Thursday, August 2, 2012

At last - a great gluten free bread recipe

After many attempts at baking gluten free bread and producing bricks that could be used to build a fortress, I've found a recipe that makes a really nice loaf. The recipe has quite a list of ingredients but the method is pretty simple so don't be put off. I found the recipe on the blog in an entry that was published in April 2010.

Anyway, I make this bread several times a week. It's great toasted but also really nice as fresh bread for sandwiches. While I am sure the original recipe works absolutely fine I did make some minor modifications (some deliberately and some by accident). I use organic molasses instead of the honey / syrup, simply because I had some on hand. I also make a single loaf rather than two (because I only have one loaf tin) and I don't let the loaf rest before I bake it (because I didn't read that bit in the original instructions. I also managed to omit the almond meal the other night by mistake but the resultant loaf was fine. That was useful to find out for those times when I've run out of almond meal.

Here's the recipe with my modifications :

1 1/4 cups warm water
2 1/4 tsp active dry yeast
5 tbsp ground flaxseed mixed with cold water to equal 3/4 cup
3 tbsp oil
3 tbsp organic molasses
1 cup buckwheat flour
1/2 cup quinoa flour
2/3 cup potato flour
1 cup tapioca flour
1/4 cup almond meal
1 tbsp xanthan gum (or guar gum)
1 tsp baking soda

Add warm water and yeast in a mixing bowl and leave for 5 minutes.

Grind the flaxseeds and add cold water to equal 3/4 cup of a flaxseed-water mixture.  Stir and let sit while the yeast is proofing.

When the yeast and water mixture has proofed, add the oil, molasses and the flaxseed / water mixture. Whisk lightly to combine.

In a medium-sized bowl, combine the dry ingredients and whisk lightly.  Add the dry ingredients to the wet ingredients and combine.  Stir for a couple of minutes until well mixed. Place the batter into a loaf tin - wet your hands to smooth the loaf.

Preheat the oven to 350 degrees F.  Bake 60 - 70 minutes. Use a skewer to check the loaf for doneness.

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