Saturday, 10 September 2016

Beautiful Gluten Free Bread Bouquet (with my new Oat,Teff & Millet bread) - GBBO Week 3


Unless you've had your head in a hole for the last couple of weeks, you will know that the annual GBBO shindig is now in full swing. We've done cakes and also biscuits, so this week must be Bread Week!

For all the gluten-eating bread-bakers out there, this is the week where gluten really comes into its own, as you pummel, pull and contort your dough to develop its stretch and turn it into all sorts of wondrous creations. Good luck all!


For us gluten-avoiders, it is the week which spells trepidation and leaves us watching from the sidelines. With gluten free bread being such a tricky beast, I usually look on with envy at the one thing I can't 'do' with flair and artiness.

Sure, there are plenty of gluten 'replacers' we can use to help bind and hold together our bakes (xanthan gum, guar gum, chia, psyllium, etc), but none truly give gluten free bread dough comparable properties...... and this leaves me a tad frustrated.


Whilst I have developed some amazing gluten free loaves..... my Brown Bread being the one we swear by (and live off) in GF HQ, the opportunity to get truly creative and 'pretty' with bread has been elusive....... until now!

A few weeks back, I set about tweaking my old fave a little to develop a new loaf using a different blend of flours. Nothing dramatic, but the tweaks have produced a gorgeous bread with a slightly lighter flavour, yet still made with a healthy wholesome flour blend incorporating Teff flour (a great source of fibre, protein, calcium, iron, thiamin and vitamin C (and lots of other good stuff)), Oat flour (great for lowering cholesterol, stabilising blood sugar, and packed full of essential vitamins and minerals), and Millet flour, which acts as a prebiotic and is good source of magnesium (supports a healthy heart),and other essential nutrients.


Not only is this bread good for you (and way better than your average shop-bought loaf), but it also has an amazingly soft, bready, pliable, hold-together texture, which makes for great sandwiches that can most definitely be eaten 'on the run' without fear of heading gutter-ward due to disintegration.

This is a recipe which also makes delicious bread-tin baked loaves, a fantastic soft baguette, and perfect mini rolls.

I should be ecstatic..... Another gluten-free loaf which tastes amazing and is real bread! But it's Bread Week and I want to be part of it too! Which got me thinking........ How could I make a gluten free bread show-stopper that would not look ridiculously pathetic alongside all the others in the Bake-Off tent?

3am, two nights later (you know those sleepless blogger nights, dreaming of foodie creations and conundrums and hoping the quiet darkness will bring inspiration)....... I got it!


Most gluten free dough cannot be 'moulded' maybe, but being more like a paste, it would be perfect to pipe.....

I was desperate to get down to the kitchen to test the idea, but Mr and Miss GF would be less than impressed if I disturbed their sleep in the middle of the night to bake..... I had no choice but to wait until morning.....

I am so thrilled with the results...... My first batch was a selection of letters, hearts and flowers. I even tried a snail, but by the time it had risen, it looked like a deformed slug (no photos of that one then!).... As we munched through a selection of shaped rolls for lunch, both myself and Miss GF (almost in unison) declared.... 'these flower balls would be great for dipping in garlic butter.' For sure.... they make brilliant tear and share mini rolls and could be dipped in any number of things, from olive oil and balsamic vinegar to houmous, salsa and yoghurt-based dips.


Which got me thinking again...... to make a bouquet of bread-ball flowers, perfect for an edible table centre-piece to accompany soup at a special dinner...... to be shared with friends at a party..... or even to enjoy with dips, cheese or spreads whilst watching a favourite film.

It may not be plaited and it may not be quite as stunning as Kate's Corn Maiden or Benjamina's Braided Bread Heart, but on the plus side, my bread has no less than six flours in there (twice as many as required by Paul and Mary). And whilst I don't like to blow my own trumpet too often..... I can honestly say this is the most unusual shaped gluten free loaf I have ever seen (and possibly the best bread I have ever made).

And here it is...... my beautiful Gluten Free Bread Bouquet...... fit for a banquet or even the Bake Off Tent.


I am sharing with the following linkies :


Tea Time Treats with Travels for Taste - this month celebrating savoury treats (with Lavender & Lovage & Jo's Kitchen).

