the best gluten free bread (gf,df)

I have struggled with having a staple worthy home-made Gluten Free Bread in my household until now……..

This Homemade Gluten Free Loaf is GREAT for sandwiches as it is springy and has the consistency much like a regular loaf of bread containing gluten.  It also stays fresh for 3-4 days, how good is that! Super easy to make and it is up to you which seeds you prefer to use and how much!

I hope you enjoy this recipe as much as my family does!

INGREDIENTS

12 grams (1Tbsn) Active Dried Yeast                   

20 grams (2Tbsn) Unrefined Caster Sugar         

240 grams Warm Water                          

30 grams Psyllium Husk                          

345 grams Warm Water                          

150 grams Buckwheat Flour                    

50 grams Brown Rice Flour                      

150 grams Tapioca Starch                        

135 grams Millet Flour                             

10 grams Sea Salt                                     

15 grams Apple Cider Vinegar                 

1 Free range egg (beaten then brushed over bread before sprinkling of seeds)

150 grams Mixed Seeds                           

Note: 120g of seeds to be incorporated into the bread mix before pouring into tin, the remaining 30g is to be sprinkled on top.  I usually only use 120grams of seeds which I incorporate into the bread mix and omit the seeds on the top as my kids prefer it this way.  Feel free to mix it up and choose from a combination of flax/sunflower/pumpkins or a few tablespoons each of sesame seeds/poppy seeds.  You could even try adding in some nuts. Do not add Chia Seeds as this will change the moisture content of the bread.

METHOD

1.     Prepare a loaf tin 900g (21cm long x 11cm wide) by lining it with baking paper.

2.     In a small bowl, mix together the yeast, sugar and 240g warm water.  Set aside for 10-15 minutes until mixture starts to froth.

3.     In a separate bowl, mix the psyllium husk and 345g warm water. A gel will form.  Once this has formed, add the apple cider vinegar.

4.     In a large bowl, mix the remaining ingredients (not the seeds). 

5.     Add the yeast mixture, psyllium mixture to the large bowl and mix well with either spatula/stand mixer/by hand. 

6.     Add about 120g of seeds and mix into dough until evenly distributed.

7.     Transfer bread into the loaf tin and smooth down.  Cover with a tea towel and allow to rise in a warm place for about 3 hours until it has doubled in volume.

8.     When you’re ready to bake, preheat the oven to 220 degrees.  At this point, if you want seeds on top of your loaf, you can egg wash the top with a brush and then sprinkle the seeds.  If you are vegan, you can brush with water, then sprinkle with seeds.

9.     Place a baking tray on the bottom rack and pour in approx. 3-4 cups of boiling water. 

10.  Spray your bread with water and bake your bread in the oven on the middle rack for 15 minutes.  Do not open the doors during this period as that would allow the steam to escape.

11.  After 15 minutes, remove the bottom tray of water and reduce the oven temperature to 200 degrees.  Cover the loaf tin with a piece of baking paper and continue to bake for 30 minutes.  The loaf should be golden brown.  If it isn’t then remove the wax paper and continue to bake until it reaches a colour you are happy with.

12.  This will result in a moist loaf.  If you want it to be less moist, take the bread out of the tin and bake it on the oven rack for another 10 minutes.

13.  Remove bread from oven and tin and cool on a wire cooling rack.  Cool completely before cutting.

STORAGE

This bread will stay moist for 3-4 days.  If you prefer, you can pre-slice the loaf and place in a freezer bag to store in freezer.  This makes it super convenient to pull out and use when you need it!

ENJOY! xx