Cheat's gluten free bread (2)-001

While looking through some cut-outs from old copies of the Australian Coeliac mag, I came across a GF bread recipe using Orgran plain flour.  Even though I can order this blend as part of Mr MaMT’s UK GF prescription every few months, I don’t like using it for baking personally, as I find it renders too dry a, and sometimes rubbery, baked product.  However,  I thought I’d put it to the test in this bread recipe!  I refer to it as cheating, as I feel naughty not milling my own grains to make a flour blend. 😋  Anyway, I tweaked around, thermified and came up with this, with a very nice result:

Add to the TM bowl and heat 3 minutes / 37 degs / speed 2:

  • 450g water
  • 2 tsp dried yeast
  • 40g olive oil

Add and mix for a few seconds / speed 3:

  • 1 egg

Add and blend 5 seconds / speed 5:

  • 500g pack Orgran plain flour*
  • 1 generous tsp sea salt

Scrape down the sides of the bowl, add and then knead 2 minutes:

  • 20g mixed seeds (I use sunflower and pumpkin)

 

The mix will be like a stiff cake batter – scrape into a grease-proof lined 1kg bread tin and place in a warm spot for 20-30 minutes to rise.

Meanwhile, pre-heat oven to 220 degs f/f.

Bake for 10 minutes then turn down the oven to 180 degs and bake for a further 35 minutes.

Cool on a wire rack and slice.  Best eaten fresh, but still okay for a day or two after, wrapped up.  Freeze any remainder – lovely toasted. 😍


* available in the UK on prescription (if Coeliac registered) or from health food stores, or in Australia, of course, from Coles, Woolies etc

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