Cook Blog Share - this week with Easy Peasy Foodie



Great Bloggers Bake Off over at Mummy Mishaps


Brilliant Blog Posts with Honest Mum




Gluten Free Fridays with Vegetarian Mamma

#FoodCalendar with Charlotte's Lively Kitchen - celebrating the Great British Bake Off






Sunday Fitness & Food with Ilka's Blog (and Marathons & Motivation)

Recipe of the Week with A Mummy Too








The Bake Off Bake Along hosted by This Particular and Rhyme & Ribbons


Oat, Teff & Millet Bread (makes 2 x 1 lb loaves, approx 15 individual mini loaves/rolls or can be piped into rolls/shapes of your choice)

Ingredients

80g white rice flour
80g white teff flour
100g oat flour (easy to make as in this post)
40g millet flour
50g potato starch flour
60g tapioca starch flour
1 tablespoon xanthan gum
¾ teaspoon fine sea salt
1 teaspoon bicarbonate of soda
7g gelatine/4g vegegel
3 tablespoons milk powder
11g easy bake yeast (I used Allinsons)
3 large eggs - room temperature
1 tablespoon runny honey
370g warm water (at 46 C/115 F)
1½ teaspoons lemon juice
3 tablespoons sunflower oil

milk or egg to glaze
seeds/oats/nuts for decoration

Method

  1. Weigh and mix together all the flours, xanthan gum, salt, bicarbonate of soda, gelatine/vegegel, milk powder and yeast (I weigh all into an airtight container, seal and shake to get an even blend with no lumps). Set aside.
  2. Crack the eggs into a large bowl and add the honey and warm water (at 46 C/115 F). Beat with a whisk until well blended and airy.
  3. Add the lemon juice, sunflower oil and dry ingredients and mix together well with a dough hook mixer attachment or wooden/silicone spoon until even. Continue to mix for a couple of minutes to allow the ingredients to amalgamate well.
  4. Spoon your dough into your base-lined bread tins/moulds (about two-thirds full), or into a piping bag with your desired nozzle attached.
  5. If you are piping, pipe your design onto a tray lined with baking paper, leaving a very slight gap between elements to allow room for rising (at which point the dough will join to form one piece).
  6. Cover with clingfilm and place the trays somewhere warm for about 40 to 50 minutes to rise (they will almost double in size) - I put mine in a very low oven with a bowl of steaming water.
  7. Before baking, brush the tops of the dough with egg/milk to glaze and if using seeds/oats/nuts, sprinkle them on top.
  8. Pre-heat the oven to 180 C/350 F/Gas 4 and bake the bread - 15 minutes for small rolls, 15 to 20 minutes for a bouquet or piped pieces, 30 to 40 minutes for larger loaves.
  9. Remove from the oven when baked golden brown and transfer to a wire rack to cool.
Gluten Free Alchemist © 2013-16 unless otherwise indicated

45 comments:

  1. Wow you are so clever and creative - I really love that bouquet - I wish I was more creative with my bread - always have the urge and then lack the energy - wonder if I could pipe my bread dough for my overnight which is too set to shape. And the crumb looks really good too. Or maybe I could save this for my next time I need to take food somewhere!

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    1. Thank you Johanna. Having tried it, I think you would be surprised how easy to is to pipe a wet dough! I will definitely be using the method when I want to make rolls and bread to impress from now on... x

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  2. Wow that looks fantastic! I love the detail with the pumpkin seeds. The bread looks delicious too. I love the look of the crust. I've recently been using more oat flour in my baking too. Another on my 'must try' list :)

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    1. Thank you Katie. I was really pleased with how effective piping the dough was. And as for the bread itself.... it tastes lovely and has a great crumb. The definite advantage with smaller rolls is that you do get extra crusty crust too! x

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  3. wow that is so pretty! and made even more impressive of course by being GF. I don't think I have the patience to make something so intricate. #cookblogshare

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    1. Thank you Lucy. It was probably a lot easier than it looks! x

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  4. Oh my goodness, Kate that is GORGEOUS!!! And how clever of you to make that out of gluten-free bread. I've never attempted GF bread but I've read enough times about how hard it is to understand that this is GENIUS!! I would give you star baker in a flash!! And I am totally with you, with the dunking in garlic butter this - YUM!! Thanks for linking up to #CookBlogShare :-) Eb x

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    1. Thank you so much Eb. That is a lovely comment..... Piping the dough was surprisingly easy for such a pretty effect. I will certainly be piping my dough more often in the future, especially if I am making bread for a special occasion!

