This week I decided to share my recipe for Gluten Free Bread. Well, if I’m honest it’s my husbands recipe BUT it’s the BEST homemade Gluten Free Bread I’ve ever tasted, so I had to share it with you.
A loaf or two is baked every week in our house and it gets demolished so quickly. Lyla even seems to prefer it over her own “Gluten containing bread”. I’ve tasted a lot of gluten free bread, but there’s just nothing that compares to the taste and texture, especially when consumed as toast. The bread comes out with the perfect crust and fluffy centre. We add chia and poppy seeds to the loaf but you can add your own variety of seeds too.
My passion for baking remains within the “sweets” category, but I’ve enjoyed sharing something a little different this week. Hope you find it useful and remember to get in touch if you bake any of my recipes. I’d love to hear your baking stories!
Take care,
Amanda
xoxo
- 1¾ cups skim milk
- 1 tbsp sugar
- 2 tbsp yeast
- 3 cups plain flour (Gluten Free)
- 2 tsp xantham gum
- 4 tsp baking powder
- 1 tsp salt
- 3 tbsp sugar
- ¼ cup chia seeds
- ¼ cup poppy seeds
- ¼ cup olive oil
- 2 tsp vinegar
- 2 eggs
Microwave the milk in a large bowl until it reaches no more than 35°C (approximately 1 minute 40 seconds). It is important to be as close to 35°C as possible, otherwise the yeast may not activate.
Stir in the sugar and yeast, cover the bowl with a tea towel and leave in a warm place to rise for 10 minutes. Over a bowl of warm water works well for me.
Grease one loaf tin with olive oil. Then lightly coat the tin with flour.
Using a stand mixer fitted with the paddle attachment, add the olive oil, vinegar, eggs and risen yeast mixture, and mix to combine.
Add the remaining dry ingredients and mix on a low-medium speed for 3 minutes.
Using a spatula, scoop the dough into the prepared tin and cover with a tea towel.
Allow the dough to rise in a warm environment for 40 minutes.
Preheat the oven to 190°C.
Bake for a total of 30 minutes. Depending on your oven you may need to cover the loaf with aluminium foil after 15-20 minutes if the top has already browned.
Bread is best consumed within a day or two, or can be frozen for up to 2 weeks.