Gluten Free Bread

I started to follow a gluten free diet in 2008 and I still remember very clearly the results of my first attempts to bake gluten free bread. Dry, crumbly and heavy like a rock. Oh gosh I was entering in to a new baking world, full of challenges, baking disasters and, for a few days I had the impression that I would never eat tasty food again. I felt hopeless in the kitchen until I realized that no-one is born knowing everything so, I rolled up my sleeves and started my research to understand more about gluten free baking.

Gluten Free Bread

A gluten free diet is a challenge for anyone and baking gluten free for the first time is even a challenge for professionals in the art of making bread. Today I am a gluten free grain explorer and during all these years baking gluten free goodies I have learned to keep calm, have a good sense of humour, and welcome new flavours and textures. The bread, cakes and gluten-free pasta are slightly different from those made with gluten flours but gradually I have started to enjoy the results from my ‘bakery’ and I can assure you that gluten free can be just as delicious as those made with gluten.

Gluten Free Bread

The recipe I am sharing today is one of my family favourites for toast. I love baking with teff flour so you will see this nutritious and low GI grain in many of my recipes. Teff is high in calcium and contains a combination of 8 essential amino acids. It also helps to control blood sugar levels.

To avoid the hole inside of my bread made by the breakmaker paddle, I use my electric mixer to mix all the ingredients and then transfer to the breadmaker pan.

Gluten Free Bread

Gluten Free Bread
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Ingredients
  1. 2 cups of gluten free flour mix ( recipe below)
  2. ½ tsp salt
  3. 3 tbsp almond meal
  4. 10g active yeast
  5. ½ tbsp baking soda
  6. 1tbsp xanthum gum
  7. 2.5ml psylium husk
  8. 2 egg whites
  9. ½ tsp cider vinegar
  10. 2tbsp agave nectar
  11. 3tbsp dairy free margarine
  12. 1cup / 250ml lukewarm water
  13. Gluten free flour mix: yield 4 cups
  14. 1 cup white rice flour
  15. 1 ½ cornstarch
  16. 1 ½ tapioca starch
  17. ½ cup teff flour
Using the breadmaker
  1. Add the dry ingredients into an electric mixer bowl with a paddle attachment.
  2. In a jug mix all the wet ingredients and pour into the mixer bowl.
  3. Beat for about 5-10 minutes at a medium speed.
  4. Remove the paddle of the breadmaker pan.
  5. Transfer the batter to the breadmaker pan and set the machine to gluten free cycle ( 2 hours) or basic or rapid rise cycle, medium, crust.
  6. When cooked, switch off the machine and leave the bread to cool in the breadmaker to rest for 10 minutes.
  7. Turn the bread out of the pan onto a wire resting rack.
  8. Cool the loaf before slicing.
  9. Store in the bread bin or slice and freeze (wrap in kitchen paper and freezer bag).
Using the oven
  1. Add the dry ingredients into an electric mixer bowl with a paddle attachment.
  2. In a jug mix all the wet ingredients and pour into the mixer bowl.
  3. Beat for about 5-10 minutes in a medium speed.
  4. Grease a bread tin with olive oil and transfer the dough into the tin.
  5. Leave to rise in a warm place for about 1 hour.
  6. Pre-heat the oven to 180 °C or 375°F and bake for about 40-45 minutes.
  7. Turn the bread out of the pan onto a wire resting rack.
  8. Cool the loaf before slicing.
  9. Store in the bread bin or slice and freeze (wrap in kitchen paper and freezer bag).
My Delishville http://mydelishville.com/
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