Today I wanted to try something different. The bread is inspired by Italian bread from Sicily called scaccia ragusana, but I was worried about the gluten-free dough working in the oven and keeping its shape, so I looked to the form of toast to help. You can actually fill the bread with anything you like. I wanted put a little sausage in it, but during the preparation I forgot.

• 200g flour Schaer Mix B
• 120g rice flour
• 7g dry yeast
• 30 ml vegetable oil
• 1 teaspon of salt
• 300ml water
• egg for rubbing bread
• cherry sugo or ketchup
• 200 g grated cheese (provolone, eidam)
• 50g grated parmesan

Mix the flour thoroughly with dried yeast, add salt, olive oil and water and prepare a smooth, dough, set aside and let it double in size.

After rising, roll the dough on a floured surface into a larger rectangle. In the center, apply part of the suga and sprinkle with rich cheeses.

Fold the dough to the center from the left and right and apply the sugo and cheese again. Again fold the dough and put the dough in a non stick fruit cake bread tin.

Coat the top of the bread with a beaten egg and bake at 210 degrees until golden.

The Czech Republic is famous for its passion for pastries. A lot of people can’t imagine breakfast without bread or rolls, which are commonly bought in stores. But with a gluten-free diet, there is a problem. The gluten-free pastries on the market have a completely different consistency and taste. The only way to combat this is to bake bread at home and if you want to get a really perfect taste, try it straight from the sourdough.

At the beginning it will be a little bit of a challenge. I started with sourdough for many years before the  gluten free diet, so for me it meant just finding the perfect combination of gluten-free flour and and establish gluten-free sourdough.

So if you want to taste the authentic taste of real bread again, here is the recipe

1 day 8:00 p.m.

• 1 tablespoon sourdough from the fridge
• 300ml water
• 300g gluten free flour Schaer mix B

Place all this ingredients into a bowl and mix them together. Cover the bowl with plastic and place it in a warm location for 12 hours

2 day 8:00 a.m.

sourdough leavens start working. if you use a glass bowl, you can see bubbles. Add:

• 150 g flour Schaer mix B
• 150g dark bread gluten-free flour
• 12g salt
• Teaspoon bread spices
• 2 tablespoons finely ground chia seeds, boiled with hot water
• 80 g sunflower sead (partly ground)
• 300ml water
• 30ml sunflower oil

Mix with dough hook on low spead in your stand mixer. Place the dough in warm location again for 3-4 hours until it is doubled in size.

Now take the dough out of the bowl, place on a floured surface and shape it. I used an angular form for a fruit cake lined with baking paper. Put the dough into the pan and allow to rise in for 2 hours.

Preheat the oven to 240 °C and put baking sheet on the bottom of the oven. When the bread has risen enough, pour 1/2 liter of water into the oven on the baking pan to create steam and put the form with bread into the oven.

Bake for 30 minut to 24O C an then lower the temperature to 200 degrees and bake for another 20 minutes.

Let cool on a wire rack for at least 1 hour.