It's not so easy to make a really good gluten free bread as it's the gluten that gives it that nice soft elasticity, so we have to think outside the box. I don't eat a lot of bread but when I do have it I like my bread soft and light on the inside, but with a nice golden crispy crust on the outside. So I've been testing this out for a long while now. I have one for seeded rolls, brown seeded bread, white buckwheat seeded bread, all with different types of ingredients to suit different dishes, which I will post at some other point.
I like this lovely mediterranean one the best so far in which the base recipe was given to me by my son who is a fantastic chef, and I'm not just saying that 'cause he's my son. Then I played about with two things in the base mix and added a few extras to make it more my stylie.
500g gluten free self raising flour
180 mls brown rice milk
2 tsp of fast action yeast
2 tsp xanthan gum
1 tsp salt
2 tbsp coconut sugar
1 tbsp white wine vinegar
4 tbsp olive oil
2 tsp of oregano
1 tsp garlic granules
14 chopped green olives
8 chopped up sun dried tomatoes
Put all dried ingredients into bowl and then mix. Add the wet ingredients and give it a good kneading together just to combine everything. Then grease your tin, put it in a your loaf tin and leave to prove in a warm place for an hour, you don't need to cover this one. Heat oven up to 200 and place a metal tray in the bottom of oven with about an inch of water (the steam from this rises up and helps with giving the bread the desired texture). Cook the bread at 200 for 5 mins in middle of oven, then turn oven down to 170 and cook for a further 20 mins or so until nice and golden. When time is done stick a metal skewer in the middle and if it comes out clean the bread is ready. Leave to cool for around 15 mins before cutting. Then you need to say OOOLALA whilst you are eating it but not with your mouth full!
This is it after it has been proven for an hour...
This is it just out of the oven...
And this is it with lovely grass fed organic butter (just use coconut or olive oil if you are vegan) and our sugar free beans recipe coming soon...