Friday, 10 January 2014

My Gluten Free Bread Recipe!

I have adapted this recipe from my research of many other gluten free bread recipes out there and I still feel I could play around with this one but for now I make this with confidence I will get a great sandwich loaf.
If you have any questions revert to my pages in the blog, everything this recipe is made of comes the information I have gather and written in the blog.
So get your apron on and start baking and eating your own homemade gluten free bread!!!!!


In a bowl thoroughly whisk together:
100 grams Sorghum Flour
100 grams Millet Flour
100 grams Buckwheat Flour
75 grams Tapioca Starch
75 grams Potato Starch
10 grams Ground Flaxseed
1 1/4 tsp Salt
2 tbsp Sugar
2 1/4 tsp or 1 sachet Instant Dried Yeast

In the bowl of your stand mixer with paddle attachment, mix together
20 grams Psyllium Husk
400 grams Tepid Water
4 tsp Vinegar

When the wet mixture thickens to form a gel approx 2-3 minutes, add:
2 tbsp oil

Mix for another minute then add the bowl of dry ingredients and mix for several minutes until well-combined.


Place the dough out into a lightly-oiled bowl, cover the top with oiled plastic wrap touching the surface of the dough. Put the whole bowl in a plastic bag and let rise for 30 minutes - 1 hour in a warm place like on top of your hot water cylinder.


When the dough has risen, turn out onto a lightly-oiled surface and gently deflate by pressing out and roughly shaping the dough into a rectangle shape.


Starting at the short side, tightly roll the dough up, tucking the ends as needed, to form a cylinder. You are trying to create a dense, tight loaf with good surface tension, such that it will hold it’s shape during the final rise and baking.


Tuck the short ends into the loaf and pinch along all the seams to seal.


Finish shaping dough into a loaf by rolling it lightly back and forth (with your hands on top, like using a rolling pin) for a smooth, rounded finished look.


Place the formed dough seam side down in a loaf pan lined with baking paper and cover with oiled plastic wrap to prevent the dough from crusting over. Let it rise in a warm place for 1 hour - 1 1/2 hour, or until the dough no longer springs all the way back when dented with a finger.


Place a tin foil tent cover and open at the ends. Bake the bread in a 210°C oven for 25 minutes, then turn the oven down to 190°C and cook until done, another 20-30 minutes. Remove the tent foil in the last 10 minutes. The loaf is done when tapped on the bottom will sound hollow.



Let your bread cool completely before slicing. Store your bread in a dry cool place wrapped in a plastic bag for several days and it can be kept frozen for up to 6 months. Just pull a couple of slices out the day before if you wish to make sandwiches or toasted straight out of the freezer. Enjoy eating gluten-free bread!