After a few early attempts at my own gluten free bread I had given up in favour of packet mixes and more recently had been using Kersten's recipe with reasonable success. Our latest restrictions (no gums) meant that I had to ditch that recipe too, and start getting creative.
As a gluten eater I am highly critical of gluten free bread, but I devoured the whole roll with nothing on it and then waited very impatiently for the loaf to cool so that I could slice it and see how it turned out. The crust was soft, the bread bent, and it didn't have that gelatinous texture that I've come to expect from gluten free bread.
|How do you think it looks?|
I made some (flat) rolls a day later and took them along to a failsafe picnic. There was loads of food, so I didn't bother to get them out until the end when some of the other mums wanted to try. They passed that taste test too (or those lovely ladies were being very polite). The other big test was my daughter who has never willingly eaten gluten free bread. She ate an entire roll with her dinner last night and that is all I really need. There is nothing worse than slaving in the kitchen and no one wanting to eat it.
So after trawling through the internet for inspiration I decided to use a 'Gluten-Free Girl' recipe as my starting point, but that's where the help ended. Now I'm incredibly chuffed to present to you my very own bread recipe.
- 2 cups warm water
- 2 Tbsp psyllium husks
- 5 Tbsp boiling water
- 1 Tbsp sugar
- 3tsp yeast
- 1 Tbsp failsafe oil
- 100g brown rice flour
- 100g sorghum flour
- 170g white rice flour
- 170g tapioca starch
- 1 tsp salt
- 2 tsp baking powder
- Put the psyllium in a small bowl or cup and pour the boiling water over them. Give it a quick stir and set aside.
- Pour the water, sugar and yeast into a big bowl (preferably in a mixer, but this should be fine by hand) and leave while you measure out the rest of your ingredients.
- Add the oil, the psyllium sludge and the dry ingredients and mix for a few minutes until it is all very well combined and smooth, like a thick cake batter.
- Tip into an oiled bowl and cover with glad wrap and leave stand somewhere warm for about an hour. It will rise in that time and become a lot more like dough and less like batter.
- While it is resting preheat your oven to 190°C
- Tip into a greased loaf tin (my tin is 20cm x 11cm) or using wet hands roll balls for rolls use pie tins for large rolls, muffin trays for dinner rolls or place them in a slice tin for flatter hamburger style rolls.
- Bake the loaf for about 50 mins and rolls for about 25mins.
- Cool on racks.
The next steps for me are to play with different flour (as I realise sorghum isn't the easiest to find) and to experiment with other styles of bread. But I couldn't make you wait any longer for this recipe. If you try anything that works leave a comment, it would be great to hear what things you can come up with. My next thought is brown sugar scrolls or white baguettes.