Gluten-free White Bread
This everyday loaf has a neutral and delicate flavour very similar to wheat bread and is very quick and simple to make.
Use like conventional bread for making sandwiches, toast and to accompany soup and other light dishes.
The bread is also nut and dairy free.
To make a 900g (2lb loaf)
Ingredients -
110g potato flour
55g tapioca flour
110g rice flour
2 teaspoons fine salt
2 teaspoons caster sugar
2 level teaspoons xanthan gum powder
2 sachets of dried yeast granules
approximately 350ml tepid water
2 tablespoons of vegetable or olive oil
millet flakes, poppy seeds or sesame seeds to decorate
Instructions -
1. Preheat the oven to 200C/ 400F/gas mark 6. Lightly grease and flour a 900g loaf tin, tipping out any excess flour.
2. Once the oven has come up to temperature, sieve the flours, salt, sugar and xanthan gum powder into a medium sized mixing bowl.
Stir in the yeast granules. Make sure the yeast is mixed in properly to avoid
pockets of yeast activity and uneven rising.
3. Measure out 350ml of tepid water.
4. Pour 300ml of water onto the dry ingredients, add the oil and beat the mixture with a wooden spoon, until smooth.
The dough should be firm enough to hold its shape but soft enough to fall slowly from a spoon.
If the mixture seems too firm or dry, beat in the remaining water, plus a little more if necessary.
5. Spoon the bread mixture into the prepared loaf tin. Smooth the surface of the bread mixture with the back of a large spoon dipped in water. Sprinkle over the millet flakes or seeds and place on the middle shelf of the preheated oven to rise.
6. Bake for 45–60 minutes or until the bread is crisp and golden brown on all sides. If the base and sides of the bread are pale, place the bread upside down in the tin and return to the oven for 10 minutes. The bread is cooked when all sides are brown and firm and the underside of the bread sounds hollow when rapped gently with your knuckles.
7. Remove the bread from the tin and place it on a wire rack to cool. Do not slice the loaf until it is completely cold. Eat really fresh, store for up to two days in an airtight container or slice and freeze in a sealed plastic bag.
Italian Foccacia with Rosemary and Thyme
Follow the recipe for gluten-free white bread, using olive oil, and spoon into a greased and floured 20cm round cake tin.
With the back of a wet spoon, spread the dough out to fill the tin evenly.
Using the back of a wet teaspoon, make shallow indents at regular intervals on
the surface.
Drizzle 1 tablespoon of olive oil over the bread mixture and sprinkle with a large pinch of sea salt crystals and ½ tablespoon each of roughly chopped fresh rosemary and thyme.
Bake in the oven for 30–45 minutes or until risen, crisp and golden brown. Turn the loaf out onto a wire rack to cool.
To make 4–6 bread rolls
Follow the recipe for white or brown gluten-free bread (see below) but instead of using a loaf tin, using a wet spoon, neatly place tablespoons of bread mixture onto a greased and floured baking tray.
Smooth the surface of each roll with the back of the wet spoon and sprinkle with millet flakes, buckwheat
flakes, poppy seeds or sesame seeds. Bake in the oven at
200C/400F/Gas mark 6 for 15–20 minutes or until crisp and
golden brown on all sides.
Gluten free brown bread
To make a fibrous brown gluten-free loaf, simply replace the caster sugar in the white bread recipe with dark brown sugar and 55g of rice flour with rice bran
(available from all good health food shops) and make as above.
Pizza bases
To make two large or four small children’s pizza bases, follow the recipe for gluten-free white bread overleaf, using olive oil and preheat the oven to
200C/400F/Gas mark 6.
To make two large pizzas, divide the dough between two baking trays, greased and floured with rice flour or cornmeal, spooning it into the centre.
Using the back of a wet spoon spread the dough out into two circles, measuring approximately 25cm across and just under 1cm thick.
Neaten the edges of the pizza bases by running the back of a wet spoon around the edge of each.
Drizzle each pizza base with 1 tablespoon of olive oil and bake in the preheated oven for 20 minutes or until golden brown on both sides.
The pizza bases have a wonderful chewy consistency and are good enough to eat on their own drizzled with olive oil and sprinkled with chopped garlic, chopped oregano leaves and seasoning.
Serve cut into slices at children’s tea parties.
Alternatively, spread the baked pizza bases with your chosen toppings and return to the oven for another 15 minutes or until the pizza base is crisp and golden brown and the topping is melted and bubbling.
Serve immediately.
(Source: FoodsMatter)
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