Ok ok….. I know this is another bread recipe, but when I was recently asked by a fellow blogger for an easy gluten free bead recipe, I had this sinking feeling that whilst I have a load of recipes on the blog, I do use lots of different flours and if you don’t have to bake gluten free all the time, you are unlikely to have quick access to (or any desire to source and buy) the base ingredients for the flour mixes.
I have worked really hard over the years to create breads which taste great and move away from the dry, commercial gluten free loaves that Coeliacs and others intolerant to gluten seem to be expected to enjoy. There is nothing worse than eating a sandwich that requires a glass of water with every bite just to swallow it. Although bought gluten free bread has started to improve significantly, many brands still have a long way to go to make me bread-happy and so I still choose to make my own on a regular basis and store batches in the freezer ready for action.
Although I make no apology for the various flours that I blend together (carefully selected for nutrition, texture and flavour), I do appreciate that for some, it seems a complete faff and that it might be off-putting to even try. So for this recipe, I have decided to simplify a little by using a commercial flour blend (Doves Farm Free From Gluten Brown Bread Flour), to which I have added Oat and Teff Flour to improve the nutritional content and balance the ultimate structure and flavour of the loaves. Both gluten free oats (which can be home-ground into flour really easily) and Teff flour are readily available in the larger supermarkets (Doves Farm also package handy pots of Teff), but if you need to use an alternative, either buckwheat flour or millet flour are good Teff-substitutes for this recipe.
Once you have made this bread a couple of times, you will find it really quick and easy…. I promise. You can mix the dry ingredients ahead of time and then the dough takes only 10 to 15 minutes to mix ready for proving (including the time it takes to boil the kettle for the warm water). If you have access to a food thermometer (I have a digital Thermapen), I urge you to get an accurate temperature for the water added, as it makes a huge difference to the quick activation of the yeast.
Once you have tried it, you might just find that the brief time it takes to mix, is more than worth the extra effort for a decent lunch…..
This bread is fundamentally a tweaked version of the dough I made for my Bread Bouquet. It is a tried and tested recipe…… and is no less successful with the Doves Farm flour. Actually, I was impressed with the Doves Farm bread flour. Whilst I have never used it on its own, used in this recipe and mixed with the oat and Teff flours it made a wholesome-textured loaf and rolls and the colour and flavour were really good. I bought mine in one of the larger Sainsbury stores, but being such a well-known brand, it must be relatively easily sourced.
Having tested the recipe with this flour, I am fairly sure that you could substitute for other commercial flour blends…… If anyone gives it a go, I would love to know how you get on.
Before you get down to the recipe, I have one last little plea to make…… If you read my last post, you will know that I have been nominated for an Allergy Blog Award. I will be honest, I do really struggle with actively asking for votes (or asking for anything at all…… I hate putting on people…), but as the system goes, it seems that asking is something I need to do…… So if you enjoy my recipes and your visits to my little blog, could I ask you to take a little time to pop over to the voting page, scroll down to my two nominated categories (Free From Recipes and Most Innovative) and then cast a vote for Gluten Free Alchemist via the drop down box? I would really appreciate your support!
Anyway….. back to bread….. I am sharing my recipe with the following this week :
Recipe of the Week with A Mummy Too
Brilliant Blog Posts with Honest Mum
Cook Once Eat Twice with Searching for Spice – I always make extra bread and pop it in the freezer to keep fresh.
Brown Bread Rolls/Loaves – using Doves Gluten Free Brown Bread Flour (makes approx 2 x 1 lb loaves or 12 to 15 rolls (dependent on size))
100g Oat Flour
90g Teff Flour (if you don’t have Teff, you could use millet flour or buckwheat flour)
1 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
- Weigh and mix together all the dry ingredients, including the yeast (I weigh all into an airtight container, seal and shake to get an even blend with no lumps). Set aside.
- 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.
- Add the lemon juice, sunflower oil and dry ingredients and mix together well with a dough hook mixer attachment or wooden/silicone spoon until evenly combined. Continue to mix for a few minutes to allow the ingredients to amalgamate well and become a gloopy batter.
- Spoon the dough into your base-lined bread tins/moulds (about two-thirds full), or dollop large spoonfuls onto a baking sheet lined with baking paper and smooth with a wet knife.
- Cover with clingfilm and place the trays somewhere warm for about 40 to 50 minutes to rise – I put mine in a very low oven with a bowl of steaming water.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Before baking, brush the tops of the dough with egg/milk to glaze.
- Bake the bread – 15 minutes for small rolls, 25 to 30 minutes for larger loaves.
- Remove from the oven when baked golden brown and transfer to a wire rack to cool.