post

Penny’s gluten free bread recipe

By

I’ve been asked for the recipe for the bread I made yesterday so I’ve written it down for everyone. Here it is!

Gluten Free Bread

 

 

This is one I like to make grain free and depending on which flour you use, it makes a fabulous textured bread. I use a combination of different flours that end up being better to work with than one on its own. Some of the flours you could use include:

  • Cassava
  • Tapioca
  • Almond
  • Teff
  • Sorghum
  • Millet
  • Tigernut
  • Plantain

It can also be great to use with your garden variety gluten free flour.

1.5 cups of gf flour
1/4 cup of powdered gelatine
3 teaspoons of xanthan gum
1/4 teaspoon cream of tartar
2 teaspoons of instant yeast
1.5 tablespoons of coconut sugar
2 teaspoons of fine Celtic sea salt
1.5 cups of coconut, tigernut or almond milk (or alternative plant milk)
4 tablespoons of ghee or coconut oil or olive oil
1 teaspoon of apple cider vinegar
2 egg whites

Ideally this works best with a stand mixer but it’s also fine to use hand held beaters that have a good strong motor

Line a bread pan with baking paper

Put all of the dry ingredients into a large bowl and mix together

Pour the coconut milk, the ghee and apple cider vinegar into a pot and gently heat until it is around 40 degrees celcius.

Add in the egg whites, ensuring the temperature of the liquid is not hot enough to cook the egg

Gradually pour wet ingredients into the dry ingredients, stirring with the beaters. It should form a gloopy dough which climbs the beaters and you may need to scrape it down as you go.

Beat for around 3-4 minutes and make sure all the dry ingredients are mixed in with the wet ingredients. It should become stretchy (dependent on the flour eg Tigernut won’t give that smooth texture like cassava will).

Transfer the dough into the bread tin and make sure it’s sitting properly in the tin. You can score the top of the bread with a line down the middle with a butter knife to allow for it to expand happily.

Spread some oil on a piece of plastic wrap so it doesn’t stick to the dough. Arrange it over the top of the dough to seal it. Cover it all with a tea towel and set in a warm corner of the kitchen for around 45 minutes, longer if it’s cold where you are.

Set the oven between 180-200 degrees C depending on how slow your oven is.

Once the 45 minutes are up, the dough should have risen a fair bit. It depends on the flour you are using as to how high it will rise. Uncover the dough and put the bread in the oven. Depending on your oven and the flours you use etc, it should take anywhere between 45-60 minutes to cook.

Once it’s done, remove straight away from the tin and baking paper, and leave on a rack to cool. Make sure you allow it to fully cool otherwise it will sweat in its packaging and/or be very difficult to slice.

For easier slicing, pop loaf into a plastic zip lock bag or container and leave in the fridge for a few hours until it firms up, which will also stop the slices sticking together. Otherwise enjoy fresh!

Store in a paper bag on the kitchen bench if you want to keep that initial freshness (will only last a day before it starts going stale, and will go mouldy very quickly), otherwise slice and freeze in sealed packaging. It lasts around a week in the fridge if sealed properly, before going mouldy.

Tastes fabulous toasted and slathered in ghee and avocado and a sprinkle of salt! Or honey if you’re feeling sweet.

This one I used a mix of cassava and tapioca flours which are the easiest to use and most smooth. Teff Will give you a much darker loaf and is way higher in fibre, so best to mix with tapioca.
Tigernut is very rough and best to use in small quantities along with a softer flour.
Almond meal makes an excellent loaf mixed in with some of the other smoother flours.

Penny Barron
Latest posts by Penny Barron (see all)