Lachie is a bit of a toast monster - he could easily eat 3 or 4 slices for breakfast. So when Lachie went gluten-free we knew that a replacement for ordinary bread had to be found, and we thought we would make our own. It turns out that making gluten-free bread is really easy. Having said that, I don't actually make it, my husband does. Robert bakes 2 loaves a week for Lachie using the following recipe from the excellent How to Cook for Food Allergies by Lucinda Bruce-Gardyne. I havn't altered the recipe other than reducing the salt, but we always make the nut-free version. There is no need to let the bread rise (no gluten to hold the dough together after rising!), you just mix it and put it in the oven. You do need a bit of organisation however - all those different flours! We have made a few variations on the flour mixture when something runs out! Tapioca flour seems to be hard to come by at the moment, I don't know why. We buy a couple of bags when we see it in the health food shop. Rice flour, cornflour and now potato flour can all be bought in Tescos. Xanthum gum powder can be bought in health food shops.
Gluten-free bread (also dairy-free and egg-free)
6 oz potato flour
4 oz cornflour
2 oz tapioca flour
2 oz rice flour
1 tsp salt
2 tsp soft dark brown sugar
2 tsp xanthum gum powder
2 sachets dried yeast
1 tbsp rice bran
2 tbsp sunflower oil
12 floz warm water
Mix all the dry ingredients together in a large bowl and add the oil to the water. Add most of the liquid to the dry ingredients and start mixing. The mixture will be very gloopy but should suddenly come together. Add the rest of the liquid if you need to - you are aiming for a mix that will just drop off a spoon. Beat everything together well. We usually add all of the liquid - Robert thinks the amount of liquid required might vary according to the batch of cornflour.
Spoon the mixture into a greased 2 lb loaf tin and smooth flat. Bake for 45 minutes at 200 degrees Celsius. Cool the bread on a wire rack.
Lachie likes this bread as toast for breakfast cut into bite sized pieces with marmite and, strangely, a Dove Farm chocolate star on the top of each piece. At lunch time he just has it with houmus.
Edited to say that I think this needs a bit more liquid so that the batter is like a cake mix and really will drop off a spoon - see the post on 23rd January for the spectacular results!
Gluten-free bread (also dairy-free and egg-free)
6 oz potato flour
4 oz cornflour
2 oz tapioca flour
2 oz rice flour
1 tsp salt
2 tsp soft dark brown sugar
2 tsp xanthum gum powder
2 sachets dried yeast
1 tbsp rice bran
2 tbsp sunflower oil
12 floz warm water
Mix all the dry ingredients together in a large bowl and add the oil to the water. Add most of the liquid to the dry ingredients and start mixing. The mixture will be very gloopy but should suddenly come together. Add the rest of the liquid if you need to - you are aiming for a mix that will just drop off a spoon. Beat everything together well. We usually add all of the liquid - Robert thinks the amount of liquid required might vary according to the batch of cornflour.
Spoon the mixture into a greased 2 lb loaf tin and smooth flat. Bake for 45 minutes at 200 degrees Celsius. Cool the bread on a wire rack.
Lachie likes this bread as toast for breakfast cut into bite sized pieces with marmite and, strangely, a Dove Farm chocolate star on the top of each piece. At lunch time he just has it with houmus.
Edited to say that I think this needs a bit more liquid so that the batter is like a cake mix and really will drop off a spoon - see the post on 23rd January for the spectacular results!
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