Gluten-free bread recipe
Gluten-free bread is a tough culinary nut to crack as without gluten it is difficult to hold the air in the loaf. This loaf is beautiful eaten fresh but quickly goes rock hard. My advice is to bake it, let it cool, cut into slices, freeze and toast from frozen when needed.
Ingredients
- 1 tbsp Linseeds
- 1 tbsp Pumpkin seeds
- 1 tbsp Sesame seeds
- 1 tbsp Millet seeds
- 1 tbsp Walnuts, chopped
- 450 g Gluten-free flour
- 1 tsp Salt, plus a little extra for the nuts and seeds
- 1 tsp Fast-action/easy-blend yeast
- 1 tsp Granulated sugar or runny honey
- 350 ml Water
- 1 tsp Cider vinegar
- 4 tsp Vegetable oil
- 2 Eggs
- 1 tbsp Linseeds
- 1 tbsp Pumpkin seeds
- 1 tbsp Sesame seeds
- 1 tbsp Millet seeds
- 1 tbsp Walnuts, chopped
- 15.9 oz Gluten-free flour
- 1 tsp Salt, plus a little extra for the nuts and seeds
- 1 tsp Fast-action/easy-blend yeast
- 1 tsp Granulated sugar or runny honey
- 12.3 fl oz Water
- 1 tsp Cider vinegar
- 4 tsp Vegetable oil
- 2 Eggs
- 1 tbsp Linseeds
- 1 tbsp Pumpkin seeds
- 1 tbsp Sesame seeds
- 1 tbsp Millet seeds
- 1 tbsp Walnuts, chopped
- 15.9 oz Gluten-free flour
- 1 tsp Salt, plus a little extra for the nuts and seeds
- 1 tsp Fast-action/easy-blend yeast
- 1 tsp Granulated sugar or runny honey
- 1.5 cups Water
- 1 tsp Cider vinegar
- 4 tsp Vegetable oil
- 2 Eggs
Details
- Cuisine: British
- Recipe Type: Bread
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 90 mins
- Serves: 6
Step-by-step
- Before making the bread, roast the seeds and nuts to enhance their nutty flavour. Sprinkle with a little salt and leave to cool. I suggest you buy a packet of each of the seeds and nuts and cook them all together. When cooled, store them in an airtight container and use them as needed as they are great for baking or stirring through salads to give texture and flavour.
- To bake in a breadmaker; Place all the ingredients into the bread pan following the manufacturers' instructions regarding the order of liquid/dry ingredients and set your machine to the gluten-free setting with dark crust.
- To bake by hand; Place the gluten-free flour and salt into a mixing bowl and mix together the yeast, sugar, water, vinegar, oil and eggs in a measuring jug. Pour the liquid into the dry ingredients and also add the seeds and nuts. Using your hands, mix together until it forms a dough and comes away from the bowl - it should take about 3-4 minutes. Transfer the dough onto a lightly floured work surface and knead (see basic instructions on page 27) for about 5-10 minutes. Return the dough back to the bowl, cover with cling film and leave in a warm place for 30-40 minutes to double in size.
- Preheat the oven to 180°C (350°F), gas mark 4 and line a 1kg (2lb) loaf tin with baking parchment. Pour the mixture into the prepared tin and bake it in the preheated oven for 30 minutes until it is golden on top. To check if it is cooked, carefully slide the loaf out of the tin and tap the underneath. If it sounds hollow it is cooked, if not, return it to the oven for another 10 minutes.
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More from Peter Sidwell
Book: Simply Good Bread
Publisher: Simon & Schuster
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