten-free bread you'll find in stores. Plus, it’s naturally low-sodium and doesn’t need fancy stuff, fitting right into a gluten-free lifestyle without missing out on fun. Using gluten-free bread recipe techniques from Italy—like mixing flours and letting fermentation work its magic—gets it just right, every time. So, for anyone into gluten-free baking, this recipe's a win. It's healthy and flavorful. Each bite makes baking bread at home feel really rewarding, especially when you share it fresh from your oven.

How to prepare Gluten-free walnut bread

To prepare the walnut bread, start by coarsely chopping the already shelled walnuts with a knife 1. Then, in a large bowl, sift the flours: whole grain rice flour 2, buckwheat flour 3,

potato starch 4 and corn flour 5. Then add the dry yeast 6,

and the honey 7; start mixing the ingredients with a fork while pouring the room temperature water slowly 8. The dough should be quite liquid 9.

Finally, also add the chopped walnuts 10. Cover the bowl with plastic wrap 11 and let the dough rise for 2 hours in the turned-off oven with the light on. After the rising time, your dough will have doubled in volume 12.

Take a rectangular mold of 10X4 inches (a loaf pan will be fine), grease it with vegetable oil on the bottom and sides 13. Pour the dough into the mold 14 and level it with a spatula 15;

At this point 16, cover with plastic wrap and let it rise again in the turned-off oven with the light on until it reaches the edge 17, it will take about 2 hours. After the rising time, preheat the oven to 428°F by placing a pot filled with water in the oven to facilitate humidification and prevent the bread from drying out too much during baking. Then bake the walnut bread on the lower shelf of the oven for 50 minutes, removing the pot with water only after the first 20 minutes of baking. Remove the walnut bread from the oven and let it cool slightly, then turn it over onto a rack to cool completely before serving it 18.

Storage

Store the walnut bread in a paper bag for 2-3 days. It is possible to freeze the walnut bread; in this case, we recommend toasting it in the oven before consuming.

Tip

Alternatively to walnuts, you can also use other nuts such as hazelnuts or pine nuts, or a mix containing various types.

For a correct preparation of gluten-free recipes

For gluten-free recipes, we recommend purchasing only products that display the crossed-out ear on the packaging, certified gluten-free, recommended by the AIC Italian Celiac Association directory.

For the translation of some texts, artificial intelligence tools may have been used.