Saturday, 5 October 2013

Crusty Gluten Free bread Recipe

This recipe doesn't make the perfect gluten free sandwich bread. It does, however, make a nice crusty bread that is great for toasting or using to make bruschetta...

This is a no knead recipe so its quite easy to whip together for a easy homemade bread.

400g Doves Farm Plain GF Flour
1 tsp xanthan gum
Pinch of salt 
2 tbsp light brown muscovado sugar
1 tbsp fast action yeast
3 tbsp sunflower oil (plus extra for greasing)
1 tsp lemon juice 
1 beaten egg
330ml hand hot water

Place the flour, sugar, salt, xanthan gum, yeast, lemon juice, 2 1/2 tbsp oil, egg and water in a food processor then run the processor until a very sticky (almost liquid) dough is formed. 

Grease a 9 inch cake tin and scrape the dough into it. With wet hands, press the dough into the tin then cover with cling film and leave in a warm place to prove for 30 minutes until it has doubled in size. 

Preheat the oven to 220c. Lightly sprinkle the bread with water then drizzle with the remaining half tablespoon of oil. 

Cook for 45 - 50 minutes in the middle of the oven until golden and the base sounds hollow. Sprinkle with water twice during cooking. 

Leave to cool on a wire rack covered by a clean damp cloth to soften the crust slightly. 

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