Sunday, February 10, 2019

Gluten free bread - Revisted

 Gluten-free bread, that NO ONE will notice it's GF

Ok, tips and tricks from ingredients to accelerating the rising to get these babies faster in our mouths!

This recipe I made my own.  After making it so many time and tweaking to perfection, it comes out EVERYTIME.  Love the smell of fresh bread in the house again!

 I always have a big bag of GF flour mix all ready to go.

Flour mix:

3 cups oat meal (ground regular rolled oats)
3 cups White Rice flour
3 cups Topica flour
3 cups glutinous rice flour 
3 Tbps of Xanthan gum

Note: I've used 6 cups of rice flour only, or 6 cups of glutinous rice flour only, whatever I had (when I don't have a mixture)

Bread Recipe

2  1/2 cup of GF flour
1  1/4 cup  soy milk

25 gr (1 cube)  (I prefer to use fresh cubes and test it's still active)
2 tbps sugar to yeast for fermenting
2 tbps of olive oil
2  Eggs
1 tsp Vinegar
1  1/2 tsp Xanthan Gum
1 cup Flax
1 tsp Salt
Walnuts/Craberries optional

Pre-heat oven 250c

Dry Flour Mix:
Add freshly ground Flax, Xanthan gum , GF flour, Salt

Yeast Mix:2 tbps of water.
Add Yeast.
Add 2 tbps of sugar
Stir well. Leave to ferment.
Tip: place in boiling water bain marie to speed up fermentation

Dry ingredients:

GF Flour
Add freshly ground flax seeds, Xanthan Gum, salt,
Mix slightly.
Add Eggs,
Add Vinegar,
Add Olive oil
Soy milk
Mix knead well with hooks.
GF bread is stickier than regular bread and can only be kneaded with hooks.

Then add walnuts/cranberries/ your choice: ie. dried Tomatoes, Olives etc.,  at this stage.
Incorporate well into the dough.

I place the loaves to rise in a bain maire filled with boiling water.
Takes about an hour to rise to a glorious crown height.

The oven should be hot now.
Line loaf tin.  I always make two at a time.
Place bread on the middle shelf.
Continue baking at same temperature.   Check after 10 mins if the top has brown enough.
Cover with aluminium foil to protect and continue baking till done.  (Done = tap on bread all sides for hollow sound)

*Note Yeast:  use a big enough bowl to allow yeast to grow and not overspill.
Watch carefully for it to ferment.  It could foam very fast.
(Trick: Bain Maire it in boiling water from the kettle to accelerate the fermenting)
Once proofed the yeast is working quickly

To speed up the rising I rest the bread tin in a tray of boiling water.
This really hastens the rising time dramatically, especially in the winter.

This GF bread comes out every time and I've made it SOOO many times.  It comes out moist and best cut thinly when cold.
Dust with "flour" for a professional amazing look!

 They always rise like crazy.  Here dusted with quinoa and oats

 Spread with mayo, avocado and cured fish

 So nice to have the smell of fresh bread in the house again. Gluten Free! WoooHooo!

 Laced with cranberries

Zarter GF Bread
 My classic walnut, never tire from this

Nor Cranberries

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