Gluten Free Christmas Tree Bread - No Oat No Corn - Recipe 1
A gorgeous show-stopper Gluten Free Christmas Tree Bread. Made with wholemeal tear and share rolls, it’s perfect for any Christmas gathering… And best of all…No one will EVER know it’s gluten free, so EVERYONE can eat it. Rice free, corn free, oat free and can be made dairy free.
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Course: Bread, Christmas, Christmas Dinner, Dinner Party, Party
35gground psyllium husk grind into a powder in a blender
6gfine sea salt(= 1 tsp)
4.5gbicarbonate of soda(= ½ tsp)
3tbspdried milk powder or 2 tablespoons coconut milk powder
7gINSTANT dried yeast I use Allinsons Easy Bake - Note : This is an INSTANT yeast
3largeeggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
3tbspsunflower oilor alternative such as olive
370g/mlhand-warm water This is just hand warm and NO HOTTER
To shape and decorate
olive oilto oil hands
1egg + a little milkfor egg wash
edible seeds to sprinkle and decorateoptional - (sunflower/poppy/pumpkin/sesame)
To make the gluten free dough
Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.
Line a couple of baking trays with good non-stick baking paper.
In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
Add the hand-warm water and whisk through with the other wet ingredients. It should foam on the top.
Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until well blended. The mixture should look like a runny porridge when done (see photo in main blog post).
Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
After hydrating, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge (see photo in main blog post).
Shaping the dough into rolls and Christmas Tree Bread
Make sure your large baking tray(s) are prepared by lining with baking paper.
Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil.
Pull off a piece of the rough-looking dough (judging the size as the dough piece = about half of the intended roll size) and gently work it into a smooth piece of dough in your hand.
Next shape the dough pieces one at a time into small balls (lightly re-oil hands as required).
As you roll each ball, carefully place onto the baking sheet(s), making a Christmas Tree Shape. Start at the top of the tree with one dough ball... Then two on the next row, three on the third and so on. Be sure to leave a gap of about 2 cm between each ball, so there is room to rise. If the balls are too large, stop and make them smaller, starting again from the top. Leave room on the tray for a small 'stump'.
At the bottom of the Christmas Tree, make some small 'sausage shaped' rolls and place them to make the 'stump', again leaving space to rise.
When all the dough balls are shaped into the Christmas Tree(s), lightly drape a large piece of clingfilm over the top (be sure the rolls are not restricted) and place the trays in a warm place to prove for about 40 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size.
Egg-wash and decoration
While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
When the dough has risen, lightly brush the rolls with egg-wash and (if using) sprinkle or decorate with edible seeds.
Bake the rolls
Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough Christmas Tree(s) into the oven.
Bake for between 14 and 18 minutes (approx), until golden brown and well-risen.
Remove from the oven and transfer the tear and share to a wire rack to cool.
Can be eaten warm or cold.
Best eaten within a couple of days. Store in an airtight bag at coolish room temperature/cool larder (NOT the fridge) or freeze on the day of making.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Yeast - The yeast used for this recipe is an INSTANT yeast. If mixing up the dry ingredients ahead of time, do not add the yeast until ready to bake as the salt will cause the yeast to deteriorate.If unable to tolerate buckwheat, this can be substituted for an alternative protein-rich flour such as oat or millet flour.If you cannot eat dairy, substitute the milk powder with a dairy-free alternative (depending on the milk-base, the flavour may be affected slightly, although I have used coconut milk powder and it has not been noticeable). You can also use warm liquid milk to replace the water (at the same volume as the water) and leave out the milk powder.Add-ins - The dough can be flavoured with any number of add-ins before rolling and proofing. Add enough to make a difference, but avoid over-loading. Suggestions:
Chopped nuts… Walnuts are particularly delicious.
Sultanas and other dried fruit.
A sprinkle of grated cheese in the dough.
Chopped sun-dried tomato.
A teaspoon or two of herbs (dried or fresh) added to the mix.