last year wandering through blogs, I found, blog Dulcis in Furno this recipe to make bread in no time.
Ingredients (for 3 loaves): 500g of flour
370 ml of warm water 1 / 2 cube fresh yeast
1 + 1 / 2 teaspoon salt 1 teaspoon honey
Preparation:
In some of the water dissolve the yeast with honey. In a bowl put the flour, add the dissolved yeast and water, stirring quickly with a fork and then put the salt: the dough will be soft and sticky, not smooth. Sprinkle the surface with plenty of flour and let rise for an hour and a half. Now let's take the dough and with the help of a leccapentola we transfer it on a work surface well floured so that the floured side is facing up, divide it three strands in the same (I have made different because I cooked them at different heights), and gently transfer them in a pan covered with parchment paper spaced (we can also put the dough directly onto parchment paper and divide the strands directly there).
Bake at 260 degrees for about 40 'if we use the oven to gas otherwise at 240 degrees for about 30' if we use static or fan oven, until golden brown.
At first I was a bit 'puzzled ... usually to make bread and it takes a long time here in less than two hours here ready .... mah bread! But then I tried e. .. surprise! A very good bread, crispy outside and soft inside! Seems like a shoe that you buy at the bakery! And you can see yourself what a beautiful texture has the dough .... 
Then, shortly after I found this really good bread, I discovered that celiac and so I could not taste it, although I continued to do so by Carlo: o)
Some time ago, looking around on various blogs "gluten free", I came across the same recipe, but clearly changed ... and how not to try it now?? 
And here's the result ... even gluten-free, this bread is really delicious and does not regret his "colleague" with gluten, o) This blog is where I got the recipe Flavours and fantasies and here's the recipe , propose again that the full dose: Ingredients: 400 gr
.
rice flour 100 gr. Buckwheat flour
370 ml of warm water 1 / 2 cube fresh yeast
1 + 1 / 2 teaspoon salt 1 teaspoon honey
Preparation:
In some of the water melt the yeast with the honey. In a bowl, put the flours, add the dissolved yeast and water, stirring quickly with a fork and then put the salt: the dough will be soft and sticky, not smooth.
Sprinkle the surface with plenty of rice flour and let rise cover and heat for an hour and a half.
Now take the dough and with the help of a leccapentola we transfer it on a baking sheet covered with parchment paper and bake 240 degrees for about 30 'if we use static or fan oven, until golden brown.
.
rice flour 100 gr. Buckwheat flour
370 ml of warm water 1 / 2 cube fresh yeast
1 + 1 / 2 teaspoon salt 1 teaspoon honey
Preparation:
In some of the water melt the yeast with the honey. In a bowl, put the flours, add the dissolved yeast and water, stirring quickly with a fork and then put the salt: the dough will be soft and sticky, not smooth.
Sprinkle the surface with plenty of rice flour and let rise cover and heat for an hour and a half.
Now take the dough and with the help of a leccapentola we transfer it on a baking sheet covered with parchment paper and bake 240 degrees for about 30 'if we use static or fan oven, until golden brown.
As you have seen the preparation is the same and I have also tried to use another gluten free flour, the Bi-Aglut and the result is always great!
And my experiments "gluten free" does not end here ... I also made the pasta, and in the coming days I'll post the recipe or)
Anto Kisses: o)
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