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Thursday, November 28, 2019

Gluten Free Doesn't Have to Mean Taste Free

I've slowly been perfecting my gluten free bread recipe; this started out as a white loaf and has slowly morphed to a good solid seeded bread with body!  It's not a brick and it has good flavour and I'm pretty sure it may even be approaching good for you.

I make it in the breadmaker cos I'm lazy, but I'm sure you could do it the other way too.  I do premix; one thing I've found with GF bread and breadmakers is that if you don't premix you end up with lumps of dry flour in the finished loaf; not a good thing.

2 cups GF flour - I use the following for this:
1/2 cup each tapioca, chickpea and sorghum flour (sieve these as they tend to clump)
1/4 cup each sunflower flour (home ground) and hemp flour
Handful of hulled hemp seeds, crushed almonds, sunflower seeds and pumpkin seeds plus a tablespoon of chia seeds
2 tbsp sugar (don't leave this out, the yeast needs to feed on it)
1 tsp salt
1 tsp xantham gum or similar; I'm slowly reducing this from 2 tsp and will see if I can get to 0
1 1/2 tsp active dried yeast

1 cup lukewarm milk or alternative (I use A2 cows milk)
2 tbsp oil (I use olive oil)
1 tsp apple cider vinegar
2 room temperature eggs

Combine and mix well in a bowl before transferring into your breadmaker's mixing bowl.  Set for GF loaf and let it do the rest.

Let the loaf rest after it comes out and then enjoy.  This goes equally well with butter, jam or cheese.   Tonight I'm using it to go around a sausage or two; it's less malleable than gluten type bread, but you can't have everything!

Keeps well for a few days on the bench.

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