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  5. Your bread bouquet looks amazing and well done on getting a good gluten free bake. I've tried making gluten free bread and it wasn't great!

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    1. Thank you Gina. I have to admit most GF bread recipes are pretty dire. There is almost an expectation that people who have to eat GF will put up with it because we can't eat 'normal bread'. I have spent months (probably years) playing with flours and combinations of ingredients and I am really really happy with this recipe! It tastes amazing!! x

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  6. This is just superb! I am so impressed!

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  7. That is so clever and it looks really good. A fabulous entry xx

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  8. such a beautiful bread centrepiece and the fact it is GF is fantastic. I LOVE your lightbulb moment at 3am about piping the dough - it has turned out so well too. Brilliant idea! And 6 flours - wow! so much effort and work but totally worth it for the results
    thank you for linking up to #GBBOBloggers2016 x

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    1. Thanks Jenny. You're welcome. I have to admit I was really pleased with the piping revelation..... Now I've sussed it, I can see all sorts of options for my bread bakes! x

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  9. This looks absolutely stunning - how brilliant that it's the best bread you've ever made too - I love how it came to you in the middle of the night like that!

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    1. Thanks Mandy. I love where and when inspiration kicks in...... I think I do my most creative thinking at night! This bread is so good though! x

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  10. Very impressive bake, looks amazing and hats off to the 'piping' idea

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  11. wow thats so pretty and a real show stopper. You get my vote for star baker!

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  12. Absolutely amazing. I'd have been impressed had it been made out of regular bread dough, but given that this is gluten free I'm waaaay more than 'impressed'. I've tried making gluten free bread a couple of times so know at first hand that it's a tricky beast, so I'm absolutely and completely in awe of what you've made.
    Angela x

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    1. Thank you Angela. I feel like I am (after some years) finally getting to grips with good gluten free bread and have a handful of recipes which I feel really proud of.... the discovery that I can pipe the dough has just opened a world of possibilities!! x

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  13. Wow! Once again I'm just so impressed with your creativity and determination to figure out how to make everything with GF flour. I always thought GF bread struggled to hold any sort of shape/definition, but you've proved that it's simply not the case, and it sounds really delicious too.

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    1. Thanks Charlotte. I LOVE this bread..... and so does Mr GF (who is not GF when away from home) so I guess it must be ok! So excited that I found a way to 'shape' it though....

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  14. This is really lovely. I've never described bread as pretty before but surely is! :)

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    1. Thank you Michelle. Somehow 'pretty' seemed appropriate for this one! It tasted great too xx

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  15. These things may sound ridiculous, the next time you dig into the many aspects of it would appear logical. Article is truely awfully impressive
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  16. This is so great looking and a brilliant bake for anyone who is on a gluten free diet.

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    1. Thanks Caroline. It is one of my best, for sure! x

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  17. You are such a brilliant baker. This is work of art. Wonderful!

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  18. This looks absolutely amazing!! Almost more art than food! And I can't believe it's gluten free!

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    1. Thank Bev. Amazing what can be done if you think randomly and don't give up!! x

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  19. Wow! I love this!! Thanks so much for sharing at Sunday Fitness & Food...Pinned :-)

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  20. This bread is amazing! I'm so keen to find out how you did for batter week, I have attempted my first gluten free yorkshires and churros, and whilst the churros were absolutely great, the yorkshires weren't even close to comparison with normal flour! Alice xxx

    www.woodenwindowsills.co.uk

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  21. Thanks! Your Yorkies looked fine! (I checked them out x) and I loved your filling.
    Maybe I will give churros a go at some point.... but I have a bit of a fear over deep-fat frying! xx

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  22. Oh my! Now THAT is a showstopper! Congratulations :)

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  23. What a stunning creation! Totally worth getting out of bed early for! I love working with a mix of GF flours and find this piping idea brilliant, will surely try it when I make my next GF bake. Thanks for linking upto #TeaTimeTreats in Sept, the round up is now up!

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    1. Thanks. Piping was a revelation. It's opened up so many possibilities! Will have to pop over to check the roundup. xx

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Thanks for stopping by. I would love to hear from you so please feel free to leave a message about any aspect of this post. It's always great to get feedback!