Unlike many recipes for homemade gluten free bread this recipe gives you a light and crusty loaf that is suitable for everyday use such as sandwiches and toast.Fibro Food Fairy
Gluten free bread that tastes like normal bread and is not full of oil, refined sugar, salt, or artificial ingredients and preservatives is a difficult thing to come by. I have found that egg based recipes tend to produce a loaf that is so dense and heavy that it could be used to build a small conservatory and the recipe for gluten free bread that came with my breadmaker required four tablespoons of oil for one small loaf, which I really wasn’t comfortable with. I was amazed to learn recently on a cookery course at Leith’s cookery school that one of the reasons why shop bought gluten free brown bread is full of sugar is not for taste, but for colour. The sugar caramelises in the cooking process giving your shop bought loaf it’s dark brown colour.
So, the goal was to try and produce what I call an “everyday loaf” that can be used for sandwiches, toast or as an accompaniment to a meal. I am not talking Artisan here, more beans on toast variety.
I have had numerous fails before finally achieving today’s success. Yummy, gluten free, dairy free, egg free, soy free (sorry not nut free) homemade bread. Soft and squidgy centre and a lovely crispy crust and it was made in a breadmaker and so super easy. I have also recently updated the recipe so that it uses unrefined brown sugar rather than honey which means that it is also completely suitable for vegans.
The recipe does require quite a few ingredients and different types of flour however, I have found that using the right types and combination of flours is incredibly important when it comes to taste and texture. When you buy flour mixes you don’t really know what you’re getting. Even though the different types of flour may be displayed on the ingredients list you have no way of knowing what quantities were used. I would advise stocking up if you can; all the ingredients are available online, I buy batches from Amazon to keep costs down.
Free From Information:
• Dairy free
• Egg free
• Gluten free
• Soya free
• Refined sugar free
Crusty brown bread sandwich loaf
This recipe is for a bread maker.
- Wet ingredients:
- 350ml tepid water
- 2 tablespoon of olive oil
- Dry ingredients:
- 110g potato flour
- 110g cornflour
- 55g rice flour
- 55g tapioca flour
- 2 teaspoons salt
- 1 tablespoon of unrefined brown sugar
- 25g of psyllium powder
- 25g ground almonds
- 25g gluten free oats
- 1 tablespoon of ground golden linseed
- 1½ teaspoons gluten free yeast
Combine the wet ingredients and add to the bread pan.
Measure out all of the dry ingredients, except for the yeast, into a bowl. Stir to combine, then add to the bread pan on top of the wet ingredients. Sprinkle the yeast on top before transferring to your bread maker.
Select the gluten free setting on your bread maker.
Fibro Food Fairy Tip: The cooking time for the bread will vary according to the bread maker that you have and whether it has a setting for a gluten free loaf. I have the Panasonic SD-2500 WXC Automatic Breadmaker with Gluten Free Programme and use the gluten free setting which takes approximately 1 hour 55 minutes. Fibro Food Fairy Tip: why not experiment by adding some seeds, nuts, spices or herbs to the flour mix.