A few people have asked for the recipe of the gluten free bread I made last week - doesn't it look good! I was amazed at how it turned out and how easy it was. I made it in my breadmaker like I would any other loaf but just had to mix the wet ingredients up beforehand and add everything to the pan in a different order.
It is beautiful fresh on the day it is made and for a few days afterwards makes excellent toast. The loaf has a fairly dense texture when fresh anyway but does take on a noticeably cake-like texture on the second day, which intensifies from then on. When I make this loaf again, I will enjoy what I can fresh on the day it's made and then freeze the rest in slices to preserve the fresh texture.
Next time I make it I'm going to add some seeds as well - I think chia and sunflower seeds would go down very nicely. Maybe a scattering of GF oats on the top too!
If you don't have a breadmaker, I've put instructions to make it by hand. If you're a gluten-free'er or just curious (!) do give it a go. I'm loving the diversification of my baking portfolio ;)
Gluten free white bread
Makes 1 medium loaf
310g milk (I used soy)
1 tsp vinegar or lemon juice
6 tbsp oil (I used rapeseed)
2 eggs
450g gluten free white bread flour (Dove's Farm is the most widely available one I've seen in the UK)
1 tsp salt
2 tbsp sugar
2 tsp yeast
Place a large jug or bowl on your kitchen scales and then weigh the milk into it. Then beat in the vinegar/lemon juice, oil and eggs. Pour this into the pan of your breadmaker.
Place the flour, salt and sugar into the pan of your breadmaker. Stir slightly with a spoon. Sprinkle the yeast on top. Start the machine on the gluten free program if it has one, or on the normal bread programme. Check it after a few minutes and scrape down the sides of the pan if necessary. Then let the machine continue.....and in a few hours your home will smell divine and you will have a loaf of gluten free bread!
To make by hand, mix 325ml warm milk and the same quantities of vinegar and eggs in a large bowl. Combine the flour, salt, sugar and yeast in a separate bowl, then add it to the wet ingredients and mix to form a sticky dough. Continue mixing while you add the oil. Place the dough in a well oiled 1kg/2lb bread tin, cover and leave to rise for 1 hour. Bake in a 220 C oven for 40-45 minutes.
Have you ever made gluten free bread before? How did it turn out?