Basic Gluten-Free Bread

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I have been unwell this week and living on a diet of cinnamon tea and toast! As the coeliacs amongst you will know most gluten-free bread found in shops has egg in it, which means it cannot darken our doorstep! I have been trying (for a while now) to create a good basic gluten-free bread. My last attempt looked really promising as it rose stunningly only to deflate into a model U-shaped valley loaf in the oven!

Having spoken to Annie, of Annie’s Country Kitchen fame at the Allergy Show, I decided to add some xanthan gum to the mix to try and stabilise it and hey presto – it worked.

Basic Gluten-Free Bread – Ingredients 

ground flaxseeds, ground chia seeds, water, fast action yeast, honey, olive oil, gluten-free flour (I used Doves Farm gluten-free white bread flour), salt, xanthan gum

Basic Gluten-Free Bread – Process (makes 2 loaves)

lovely light airy dough
lovely light airy dough
  • Into a small bowl add:
    • 1 Tbs ground flaxseed
    • 3 Tbs ground chia seeds
    • 1 C warm water
  • Stir then leave to congeal for about 15 minutes
  • In your mixing bowl add:
    • 1 C warm water
    • 2 Tbs honey
    • ¼ C olive oil
    • 3 tsp flat of fast action yeast
  • In another bowl combine your dry ingredients:
    • 2 C gluten-free flour (I used Doves Farm gluten-free white bread flour)
    • 3 tsp xanthan gum
    • grind of salt
  • Now add your water & ground seed mix to the water & yeast mix
    ready to rise
    ready to rise
  • Stir until it’s well mixed
  • Add your dry ingredients to the mix
  • Stir with a big metal spoon – it should create an airy light dough
  • Pop into loaf tins, cover, leave to rise
  • Pop the oven on 200°C (fan oven)
  • Once the bread dough has doubled in size place in the oven and cook for 40-45 minutes
  • Once it’s cooked remove from tins and place on cooling rack

These loaves are delicious freshly baked, I store them in an airtight bag in the fridge and love, love, love them sliced and toasted with a dollop of old times marmalade on top.

1 Comment

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