THE SECRET TO SOFT & SPRINGY GF BREAD

Gluten free baking 101.

If you made the switch to gluten free bread ten years ago, you’ll have eaten more than your fair share of depressing sandwiches. Back then, the dense crumbling supermarket loaves that were half the size of their glutenous counterparts, yet triple the cost, were about as fun to eat as a cinder block.

Ask anyone newly gluten-free and they’ll all agree that giving up springy, elastic bread and fluffy moist cake is the hardest part. Which is why Helen Tzouganatos, founder of Hungry & Fussy, has dedicated the past ten years to mastering the art of gluten free baking.

To say she nailed it would be an understatement. Sure, there’s always been a flourless mud cake or failsafe friand to fill that grain-free void when the cake cravings strike, but to be able to claim a make-at-home bread recipe that’s both soft and bouncy? To be able to reacquaint the gluten-intolerant with the simple joy of a salad sandwich, or a pile of fluffy French toast? There really ought to be a prize for this special brand of philanthropy.

Try your hand at Helen’s gluten free bread recipe below (fresh from her new cook book!) and hot-foot it over to her blog for tonnes more baking and healthy cooking ideas.

Soft Bouncy Bread-622

HELEN TZOUGANATOS’S SOFT BOUNCY GLUTEN-FREE BREAD RECIPE

Prep Time: 15 min + 1 hour rest | Cook: 55 min | Serves: 1 loaf

Ingredients

1 ¼ cups lukewarm water
1 tsp caster sugar
1 x 7g yeast sachet
1 cup or 120g tapioca flour
1 cup or 120g sweet rice flour (also known as glutinous rice flour)
¾ or 120g potato starch
½ cup or 70g sorghum flour
2 tsp salt flakes
½ tsp xanthan gum
2 eggs lightly whisked, room temperature
3 tbsp extra virgin olive oil
1 tsp apple cider vinegar

Conventional Method

1. Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
2. Sift flours, salt and xanthan gum together in a mixing bowl.
3. Add eggs, olive oil, vinegar and yeast mixture and beat to combine, scraping down sides halfway.
4. Spoon mixture into a 20 x 10 centimetre loaf tin and cover with cling wrap. Allow bread to rise in a warm place for 1 hour until it doubles in size.
5. Preheat oven to 200C. When oven is ready, drizzle olive oil on dough to create a golden crust when baked.
6. Bake for 50-55 minutes or until golden and a skewer comes out dry.
7. Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.

Thermomix Method

1. Add sugar and yeast to lukewarm water. Whisk together and let it stand for 15 minutes until mixture foams.
2. Add flours, salt and xanthan gum to Thermomix bowl and blend 3 sec/speed 5.
3. Add eggs, olive oil, vinegar and yeast mixture and combine 15 sec/speed 4, scraping down sides halfway.
4. Spoon mixture into a 20 x 10 centimetre loaf tin and cover with cling wrap. Allow bread to rise in a warm place for 1 hour until it doubles in size.
5. Preheat oven to 200C. When oven is ready, drizzle olive oil on dough to create a golden crust when baked.
6. Bake for 50-55 minutes or until golden and a skewer comes out dry.
7. Remove from oven and immediately transfer to a wire rack to cool. This helps your crust stay crispy. Cool before slicing.

Tips

Allow the bread to cool completely before slicing to complete the cooking process. If you cut the loaf when it is hot, it may be gummy inside.

Brush your cling wrap with oil so the dough does not stick to it when rising.

Store in an airtight container once completely cool.

Variation

Rosemary and Olive Bread: Add 2 cups of pitted Kalamata olives and 2 tablespoons of chopped rosemary to dough mixture and mix to combine. Prior to baking, sprinkle rosemary and sea salt flakes on loaf and drizzle with extra olive oil. This loaf requires an extra 5 minutes baking time due to extra moisture and volume from the olives.

Five Seed Bread: Add 1 tablespoon of each of the following seeds to dough mixture and combine: pepita seeds, sunflower seeds, sesame seeds, linseeds and chia seeds. Prior to spooning the dough into the tin, sprinkle sesame seeds on the base and sides of the tin to create a seeded crust.

Gluten Free Bread Recipe


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