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Monday, October 14, 2013

Gluten-free bread

I went to the woods today with A, D and K. We planned to have a picnic in the woods. I wanted to take something straightforward to eat, considered making these cookies again since everyone liked them and I wanted K to try them. But fancied something savoury. I realised I had never made a yeasted GF bread - I have made some excellent accidentally GF breads, but never one that was intended to take the place of a regular bread, to be sliced and toasted and so forth. I decided to try this recipe as a first pass (note, I had eggs from A's CSA needing used so the egginess was fine this time).

(makes one loaf in large loaf tin)

2 tsp dried yeast
pinch of raw sugar
1/2 cup (125ml) fake milk
3/4 cup (185ml) water
2/3 cup (115g) brown rice flour (subbed TJ's GF flour mix for brown rice flour and potato starch)
1/2 cup (85g) potato starch (subbed TJ's GF flour mix for brown rice flour and potato starch)
1/3 cup (60g) cornmeal
1/2 cup (62g) millet flour (ground millet seeds in spice grinder)
1/2 cup (56g) ground almonds
2 tsp xanthan gum
1 tsp fine desert salt
2 eggs, beaten lightly
4 tbsp olive oil
2 tbsp honey
1/2 tsp cider vinegar
sesame seeds to sprinkle on top

In a small bowl combine yeast and sugar. Add warm water to the fake milk so that it reaches body temperature. Pour the milk mixture over the yeast/sugar and mix to combine. Set aside for 5 minutes to ferment.

Place all the dry ingredients into a large bowl and mix well with a fork. When the yeast starts to bubble, add it to the dry ingredients along with the remaining ingredients and mix to form a smooth batter. It will not become kneadable (more like cornbread batter), but will thicken slightly after you have mixed it for a few minutes. Pour into a greased loaf tin with a lined base, scatter the top with sesame seeds and set aside to prove.

Once the dough has nearly risen to the top of the pan (around an hour) turn your oven to 220C/425F. Bake for 10-15 minutes until golden brown, then turn the oven down to 180C/350F and cook for a further 20-25 minutes or until done (should sound hollow when turned out and tapped). Cool on a wire rack. Slice when cold and store in the fridge.


I had trouble turning it out of the pan - would recommend lining the base. It bakes up well, with a nice crust. Slightly sweet - I might leave out or reduce the honey as the cornmeal is sweet on its own. Quite moist - perhaps it was slightly under (could also explain difficulty turning it out?). Pretty satisfactory though, and I always enjoy mucking around with different flours. I sliced it and took it to the woods along with some lentil dip and muesli muffins. Also ate some with this amazing Speculoos-cocoa vegan (but not GF) spread I found on a foray to TJs - too pretty to eat for about 5 sec (above), then too good to leave alone.
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